Four oversized macaron shells, topped with fresh raspberries, creamy raspberry rose frosting, then stacked to form a small 4″ ispahan cake. Decorated with icing Lambeth style details, and dragees. 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 glitter, silver dragees and pre made royal icing for garnish.
Raspberry Rose Frosting:
- 1 cup organic shortening or vegan butter (you can also use regular butter)
- 2 cups powdered sugar
- 1 tsp of vanilla
- 1/8 tsp rose water
- pinch of salt
- handful of fresh raspberries (about 6) rinsed.
- Use remaining frosting to decorate the exterior of the cake, or you can make royal icing below.
- 2 tbsp meringue powder
- 1/4 cup warm water
- dash of pink food coloring
- 2 cups powdered sugar
- Star piping tip 32
- Tipless piping bag
- 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 4 4″ 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 4 inch circle template to pipe the rounds of batter, or the count method. Counting to about 15 seconds for each 4″ 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 4″ shells for a second cake.
- Once completely cooled, they’re ready to assemble
Raspberry Rose Frosting:
- Wash the mixing bowl, then mix shortening/butter, powdered sugar, fresh berries, rose water, salt and vanilla in a stand mixer until incorporated.
- Transfer filling to piping bag with round of choice set aside until ready to decorate.
Royal Icing (optional)
- Combine water and meringue powder in the bowl of a stand mixer.
- Beat on high for about 3-4 minutes.
- The meringue mixture will be light and fluffy.
- Switch to paddle attachment and mix in powdered sugar.
- The icing will be very thick. Add a dash of pink gel coloring to the mixture, then a few drops of warm water at time for until outline consistency (toothpaste like) is achieved.
- Transfer to tipless piping bag and seal.
Macaron Cake Assembly:
- Place the bottom shell on a cake stand or cake plate, then pipe the top of the first shell with a layer of the raspberry frosting.
- Top with 3-4 fresh raspberries, followed by another thin layer of frosting.
- Top with second shell and repeat steps for remaining macarons until the 4 layer cake is formed.
- Decorate the top of the macaron cake with 1″ macarons and fresh raspberries and edible glitter.
Marie Antoinette icing/frosting decorations:
- Using a 32 size star tip, pipe a shell design along the outside of the entire bottom macaron cake.
- Then using a tipless piping bag, pipe the icing/frosting in a U shape starting on the top macaron shell, down to the bottom macaron shell then back up.
- Continue this design all the way around the macaron cake, leaving a small space in-between each “U” for the shell shaped piping.
- Next pipe the 2nd U shape 1/2″ above the first U shape.
- Continue this design around the entire macaron cake.
- Finish the 3 tier U design with the 3rd and smallest U shape 1/2″ above the 2nd U.
- Next, pipe the shell design in the open spaces between the U’s, all around the macaron cake.
- Then top with silver dragees.
- Pipe additional shell designs in the open spaces on the 2nd macaron shell from bottom going around the macaron cake. Then add additional dragees.
- Refrigerate for 12 to 24 hours for maturation
- Carefully slice with a sharp knife while still chilled and serve on small dessert or canapé plates.
Keywords: Laduree inspired macarons, laduree macaron cake, ispahan macarons, raspberry rose macarons, Marie Antoinette cake, raspberry rose cake, gluten free cake, lambeth macarons