🍰 Raspberry Macaron with Vanilla Ice Cream and Sansibar Vanilla Egg Liqueur Cream

Name: Raspberry Macaron with Vanilla Ice Cream and Sansibar Vanilla Egg Liqueur Cream
Total time: 30 min
Yield: 4 servings
Ingredients: whipping cream 250 g; egg liqueur vanilla Tahiti 17% 200 ml; XL macaron vanilla-raspberry 4 pcs.; vanilla ice cream 400 g; mint, fresh 10 g

417 kcal · 30 min · 4 servings

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Ingredients

whipping cream 250 g
egg liqueur vanilla Tahiti 17% 200 ml
XL macaron vanilla-raspberry 4 pcs.
vanilla ice cream 400 g
mint, fresh 10 g

Instructions

1. Pour the whipping cream into a tall container.
2. Whip the cream stiff using a hand mixer.
3. Gently fold 150 milliliters of egg liqueur into the cream.
4. Place the vanilla egg liqueur cream in the fridge to chill and set.
5. Cut off about a quarter of each XL macaron in a triangular shape.
6. Place the large remaining three-quarters of the macarons into deep dessert plates or bowls.
7. Add some of the egg liqueur cream into the gaps created.
8. Place a small ball of vanilla ice cream on top of the cream.
9. Garnish the dessert with some remaining egg liqueur, the leftover macaron pieces, and mint tips.
10. Serve the dish and enjoy.

Nutrition per serving

kcal: 417
Protein: 6 g · Fett/Fat: 25 g · Carbs: 42 g