Cake Recipe
Mastering the Art of Macaron Cake: A Delicious Journey
Jun
With their vivid colors and melt-in-your-mouth feel, macarons have long been praised as delicate and seductive desserts. What occurs, though, when these delicate treats team up with cakes’ decadence? Enter the magical world of Macaron Cake, a culinary creation that combines two well-loved desserts to produce a dish that is both visually attractive and irresistibly delectable. Continue reading to learn the recipes of making Macaron Cake by Cakepluss.com
Ingredients for making Macaron Cake
1. Shells for a lemon macaron
- 1 cup (100g) spooned and leveled almond flour
- 7/8 cup (105g) spooned and leveled powdered sugar
- 3 big (100 g) room temperature egg whites
- 100g (half a cup) of granulated sugar
- Vanilla extract, 1 teaspoon
- Lemon essence, 1 teaspoon
- Three yellow dabs Food coloring gel
2. Lemon Curd
- Granulated sugar, 1/4 cup (50g)
- One big egg, at room temperature
- 1 big, room-temperature egg yolk
- 1/4 cup (59mL) Lemon juice, freshly squeezed (1 large or 2 tiny lemons)
- 1 teaspoon of lemon zest
- 3 tablespoons (42g) of melted unsalted butter
- Salt, 1/8 teaspoon
3. Buttercream Frosting
- 2 ounces of room temperature cream cheese
- Unsalted butter, at room temperature, 1/4 cup (56g)
- 1 teaspoon vanilla essence or paste
- 1 cup (120 g) of leveled and spooned powdered sugar
The Step-by-step guide to make Macaron Cake
1. Shells of lemon Macaron Cake
Step 1: Line 2 baking sheets covered in silpat mats or parchment paper. Almond flour and powdered sugar should be combined and set aside after sifting.
Step 2: To produce a double boiler for the Swiss meringue, heat some water in a small pot on the stove. In the bowl of a stand mixer set over a double boiler, whisk the egg whites and granulated sugar until the sugar is completely dissolved and the egg whites are foamy (approximately 120F or 49C).
Step 3: After taking the mixture off the heat, beat the egg whites and sugar with the whisk attachment for about two minutes, or until firm peaks begin to form. Food coloring, vanilla extract, and lemon extract should all be added at this point and should all be thoroughly combined.
Step 4: Fold the dry ingredients into the meringue using a sturdy spatula. It can take some time, but keep folding and pressing the batter against the bowl wall until it can ribbon off and create an entire figure ‘8’ without breaking. Avoid over-mixing.
Step 5: For each lined cookie sheet, pipe two circles measuring 4-5 inches in diameter using a piping bag with a medium circle tip. Use a toothpick to remove any air bubbles that are visible and stubbornly cling to the batter by tapping the tray on the counter several times.
Step 6: As the oven heats to 300F (149C) traditional (no fan), let the cookies cool on the baking pan. For about 25 minutes, bake one tray at a time in the center of the oven. The color of the Macaron Cake will slightly darken.
Step 7: Before picking them up, let the cookies cool completely on the baking sheet after removing them from the oven.
2. Lemon Curd
Step 1: Over medium-low heat, combine all the ingredients in a small saucepan. Whisk constantly for about 5 minutes, or until the mixture thickens. A spoon should be able to be coated in the curd’s thickness.
Step 2: Press the curd through a sieve into another bowl or jar while it’s still hot, cover it, and let it cool completely to room temperature. Refrigerate leftovers in a covered container.
3. Buttercream Frosting
Step 1: Cream cheese, butter, and vanilla should be thoroughly blended in a big basin using an electric mixer.
Step 2: When the sugar is added, begin by mixing it in gently until it is mostly incorporated. Then, increase the speed to high and beat for two to three minutes, or until the sugar is completely dissolved.
4. Assembly
Step 1: Place the first Macaron Cake shell on a flat surface with the downward facing side up. Put a layer of cream cheese frosting on top of the macaron shell using a pastry bag and star tip. Next, spread some lemon curd over the icing. Follow the same procedure with the remaining layers, and then chill for at least 4 hours or overnight.
Step 2: The ideal way to serve Macaron Cake is barely cooled. About 30 to 60 minutes prior to serving, take the Macaron Cake out of the fridge to allow the cream cheese icing to soften.
Notes
- Lemon curd leftovers can be kept in the refrigerator for 1-2 weeks in an airtight container.
- Cream cheese frosting leftovers can be kept in the freezer for two to three months or in the refrigerator for up to a week.
How to serve cakes made of macarons?
Typically, it is advised to let macarons chill overnight before serving. It enables the shells to fully harden, become more chewy, and typically have a stronger flavor. The ideal way to serve this Macaron Cake is barely cooled. The cream cheese frosting should soften a little before serving, but you don’t want to skip the chilling step because it will be quite messy to cut. The Macaron Cake should be taken out of the fridge 30 to 60 minutes prior to serving.
How to keep Macaron Cake fresh?
The refrigerator is the best place to keep macarons and Macaron Cake, especially if they include a topping like cream cheese icing. I advise keeping the cake completely covered with a cake dome, a big container, or plastic wrap. If you wish to freeze the cake, I recommend packing it tightly inside a big Tupperware container before placing the container inside a freezer bag and pressing out any remaining air.
