Gigantic Macaron with Rica Rica Ice Cream and Chanar

A recipe by Rodolfo Guzmán, taken from Boragó
Gigantic Macaron with Rica Rica Ice Cream and Chanar
Gigantic Macaron with Rica Rica Ice Cream and Chanar

Serves 4

For the gigantic macarons:


150 g sugar
100 g egg whites
150 g powdered sugar
150 g almond flour
2 drops squid ink


Combine 150 g water and the sugar in a pan and heat over medium heat. Meanwhile, beat 50 g of the egg whites until soft peaks form. When the sugar syrup reaches 244°F (117.5°C), gradually add it to the egg whites in a thin stream, with the mixer running. Beat at full speed until the mixture temperature decreases to 104°F (40°C). Stop the mixer and fold in the powdered sugar, almond flour, squid ink, and remaining 50 g egg whites. Put the mixture in a pastry (piping) bag.

Line a baking sheet with a silicone baking mat. Use the pastry (piping) bag to form four 4 inch (12 cm)-diameter macarons. Rap the tray against a work surface to remove any bubbles in the batter. Let stand at room temperature for 10 hours.

Preheat the oven at 290°F (145°C/Gas Mark 2) for 15 minutes. Bake the macarons for 15 minutes. Remove from the oven and let cool on the baking sheet for 4 hours. Then remove them from the silicone mat and cut them out with a 3 inch (9.5 cm) round cookie cutter. Crack the surface of each macaron with the back of a spoon. Store in an airtight container at room temperature.

For the rica rica fermented ice cream:


0.75 g powdered agar agar
1 rica rica sprig,
soaked in 540 g water pajarito
with half a peeled apple for
1 month
30 g pulverized dried rica rica
3 g ice-cream stabilizer
62 g liquid glucose
54 g dextrose powder


In a pan, dissolve the agar agar in 100 g water and then boil for 5 minutes, stirring continuously. In another pan, warm the water pajarito mixture and the rica rica branch over medium heat (reserve the apple). When it reaches 104°F (40°C), add the pulverized rica rica, boiled agar agar, ice-cream stabilizer, liquid glucose, and dextrose powder. Heat to 185°F (85°C). Remove from the heat and cool in an ice bath; let set for 12 hours in the refrigerator. Spin the mixture in an ice-cream machine for 5 minutes before serving.

To serve:

30 g chanar syrup
1 g powdered rica rica
4 wild dill sprigs

Chill the plates in the freezer for 30 minutes. Cut the reserved apple into small cubes. On each plate put some chopped apple followed by a scoop of the rica rica fermented ice cream on top. Slightly cover the ice cream with the chanar syrup. Put a cracked macaroon on top, pressing it down slightly. Sprinkle with the powdered rica rica. Finally, insert a sprig of wild dill in one of the cracks of each macaron.


Internationally acclaimed star chef Rodolfo Guzmán of Boragó introduces the exciting world of high-end Chilean gastronomy.

"It isn't every day that a restaurant knocks your socks off, but Boragó managed it with ease." —Financial Times

Chef Rodolfo Guzmán serves a dynamic, wildly imaginative tasting menu at his acclaimed Santiago restaurant Boragó, using only native Chilean ingredients – often reinventing his courses mid-service. The book combines his fascinating narratives about Chilean geography and ingredients, his never-before-published notebook sketches of dishes and creative processes, and gorgeous landscape and food photographs that introduce readers to the distinctive pleasures of Chilean culture and cuisine. This is rounded off by Guzmán's selection of 100 savoury and sweet recipes exclusively chosen from the menu at Boragó.