Have you ever tried your hand at making macarons? Those gorgeous, pastel-colored cookies actually aren’t as difficult to make as you may think. Although macarons are famously fussy, once you’ve got the basic technique down, there’s no stopping you – or macarons for that matter! Their light, airy texture and subtle, sweet deliciousness make them the perfect summery treat! If you’re ready to give them a try, then this is the recipe for you, because we’re making cosmic rainbow macaron lollipops, complete with a rich chocolate cream filling and edible sticks. They make the perfect treat for any birthday party or special occasion!
Rainbow Macaron Lollipops with Chocolate Cream Filling
Equipment
- Food processor
- Hand mixer
- Piping bag with round nozzle
- Baking tray
- Parchment paper
Ingredients
- 2 cups powdered sugar
- 1.33 cups almond flour
- 3 egg whites room temperature
- 3 tbsp sugar
- food coloring yellow, pink & blue
- 0.67 cup Nutella
- 0.75 stick butter softened
- Pocky sticks
- gold sanding sugar
- silver sanding sugar
Instructions
- Preheat the oven to 300°F. Blend the powdered sugar and almond flour in a food processor until the mixture becomes a fine powder. Strain everything through a sieve to get rid of any small clumps.
- Beat 1 room-temperature egg white with a hand mixer until it becomes light and airy, then add in 1 tablespoon of sugar. Continue beating the egg white mixture, carefully add in a few drops of blue food coloring, and mix until a firm meringue forms. Once the meringue is ready, fold in 1/3 of the fine almond flour and powdered sugar mixture. Repeat this process 2 more times in separate bowls using the yellow and pink food coloring.
- Scoop the 3 different meringue colors into a piping bag with a round nozzle, mixing the colors at random, and pipe colorful spirals onto a baking tray lined with parchment paper. Transfer the baking tray to the oven and bake at 300°F for 12 minutes. Once the rainbow macaron spirals have baked, remove them from the oven and let them cool completely.
- For the chocolate cream filling, beat the room-temperature Nutella and softened butter until the mixture becomes smooth and creamy. Transfer the chocolate cream filling to a piping bag with a round nozzle and pipe chocolate cream spirals onto 1/2 of the cooled rainbow macarons.
- Brush gold sanding sugar over the Pocky sticks and press 1 into the filling on each of the macaron halves topped with the chocolate cream. Cover the Pocky stick with some additional chocolate cream and press a second macaron spiral on top. Brush silver sanding sugar over the rainbow macarons and let everything cool for an additional 15 minutes.
VIDEO
These macaron swirl lollipops are cosmic sight to behold, and they taste as out of this world as they look! Their bright colors and glittery finish make them a fun, original dessert that’s perfect for any occasion!
Get the recipe for the Melon Macarons featured in the bonus video.