Valentine’s day is just a few weeks away! Macaron-adorned cakes are sooooo cute, and hugely trending. Learn to create adorable heart-shaped ones, and a sweet red-velvet cake with this easy tutorial and Macaron recipe from Sugar Stream!
Heart Macaron Lollipops
4 large egg whites
120 grams of superfine ground almonds
160 grams of powdered sugar
95 grams of white sugar
Pink food color
In a large clean bowl whisk the egg whites until frothy.
Rebekah notes: When whipping egg whites, it’s really important that the bowl is completely grease free, rub a paper towel, moistened with lemon juice or white vinegar around the bowl to remove any residue. Wipe the beaters or whisk attachment over too!
Add in the white sugar and continue to whisk the egg whites to stiff peaks.
Add in a few drops of pink food color and whisk to incorporate.
Sift together the ground almonds and powdered sugar and add to the egg whites.
Using a folding motion, incorporate the dry ingredients, and then begin to release air from the whites by pressing the mixture against the side of the bowl. The mixture should gently and slowly run from your spatula into the bowl and even out when tapped.
Fill a large piping bag fitted with a medium round tip with the batter.
Line a baking sheet with either a non stick mat or some baking parchment and pipe heart shapes onto the surface.
Rebekah notes: You can use a damp brush to clean up the edges and knock down any peaks.
Leave the macarons to form a skin, it should take about 15 minutes, and then bake at 300 degrees for 15 minutes.
Remove from the silicone mat and cool completely.
Fill the macarons with buttercream and insert a lollipop stick, refrigerate the macaron pops so that the buttercream firms up and the stick stays in place. Use to decorate your cake.