How to make a Macaron Cube Cake
Last week was my birthday and I made a raspberry macaron cube cake to celebrate! If you’re not familiar with the macaron cube cake, it is essentially a stack of macarons in the shape of a cube that has become popular over the last year! The shape and design is nothing short of fabulous and the perfect stand in for a classic birthday cake, aligning with the tradition of making a new macaron on my birthday each year. This tradition started 11 years ago on my birthday when I tried macarons for the first time! I’ve made everything from macaron cakes to cocktails since, so naturally the cube cake was next on the list to try! If you’ve been wondering how to make a macaron cube cake of your own, I’ve got you covered with step by step instructions below!
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How to make a Macaron Cube Cake
This 3 tier macaron cube cake is inspired by the cube cakes seen on social media, with a posh twist! The 27 macarons are assembled in an alternating cube design, which is held together with piped frosting. Decorated with frosting stars, dragees, edible glitter, gold leaf, raspberries and roses for added dimension and beauty!
What is a macaron cube cake
Macaron cube cakes are stacks of macarons, made from individual finished macarons, which are attached and stacked with frosting or chocolate to create a cube patterned design. They are typically made 3 to 4 layers high, with 3×3 rows of macarons facing alternating directions. A 3 tier macaron cube has 9 macarons attached together with frosting per tier for a total of 27 macarons needed to create a 3 layer cube. Once assembled the 3 tier cube will sit about 6″ tall and 5″ wide. Decorated and chilled until serving.
NOTE: I initially tried assembling the macarons with chocolate and this technique did not work for me. The macarons kept shifting and falling even after chilling in the fridge. I then made a quick batch of raspberry frosting that matched the color of the macarons and used I used that to pipe and hold the rest of the macarons together and complete the 2nd and 3rd tiers of the cube. The frosting worked like a charm and the rest of the cube cake came together easily and quickly!
The star tip that I used for the frosting added dimension to the cube cake which provided a nice finishing touch!
Macaron shell quantity
To make this 3×3, 3 tier macaron cube cake, you will need 27 assembled macarons which is equivalent to 54 piped macaron shells. The recipe that I have for macarons makes roughly 2 dozen assembled, so you can either pipe the macaron batter a little smaller (1.25″) or double the recipe. Doubling the recipe will ensure that you have enough shells for the cube in the event that a few bake up wrong!
Macaron Cube cake Ingredient List
To make a macaron cube cake of your own, you will need the following supplies and ingredients:
Macaron Shells
- Egg whites divided, cream of tartar, quality fine ground almond flour, powdered sugar, granulated sugar, water, pink gel or powder food coloring, silicone mats or parchment, a piping bag fitted with round tip, baking sheets.
Chocolate Raspberry Ganache
Freeze-dried raspberries pulsed into a powder, chopped dairy free dark chocolate, alternative cashew or coconut milk.
Raspberry Frosting
- Organic Shortening,(or vegan butter) powdered sugar, alternative milk, vanilla bean, freeze dried raspberry powder, pinch of salt, piping bag fitted with star tip.
Garnishes
- 6 inch cake board, edible glitter, gold leaf, sprinkles or dragees, fresh raspberries, roses.
How to make a macaron cube cake
There are a several components to making a macaron cube cake at home. You will first need to make the macaron shells, macaron filling, and frosting for assembly and decorations.
Pink macaron shells
To make the pink cocoa shells, follow the instructions in the step by step Italian macaron recipe below or visit the macaron tutorial here for more! Remember you will need to either make smaller sized macarons or double the recipe to achieve the 54 piped shells that you’ll need for this cube cake.
Raspberry Chocolate Ganache
Place chopped chocolate and raspberry powder in a heat proof dish. Heat coconut milk in saucepan until simmering, slowly pour simmering coconut milk into the dark chocolate until smooth and completely combined. Allow to cool slightly, then transfer to a piping bag to fill the macarons.
Raspberry Frosting (for assembling the cube)
The dairy free frosting is made with organic shortening, which is our go-to filling of choice for macarons, however your preferred buttercream or filling of choice will work well with this recipe.
Mix the shortening (or butter), with powdered sugar for 2-3 minutes until light and fluffy. Then add the remaining ingredients until well combined. Transfer to piping bag fitted with a star tip.
