Easy Macaron Milkshake
Give a plain vanilla milk shake a hint of color and added flavor by whizzing macarons into the mix. Pink macarons are a no-brainer (often strawberry, rose, or raspberry-flavored). Make sure you buy a few extra for garnishing the glass.
4 cups vanilla ice cream
1 cup milk
6 to 8 macaron cookies, plus more for garnish (optional)
Put the ice cream, milk, and macarons in a blender and puree until smooth (add more milk if needed).
Divide milk shake among four chilled glasses.
Garnish with more macarons, if desired.
We made individual lemon-blueberry trifles to complement the new blueberry macarons we found at Lafayette Grand Café & Bakery. Feel free to swap in different fruit and mix-ins depending on your macaron flavor (think raspberry-chocolate, peach-raspberry, pistachio-strawberry, etc).
2 cups sweetened whipped cream
1/2 to 3/4 cup mascarpone cheese
Finely grated zest of 1 lemon
24 macaron cookies
2 cups blueberries
Stir one cup whipped cream into the mascarpone cheese to lighten it. Fold in the remaining one cup of whipped cream until combined. Fold in the lemon zest.
Halve the macarons, if needed. Layer macarons, mascarpone cream, and blueberries in four small dessert cups. Refrigerate, covered, at least three hours or overnight.
Banana splits are made for topping! So, give yours a sophisticated twist by using crushed macarons instead of sprinkles. Set out a selection of different flavors and invite friends to make their own splits, mixing and matching their favorite macaron flavors. We used chocolate and chocolate-bergamot, here!
8 small bananas, peeled
2 pints ice cream (your choice of flavor)
1/2 cup chocolate sauce
1/2 cup sweetened whipped cream
12 macaron cookies
Sprinkles, cherries and/or chopped nuts, for topping (optional)
Slice off a small piece of the rounded side of each banana so they sit flat. Put two bananas on each plate.
Top bananas with ice cream, chocolate sauce, whipped cream, and crushed macaron cookies. Add sprinkles, cherries, and/or chopped nuts, if desired.