Stacked Macaron Cake
This stunning macaron cake is created by stacking four layers of large macarons, filled with smooth vanilla buttercream, and decorated with mini macarons.
This recipe is prepared with:
Ingredients
200 g ground almonds
200 g icing sugar
150 g egg whites
0.5 tsp cream of tartar
150 g caster sugar
sprinkles, as needed
For the vanilla buttercream
180 g unsalted butter, cubed, at room temperature
250 g icing sugar, sifted
1 tsp vanilla extract
3 Tbsp milk
1 pinch salt
For the chocolate buttercream
180 g unsalted butter, cubed, at room temperature
250 g icing sugar, sifted
60 g cocoa powder
2 Tbsp milk
1 pinch salt
For decoration
20 g milk chocolate, melted
sprinkles, as needed
Instructions
STEP 1/7
Making the macarons
Draw four 18 cm (7”) circles onto parchment paper, two circles on two sheets of paper.
Flip the paper over and line two baking trays with the paper templates.
Grease a separate baking tray and line with parchment paper and set aside.
Fit the Knife Blade.
Add almonds and icing sugar into the Food Processor.
Tip: Work in batches if necessary.
Blend for 10 seconds until smooth.
Pass the mixture through a sieve to remove any lumps and set aside.
STEP 2/7
Fit the Whisk Tool.
Add egg whites and cream of tartar into the Appliance bowl.
Mix for 1 minute on speed Max.
Add sugar gradually while the machine is running.
Mix for 3 minutes on speed Max, until stiff peaks form.
Carefully fold one third of the almond mixture into the meringue.
Repeat the same process with the remaining mixture.
Continue folding until it looks like a lava and is able to fall into a figure of eight.
Transfer the mixture into a piping bag fitted with a plain open tip.
Pipe four circles on the paper templates in a spiral motion, starting from the centre.
Gently tap the baking trays on the counter several times to release any air bubbles.
Use the remaining mixture to pipe small macarons, about 3 cm wide, on the separate baking tray.
Scatter some sprinkles over the smaller macarons.
Gently tap the baking tray on the counter several times to release any air bubbles.
Let rest for 1 hour.
STEP 3/7
Preheat the oven to 150ºC.
Bake the large macaroons for 25 minutes at 150ºC, rotating halfway through until light sand colour.
Remove from the oven and let cool completely.
Bake the smaller macarons for 12 minutes at 150ºC, rotating halfway through.
STEP 4/7
Making the vanilla buttercream
Clean the Appliance bowl and fit the Creaming Beater.
Add butter, icing sugar, vanilla extract, milk and salt into the Appliance bowl, fit the Splashguard.
Mix for 2 minutes on speed 3, until combined and then scrape the bowl.
Tip: Start the machine on speed Min and gradually increase speed.
Mix for 2 minutes on speed 3, until thick and spreadable.
Tip: Add a little more milk if needed.
Transfer the mixture into a piping bag fitted with a plain open tip and set aside.
STEP 5/7
Making the chocolate buttercream
Clean the Appliance bowl and fit the Creaming Beater.
Add butter, icing sugar, cocoa powder, milk and salt into the Appliance bowl, fit the Splashguard.
Mix for 2 minutes on speed 3, until combined, and then scrape the bowl.
Tip: Start the machine on speed Min and gradually increase speed.
Mix for 2 minutes on speed 3, until thick and spreadable.
Tip: Add a little more milk if needed.
Transfer the mixture into a piping bag fitted with a plain open tip and set aside.
STEP 6/7
Pipe a swirl of buttercream on half of the smaller macarons.
Place the remaining macarons on top and sandwich together.
Decorate with sprinkles.
Chill in the fridge for 15 minutes until set.
STEP 7/7
Assembling the cake
Place a large macaron onto a cake board.
Tip: Use a small dot of buttercream to hold the macaron in place.
Pipe alternating chocolate and vanilla buttercream close to the outer edge of the macaron.
Repeat the piping process to fill the middle of the macaron.
Then place a second macaron on top and sandwich together.
Repeat the piping process and place the third macaron on top.
Repeat the piping process and place the last macaron on top.
Drizzle melted chocolate on one side of the last macaron and add a few sprinkles.
Pipe a few neat dots of alternating chocolate and vanilla buttercream on the opposite side.
Decorate with smaller macarons.
Chill in the fridge for 20 minutes until set.
Serve.
To save time, make the buttercream whilst the macarons are baking and cooling, then it’s ready to assemble and decorate!
