French Macaron Cake
A stunning, oversized macaron cake featuring crisp almond shells filled with a luxurious, velvety vanilla bean buttercream and fresh raspberries.
Ingredients
- •200g almond flour, finely ground
- •200g powdered sugar
- •150g egg whites (about 4 large), room temperature
- •200g granulated sugar
- •1/2 tsp cream of tartar
- •1 cup unsalted butter, softened
- •2 cups powdered sugar (for buttercream)
- •1 tsp vanilla bean paste
- •1 cup fresh raspberries
Instructions
- 1
Sift the almond flour and 200g powdered sugar together twice to ensure a fine texture, discarding any large almond pieces.
- 2
In a clean bowl, whip the egg whites with cream of tartar until foamy, then gradually add granulated sugar until stiff, glossy peaks form.
- 3
Gently fold the dry ingredients into the meringue using a spatula until the batter flows like thick lava (the 'figure-eight' test).
- 4
Pipe two large 8-inch circles onto parchment-lined baking sheets and tap the trays firmly against the counter to release air bubbles.
- 5
Let the shells sit at room temperature for 30-45 minutes until a dull skin forms that doesn't stick to your finger.
- 6
Bake at 300°F (150°C) for 20-25 minutes, then cool completely on the trays before peeling away the parchment.
- 7
Beat the butter, 2 cups powdered sugar, and vanilla bean paste until light and fluffy to create the buttercream.
- 8
Pipe dollops of buttercream onto the bottom shell, nestle in the raspberries, and place the second shell on top, pressing down very gently.
💡 Chef tips
- Ensure your egg whites are completely free of yolk, as even a trace of fat will prevent the meringue from whipping properly.
- Macaron shells can be baked a day in advance; store them in an airtight container at room temperature.
- For the best texture, assemble the cake 24 hours before serving so the buttercream softens the interior of the shells.
✅ How it should turn out
The finished cake should have a delicate, crisp outer shell with a chewy interior, smelling of toasted almonds and sweet vanilla, with a bright, tart pop from the fresh raspberries.