Macarons are without a doubt the sweetest and prettiest treats for occasions. Whether bite sized, oversized, or in fun shapes, they continue to be one of the most sought after desserts for events and celebrations! I’ve experimented with many macaron baking styles over the years and lately have enjoyed turning macarons into small cakes. Over Valentine’s weekend, I made a 3 tier 5″ raspberry french macaron cake, layered with fresh raspberries and raspberry frosting, and sized perfectly for two. Below are some simple tips for making one of your own!
RASPBERRY FRENCH MACARON CAKE
Three sweet chewy oversized macaron shells, topped with rows of fresh raspberries and piped raspberry vanilla bean frosting, then stacked to form a small 5″cake. Dairy & gluten free.
This raspberry macaron cake is a delightful and fruity combination of chewy almond meringue macarons, fresh berries and frosting. When layered and stacked, it takes on the look of a cake, that can even be cut into individual slices. The macaron “cakes” are naturally gluten free, and much lighter than regular cake. This scrumptious treat also looks gorgeous on display and can be filled with a variety of frostings and flavors of choice.
HOW TO MAKE A MACARON CAKE
Making a macaron cake is simple with the proper recipe and instructions below! The only difference from bite sized macarons comes down to the size of the piped shells. Rather than piping 1.5″ shells as you normally would, pipe the batter into large 5″ rounds. You can either trace the shape of a 5 inch circle, then place the template under the silpat mat as a piping guide, or use the count method.
I generally use the count method, piping the batter in an even flow for 15 seconds per round. You can fit 2-3 five inch rounds on each silpat mat depending on how you place them. Tap the piped batter on the counter 3 times on each side to allow air bubbles to rise to the surface, then quickly pop the bubbles with a toothpick or scribe. The resting time for the larger macs will increase as it’ll take longer for the large macarons to form a skin. I usually let mine sit for 20-30 minutes max. Once dry to touch, the large shells can be transferred to the oven for baking. Baking time will also increase. Check the shells using the wiggle method then return to the oven for 1-2 minutes more at a time until fully baked.
Use any remaining batter to pipe smaller macaron shells. These can be used to garnish the cake.
I recommend allowing the fully baked mac shells to cool and sit for roughly one hour before assembling. Place the bottom shell on a cake stand, then pipe stars of frosting along the outside of the shell. Place one raspberry between each star of piped frosting then pipe a large dollop of frosting into the center of the first macaron shell. Top with second shell, then repeat with the frosting and raspberries. Top with third shell, then decorate with a few dollops of frosting, fresh berries and edible gold for garnish.
The macaron cake will taste best after maturing in the fridge. Maturing allows the frosting and shells merry together for ultimate flavor and chewiness. To mature, chill the macaron cake in the fridge for at least 2 hours but up to 24 before serving.
FROSTING AND FRUITS
The beauty of these small macaron cakes is their versatility. Choose from any fruits and frostings of choice to create the ultimate macaron cake of your own. Below I share the recipe for the dairy free fresh raspberry frosting, but blackberries, cherries and strawberries would be just as delicious. Use what you have on hand or what’s in season to create a flavorful and chic french treat for your next celebration!
Reference the quick video for assembly.
Three sweet and chewy oversized macaron shells, topped with rows of fresh raspberries and piped raspberry vanilla bean frosting, then stacked. Dairy & gluten free.
- 106 grams of almond meal
- 106 grams powdered sugar
- 41 and 45 grams of egg whites divided
- 115 grams of granulated sugar
- 79 grams of water
- dash of cream of tartar or lemon juice for stabilizing
- pink gel food coloring
1 piping bag fitted with star tip.
1 piping bag fitted with round tip (Wilton 12)
1 pint fresh raspberries rinsed and patted dry, edible gold paint and pre made royal icing for garnish.
For the Raspberry Vanilla Frosting:
- 1 cups organic shortening or vegan butter (you can also use regular butter)
- 2 cups powdered sugar
- seeds from 1 vanilla bean
- dash of vanilla.
- handful of fresh raspberries (about 5) rinsed.
For the macarons:
- Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk up properly.
- Prep and measure all of the ingredients using a kitchen scale.
- Prep a piping bag with a round tip. I use Wilton tip 12.
- Line 2 baking sheets with silpat.
