Épingler A whimsical fusion of classic French macarons and fun cake pops, these treats boast a crunchy macaron shell, a soft cake interior, and a riot of colors and flavors. They are perfect for parties or special occasions.
Making Macaron Chaos Cake Pops brought back memories of experimenting in my kitchen late at night, searching for just the right combination of textures and flavors. These colorful pops always bring smiles and plenty of chaos to the dessert table.
Ingredients
- Macaron Shells: 100 g almond flour, 100 g powdered sugar, 75 g egg whites (about 2 large eggs, aged at room temperature), 100 g granulated sugar, food coloring (assorted colors)
- Cake Pop Filling: 200 g vanilla sponge cake, crumbled, 80 g cream cheese, softened, 50 g unsalted butter, softened, 60 g powdered sugar, 1 tsp vanilla extract
- Decoration: 200 g white chocolate or candy melts, sprinkles, edible glitter, or chopped nuts (optional)
Instructions
- Prep & Preheat:
- Preheat oven to 150°C (300°F). Line two baking sheets with parchment paper.
- Mix Dry Ingredients:
- Sift together almond flour and powdered sugar for the macaron shells.
- Make Meringue:
- Whip egg whites until foamy, then gradually add granulated sugar, beating until stiff, glossy peaks form.
- Combine Batter:
- Gently fold dry ingredients into the meringue in two additions. Divide batter and color as desired.
- Pipe Macarons:
- Transfer batter to a piping bag fitted with a round tip. Pipe 32 small (3 cm) macaron rounds onto prepared sheets. Tap trays to release air bubbles. Rest shells for 30 minutes until dry to the touch.
- Bake & Cool:
- Bake for 12–14 minutes. Cool completely before handling.
- Prepare Filling:
- Mix crumbled cake, cream cheese, butter, powdered sugar, and vanilla until a dough forms. Shape into 16 small balls.
- Assemble Pops:
- Pair macaron shells by size. Place a cake ball between two shells and gently press to sandwich.
- Add Sticks:
- Insert a cake pop stick into each pop, pushing gently through the cake and into the shells.
- Dip & Decorate:
- Melt white chocolate or candy melts. Dip each cake pop to coat, letting excess drip off. Decorate with sprinkles or edible glitter as desired.
- Set & Serve:
- Stand pops upright in a block of Styrofoam or a cake pop stand to set.
Épingler When my nieces first tried these, they couldn't stop giggling over the bright colors and surprise cake filling inside. Decorating the pops together has become a favorite family tradition—messy, fun, and always delicious.
Required Tools
Electric mixer, mixing bowls, sifter, baking sheets, parchment paper, piping bags and tips, cake pop sticks, microwave-safe bowl.
Allergen Information
Contains eggs, dairy, tree nuts (almonds), and wheat. Always check labels if using gluten-free or nut-free alternatives.
Nutritional Information (per serving)
Calories: 185, Total Fat: 9 g, Carbohydrates: 24 g, Protein: 3 g.
Épingler Serve these Macaron Chaos Cake Pops at your next gathering and watch them disappear. Their playful look hides a sophisticated blend of textures sure to delight.
Questions fréquentes sur la recette
- → Can I use store-bought cake for the filling?
Yes, ready-made sponge cake is suitable for this dessert. Ensure it is moist and fresh for best texture.
- → What colors work best for the shells?
Gel or powder food coloring offers bold, vibrant hues in macaron batter. Choose colors to suit your event theme.
- → How should I store leftovers?
Keep pops in an airtight container in the refrigerator for up to three days to maintain freshness.
- → Can these be made nut-free?
Substitute almond flour with nut-free alternatives, but note that texture and flavor may change.
- → What’s the best coating for the pops?
Melted white chocolate or candy melts work well. Decorate with sprinkles, edible glitter, or chopped nuts.