French Macaron Cake
A sophisticated and visually stunning dessert featuring a giant, crisp-yet-chewy macaron shell filled with silky vanilla bean buttercream and fresh berries.
Ingredients
- •1 cup almond flour (100g), finely ground
- •1 cup powdered sugar (120g)
- •2 large egg whites (room temperature)
- •1/4 cup granulated sugar (50g)
- •1/2 teaspoon vanilla extract
- •1/2 cup unsalted butter (115g), softened
- •1 1/2 cups powdered sugar (for buttercream)
- •1/2 cup fresh raspberries or strawberries
Instructions
- 1
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper, drawing two 6-inch circles as guides.
- 2
Sift the almond flour and 1 cup of powdered sugar together into a bowl, discarding any large almond chunks.
- 3
In a separate clean bowl, whisk egg whites until foamy, then gradually add granulated sugar, beating until stiff, glossy peaks form.
- 4
Gently fold the dry ingredients into the egg whites using a spatula until the batter flows like thick lava.
- 5
Pipe two large 6-inch circles onto the parchment paper and tap the tray firmly against the counter to release air bubbles.
- 6
Let the shells sit at room temperature for 30 minutes until a skin forms that is dry to the touch.
- 7
Bake for 20-25 minutes until set, then cool completely on the tray before peeling off the paper.
- 8
For the filling, beat the butter until creamy, then gradually add 1.5 cups of powdered sugar and vanilla until fluffy.
- 9
Pipe the buttercream onto one macaron shell, press fresh berries into the cream, and top with the second shell.
💡 Chef tips
- Ensure your mixing bowl is completely grease-free by wiping it with a little lemon juice or vinegar before whipping the egg whites.
- The macaron shells can be baked a day ahead and stored in an airtight container at room temperature before filling.
- If the weather is humid, extend the drying time of the piped shells to ensure they develop the signature 'feet'.
✅ How it should turn out
The finished cake features a delicate, crackly exterior that gives way to a chewy interior, perfectly balanced by the sweet, velvety buttercream and tart, fresh fruit.