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Chocolate hazelnut macaron cake decorated with a Roman numeral clock design for New Years Eve. Dairy Free & Gluten Free. Recipe & Tutorial.

New Years Eve Macaron Cake

  • Author: Posh Little Designs
  • Prep Time: 40
  • Cook Time: 25
  • Total Time: 1 hour 5 minutes
  • Yield: 5" macaron cake 1x
  • Category: Baking
  • Method: Macaron Cake
  • Cuisine: Dessert

Description

Four chewy 5″ macaron shells, layered with hazelnut frosting, and chocolate hazelnut ganache. Stacked to form an elegant 5″ macaron cake decorated with dragées and silver leaf. Dairy free & gluten-free.


Ingredients

Units Scale

5″ French Macaron Shells:

  • 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

Additional Supplies:

  • 1 piping bag fitted with piping tip of choice for frosting. Wilton 4B.
  • 1 piping bag fitted with a round tip (Wilton 12) for macaron batter.
  • Silver dragees, edible gold/silver, glitter

Hazelnut Frosting (Vegan)

  • 1 cups organic shortening or plant based butter (you can also use dairy butter)
  • 1 3/4 cup powdered sugar
  • 1 tsp vanilla
  • 1/4 tsp hazelnut extract
  • Pinch of salt
  • 2 Tbsp alternative milk

Chocolate Hazelnut Ganache:

  • 1 cup quality dark chocolate chopped
  • 1/4 cup toasted hazelnuts (chopped)
  • 1/3 cup full fat coconut milk
  • 1/4 tsp hazelnut extract

Royal Icing:

  • 1 cup powdered sugar
  • 1 tbsp meringue powder
  • 2 tbsp cup warm water
  • splash of vanilla or extract of choice
  • Black gel food coloring

Instructions

5″ Macaron Shells

  1. 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.
  2. Prep and measure all of the ingredients using a kitchen scale.
  3. Prep a piping bag with a round tip. Wilton tip 12.
  4. Line 2 baking sheets with silpat (or parchment).
  5. 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.
  6. 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. The finished mix will be thick and paste-like. Set aside.
  7. For the sugar syrup:
  8. To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Make sure the thermometer is not touching the bottom of the pot so the temp measures properly**.
  9. 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.
  10. Add a drop of lemon juice or dash of cream of tartar to stabilize, then continue whisking.
  11. 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.
  12. Watch the sugar syrup closely.
  13. As soon as the sugar syrup reaches 248 degrees F, remove from heat.
  14. 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.
  15. THEN increase the mixing speed to high and whisk sugar and meringue together until glossy and medium peaks form and the meringue has cooled down. (The meringue should slightly keep its form.)
  16. 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.
  17. 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.
  18. **Be careful not to over-mix**
  19. 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.
  20. Transfer batter to the prepped piping bag.
  21. Pipe four 5 inch rounds about 6 inches apart on the silpat lined baking sheet (s). You can pipe one macaron in each corner of the baking sheet, using the silpat mat as a guide.
  22. 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 25 seconds for each 5″ round.
  23. Reserve the second baking sheet for smaller macarons to use the leftover batter.
  24. *Gently tap the bottom of the sheet the macarons are piped on to release air bubbles.
  25. *Pop any air bubbles that come to the surface, using a scribe or even a toothpick.
  26. Before placing the macs in the oven, let them 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.
  27. Preheat oven to 300 degrees F. ( lowering the temp by 5degrees to prevent browning because the shells are white.)
  28. Once dry to touch, place the macarons in the middle rack of the oven. Bake for 14-15 minutes.
  29. Feet will form halfway through the baking process.
  30. You can open the oven after the first 14 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.
  31. Once fully baked, remove from oven and allow 20 minutes to cool before attempting to remove the shells from the silpat.
  32. Once macarons are completely cool, gently remove from parchment paper/silpat.
  33. 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.
  34. Once completely cooled, set aside until ready to assemble.

Hazelnut Frosting:

  1. Mix shortening/butter, powdered sugar together for roughly 2-3 minutes until light and fluffy.
  2. Mix in milk, vanilla and hazelnut in a stand mixer until incorporated.
  3. Transfer filling to piping bag fitted with wilton 4B and set aside.

Chocolate Hazelnut Ganache:

  1. Pour chocolate into a heat proof dish.
  2. Heat coconut milk in saucepan until simmering.
  3. Slowly pour simmering coconut milk into the dark chocolate, stirring continuously until smooth and completely melted.
  4. Stir in hazelnuts.
  5. Transfer to the fridge to cool for about 15 minutes.
  6. Once cool, transfer to piping bag to pipe macarons

Royal Icing:

  1. Place Meringue powder and half of the water in the bowl of an electric mixer.
  2. Add water and whisk on high for about 2-3 minutes until light an foamy.
  3. Switch to a paddle attachment and mix in the powdered sugar and vanilla (or extract of choice) on medium for 2 minutes until well combined.
  4. The icing will be very thick. Add warm water a few splashes at a time until the frosting has thinned slightly, but is still able to hold its shape.
  5. Add gel food coloring to icing until desired color is achieved.
  6. Transfer the colored icing into 1 tipless piping bag and tie or seal closed.

Roman numeral clock design:

  1. Once the macaron shells have fully cooled, decorate the shell designated as the top with the royal icing clock design.
  2. For this clock design, you’re only piping the 4 Roman numerals: XII, III, VI & IX (12, 3, 6 & 9).
  3. Start at the top of the shell and pipe the XII, followed by the III, VI and then IV.
  4. Then pipe the two notches or lines evenly between each piped number.
  5. Finish by piping the clock hands, pointing close to midnight. Set aside to dry for about 20 minutes.

MACARON CAKE ASSEMBLY:

  1. To assemble, place a dollop of the frosting on the cake stand, then place the bottom 5″ shell on top of the frosting to hold it in place.
  2. Next, pipe the frosting along the entire outside edge of the first macaron shell.
  3. Fill the center with chocolate hazelnut ganache.
  4. Top with second macaron shell, then repeat with the frosting and ganache.
  5. Top with third shell, then repeat with the frosting and ganache.
  6. Place the 4th shell (the one that has been decorated with the Roman numeral clock design,) on top of the frosting and ganache.
  7. Decorate the layers of frosting with sprinkles or dragees and gold/silver leaf.
  8. Finish the macaron cake with edible glitter.
  9. Cover and transfer macaron cake to fridge to mature for at least 2 hours or up to 24.
  10. Upon serving, let rest for 15 minutes to come to room temp. Cut into 4-6 slices.
  11. Serve and enjoy!

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