Strawberry Pop Tart Macarons
Servings: 50 whole macarons
Ingredients
Filling
- 1 stick (4oz) unsalted butter (room temperature)
- 1/4 cup brown sugar
- 3/4 cup powdered sugar
- 1/2 tablespoon whole milk powder
- 1/2 teaspoon instant vanilla pudding mix
- 1/4 teaspoon pure almond extract
- 1 teaspoon pure vanilla extract
- a squeeze of lemon
- 1 pinch of salt
- 1 cup strawberry jam approximately
Macaron Topping
- 1 cup white chocolate
- 1 tablespoon vegetable oil
- sprinkles
Instructions
Macaron Shells
- You can use any plain macaron shells for this recipe. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
- Bake the shells and let them cool completely
Make the Filling
- Beat the butter and the brown sugar together with the paddle attachment until light and fluffy
- Add the powdered sugar and pulse until combined
- Add the rest of the filling ingredients (minus the strawberry jam) and beat for at least 5 minutes on high speed until the filling is lighter and very fluffy
- Put into a piping bag and pipe around the edge of the cooled macaron shells
- Add a dollop of strawberry jam in the middle and sandwich the other macaron shells on top
- Refrigerate until the filling is set
Macaron Topping
- Melt the white chocolate
- Add the vegetable oil and stir until smooth
- Dip the tops of the macarons in the white chocolate mixture and add some sprinkles on top.
- Refrigerate until the white chocolate is set
Best Storage
- For best results, put in the fridge overnight (24 hours is best) then bring to room temperature before enjoying