Raspberry Macaron Pops

Posted by: AUI

Active Time

0 Hour
45 Minutes

Total Time

2 Hour
30 Minutes

Assembly

3.9 oz Water 110 g Water

15.9 oz Granulated sugar 450 g Granulated sugar

0.1 oz Salt 3 g Salt

5.6 oz Egg white 160 g Egg white

4.4 oz ALMONDFLOUR SUPER FINE MESH #20, 25LBS 125 g ALMONDFLOUR SUPER FINE MESH #20, 25LBS (204168) (204168) Qty: 1

4.4 oz Powdered sugar 125 g Powdered sugar

1.4 oz Egg white 40 g Egg white

0.4 oz FROZEN PUREE, RASPBERRY, 1 KG 10 g FROZEN PUREE, RASPBERRY, 1 KG (655008) (655008) Qty: 1

Powder Color, Water Soluble - Red as Needed Powder Color, Water Soluble - Red as Needed (586029) (586029) Qty: 1

1.1 oz Granulated sugar 30 g Granulated sugar

8.8 oz FROZEN PUREE, RASPBERRY, 1 KG 250 g FROZEN PUREE, RASPBERRY, 1 KG (655008) (655008) Qty: 1

0.5 oz Gelcrem Hot, 500g 15 g Gelcrem Hot, 500g (672135) (672135) Qty: 1

2.0 each Lollipop Sticks 2 each Lollipop Sticks (591060) (591060) Qty: 1

Couverture White Rondo, Sao Palme 30%, 20Kg as Needed Couverture White Rondo, Sao Palme 30%, 20Kg as Needed (750014) (750014) Qty: 1

Hazelnut as Needed, roasted, chopped Hazelnut as Needed, roasted, chopped

Powder Color, Fat Soluble- Red as Needed Powder Color, Fat Soluble- Red as Needed (586129) (586129) Qty: 1

Make an Italian meringue with the water, first amount of granulated sugar, salt by boiling it to 244°F/118°C. Slowly pour the cooked syrup over the first amount of half-beaten egg whites while continually whipping. Beat until completely cool.
In the mixer combine the almond flour and the powdered sugar. Add the egg whites, coloring, and the Ponthier Raspberry purée. Combine thoroughly. Delicately fold in 140g of the Italian meringue. Pipe onto a silkmat and allow to dry for 45 minutes to 1 hour. Bake the macarons at 300°F/ 148°C until the foot and the edge of the shells feel firm and just come off of the silkmat.
Mix the second amount of granulated sugar with the Gelcrem Hot. Dissolve into the second amount of Ponthier Raspberry purée and bring to a boil. Cover with film and refrigerate.
Assemble the 2 halves of the macaroon with the raspberry filling. Slide a lollipop stick into the filled macarons. Freeze. Heat the white chocolate to 140°F/40°C and add the fat soluble color to reach desired look. Add the chopped toasted hazelnuts to the chocolate. Dip the lollipops in the chocolate. Leave to set in the refrigerator.
Garnish as desired.