A sweet and sour surprise to show some sisterly love

I suppose I’ll have to apologise for my extended absence after my birthday post, but this is going to be a long one to make up for that. It’s actually two different recipes rolled into one post, but recipes that complement each other in ways that the first bite will immediately make you understand.

Let me put it into a simple equation: macarons + ice cream = ultimate indulgence.

I’d have this over cake any day, any time.

Now a little backstory for how this recipe actually came to be made: It was actually Jason’s request for our birthday. I told him I’d make him whatever he wanted as a birthday gift, and immediately he announced it would have to involve macarons in some way. It was then I realized it just might be my chance to try out the recipe I bookmarked from Jeni’s Splendid Ice Creams At Home. I wordlessly handed him the book, showed him the page, and he said ‘THIS!’ without hesitation.

The next step was picking out the ice cream flavour. Now I would never say this to Jason’s face, but I trust the kid’s judgment when it comes to these things. He knows all about flavour balance and good combinations, so I let him pick out an ice cream flavour to go with the macaroons (chocolate, he specified) and after a few minutes of browsing he decided on lemon. Of course I was ecstatic! LEMON. Mmmmm.

But neither of us were even aware that this was going to be one of the best desserts we would ever put in our mouths.
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