You’ve heard of cake pops. How about trying macaron pops for your next party? Use any containers you have at home or you can purchase at craft stores. These can be reused in the future with the change of ribbons or color themes.
Makes 12 pops (24 macarons)
- 1 cup almond flour (can grind blanched slivered almonds)
- 2 large egg whites, at room temperature
- 1 teaspoon vanilla extract
- Orange food coloring ( see note below if you can’t find orange)
- 1 cup powdered sugar
- 1 cup semisweet chocolate chips or chocolate, chopped
- ½ cup heavy cream
Supplies Used (optional):
- Small container
- Popsicle sticks
- Styrofoam to fit inside the container
Preheat oven to 325 degrees F.
In a large bowl, beat egg whites on high speed until soft peaks form. Add vanilla extract. Then add the food coloring, 1 drop at a time, stirring until you get the color desired.
(Since I couldn’t find orange food coloring, I added few drops of red food coloring to yellow food coloring).
Using a rubber spatula, fold in the ground almonds and powdered sugar until combined. Put the filling into a piping bag fitted with round tip (you can also use a ziplog bag) and drop small circles of batter onto 2 baking sheets lined with parchment paper.
Bake for 12-15 minutes and cool for at least 30 minutes.
Meanwhile, place chocolate and cream in a bowl and set over a pan of simmering water until chocolate is melted, stirring often. You can also use a microwave to melt chocolate. Refrigerate until thick, about 30 minutes.
To assemble: add chocolate filling to flat side of 12 macarons. Place popsicle sticks in the middle of the filling and press remaining 12 macarons on top, flat side down. Make sure to match similar sizes together. Let filling set for about an hour.
To assemble in containers:
Tie or glue ribbon around the containers. Place styrofoam inside the container and add shred on top. Place the popsicle sticks into and around the styrofoam to hold in place.