My obsession with macarons this month continues with lemon flavoured ones. The shells were a little on the delicate side and I had to watch the oven closely to prevent them from browning. But I’ve found this to be true for most non-chocolate macarons that I’ve baked.

Sandwiched with lemon buttercream, these delicate “cookies” tasted wonderful - the slight lemony tanginess of the buttercream went really well with the sweet chewy macaron shells.

The idea of pairing macarons with ice cream comes from Pierre Herme. I’d read about it on other food blogs and thought it to be a brilliant idea. Since I love chocolate macarons and vanilla ice cream, I decided to try combining the two.

It was my first attempt at homemade vanilla ice cream - made without an ice cream maker. The result was a little icy with the vanilla specks sinking to the bottom of the tub.

I probably need to do more rounds of freezing, followed by whisking to break up the ice crystals. Perhaps I should get myself an ice cream maker.

More macaron madness with 2 batches of macarons - chocolate and hazelnut. I added some Nutella to the batter and the buttercream for the hazelnut version.