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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