*Ice cream*
Place the ice cream in the No. 1 mousse ring with the baking sheet

Cover it with plastic wrap and press it down with a flat tool
(Make sure the ice cream is in tight)
-> Freeze for 2 hours

*Macaron*
Sift the almond powder and sugar powder

Whip the whites in the other bowl
When the foam rises a little, whip the sugar twice

Whip 80% enough to slightly bend the end!

Add 1/2 of the sifted powder and mix
If you can't see the powder, add the rest and mix

Divide it into half and half and mix the pigments
(+Let's have macaronage)

Put the colors in the piping bag alternately

Squeeze round on baking sheet (diameter 15 cm)

Dry at room temperature for an hour

Bake at 140 degrees for about 18 minutes.

Put it on a cooling net and let it cool

*Montage*
Remove the completely cooled macaron from the baking sheet

Place solid ice cream on top

Remove the baking sheet

Put the remaining cockles on top and complete it!

(+I decorated it with cherries)

Store it in the freezer and cut it into pieces