# Ingrédients:
→ Macaron Shells
01 - 1 cup almond flour
02 - 1 cup powdered sugar
03 - 1/3 cup egg whites, about 2 large eggs, aged at room temperature
04 - 1/2 cup granulated sugar
05 - Assorted food colorings
→ Cake Pop Filling
06 - 2 cups vanilla sponge cake, crumbled
07 - 1/3 cup cream cheese, softened
08 - 3 1/2 tablespoons unsalted butter, softened
09 - 1/2 cup powdered sugar
10 - 1 teaspoon vanilla extract
→ Decoration
11 - 1 cup white chocolate or candy melts
12 - Sprinkles, edible glitter, or chopped nuts (optional)
# Étapes:
01 - Preheat oven to 300°F. Line two baking sheets with parchment paper.
02 - In a mixing bowl, combine almond flour and powdered sugar by sifting thoroughly.
03 - Beat egg whites in a clean bowl until foamy, then gradually add granulated sugar and continue whipping to stiff, glossy peaks.
04 - Gently fold the sifted dry mixture into the meringue in two stages. Divide batter and tint with desired food coloring.
05 - Transfer colored batter into piping bags fitted with round tips. Pipe 32 rounds approximately 1 1/4 inches wide onto prepared sheets. Tap baking sheets gently to release trapped air bubbles.
06 - Allow shells to rest for 30 minutes until dry to the touch. Bake for 12 to 14 minutes. Cool shells completely before removing from parchment.
07 - In a bowl, blend crumbled vanilla sponge cake, softened cream cheese, unsalted butter, powdered sugar, and vanilla extract until a smooth dough forms. Shape into 16 balls.
08 - Pair macaron shells by size. Position one cake ball between two shells and press gently to secure.
09 - Carefully insert a cake pop stick through the cake ball, anchoring both macaron shells.
10 - Melt white chocolate or candy melts in a microwave-safe bowl. Dip each pop to completely coat, allowing excess to drip off. Decorate with sprinkles, edible glitter, or chopped nuts as desired.
11 - Stand completed pops upright in Styrofoam or a cake pop stand to set and dry.
