The 4th of July is just a day away and we’re celebrating early here at home with a festive dessert! Early because this year on the 4th, we’ll be traveling. Actually, today’s sweet treat is quite fitting for our vacay destination. I cannot wait to share more!
I’ve kind of been on a macaron kick lately, (I bet you’ve noticed) but only because they’re the perfect treat for nearly every occasion. This time I’m doing something a bit different with the shells and turning them into a Petite Berry Macaron Cake. Not your typical cake, but even better if you ask me!
PETITE BERRY MACARON CAKE
The macarons for this cake are oversized but still petite at 5 inches each. They’re stacked then piped with vegan cream frosting and berries. I chose the freshest summer berries I could find in festive holiday colors, for lots of red white and blue vibes.
To be a little more festive, I painted my piping bags with some food coloring for subtle colors on each piped macaron. I used the leftover batter to pipe smaller macarons to garnish the top of the cake.
Each layer of the macaron cake is topped with the vanilla frosting and luscious fruit.
But I did have one dilemma. I didn’t let my macarons dry out long enough, so they caved in a bit in the center, but with all the frosting on top of each layer, you couldn’t even tell. I bet you’ll have better luck than me!
Here is what the cake looks like complete!
It is simply a perfect treat for summer! Or any season really. Adjust the fruits and fillings depending on what’s fresh and available. Just about everything pairs well with the shells and on the plus side the cake is gluten and dairy free making it suitable for everyone to try.
Display on a small cake stand, serve and enjoy!
Happy Fourth of July!Print
This 5 inch macaron cake is made with sweet chewy macaron shells, layered with vanilla cream frosting and fresh berries. Perfect for summer dessert menus.
For the Macarons
- 125 grams egg whites (equivalent of 4 large eggs)
- 200 grams powdered sugar
- 165 grams almond flour
- 75 grams superfine sugar (superfine is preferred but granulated sugar works as well)
- dash of lemon juice
- red and blue food colors (optional)
For the Vanilla Cream Filling
- 2 cups organic shortening or vegan butter (you can also use regular butter)
- 1 cup powdered sugar
- seeds from 1 vanilla bean
- dash of vanilla and a splash of non dairy milk.
- 1.5 cups fresh blueberries rinsed and patted dry
- 1.5 cups fresh raspberries rinsed and patted dry
- small macarons for garnish (optional)
- Prep 3 piping bag with 1/2-inch tip. I use Wilton Rount tip 12.
- Paint the inside of 2 of the piping bags. 1 with red colors and 1 with blue. This step is optional
- Line 2 baking sheets with parchment paper or silpat.
- Preheat oven to 295 degrees.
- Measure the eggs, powdered sugar, almond flour, granulated and sugar in separate bowls and set aside.
- Sift measured powdered sugar and almond flour together in the same bowl. Stir until incorporated and set aside.
- Pour measured egg whites into the bowl of a stand mixer (this can also be done with a hand mixer). NOTE: Make sure the bowl and whisk attachment are completely clean before whisking the whites
- Whisk egg whites until foamy, then add a dash of lemon juice to help stabilize the meringue. THEN turn the mixer up to medium speed and slowly whisk in superfine/granulated sugar. Mix for two minutes until fully combined. THEN turn the mixer up to high and mix whites until stiff peaks form. I find this takes about 2-4 minutes. The egg whites shouldn’t be overly stiff, but should hold when tested.
- Pour almond flour, and powdered sugar over the stiff meringue and with a rubber spatula begin folding the dry mix into the egg whites. It will take several folds and some muscle to incorporate the meringue and dry mix to form the batter. Fold the batter in a circular motion, going around the edges of the bowl until smooth and thick ribbons run off the spatula. Give the bowl half a turn with each fold. You’ll know it’s ready when the batter runs off the spatula like slow moving lava.
- Be careful not to over mix!
- Transfer batter into prepped piping bag(s).
- Pipe 5 inch circles about 1.5 inches apart on the parchment/siplat lined baking sheet. Be sure to hold the piping bag directly above the baking sheet when piping the rounds. Pipe three 5″ rounds onto one baking sheet.
- Reserve the second baking sheet for smaller macarons to use the leftover batter.
- Gently lift the tray of piped macarons up and tap them on the counter to release air bubbles.
- IMPORTANT: Before placing macs in the oven, give them time to rest, until a skin forms. For the large shells I recommend 30 minutes total, depending on humidity. Test by touching the center of the piped macs with a clean finger. They should be dry to touch.
- Preheat oven to 295 degrees.
- Once the macarons have formed a skin, place 1 sheet at a time in the middle rack of the oven and bake for 9 minutes. After 9 minutes, turn the macarons and bake for an additional 9 minutes. (about 18 minutes total). The shells should start to form feet roughly 6 minutes in the oven.
- After the whole 18 minutes, you can test whether or not the macarons are done by gently touching either side of the baked shell. If it wiggles at all on the baking sheet, it will need another minute or two in the oven.
- Remove baked shells from the oven and allow a few minutes to cool before transferring them from the baking sheet to a cooling rack.
- Gently remove from parchment paper/silpat and transfer to a cooling rack.
- Repeat same steps for baking the smaller macarons.
- Allow macarons to cool completely before making the cake.
For the Vanilla Cream Frosting
- Mix shortening/butter, powdered sugar, and vanilla in a stand mixer until incorporated.
- Transfer filling to piping bag with tip of choice (I used Wilton 4B).
- Decorate the first 5″ macaron shell with frosting.
- Pipe stars of frosting starting at the outside of the macaron and working your way into the center until the entire shell is covered.
- Top with fresh blueberries and place the second macaron shell right on top.
- Pipe second layer with stars of frosting, again starting at the outside of the macaron and working your way into the center until the entire shell is covered.
- Top with fresh raspberries and place the third macaron shell on top.
- Pipe with additional frosting stars. Garnish with fresh berries and small macarons.
- Chill for at least one hour before serving.
- Slice when chilled and serve on small canapé plates.
- Serving Size: 4
A LITTLE TIP
You’ll want to cut the macaron cake when it’s chilled for easy slicing. It serves just like a traditional layer cake, just petite. If you’re feeding a large-ish crowd, you can make two or even three of these macaron cakes and even switch up the fruits for each one.
So would you like to try making one of these sweet macaron cakes this summer? I’m always here to help with questions on baking macarons so comment below if you have any! How are all my American friends celebrating the holiday?
Have a great one and look for some travel updates right here soon!
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