Raspberry Buttercream Macaron Cake Recipe

macaron recipe

Macarons are some of my favorite sweet treats. To be honest, I do not have much practice making French macarons. I did try a few times. My first time was akin to beginner’s luck and there is no other way to describe it. Those chocolate macarons turned out so well considered I had never made macarons before. My second try was a disaster, but that’s alright because I always love a challenge. Just like baking this raspberry buttercream macaron cake.

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You know what they say, practice makes perfect. Not that I practice as often as I would like as I have in fact made macarons about four to five times before I attempted this raspberry buttercream macaron cake. But I am getting better, at making macarons and baking in general. Sometimes it just only the matter of staying focused, some other time of having the correct equipment. 

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In any case, I am quite happy with how this raspberry buttercream macaron cake turned out. There was a lot of batter left, which allowed me to make a lot of smaller raspberry macarons. You can find the recipe below.

Ingredients Equipment

For the macaron shells:

  • 105g almond flour
  • 105g powdered sugar
  • 100g egg whites
  • 115g granulated sugar
  • 80ml of water
  • 1/4 tsp cream of tartar
  • Pink food coloring

For the buttercream macaron filling:

  • 1 cup butter
  • 2 cups powdered sugar
  • 1/4 tbs vanilla
  • 2 cups fresh raspberries
  • Pipings bags
  • Star nozzle
  • Round nozzle
  • Macaron mat
  • Baking tray
  • Stand mixer
  • Candy thermometer

Macaron cake recipe

Make the macaron shells

  1. In a bowl, combined 105g almond flour and 105g powdered sugar. Sift in another bowl to remove lumps and clumps.
  2. Make a well in the center of the dry mix. Pour 50g egg whites. Fold together until blended. Add food coloring. Mix until fully incorporated. Set aside.
  3. Heat 115g granulated sugar and 80ml water in a pot over medium heat. Do not mix or stir.
  4. In the bowl of a stand mixer fitted with a whisk attachment, add 50g egg white and whisk on medium speed, until soft peaks form.
  5. Add 1/4 tbs cream of tartar and continue whisking.
  6. Once the sugar syrup has reached 248°F (120°C), turn off the heat. Pour slowly down the side of the mixing bowl into the meringue until combined.
  7. Increase whisking speed to high, until the meringue is glossy with stiff peaks.
  8. Transfer the meringue to the dry mixture in thirds. Fold gently in a letter J until fully incorporated.
  9. Transfer the batter to a piping bag with a round nozzle. Pipe three 5 inch rounds on a baking sheet.
  10. Using a macaron mat and the left over better, pipe smaller macaron shells. Tap the macaron tray on the table to remove air bubbles. Pierce remaining bubbles with a toothpick.
  11. Pre-heat oven to 300°F (150°C). Leave the macarons to rest at room temperature so that a skin forms. The surface should be dry to the touch.
  12.  Cook the large macaron shells for 30 minutes, and the smaller macarons for 15 to 18 minutes. Once fully baked, remove from the oven a let cool completely.

Make the raspberry buttercream filling

  1. Cream 1 cup butter and 2 cups powdered sugar in the bowl of a stand mixer fitted with a paddle attachment. Add the raspberries and vanilla. Mix until fully incorporated.
  2. Transfer to a piping bag fitted with a star tip.

Make small macarons

  1. Arrange macarons in groups of two shells.
  2. Pipe buttercream on top of half the shells.
  3. Cover with the remaining shells.

Assemble the raspberry buttercream macaron cake

  1. Pipe the raspberry frosting around the outer edge of each of the first macaron shell. Leave enough space to place a raspberry between each frosting tip.
  2. Pip a large dollop of buttercream in the center of the shell and then add the raspberries.
  3. Add the second large macaron shell atop the first and repeat the same steps described above.
  4. Place the third macaron shell on top. Pipe a large star of frosting into the center and garnish with raspberries, one small macaron and edible glitter.
  5. Chill for two hours before serving. Enjoy!

Raspberry Buttercream Macaron Cake Raspberry Buttercream Macaron Cake recipe

You can watch a video of the macaron cake assembly here.

What do you think of this recipe? Have you baked macarons before? Would you make this raspberry buttercream macaron cake?

Thanks a lot for stopping by. Hope you liked this post.

See you soon,


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