French macarons are a delicious and beautiful dessert for special occasions, or when you’re in the mood to treat yourself! Elegant, classy, colorful, allergy friendly in all shapes, flavors and sizes. Aside from the exact science of the shell making (and baking) there are zero rules when it comes to the fillings. From classic to seasonal, there are endless flavor possibilities, including today’s blueberry and lavender filling, that I paired with 3 macaron shells for the ultimate end of summer macaron cake! This cake is suitable for 4 and a sweet way to celebrate the final few weeks of the season.
BLUEBERRY LAVENDER MACARON CAKE
Three chewy 5″ macaron shells, topped with lavender frosting, fresh blueberries, and a blueberry lavender compote. Stacked to form a petite 5″ macaron cake that’s dairy & gluten-free.
MACARON CAKE FLAVOR
This blueberry lavender french macaron cake is just as delicious as it is beautiful. The frosting offers just the right amount of floral notes, and the compote is nicely balanced with fruitiness from the blueberries, which pair sweetly with the light almond and meringue macaron shells for a taste of summer in every bite.
Slice and serve with a glass of bubbly or your favorite tea/coffee!
So how might you make one of these dairy and gluten free macaron cakes? Be sure to follow my go-to Italian macaron tutorial, paired with the easy instructions below.
HOW TO MAKE MACARON CAKES
Making macaron cakes is not as daunting as it may look or seem. You only have to pipe the batter for a longer duration to achieve the 5″ round shells. This can be done by tracing a 5″ circle and placing a template under a silpat mat, or using the counting method.
PIPING THE BATTER
When piping macaron batter for larger shells, I find that using the count method is easiest. Just be sure to keep even pressure on the piping bag at approximately 20 seconds of pipping per shell, so all the shells bake the same size.
It takes longer for the large macarons to form a skin, so the resting time for large macarons increases. Be sure to watch the center of the macaron shells while resting- you might notice the outside edges are dry, but the center must also be dry before transferring to the oven.
Use leftover batter to pipe smaller macaron shells, in 2″ size. You can even pipe mini macarons like the blueberry shells below.
I quickly painted the mini macaron shells with gel coloring from Americolor and used them to garnish the top of the macaron “cake.”
ASSEMBLING THE MACARON CAKE
Once the macaron shells have cooled, begin assembling. Place the bottom shell on a cake stand, pipe dollops of lavender frosting along the outside edge of the shell. Add one more round of piped frosting to the interior of the shell and then fill the center with blueberry lavender compote.
Place fresh blueberries (optional) on top of the piped frosting in a row around the outside. Top with second macaron shell, then repeat with the frosting and compote and fresh blueberries. Top with third shell, then decorate the top of the macaron “cake” with a few dollops of frosting, fresh berries, mini macarons and a sprinkle of dried lavender. Transfer macaron cake to fridge to set/mature.
MACARON SET TIME
Letting the macaron cake mature allows the frosting, filling and macaron shells to set for ultimate flavor and texture. To mature, chill the macaron cake in the fridge for at least 2 hours before serving.
Reference the quick macaron assembly video below for inspiration.
Three chewy 5″ macaron shells, topped with lavender frosting, fresh blueberries, and a blueberry lavender compote. Stacked to form a petite 5″ macaron cake. 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
- purple gel food coloring
- 1 piping bag fitted with piping tip of choice for frosting. Star tip is popular.
- 1 piping bag fitted with a round tip (Wilton 12) for macaron batter.
- 1 piping bag for compote
- Fresh blueberries rinsed and patted dry for cake garnish, optional edible gold paint.
FOR THE LAVENDER FROSTING:
- 1 cups organic shortening or vegan butter (you can also use regular butter)
- 1 3/4 cups powdered sugar
- 1 tsp lavender pods chopped or pulsed down
- Dash of gf vanilla.
- Pinch of salt
FOR THE BLUEBERRY LAVENDER COMPOTE
- 1 cup fresh or frozen blueberries
- 1/2 tsp culinary lavender pods finely chopped or pulsed
- 2 tbsp water
- 1/2 tbsp raw sugar
- 2 tsp pectin powder
FOR THE 5″ 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 purple 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.
- Pipe three 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 20 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 full outside of the shell. This takes around 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.
- You can open the oven after the first 13 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 LAVENDER FROSTING
- Wash the mixing bowl, then mix shortening/butter, powdered sugar, lavender pods, and vanilla in a stand mixer until incorporated.
- Transfer filling to piping bag with tip of choice.
- Set aside until ready to decorate.
FOR THE BLUEBERRY LAVENDER COMPOTE
- Heat sugar, water and lavender on medium until it begins to bubble.
- Pour in blueberries and stir.
- Allow mixture to cook until the berries break down (about 5 minutes.)
- Stir in pectin powder and mix until combined.
- Remove from heat to cool.
- Transfer to piping bag once fully cooled.
MACARON CAKE ASSEMBLY:
- Pipe the frosting in individual dollops around the outside outer edge of the first 5″ macaron shell.
- Then pipe a second layer of frosting, to the interior of the shell in a circular motion.
- Fill the empty space with blueberry lavender compote.
- Top the row of frosting with a row of fresh blueberries.
- Gently place second macaron shell right on top.
- Pipe second layer with dollops of frosting, again starting at the outside of the macaron to form a circle, with compote in the center and fresh blueberries in a row on top of the frosting.
- Gently place third macaron shell on top.
- Pipe a few dollops of frosting on the top of the 3rd shell, garnish with blueberries, smaller macarons/shells and lavender pods for garnish.
- 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, blueberry, lavender gluten free desserts, macaron instructions,
Wouldn’t this petite macaron cake make a chic dessert option for small parties and gatherings? It’s also elegant enough for a wedding or shower, but you may need to double or triple the recipe for a larger group of guests.
As you can see below, this one didn’t last long!
If you love macarons as much as I do, and the delightful summer pairing of lavender and blueberry, be sure to bookmark, pin and give this sweet treat a try, before summer 2020 comes to a close!
This post titled Blueberry Lavender Macaron Cake was seen first on Posh Little Designs. All Rights Reserved. 2020.