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.
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.
For the macaron shells:
For the buttercream macaron filling:
Macaron cake recipe
Make the macaron shells
- In a bowl, combined 105g almond flour and 105g powdered sugar. Sift in another bowl to remove lumps and clumps.
- 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.
- Heat 115g granulated sugar and 80ml water in a pot over medium heat. Do not mix or stir.
- 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.
- Add 1/4 tbs cream of tartar and continue whisking.
- 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.
- Increase whisking speed to high, until the meringue is glossy with stiff peaks.
- Transfer the meringue to the dry mixture in thirds. Fold gently in a letter J until fully incorporated.
- Transfer the batter to a piping bag with a round nozzle. Pipe three 5 inch rounds on a baking sheet.
- 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.
- 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.
- 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
- 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.
- Transfer to a piping bag fitted with a star tip.
Make small macarons
- Arrange macarons in groups of two shells.
- Pipe buttercream on top of half the shells.
- Cover with the remaining shells.
Assemble the raspberry buttercream macaron cake
- 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.
- Pip a large dollop of buttercream in the center of the shell and then add the raspberries.
- Add the second large macaron shell atop the first and repeat the same steps described above.
- 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.
- Chill for two hours before serving. Enjoy!
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?
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