How to assemble the macaron cube cake
I recommend laying out the 9 piece macaron design on a small cake board or plate, prior to attaching with frosting, so you understand how to build the cube. Make sure all macarons are facing belly down and work in rows of 3 for the easiest process. Each macaron will either be on its side with the top shell in the front or with the feet/filling facing towards the front.
- Start by flipping the first macaron (macaron 1) from its belly, towards you, so the feet and filling can be seen from the left and right. Attach in this direction to the front left of the cake board with a dollop of frosting, so the top of the macaron shell is facing towards you and the feet and filling are to the left and right.
- Next, flip macaron 2 from its belly turning leftwards onto its side, so the top shell is facing outwards and the feet/ filling side can attach to the back middle of the first macaron. Pipe frosting on the bottom and both sides of the macaron to attach to the macaron 1.
- Then flip macaron 3 from its belly upwards, so the feet are on the left and right and then center it behind macaron 2, with a dollop of frosting to attach.
- Repeat these steps for the next set of 3 macarons, facing in the opposite direction of the first 3 to create the alternating design.
- For example: Start the second row with macaron 4, placing directly next to macaron 1 with feet facing outwards instead of in the same direction of macaron 1. The center of the top shell of macaron 4 should attach to the right side of macaron 1 with frosting.
- Then flip macaron 5 from its belly, upwards so the top shell is facing towards macaron four. Center and attach to macaron 2 and macaron 4 with frosting.
- Flip macaron 6 in a left motion from its belly onto its side so the top shell is facing to the left and the feet filling is facing toward macaron 5. Attach with frosting.
- Macarons 7, 8 and 9 will face the exact direction of macarons 1, 2 & 3, attaching to macarons 4, 5 & 6 with frosting.
- To build the second tier of the macaron cube, you will attach the macarons in the opposite the direction of the macarons directly beneath it.
- Turn macaron 10 from its belly to the left so the feet and filling face towards you, then attach to the top of macaron 1 with frosting.
- Repeat these steps for macarons 10 – 18, to complete the second layer.
- Complete the 3rd and final tier by attaching macarons 19-27 facing in the same direction as macarons 1-9 in tier 1 and alternating from tier 2 with frosting until the last macaron (27) is attached.
- Gently decorate the macaron cube with additional stars of frosting, sprinkles, edible gold and roses.
- Cover and transfer to the fridge for the frosting to set. (about 30 minutes)
- Let come to room temp for 20 minutes prior to serving.
How to make a Macaron Cube Cake
- Prep Time: 60
- Cook Time: 45
- Total Time: 1 hour 45 minutes
- Yield: 54+ macarons (doubled recipe) 1x
- Category: Baking
- Method: Macaron Cube Cake
- Cuisine: Dessert
- Diet: Gluten Free
Description
This 3 tier macaron cube cake is inspired by the cube cakes seen on social media, with a posh twist! The 27 macarons are assembled in an alternating cube design, held together with piped frosting. Decorated with frosting stars, dragees, edible glitter, gold leaf, raspberries and roses for added dimension and beauty!
Ingredients
- Piping bags fitted with star tip and round tip (12 & 32)
- piping bag for ganache
- 6" cake board
- silicone mats or parchment
- 106 grams of almond meal
- 106 grams powdered sugar
- 41 and 45 grams of egg whites divided
- 115 grams of granulated sugar
- 78 grams of water
- dash of cream of tartar or lemon juice for stabilizing
- 8 oz chopped dark chocolate
- 1/4 cup freeze dried raspberries powder ( seeds removed)
- 1/2 cup full fat coconut milk
- 3/4 cup organic shortening
- 1 1/4 to 1/2 cups confectioners sugar
- 1/4 cup freeze dried raspberry powder ;
- 1 tsp vanilla
- 1 tbsp alternative milk
- pinch of salt
- Fresh raspberries washed and dried, edible glitter, gold leaf, fresh roses, dragees or sprinkles.
Instructions
54 Pink Macaron Shells (you can either double this recipe or pipe the macarons half an inch smaller):
- 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. Wilton tip 12.
- Line 2 baking sheets with silpat (or parchment).
- 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 and gel coloring into the center of the dry mixture. Fold together until blended. 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.
- Start the macaronage process by folding 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 1 1/2 inch rounds about one inch apart on the lined baking sheet.
- Be sure to hold the piping bag about 1/2 inch directly above the baking sheet when piping the rounds holding the bag steadily. Continue to pipe until you’ve filled an entire baking sheet.
- *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.
