Macaron Pops Recipe
Uploaded by Renshaw Baking
- 125 g icing sugar
- 125 g ground almonds
- 90 g egg white
- 2 tbsp water
- 110 g caster sugar
- Pink food colouring
- 200 g white colour melts
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Mix the icing sugar and almonds together in a bowl. Pulse together using a food processor or by using a hand blender.
Add 40g (1oz) of egg white and mix to a paste.
Place the water and the caster sugar in a small pan and heat on the hob until melted. Using a sugar thermometer, increase the heat until the sugar syrup measures 115°C.
Whisk the remaining 50g (2oz) egg whites in a grease free bowl until stiff. Add a few drops of pink food colour.
Add the sugar syrup gradually whist whisking until stiff and shiny.
Tip the meringue mix into the almond paste in two halves, folding in gently.
Fill a large piping bag fitted with a plain nozzle with the mixture and pipe onto a silicon macaroon mat (on top of a baking sheet) 24 macaron shells, keeping the macarons as smooth as possible.
Leave to stand for 1 hour until a skin has formed and when touched lightly they do not stick to your finger tips.
During this time pre- heat the oven to 150°C/300°F/gas mark 2.
Bake in the oven for 12 to 15 minutes until firm.
Remove from the oven and leave on the macaron mat until completely cooled, then gently lift off.
Melt the colour melts following the instructions on the pack.
Spread the underside of 12 of the macaroon shells with the white colour melts, placing a lolly stick on the top of each one. Then add a little more of the colour melt and place the remaining 12 macaron shells on top to make the macaron pops.
When set, drizzle the macaron pops with the remaining white colour melt on both sides and leave to dry standing up in a piece of polystyrene.