Macaron Lollipops

Name: Macaron Lollipops
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons pure almond extract; 237 milliliters blanched slivered almonds; 2 larges egg whites, at room temperature; 2 Tbsps granulated sugar; 59 milliliters heavy cream, at room temperature; 8 servings Orange food coloring, as needed, optional; 1 Zest of orange; 237 milliliters powdered sugar; 177 milliliters semisweet chocolate chips, such as Ghirardelli

Macaron Lollipops could be just the gluten free recipe you've been looking for. One serving contains 279 calories, 5g of protein, and 16g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of orange food coloring, blanched slivered almonds, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a dessert. From preparation to the plate, this recipe takes around 2 hours and 30 minutes.

Instructions

Watch how to make this recipe.

For the macarons: Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper.

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Baking Paper

Baking Sheet

Oven

In a food processor, blend the almonds until finely ground.

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Almonds

Equipment you will use

Food Processor

In a large bowl, using a hand mixer on high speed, beat the egg whites until they form soft peaks, about 1 minute. Gradually add the granulated sugar, beating constantly, until the mixture holds stiff peaks, about 2 minutes. Beat in the almond extract, orange zest and food coloring, 1 drop at a time, if using. Using a spatula, fold in the ground almonds and powdered sugar until combined. Using a small cookie scoop, scoop eight to twelve 2-inch-diameter circles of batter onto each baking sheet.

Ingredients you will need

Granulated Sugar

Almond Extract

Almond Meal

Powdered Sugar

Food Color

Orange Zest

Egg Whites

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Baking Sheet

Hand Mixer

Spatula

Bowl

Bake for 15 minutes until slightly puffed. Cool completely on the baking sheets, about 30 minutes.

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Baking Sheet

Oven

Place the chocolate and cream in a medium bowl.

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Chocolate

Cream

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Bowl

Place the bowl over a pan of barely simmering water. Stir until the chocolate is melted and the mixture is smooth, about 2 minutes. Refrigerate until thick enough to spread, about 25 minutes.

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Chocolate

Spread

Water

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Bowl

Frying Pan

To assemble: Spoon the filling onto the flat side of half of the cookies.

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Place the lollipop sticks in the middle of the filling and gently press the remaining cookies on top. Allow the filling to set at room temperature, about 1 hour.

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Lollipop Sticks

Equipment

Ingredients

Servings:

0teaspoons

pure almond extract 237milliliters

blanched slivered almonds 2larges

egg whites, at room temperature 2Tbsps

granulated sugar 59milliliters

heavy cream, at room temperature 8servings

Orange food coloring, as needed, optional 1

Zest of orange 237milliliters

powdered sugar 177milliliters

semisweet chocolate chips, such as Ghirardelli

Recommended wine: Cream Sherry, Port, Moscato Dasti

Macarons can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "