Moustache Macaron Pops

Moustache Macaron Pops

Moustache fun with macarons on sticks!

These are easy to make and so much fun. You can capture great photos holding one under your nose – then double the fun and eat it!

I used one in my "recovering from dental surgery" post on Facebook :D
I used one in my “recovering from dental surgery” post on Facebook 😀

The filling is thick white chocolate ganache together with crushed Finnish Salmiak hard candy called Turkinpippuri, it is one my favourite candies but I am well aware that it’s an acquired taste. Don’t worry if you don’t like liquorice or don’t want to use hard candies – you can use any filling you like, though I do recommend using thick chocolate ganache  to ensure they’ll stay on the stick.

Have fun!

Moustache Macaron Pops

Moustache Macaron Pops
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Servings Prep Time
30macaron pops 1,5hours
Cook Time
16minutes
Servings Prep Time
30macaron pops 1,5hours
Cook Time
16minutes
Moustache Macaron Pops
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
30macaron pops 1,5hours
Cook Time
16minutes
Servings Prep Time
30macaron pops 1,5hours
Cook Time
16minutes
Ingredients
  • Macaron Shells
  • 80 grams egg whites divided
  • 100 grams powdered sugar
  • 100 grams ground almonds
  • 100 grams sugar
  • 25 militers water
  • 1/2 teasspoon gel food coloring black of brown
  • Filling & Decoration
  • 150 grams white chocolate melted
  • 20 mililiters heavy cream
  • 2 tablespoons Turkish Pepper Crush Finnish Salmiak Hard Candy, optional
  • edible color marker black or brown
Servings: macaron pops
Units:
Instructions
  1. Preheat oven to 160°C. Prepare 2 baking sheets with baking paper or silicone baking sheet.
  2. Divide egg whites placing 40 grams in mixing bowl.
  3. Place the granulated sugar and water in a small sauce pan and put it on the stove on medium heat, at the same time start whisking the egg whites in your mixing bowl on medium high speed.
  4. Bring the sugar to boil and let it boil for one minute until it comes a thick syrup, then slowly pour the syrup into the egg foam continuing to whisk on medium high speed.
  5. In a bowl combine ground almonds, powdered sugar and remaining egg whites, continue mixing until fully incorporated, add black/brown food colouring and mix until evenly dyed.
  6. Stop whisking the meringue when it forms stiff and glossy peaks, then combine with almond paste by gently folding using a spatula or a big spoon.
  7. Place into a piping bag and pipe moustache waves, mirroring every second row so you'll have matching shells to sandwich.
  8. Gently tap the baking sheet few times on the counter to break any possible air bubble in the batter. Bake in preheated oven for 14-16 minutes until you can lift them off the baking sheet.
  9. Prepare white chocolate ganache by mixing melted chocolate with cold cream, mixing until thickened and smooth. Place ganache into piping bag and pipe onto flat side of a shell, sprinkle crushed hard candies on top.
  10. Place a lollipop stick in middle and pipe a drop of ganache over the end of the stick.
  11. Gently draw the hair on the top shell and place on top to make a sandwich.
  12. Refrigerate for 24 hours and bring to room temperature 20-30 minutes before eating.

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