- Dust the piped shells in a light layer of cocoa powder.
- Then before placing the macarons in the oven, let them to rest until a proper skin has formed on the outside of the shell. This can take anywhere from 20-30 minutes. Test by touching the piped rounds to make sure they’re dry to touch and that no batter comes 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 12-14 minutes.
- Remove from oven and let cool for 15-20 minutes to cool before removing the shells from the silpat/parchment paper.
- Once macarons are completely cool, gently remove from parchment paper/silpat.
- Repeat the same steps to bake the remaining macaron batter.
- They’re ready to fill.
Chocolate Raspberry Ganache:
- Pour chocolate and raspberry powder into a heat proof dish, and mix together until combined.
- Heat coconut milk in saucepan until simmering.
- Slowly pour simmering coconut milk into the dark chocolate and raspberry, stirring until smooth and completely combined.
- Transfer to the fridge to cool for about 20 minutes.
- Once cool, transfer to piping bag to pipe macarons.
Raspberry Frosting:
- Mix organic shortening and powdered sugar together in a stand mixer for about 3 minutes until light and fluffy.
- Mix in raspberry powder, vanilla, salt and alternative milk until incorporated.
- Transfer filling to piping bag fitted with a star tip and set aside.
Macaron assembly:
- Start by matching up the shells.
- Then place one shell on its back with the feet side up.
- Pipe chocolate raspberry ganache into the center of each macaron and top with the second macaron shell, feet side down.
- Repeat steps for all macarons.
Assembling the Macaron Cube Cake:
- Start by flipping the first macaron (macaron 1) from its belly, upwards, so the feet and filling can be seen from the left and right. Attach in this direction to the front left of the cake board with a dollop of frosting, so the top of the macaron shell is facing towards you and the feet and filling are to the left and right.
- Next, flip macaron 2 from its belly turning leftwards onto its side, so the top shell is facing outwards and the feet/ filling side can attach to the back middle of the first macaron. Pipe frosting on the bottom and both sides of the macaron to attach to the macaron 1.
- Then flip macaron 3 from its belly upwards, so the feet are on the left and right and then center it behind macaron 2, with a dollop of frosting to attach.
- Repeat these steps for the next set of 3 macarons, facing in the opposite direction of the first 3 to create the alternating design.
- For example: Start the second row with macaron 4, placing directly next to macaron 1 with feet facing outwards instead of in the same direction of macaron 1. The center of the top shell of macaron 4 should attach to the right side of macaron 1 with frosting.
- Then flip macaron 5 from its belly, upwards so the top shell is facing towards macaron four. Center and attach to macaron 2 and macaron 4 with frosting.
- Flip macaron 6 in a left motion from its belly onto its side so the top shell is facing to the left and the feet filling is facing toward macaron 5. Attach with frosting.
- Macarons 7, 8 and 9 will face the exact direction of macarons 1, 2 & 3, attaching to macarons 4, 5 & 6 with frosting.
- To build the second tier of the macaron cube, you will attach the macarons in the opposite the direction of the macarons directly beneath it.
- Turn macaron 10 from its belly to the left so the feet and filling face towards you, then attach to the top of macaron 1 with frosting.
- Repeat these steps for macarons 10 – 18, to complete the second layer.
- Complete the 3rd and final tier by attaching macarons 19-27 facing in the same direction as macarons 1-9 in tier 1 and alternating from tier 2 with frosting until the last macaron (27) is attached.
- Gently decorate the macaron cube with additional stars of frosting, sprinkles, edible gold and roses.
- Cover and transfer to the fridge for the frosting to set. (about 30 minutes)
- Let come to room temp for 20 minutes prior to serving.
Notes
Store macaron cube in covered container in fridge. It will will stay delicious in the fridge for 2 days or 3-6 months in the freezer, if properly covered.
Macaron cube cakes are mesmerizingly beautiful with endless color, flavor and decorating possibilities!
They are sure to look absolutely gorgeous as the centerpiece of any dessert table and act as a fun interactive handheld treat perfect for sharing at your upcoming celebrations!
I’m very grateful for another year, creating and sharing my favorite treat with you all and so happy that you’ve enjoyed so many recipes! I truly hope you enjoy this tutorial just as much!
Please tag me @poshlittledesigns on social media if you happen to give it a try! Also, stop by my Amazon Storefront for the supplies you’ll need to make a macaron cube cake at home!
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