This recipe requires a Food Processor to blend the ground almonds and icing sugar as finely as possible. This helps achieve a smooth finish on the macarons.
The cake can be stored in the fridge for up to three days.
Stacked Macaron Cake
This stunning macaron cake is created by stacking four layers of large macarons, filled with smooth vanilla buttercream, and decorated with mini macarons.
Ingredients
200 g ground almonds
200 g icing sugar
150 g egg whites
0.5 tsp cream of tartar
150 g caster sugar
sprinkles, as needed
For the vanilla buttercream
180 g unsalted butter, cubed, at room temperature
250 g icing sugar, sifted
1 tsp vanilla extract
3 Tbsp milk
1 pinch salt
For the chocolate buttercream
180 g unsalted butter, cubed, at room temperature
250 g icing sugar, sifted
60 g cocoa powder
2 Tbsp milk
1 pinch salt
For decoration
20 g milk chocolate, melted
sprinkles, as needed
Instructions
STEP 1/7
Making the macarons
Draw four 18 cm (7”) circles onto parchment paper, two circles on two sheets of paper.
Flip the paper over and line two baking trays with the paper templates.
Grease a separate baking tray and line with parchment paper and set aside.
Fit the Knife Blade.
Add almonds and icing sugar into the Food Processor.
Tip: Work in batches if necessary.
Blend for 10 seconds until smooth.
Pass the mixture through a sieve to remove any lumps and set aside.
STEP 2/7
Fit the Whisk Tool.
Add egg whites and cream of tartar into the Appliance bowl.
Mix for 1 minute on speed Max.
Add sugar gradually while the machine is running.
Mix for 3 minutes on speed Max, until stiff peaks form.
Carefully fold one third of the almond mixture into the meringue.
Repeat the same process with the remaining mixture.
Continue folding until it looks like a lava and is able to fall into a figure of eight.
Transfer the mixture into a piping bag fitted with a plain open tip.
Pipe four circles on the paper templates in a spiral motion, starting from the centre.
Gently tap the baking trays on the counter several times to release any air bubbles.
Use the remaining mixture to pipe small macarons, about 3 cm wide, on the separate baking tray.
Scatter some sprinkles over the smaller macarons.
Gently tap the baking tray on the counter several times to release any air bubbles.
Let rest for 1 hour.
STEP 3/7
Preheat the oven to 150ºC.
Bake the large macaroons for 25 minutes at 150ºC, rotating halfway through until light sand colour.
Remove from the oven and let cool completely.
Bake the smaller macarons for 12 minutes at 150ºC, rotating halfway through.
STEP 4/7
Making the vanilla buttercream
Clean the Appliance bowl and fit the Creaming Beater.
Add butter, icing sugar, vanilla extract, milk and salt into the Appliance bowl, fit the Splashguard.
Mix for 2 minutes on speed 3, until combined and then scrape the bowl.
Tip: Start the machine on speed Min and gradually increase speed.
Mix for 2 minutes on speed 3, until thick and spreadable.
Tip: Add a little more milk if needed.
Transfer the mixture into a piping bag fitted with a plain open tip and set aside.
STEP 5/7
Making the chocolate buttercream
Clean the Appliance bowl and fit the Creaming Beater.
Add butter, icing sugar, cocoa powder, milk and salt into the Appliance bowl, fit the Splashguard.
Mix for 2 minutes on speed 3, until combined, and then scrape the bowl.
Tip: Start the machine on speed Min and gradually increase speed.
Mix for 2 minutes on speed 3, until thick and spreadable.
Tip: Add a little more milk if needed.
Transfer the mixture into a piping bag fitted with a plain open tip and set aside.
STEP 6/7
Pipe a swirl of buttercream on half of the smaller macarons.
Place the remaining macarons on top and sandwich together.
Decorate with sprinkles.
Chill in the fridge for 15 minutes until set.
STEP 7/7
Assembling the cake
Place a large macaron onto a cake board.
Tip: Use a small dot of buttercream to hold the macaron in place.
Pipe alternating chocolate and vanilla buttercream close to the outer edge of the macaron.
Repeat the piping process to fill the middle of the macaron.
Then place a second macaron on top and sandwich together.
Repeat the piping process and place the third macaron on top.
Repeat the piping process and place the last macaron on top.
Drizzle melted chocolate on one side of the last macaron and add a few sprinkles.
Pipe a few neat dots of alternating chocolate and vanilla buttercream on the opposite side.
Decorate with smaller macarons.
Chill in the fridge for 20 minutes until set.
Serve.