[ingredients]For Macarons:
100g aged egg whites
110g almond meal, at room temperature and well sifted
200g icing sugar
50g caster sugar
Optional: 1 tsp powdered egg whites, helps to stabilise egg whites but is not necessary
To decorate: pink food colouring (powdered or gel), 1/2 tsp cocoa powder sifted, rainbow sprinkles

For the ice cream & waffle cone icing:
100g unsalted butter
2 cups (about 250g) icing sugar, sifted
1/4 cup completely melted ice cream
1 medium waffle cone, crushed into small pieces

[instructions]Prepare the macarons first; line two baking sheets with baking paper. Place icing sugar in food processor and pulse for a minute to remove any lumps. Stir in almond meal and pulse for about 30 seconds to combine. Place in a large mixing bowl and set aside. Using an electric mixer, beat egg whites and egg white powder in a medium mixing bowl until the egg white powder dissolves and it reaches soft peaks. With the mixer on high speed, gradually add sugar and beat until it reaches stiff peaks.

Add meringue to your dry mixture and mix, quickly at first to break down the bubbles in the egg white (you really want to beat all the large bubbles out of the mixture, be rough!), then mix carefully as the dry mixture becomes incorporated and it starts to become shiny again. As it just starts to mix together, place about a third of the mixture in a separate bowl. This smaller amount will be used to pipe the ‘cones’. Add 1/2 tsp of sifted cocoa powder to this and then mix to the correct consistency. Take care not to overmix, the mixture should flow like lava and a streak of mixture spread over the surface of the rest of the mixture should disappear after about 30 seconds. Place mixture in a piping bag with a narrow tip, about 3mm wide. Add pink food colouring to the remaining 2/3rd of mixture and mix to the same consistency. Place mixture in a separate piping bag with a 1cm round piping tip.
Using the cocoa powder tinted mixture, pipe tall, skinny ‘V’ shapes to create the triangle shapes for the ‘cones’ on the prepared sheets. I piped them about 3cm long and 1 cm wide at the widest part. If you want to neaten up the edges of the shapes, use the blunt tip of a wooden skewer dipped in a small amount of hot water to fix up the edges. Pipe 2cm circles of pink mixture for the ‘scoop’ part of the ice cream cone macarons. Tap baking sheets carefully and firmly on the benchtop a couple times to remove any large bubbles. Decorate with rainbow sprinkles. Leave to dry for AT LEAST an hour, so that when you press the surface of one gently it does not break. This will help prevent any cracking and help the feet to form on the macs. These macarons seem to need a longer drying time than regular round ones as they are prone to cracking. Preheat your oven to 140-150°C (285-300°C), depending on your oven. Place on top of an overturned roasting tray or another baking sheet if your sheets are not professional grade, for better heat distribution. Bake for 20-25 minutes, depending on the size of your shells. Carefully test if the base of the shell is ready by gently lifting one and if it’s still soft and sticking to the baking paper, then it needs to bake for a few minutes longer. Remove from the oven and cool on the tray for a few minutes, then gently remove from the sheet and place on a wire rack to cool completely.

Prepare the icing; remove the butter from the fridge about 30 mins before starting. Place butter in a large mixing bowl and beat on high with an electric mixer until smooth and fluffy. Reduce speed to low and gradually add icing sugar. Add melted ice cream and increase speed to high. Beat until smooth and combined. Fold crushed waffle cone pieces into the mixture, then place in a piping bag. Pipe and sandwich macarons with the icing. Place in an airtight container in the fridge overnight. Remove from the fridge and allow to come back to room temperature before serving. Can be stored in the fridge for several days.