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Ruby Pistachio Macaron Pops Recipe

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4.2 from 7 reviews

Ruby Pistachio Macaron Pops are elegant, bite-sized confections featuring a vibrant pistachio and macaron shell filling encased in smooth, tempered ruby chocolate. These delightful treats combine nutty, sweet, and fruity flavors with a crunchy, glossy chocolate shell, perfect for special occasions or as a luxurious snack.

Ingredients

Filling

  • 60 grams pistachio nuts (shelled and skinned)
  • 60 grams macaron shells
  • 80 to 100 grams melted chocolate (such as passionfruit feves or white chocolate)

Chocolate Shell

  • 400 grams ruby chocolate (divided into 300 grams and 100 grams for tempering)
  • Additional chopped pistachios for decoration (optional)

Instructions

  1. Prepare the Pistachios: Begin by shelling the pistachio nuts and removing all shells. Boil them in water for 1 minute, then drain well. Lay the pistachios on paper towels and rub to loosen and remove the brown skins to achieve a bright green color.
  2. Make the Filling Mixture: Process the peeled pistachios in a food processor until ground. Add the macarons shells and pulse again to combine finely. Gradually add the melted chocolate bit by bit, processing and mixing until the mixture forms a dough that clumps when picked up.
  3. Temper the Ruby Chocolate: Heat 300 grams of ruby chocolate in a microwave or chocolate melter until it reaches 115ºF. Add the remaining 100 grams chocolate and stir until melted completely. Continue stirring until the temperature drops to 80ºF, then gently reheat to 90ºF to achieve tempered chocolate with a glossy finish and ideal texture.
  4. Form Chocolate Shells: Pour some tempered ruby chocolate into the bottom of your molds. Use a spoon to spread the chocolate up the sides evenly. Place the mold tray in the freezer for a few minutes until the chocolate hardens.
  5. Add Filling and Assemble Pops: Remove molds from freezer and press some of the pistachio and macaron mixture firmly at the bottom. Insert sticks into the center of each mold, cover the stick and filling with more pistachio mixture, then pour additional tempered chocolate on top. Smooth the surface with a spoon and gently tap the mold on the counter to remove air bubbles.
  6. Set the Pops: Place the assembled molds in the freezer for 15 to 20 minutes until the chocolate is completely hardened.
  7. Unmold and Decorate: Carefully remove the macaron pops from the molds. Decorate the pops with melted chocolate and sprinkle with chopped pistachios if desired.
  8. Storage: Store the pops in the refrigerator for up to 1 week or keep them at room temperature for up to one day.

Notes

  • Removing pistachio skins enhances the bright green color but is optional.
  • Tempering chocolate prevents white streaks and gives a glossy finish but can be skipped if desired.
  • Melted chocolate quantity can vary depending on nut type, macaron shells, and humidity.
  • White chocolate or buttercream can be used as alternative fillings.
  • Keep the molds cold while working to help chocolate set better.

Find it online: https://dishcooks.com/ruby-pistachio-macaron-pops-recipe/