Patriotic Macaron Pops

Recipe by: Precious Simons

Vanilla macaron pops filled with red white and blue vanilla buttercream, and dipped in festively colored white chocolate.

Make This Recipe

76 grams Eggland's Best Egg Whites

76 grams granulated sugar

84 grams almond flour

92 grams powdered sugar

1 pinch of cream of tartar

1 tsp vanilla

Food coloring optional

Favorite filling (using vanilla frosting for this recipe)

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In a clean mixing bowl add egg whites and set aside.
In a large bowl combine almond flour and powdered sugar gently and set aside.
With a whisk attachment start the mixer on low and allow egg whites to become frothy.
On low speed Slowly add sugar one tablespoon at a time until it is all incorporated.
Mix on medium speed until egg whites reach stiff peaks.
Add in half of the almond flour mixture and stir well the release any air bubbles.
Fold in the remaining almond flour and stir gently until the mixture falls off of the spatula in ribbons.
Transfer to a piping bag fitted with a round tip and pipe 2 inch circles onto a silicone mat and allow to rest until macarons have developed a skin, meaning when you lightly touch the surface none of batter transfer to your finger.
Bake at 285 for 13 minutes and allow to cool.
Fill with your favorite filling and all a stick, let set in the fridge for about 10 minutes.
Dipped into melted chocolate, drizzle with fun colors and enjoy!