So tired of eating Ice Cream Popsicle? This sweet treat is definitely a heaven! Sweet ganache filling and a caterpillar-shape macaron is all you need to start your indulging day. It’s been weeks since I made my “Macaron Popsicle Recipe” video. This was my 8th baking video that I made in my Youtube channel. I seldom make videos in my channel due to some important purposes to do but then I still have some time making one for some documentary purposes.
Theses treats are popular in some Asian countries like Korea and Japan. They are making these treats as kawaii as people crave to buy some of them. I was so inspired to their creativity not only as they make these treats but also to their culture that were somehow adapated to the different kinds of their entertainment that they have . How I wish to go back to these countries as I explore more indulging and creative treats but then I am still a student with a lot of priorities to do.
Moving on, feel free to check out my baking videos and the recipe that will be written below ⇩⇩⇩
Ingredients: (Makes about at least 4 pairs of macaron popsicle)
3/4 cups of almond flour/meal
1 cup of powdered sugar
2 large egg whites
2 tbsp of granulated sugar
1 tsp of vanilla extract
Food Coloring Gel (Optional: Color of your choice)
1/2 cup of white chocolate chips (or white chocolate bars, finely chopped)
1/4 cup heavy cream
1 tbsp of unsalted butter
1.) Line in parachement paper on to ythe baking trays
1.) In a food processor,Put the almond flour and icing sugar then pulse it until it becomes a well-fined powder
2.) In a large bowl with a large sifter on top , Put the processed powder (Almond and Icing Sugar) on to the strainer and sift them until there is no more lumps on the sifter.
3.) In a stand mixer or large bowl with a hand mixer, Put in your egg whites and beat them until it gets frothy.
4.)Add in the granulated sugar a tablespoon at a time, Beat it until it get soft peaks.
5.) Add in the food coloring gel of your choice and vanilla extract into theegg mixture and beat them until it get stiff peaks.
6.) Put the dry mixture in to the egg mixture half at a time then fold it gently (approx. 15 strokes)
7.) Add in again the other half mixture then fold it until it has a molten lava consistency. (Another 15~20 strokes so all in all you have 30~35 strokes depending on the consistency of the mixture)
8.) Put the mixture into a pipping bag fit in with a small round tip.
9.) Pipe in your 4 connected-macaron shells in about 3 cm in diameter. (just like a caterpillar-shaped)
10.) When you are done pipping them, Bang the tray a few times to release some air bubbles to it.
11.) Let them sit for about 20 minutes or an hour until your shells developed a hard skin on the top (Once you touch the piped shells, it doesn’t stick anymore)
12.) While waiting for the shells to dry, Preheat your oven to 275ºF.
13.) When your shells are already dry, Bake them in the oven (middle rack) for about 12~15 minutes
14.) When its done, Let them cool for about 4~5 minutes
15.) Remove them gently from the parchment paper then place them to a plate or tray
1. In a microwave-safe bowl, place in the white chocolate chips and cream then microwave it for 20 seconds until fully melted (Careful not to burn the chips)
2. Add in the butter and mix it until well-combined
3. Place it in a pipping bag then refrigerate it for 20-30 minutes until it set
1. Arrange the macaron popsicle by their pairs
2. Fill in the upside down macaron popsicle shell then place a popsicle stick
3. Fill in the top of the popsicle stick, This will serve as an adhesive as they sandwich together
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