French Macaron Cake
A magnificent giant macaron cake layered with delicate almond shells and smooth, sweet vanilla buttercream.
Ingredients
- •2 cups almond flour (200g)
- •1.5 cups powdered sugar (160g)
- •4 large egg whites, room temperature (120g)
- •1/2 cup granulated sugar (100g)
- •1 tsp vanilla extract
- •2 drops pink gel food coloring
- •1 cup unsalted butter, softened (226g)
- •3 cups powdered sugar, sifted (360g)
- •2 tbsp whole milk or dairy-free alternative
- •1/2 cup fresh raspberries for decoration
Instructions
- 1
Preheat the oven to 300°F (150°C) and line two large baking sheets with parchment paper, drawing two 8-inch circles on the underside of each as a piping guide.
- 2
Sift together the almond flour and 1.5 cups of powdered sugar in a medium bowl to ensure a smooth texture, discarding any large bits.
- 3
In a clean metal bowl, whip the egg whites using an electric mixer until foamy, then gradually add the granulated sugar while continuing to whip until stiff, glossy peaks form.
- 4
Gently fold the dry ingredients into the whipped egg whites using a spatula, adding the vanilla extract and pink gel food coloring, until the batter flows like lava and slowly re-absorbs into itself.
- 5
Transfer the batter into a piping bag fitted with a round tip and pipe two solid 8-inch circles onto the prepared baking sheets.
- 6
Tap the baking sheets firmly against the counter a few times to release any trapped air bubbles, then let them rest at room temperature for 30 minutes until a dry skin forms on the surface.
- 7
Bake the macaron shells for 20 to 25 minutes until they are set and easily lift off the parchment paper, then let them cool completely.
- 8
Prepare the buttercream by beating the softened butter until fluffy, then gradually beat in the 3 cups of powdered sugar, vanilla, and milk until smooth and spreadable.
- 9
Place one macaron shell on a serving platter, pipe or spread a generous layer of buttercream over it, top with the second shell, and decorate the top with remaining buttercream swirls and fresh raspberries.
💡 Chef tips
- Ensure your egg whites are completely free of any fat or yolk, and aged at room temperature for best results.
- You can make the macaron shells a day in advance and store them in an airtight container at room temperature before assembling.
- Resting the piped batter before baking is crucial to prevent cracking and to develop the signature macaron 'feet'.
✅ How it should turn out
The finished cake features crisp, chewy almond meringue layers sandwiched with velvety vanilla buttercream, offering a delicate sweetness and a stunning bakery-quality presentation.