This 8-Ingredient Riff on EPCOT’s Most Famous Dessert Is Better Than a Trip to the Park

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If you’re like us, you’re always on the hunt for more Disney Parks recipes, whether it’s Woody’s Lunchbox Grilled Cheese, Mickey Pretzels or Dole Whip on the menu. Now, you can cook and bake 100 more, thanks to Ashley Craft’s The Unofficial Disney Parks EPCOT Cookbook: From School Bread in Norway to Macaron Ice Cream Sandwiches in France, 100 EPCOT-Inspired Recipes for Eating and Drinking Around the World.

Released last month, the cookbook includes authentic recipes based on EPCOT favorites, like German Jumbo Pretzels from Sommerfest and Mexican Avocado Margaritas from La Cava del Tequila. For a taste of vacation without the flight, we took a stab at the legendary Macaron Ice Cream Sandwiches from L’Artisan des Glaces in the France Pavilion—and shared the full recipe below so you can do the same.

16 Disney Theme Park Recipes You Can Make at Home Right Now (Bring on the Dole Whip)

epcot cookbook macaron ice cream sandwich recipe list1
Harper Point Photography

What Is Epcot’s Macaron Ice Cream Sandwich?

For the uninitiated, a macaron is a meringue-based confection traditionally made with egg white, confectioners’ sugar and almond meal. They can be filled with buttercreams, curds, jams or even chocolate, but L’Artisan des Glaces, which means “The Ice Cream Artisan,” fills their oversized macarons with ice cream. There are many to choose from (the raspberry is a fan favorite), but Craft’s book includes the red, white and blue vanilla macaron ice cream sandwich.

The patriotic-looking treat launched in July 2014. While many American tourists may associate the colors and timing with the Fourth of July, they actually represent the French flag and honor Bastille Day, which commemorates the start of the French revolution.

Tips For Making Epcot’s Macaron Ice Cream Sandwiches

Macarons are notoriously finnicky, but don’t let their reputation intimidate you. These tips will help even newbie bakers pull them off. (If you’re still worried, take it from us: Even if they turn out less than Insta-worthy in appearance, they’ll still taste good—we know firsthand.)

  • Read the recipe in full before starting. This is a good rule of thumb for any recipe, but especially higher-maintenance ones. It’s also smart to prep all your ingredients in advance. For instance, sift the almond flour and confectioners’ sugar before you start whipping the egg whites.
  • Stick to the instructions. Macarons don’t respond well to freestyling. Almond flour is key and cannot be substituted with all-purpose flour in this case. And as the author suggests, make sure your mixing bowl is completely clean and dry, and use a bowl of warm water to bring your eggs to room temperature before cracking them.
  • Be patient. It’s imperative that the macarons sit for 45 minutes after being piped before going into the oven. This helps the cookies form a crisp, hard exterior and a distinct bottom edge, called “feet.” It also prevents the tops of the macarons from cracking as they bake.
  • Use stencils for piping the macarons. If the cookies aren’t uniform, your sandwiches will look wonky. Simply trace three-inch circles onto your parchment paper with a pencil, flip the parchment over onto a baking sheet and pipe the macarons into the outlines.
  • Slice and place the ice cream filling—don’t spread it. Luckily, these sammies are stuffed with store-bought vanilla ice cream, making them a breeze to fill. But if you want to do so without breaking the delicate macarons, you’ll have better luck by rolling the ice cream into a log and slicing off a three-inch-wide slab to sandwich between them. (You can also buy a pint instead of a gallon and slice right through the container.)
  • Once you’re comfortable, experiment. Try different gel food colorings, add a few drops of flavor extract to the cookies or test a variety of ice cream flavors. You can also nix the food coloring completely if you’d prefer. (We went easy on the blue and red to avoid dyeing our tongues purple.)
epcot cookbook macaron ice cream sandwich recipe diy
Taryn Pire

How To Make Epcot’s Macaron Ice Cream Sandwiches


Yields 6 sandwiches

  • 3 large egg whites, at room temperature
  • ¼ teaspoon cream of tartar
  • ¼ cup granulated sugar
  • 1 cup almond flour
  • 1½ cups confectioners’ sugar
  • 2 drops red gel food coloring
  • 2 drops blue gel food coloring
  • 3 cups vanilla ice cream


1. Line a baking sheet with parchment paper and set aside.

2. In the bowl of a stand mixer fitted with the whisk attachment, whip egg whites on high speed 1 minute, then add cream of tartar. Whip 1 minute, then add granulated sugar and whip until stiff peaks form, about 4 more minutes. Set aside.

3. Into a medium bowl, sift almond flour and confectioners’ sugar. Stir to combine. Pour half of mixture into stand mixer bowl and carefully fold it in with a spatula. Add remaining flour mixture and fold it in until just combined. Scoop equal amounts into two small bowls. Stir red food coloring into one bowl and blue food coloring into the other.

4. Add mixtures to two large piping bags. Cut the tip off the bottom or fit with a round tip. Squeeze red circles and blue circles about 3 inches in diameter on prepared baking sheet, leaving ½ inch between circles, until batter is used up.

5. Firmly tap baking sheet against table or countertop about ten times to settle batter and knock out any bubbles. Let sit at room temperature 45 minutes.

6. Preheat oven to 300°F. Bake 18 to 20 minutes until barely brown around outside edges.

7. Remove from oven and let cool completely on baking sheet, about 20 minutes. Once macarons are cooled, flip red macaron shells. Scoop about ½ cup ice cream onto each red flipped shell and sandwich with a blue shell. Serve immediately.

Excerpted from The Unofficial Disney Parks EPCOT Cookbook by Ashley Craft. Copyright © 2022 by Ashley Craft. Photos by Harper Point Photography. Used by permission of the publisher. All rights reserved.

Want to cook the rest of the book? You know what to do.

taryn pire

Food Editor

Taryn Pire is PureWow’s food editor and has been writing about all things delicious since 2016. She’s developed recipes, reviewed restaurants and investigated food trends at...