- Combine measured almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then mix together to break up clumps.
- Make a well in the center of the dry mix and pour the 41 grams of measured egg whites into the center of the dry mixture. Fold together until blended then add a dash of pink gel food coloring and mix well until fully incorporated. The finished mix will be paste-like. Set aside.
- For the sugar syrup:
- To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Be careful to make sure the thermometer is not touching the bottom of the pot**.
- Once the thermometer’s temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.
- Add a drop of lemon juice or dash of cream of tartar to stabilize, THEN continue whisking.
- If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.
- Watch the sugar syrup closely!
- As soon as the sugar syrup reaches 248 degrees F, remove from heat.
- Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl into the meringue until thoroughly combined.
- THEN increase the mixing speed to high and whisk sugar and meringue together until glossy and stiff peaks form and the meringue has cooled. (The meringue should keep its form.)
- Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.
- Continue to fold the batter in a circular motion, going around the edges of the bowl, then once through the center. Repeat these steps until smooth and thick ribbons of batter run off the spatula.
- **Be careful not to over-mix**
- You want the batter to be slightly thick, but not so thin that it does not hold the ribbon shape. Err on the side of caution.
- Transfer batter to the prepped piping bag(s).
- Pipe 3 5 inch rounds about 4 inches apart on the silpat lined baking sheet (s).
- Be sure to hold the piping bag about 1/2 inch directly above the baking sheet when piping the rounds. For this size of macaron. You can either use a 5 inch circle template to pipe the rounds of batter, or the count method. Counting to about 15 seconds for each 5″ round.
- Reserve the second baking sheet for smaller macarons to use the leftover batter.
- *Tap the macarons on the counter three times to release air bubbles.
- *Pop any air bubbles that might’ve come to the surface, using a scribe or even a toothpick!
- Before placing the macs in the oven, allow them to rest until a proper skin has formed on the outside of the shell. This can take anywhere from 20-30 minutes. For the large shells I recommend 25-30 minutes total, depending on humidity. Test by touching the center of the piped macs with a clean finger. They should be dry to touch with no batter coming off on fingers.
- Preheat oven to 300 degrees F.
- Once dry to touch, place the macarons in the middle rack of the oven.
- Feet will form halfway through the baking process.
- Bake for 15-18 minutes.
- You can open the oven after the first 15 minutes to test the shells. Wiggle gently from side to side to see if they need more time. A fully baked macaron should be sturdy when tested.
- Once fully baked, remove from oven and allow 20 minutes to cool before attempting to remove the shells from the silpat.
- Once macarons are completely cool, gently remove from parchment paper/silpat.
- Repeat same steps to bake the remaining macaron batter. You can fill up the second baking sheet with smaller macaron shells or make extra 5″ shells for a second cake.
- Once completely cooled, they’re ready to assemble
For the Vanilla Raspberry Frosting:
- Wash the mixing bowl, then mix shortening/butter, powdered sugar, fresh berries, vanilla seeds and vanilla in a stand mixer until incorporated.
- Transfer filling to piping bag with tip of choice set aside until ready to decorate.
Macaron Cake Assembly:
- Pipe the frosting in individual stars around the outside outer edge of the first 5″ macaron shell, placing one raspberry after each piped star of frosting to form a circle. Pipe a large dollop of frosting into the center of the macaron shell.
- Gently place second macaron shell right on top.
- Pipe second layer with stars of vanilla frosting, again starting at the outside of the macaron to form a circle with raspberries between each piped dollops of frosting.
- pipe large dollop of frosting into the center of the second shell.
- Gently place third macaron shell on top.
- Pipe a few stars of frosting into the center of the 3rd shell, garnish with raspberries, one small macaron, and edible gold for garnish.
- Optional: Pipe a few lines of royal icing in opposite directions on to the top macaron shell for a decorative finish.
- Cover and chill for at least 2 hours before serving.
- Carefully slice with a sharp knife when still chilled and serve on small canapé plates.
Keywords: french macarons, baking, dessert, macaron cake, raspberries, gluten free desserts, macaron instructions,
Consider making one of these macaron cakes for upcoming spring parties. From bridal showers to birthday parties, the possibilities are endless.
Check out more of the macaron cakes I’ve made below and visit my macaron baking how-to guide, for detailed instructions on making Italian french macarons.
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