Pistachio Strawberry Macaron Cake

Pistachio Strawberry Macaron Cake

I've been mentioning on previous posts that while in Paris I bought the Sucre book from Laduree. One of my favorite cookbooks so far I could say. There I saw a cake called Harmonie, that had the cake layers made from pistachio macaron batter instead of regular cake. Wow.. really? I would have never thought to create a giant macaron and serve it as cake... I found that pretty challenging and as my husband birthday was approaching I decided to give it a try especially for this occasion.


For the pistachio macaron layers I didn't use Laduree recipe, as I wanted to use Italian method for macarons I got used lately, therefore I changed the recipe accordingly. I used instead Laduree recipe for pistachio cream filling.


I must say this is the most sophisticated cake I have ever done. I felt very proud of me when this was done and the result was as expected. This Pistachio strawberry macaron cake looks different than a regular cake, quite impressive I would say and the flavors are incredible. As it is topped with fresh strawberries the sweetness of the cake is very well balanced.


I know it may seem a difficult recipe for some, but once you understand what you have to do it is quite easy. A macaron cake will definitely impress family or friends, it is a perfect cake for anniversaries, parties or showers. Hope you will give it a try and don't forget to let me know if you do.


To make sure you have everything you need for this recipe you will need  beside the list of ingredients, a candy thermometer, and a piping bag fitted with a 1/2 inch (10mm) plain tip.


Related Posts:
Coconut Macarons with White Chocolate Strawberry Ganache
Chocolate Macarons with Salted Caramel Filling
Cappuccino Macarons


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  • Slightly adapted after Laduree Sucre book
  • Makes about 8 servings
  • Pistachio Macaron
  • 100 g ground almonds
  • 40 g shelled raw pistachios
  • 50 g egg whites
  • 137 g powdered sugar
  • 50 g egg whites
  • 137 g granulated sugar
  • 34 g water
  • pinch of salt
  • food colouring: green and yellow
  • Pistachio Cream Filling
  • 6 tbsp (90 g) butter, room temperature
  • 3/4 cup (180 ml) milk
  • 2 egg yolks
  • 1/4 cup (50 g) granulated sugar
  • 2 tbsp cornstarch
  • 40 g shelled raw pistachios
  • 1/4 cup (60 g) pistachio paste
  • Topping
  • 1 pound fresh strawberries
  • raw pistachios, chopped
  1. Line 2 baking sheets with parchment paper and draw a 9 inch (23 cm) diameter circle on each. Preheat oven to 300 F(150C).Pistachio Strawberry Macaron Cake Step 1Pistachio Strawberry Macaron Cake Step 2
  2. Ground raw pistachios in a food processor. Pistachio Strawberry Macaron Cake Step 3Pistachio Strawberry Macaron Cake Step 4
  3. Add ground almonds,powdered sugar and salt and pulse to obtain o fine powder. Sift through a sieve.
    Pistachio Strawberry Macaron Cake Step 5Pistachio Strawberry Macaron Cake Step 6Pistachio Strawberry Macaron Cake Step 7Pistachio Strawberry Macaron Cake Step 8
  4. In a bowl with 50 g egg whites add food coloring, stir and pour over almonds mixture.
    Pistachio Strawberry Macaron Cake Step 9Pistachio Strawberry Macaron Cake Step 10
  5. Place the other 50 g of egg whites into a mixer bowl. Set aside until you prepare the sugar syrup.
  6. In a small sauce pan combine caster 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 hits 244F (118C) pour it over the whipped egg whites while mixing continuously. Continue beating until the bowl has cooled slightly, and glossy stiff have formed.
    Pistachio Strawberry Macaron Cake Step 11Pistachio Strawberry Macaron Cake Step 12
  7. Add the whipped whites over the almonds mixture and using a rubber spatula gently fold in until combined and smooth. Work the batter until it flows in very thick ribbons when the spatula is lifted.
    Pistachio Strawberry Macaron Cake Step 13Pistachio Strawberry Macaron Cake Step 14
  8. Transfer the mixture to the piping bag fitted with a 1/2 inch (1 cm) plain tip. On one sheet, following the drawn circle, pipe a disk of batter in a spiral, filling the  whole circle. On the other sheet pipe a ring following the drawn circle (about 1 inch), which will be the border of the cake.Pistachio Strawberry Macaron Cake Step 15Pistachio Strawberry Macaron Cake Step 16
  9. Bake in the preheated oven for 25-30 minutes. Remove from oven and allow to cool. Do not remove the macaron ring from baking sheet while still warm as it will break.
    Pistachio Strawberry Macaron Cake Step 17
  10. While the macaron disk and ring are baking prepare the pistachio cream filling. In a sauce pan bring milk to a simmer.
  11. Whisk egg yolks with sugar until light yellow. Add cornstarch.
    Pistachio Strawberry Macaron Cake Step 18Pistachio Strawberry Macaron Cake Step 19
  12. Pour a third of the hot milk over the yolks mixture and pour the whole mixture back into the pan. Bring to a boil while stirring with a whisk. Remove from heat and let cool for 10 minutes and then incorporate half of the butter. Cover with plastic wrap and allow to cool.
    Pistachio Strawberry Macaron Cake Step 20Pistachio Strawberry Macaron Cake Step 21
  13. Meanwhile chop the raw pistachios. Wash the strawberries, drain and cut in halves.
    Pistachio Strawberry Macaron Cake Step 22Pistachio Strawberry Macaron Cake Step 23
  14.  In a large bowl whip the cooled cream with an electric mixer. Add the other half of butter and pistachio paste, whip until smooth. Fold in chopped pistachios.
  15. Assemble the cake: Place the macaron disk upside down on a serving platter. Transfer cream into a
    piping bag fitted with a plain tip and pipe a thick layer in a spiral.
    Pistachio Strawberry Macaron Cake Step 24Pistachio Strawberry Macaron Cake Step 25
  16. Remove the macaron ring from the baking sheet and place it over the cream. Arrange the strawberries in the center. Sprinkle some chopped pistaachios. Refrigerate for few hours to let the macaron layers get softened by the cream.
    Pistachio Strawberry Macaron Cake Step 26Pistachio Strawberry Macaron Cake Step 27
Pistachio Strawberry Macaron Cake-1
Pistachio Strawberry Macaron Cake-2
Nutrition facts 1 Serving (about 177 g) - Calories:420, Fat:21.6g, Saturated Fat:7.5g, Unsaturated Fat:0.0 g, Carbohydrates:53.5g, Sugar:45.4g, Fiber:3.8 g, Protein:8.0 g, Cholesterol:79mg, Calories from Fat 195, Sodium 119mg, Potassium 322mg, Vitamin A 8%, Vitamin C 56%, Calcium 9%, Iron 7%, Nutrition Grade B-, Daily percentage values are based on a 2000 calorie diet
On June 19, 2014 at 06:45 pm, Liz said...
WOW, what a masterpiece!!! And so gorgeous topped with berries!!! You were very brave to try such a large macaron...and very talented to pull it off!

Thank you Liz, appreciate coming from you :)

On April 12, 2015 at 11:16 am, Anu-My Ginger Garlic Kitchen said...
Pistachio Strawberry Macaron Cake looks so vibrant and delicious. Loved your step by step images! :)

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