Neapolitan macaron ice cream sandwiches

Whisk room-temperature egg whites in a medium bowl until slightly aerated; add half the granulated sugar and whisk about a minute, then the rest and whisk to soft peaks.

Sift in half the powdered sugar and almond flour and fold until roughly combined; sift in the rest and finish folding.

Macaronage: fold a few times, scrape the centre gently, fold a few more and stop; batter dropped back in should absorb at about a count of five. Too slow, fold more; instantly, it is overmixed.

Pipe even circles onto a silpat or wax paper on a sheet tray; tap on the counter, pop surface bubbles, and dry about 15 minutes.

Flick red and pink food coloring mixed with a little water over the tops.

Bake at 280 degrees Fahrenheit for 15 minutes; cool a few minutes before handling.

Repeat the whole process for chocolate macaron cookies.

Freeze both cookies so everything the ice cream touches is very cold.

Fill with strawberry ice cream and set in the freezer about two hours.