Sea Buckthorn White Chocolate Cake Pop Macarons

Sea Buckthorn White Chocolate Cake Pop Macarons

Cake Pop Macarons – not just macarons on sticks but actual cake pops inside the macarons! Have you ever had to choose between your two favourite treats? It’s a tough decision to make as either way you’d miss out on one! Well, if your favourites are macarons and cake pops – we’ve got some good news – you can have them both in one treat! 😀 A macaron filled with a cake pop and still remaining in a two-bite size, brilliant – right?

Sea Buckthorn White Chocolate Cake Pop Macarons

Don’t let the perhaps unfamiliar berry put you off. Sea Buckthorn is a healthy super berry with strong flavour. I brought a bag of Sea buckthorn powder from Finland and while I’ve used it a little here and there, this time I decided to use it for the flavour. Like most of my favourite berries, the flavour is more tart than sweet. Sea buckthorn powder also gives the cake nice colour and juicy fragrance.

Cake Pop Macarons

The cake in this recipe is a simple dry cake and flavour can easily be adjusted by substituting the berry powder with other berry powders, cocoa powder or coconut flakes. Flavour and colour combinations that you can use in this treat duo are endless and you can consider this one as first of many in BIP as we got plenty of ideas developing with this two-bite treat!

Sea Buckthorn White Chocolate Cake Pop Macarons
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Servings Prep Time
24servings 3hours
Servings Prep Time
24servings 3hours
Sea Buckthorn White Chocolate Cake Pop Macarons
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
24servings 3hours
Servings Prep Time
24servings 3hours
Ingredients
  • Sea buckthorn cake
  • 100 grams plain flour
  • 90 grams sugar
  • 25 grams sea buckthorn powder
  • 1 egg
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon vanilla extract
  • 60 mililiters milk
  • 50 mililiters hot water
  • Pink macaron shells
  • 78 grams egg whites separated
  • 100 grams ground almonds
  • 100 grams powdered sugar
  • 100 grams granulated sugar
  • 25 mililiters water
  • 1/4 teaspoon pink food colouring gel
  • Cream Cheese Icing
  • 125 grams Philadelphia cream cheese softened
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract
  • 175 grams powdered sugar
  • Cake pop coating
  • 150 grams white chocolate melted
Servings: servings
Units:
Instructions
Sea Buckthorn Cake
  1. Preheat oven to 180°C and lightly grease a 20cm (8inch) cake tin.
  2. In a mixing bowl combine all dry ingredients.
  3. Add egg, milk and vanilla and mix well.
  4. Stir the hot water in and mix until fully incorporated then pour into the cake tin and bake for 25 minutes, until a toothpick inserted in middle comes out clean.
  5. Allow to cool, then crumble about half of the cake to use in cake pops.
Pink Macaron Shells
  1. Preheat oven to 160°C (320°F). Prepare 2 baking sheets with parchment or silicone baking sheet.
  2. Divide egg whites placing half in the 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 the mixing bowl on medium 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 high speed.
  5. In a separate bowl combine ground almonds, powdered sugar, remaining egg whites and mix until fully incorporated.
  6. When the meringue forms stiff and glossy peaks add couple drops of pink colouring and continue to beat until incorporated, then remove from mixer and combine with almond paste by gently folding using a spatula or a big spoon.
  7. Place into piping bag with large round piping tip and pipe the macaron shells onto your baking sheet.
  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 15-17 minutes until you can lift them off the baking sheet.
  9. Allow to cool before removing from the baking sheet and line matching shells for filling. To add interesting detail you can use edible paint to brush some strokes on the shells or sprinkle some sea buckthorn powder on top.
Cake Pops
  1. Prepare icing in a mixing bowl, combine cream cheese, milk, vanilla and powdered sugar and beat slowly increasing the speed from low to medium. Mix until incorporated and smooth.
  2. Mix cake crumbs and icing and form into a ball.
  3. Roll out flat to about 1cm (0.4 inch) thickness, and by using a small circle cookie cutter (diameter not larger than 3.5 cm/1.4 inch) cut out circles. Repeat for the remaining mixture.
  4. Melt white chocolate in a small cup, then dip tip of a lollipop stick in it and insert into cake circle about half way through. Repeat for the remaining cake circles, you can speed up hardening of the chocolate by popping them in refrigerator for couple minutes.
Filling Macarons with Cake Pops
  1. Once the cake circle sits firmly on the stick carefully dip it into melted white chocolate covering the cake completely, then slowly lift and tap off the excess chocolate.
  2. Place flat onto the flat side of a macaron shell and then place another shell on top to make a sandwich, let the chocolate dry before lifting the stick up. Refrigerate for 24 hours before serving.

2 Comments

  1. Oi miten ihanat!

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