No one likes to see their hard work come undone—especially Pastry Chef Jen Yee of New York City’s Lafayette restaurant. But all it takes is one little bump to crack the eggshell-thin outer layer of a macaron. Thus, practically every day, Jen endures the heartache of watching several of her freshly baked macarons get damaged in transit from oven to bakery counter.

Chef Jen’s light bulb moment: Just because a macaron crumbles apart doesn’t mean that it isn’t delicious. In fact, it spurred her sweet idea of crushed macaron ice cream, which is now one of Lafayette’s show-stopping desserts—and also ridiculously easy to make at home. Serve it at your next dinner party, and your guests will think you spent hours in the kitchen. This crowd-pleaser only takes a few simple steps to make.

Crushed macarons folded into ice cream is indeed a brilliant combination, just like the new Clinique Sweet Pots Sugar Scrub & Lip Balm—double-sided lip glosses with a sugar lip scrub on one end, a tinted moisturising balm on the other. To celebrate the launch of these beauty treats, Chef Jen created exclusive crushed macaron ice cream recipes for The Wink, each one inspired by a different Sweet Pot. Enjoy!

Photos: Christine Hahn | Words: Rachel Hayes