Macaron Cake

Whenever you want to impress your friends or family I suggest making a Macaron Cake.  This dessert is nothing else but a giant chocolate macaron filled with sweetened condensed milk buttercream and flavorful raspberry jam.

The macaron disks are crispy on the outside while the interior gets soft and a bit chewy. Their sweetness is making a good balance with the tart raspberry jam and sweetened buttercream. You can always consider making a ganache or a cream cheese and chocolate frosting for the filling and the results will always be satisfying, no doubt about that.

Macaron Cake is very different from a regular cake and it can be adapted to different flavors and fillings. It is best to prepare a day in advance as it needs time to soften the macaron disks before serving.

How to make Chocolate Macaron Cake

Begin with preparing the chocolate macaron disks. Next prepare the raspberry filling and sweetened condensed buttercream. Assemble the macaron cake and let it set before serving.

How to prepare the chocolate macaron disks

Line a baking sheet with parchment paper and draw two 7-inch (18 cm) diameter circles on it. Invert the parchment paper and set aside. Prepare a pastry bag with a plain tip (about ½ inch, 1 cm) and preheat the oven to 300°F (150°C).

Next, grind together the powdered sugar, almond powder, and cocoa powder using a food processor until you obtain a fine powder. Sift the mixture through a sieve into a large bowl. Pour 55g egg whites over the sieved almonds.

Place the other 55g egg whites and a pinch of salt into a mixing bowl and set aside while you prepare the sugar syrup. In a small saucepan, combine granulated sugar with water and heat over medium. When the syrup reaches 230°F (112°C), start whipping the egg whites. When the syrup reaches 244°F (118°C), pour it over the whipped egg whites while mixing continuously. Continue beating until the bowl has cooled slightly and glossy stiff peaks have formed.

Add the whipped egg whites to the almond mixture and gently fold with a rubber or silicone spatula until combined and smooth. Work the batter until it flows in thick ribbons when the spatula is lifted. Transfer the mixture to the piping bag fitted with a ½ inch (1 cm) plain tip.

Following the drawn circles, pipe disks of batter in a spiral. Rap the baking sheet a few times firmly on the countertop to flatten the macaron disks and remove air bubbles. Bake for about 20 minutes and let them cool before removing from the baking sheet. Use the remaining batter to make regular macarons.

How to prepare the raspberry filling

Place raspberries, sugar, and lemon juice into a saucepan and bring to a boil while stirring constantly. Simmer for about 8 minutes or until thickened. Remove from heat, sieve to remove seeds, and set aside to cool.

How to prepare the sweetened condensed buttercream

Ensure both butter and sweetened condensed milk are at room temperature. In a large bowl, mix butter until light and fluffy, for about 5-7 minutes. Incorporate vanilla extract. Gradually add sweetened condensed milk in thirds, mixing after each addition until fully incorporated.

How to assemble the Macaron Cake

Place one macaron disk upside down on a serving platter. Spread the raspberry jam, leaving a 1½ inch (4 cm) border. Transfer the buttercream into a piping bag fitted with a 1M star tip and pipe the cream evenly over the jam. Add fresh raspberries on top.

Place the other macaron disk on top and refrigerate overnight to let the macaron disks soften. Finally, decorate the cake with the remaining buttercream, small macarons, and fresh raspberries. Enjoy!

Hope you will try this amazing Macaron Cake and enjoy it as much as we did. If you do, make sure to share the photos with me on Instagram. Would love to see how this cake turns out for you.

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Macaron Cake

5 from 1 vote

Whenever you want to impress your friends or family I suggest making a macaron cake which is nothing else but a giant chocolate macaron filled with a sweetened condensed milk buttercream and flavorful raspberry jam.

Servings 8 servings

Prep Time 1 hour hr

Cook Time 25 minutes mins

Total Time 1 hour hr 25 minutes mins

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Ingredients

  

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• 1 ½ cup (150g) ground almonds
• 1 ¼ cup (150g) powdered sugar
• 3 tbsp (25g) unsweetened cocoa powder
• 55g egg whites (from about about 2 small eggs)
• 1/4 tsp (1g) salt
• 55g egg whites (from about about 2 small eggs)
• 3/4 cup (150g) granulated sugar
• 2 ½ tbsp (38ml) water

Raspberry Filling

• 4 oz (120g) fresh or frozen raspberries
• 1/4 cup (50g) sugar
• 1 tbsp (15ml) lemon juice

Sweetened Condensed Milk Buttercream

• 7 oz (200g) unsalted butter , at room temperature
• 9 oz (260g) sweetened condensed milk
• 1 tsp (5g) vanilla extract

For Decoration

• Remaining buttercream
• Fresh raspberries
• Mini macarons

Instructions

 

Prepare chocolate macaron disks.

• Line a baking sheet with parchment paper, draw two 7 inch (18 cm) diameter circles, invert the parchment paper and set aside until ready to use. Have a pastry bag with a plain tip (about ½ inch, 1 cm) ready and preheat oven to 300F (150C).
• Using a food processor grind together the powdered sugar with almond powder and cocoa powder, to obtain a fine powder. Sift through a sieve into a large bowl.
• Pour 55g egg whites over the sieved almonds.
• Place the other 55g egg whites and salt into a mixing bowl. Set aside until you prepare the sugar syrup.
• In a small saucepan combine granulated sugar with water and place on medium heat. Using a candy thermometer measure syrup temperature. When it reaches 230 F (112C) start whipping the egg whites. When the syrup reaches 244F (118C) pour it over the whipped egg whites while mixing continuously. Continue beating until the bowl has cooled slightly, and glossy stiff peaks have formed.
• Add the whipped whites over the almond mixture and using a rubber or silicone spatula gently fold in until combined and smooth. Work the batter until it flows in very thick ribbons when the spatula is lifted.
• Transfer the mixture to the piping bag fitted with a 1/2 inch (1 cm) plain tip.
• Following the drawn circles, pipe disks of batter in a spiral.
• Rap the baking sheet a few times firmly on the counter top to flatten the macaron disks and to remove air bubbles.
• Bake for about 20 minutes. Let cool before removing from baking sheet.
• Use the remaining batter to make regular macarons.

Prepare raspberry filling.

• Place raspberries, sugar and lemon juice into a saucepan and bring to a boil while stirring constantly. Simmer for about 8 minutes or until thickens. Remove from heat, sieve to remove seeds and set aside to cool until ready to use.

Prepare sweetened condensed buttermilk.

• Both butter and sweetened condensed milk need to be at room temperature before preparing the frosting.
• In a large bowl mix butter until light and fluffy, for about 5-7 minutes.
• Incorporate vanilla extract.  Gradually add sweetened condensed milk in thirds, mixing after each addition. Once incorporated the buttercream is ready to use.

Assemble Macaron Cake.

• Place one macaron disk upside down on a serving platter. Spread the raspberry jam leaving a 1 ½ inch(4cm) border.
• Transfer buttercream into a piping bag fitted with 1M star tip and pipe the cream evenly. Add fresh raspberries.
• Place the other macaron disk on top and refrigerate overnight to let the macaron disks soften.
• Decorate the cake with remaining buttercream, small macarons and fresh raspberries.

Video

Nutrition

Serving: 1 serving out of 8Calories: 548kcalCarbohydrates: 66.3gProtein: 8.6gFat: 30.6gSaturated Fat: 14.1gCholesterol: 58mgSugar: 60g

Calories: 548kcal

Course: Dessert

Cuisine: French

Keyword: chocolate macaron, italian meringue macaron, macaron cake, sweetened condensed milk buttercream