Mango Ice-Cream Sandwiches

  1. Let sorbet soften at room temperature until pliable, about 10 minutes. Line a 13- x 9-inch pan with aluminum foil. Drop sorbet by spoonfuls in prepared pan, and, using an offset spatula, spread in an even layer. Freeze until firm, about 2 hours.
  2. Trace 20 (2-inch) circles 2 inches apart on 2 pieces of parchment paper. Turn over, and place on 2 rimmed baking sheets. Set aside.
  3. Sift together almond meal and powdered sugar until thoroughly combined and fluffy, about 3 times, discarding any larger pieces of almond meal. Set aside.
  4. Beat egg whites with an electric mixer on medium speed until foamy, about 1 minute. Gradually add granulated sugar and cream of tartar, beating until mixture is glossy and holds soft peaks, about 3 minutes.
  5. Add food coloring and almond meal mixture to egg white mixture. Gently fold until batter is smooth and somewhat fluid, about 4 minutes, repeatedly pressing batter against sides of bowl in long, wide strokes.
  6. Transfer batter to a piping bag fitted with a 1/4-inch round tip, and pipe rounds over pre-traced circles on parchment paper in prepared baking sheets. Firmly tap baking sheets on the counter 4 times to release any air bubbles. Set aside until tops of cookies are dry, about 30 minutes.
  7. Preheat oven to 300u0b0F with rack in the bottom third of the oven. Bake cookies, 1 baking sheet at a time, on bottom oven rack of preheated oven until edges of cookies can be gently lifted from parchment, 20 to 22 minutes. Cool completely on pan on a wire rack, about 20 minutes.
  8. Just before serving, cut 10 rounds from frozen sorbet, using a 2 1/2-inch cutter, and place each round between 2 cookies.

mango sorbet, meal, powdered sugar, egg whites, granulated sugar, cream of tartar, coloring, drops red liquid

Taken from www.myrecipes.com/recipe/mango-ice-cream-sandwiches (may not work)

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