macaron cake

This amazing recipe teaches you how to make a giant strawberry macaron cake filled with homemade strawberry jam and cream cheese filling. This could be the most detailed giant macaron recipe you are able to find online so far! Plus a step-by-step video instructions.

Giant Strawberry Macaron Cake

almond flour

g sugar

sugar

water

¼ tsp red gel food coloring ((optional))

g strawberry jam

g cream cheese

g unsalted butter

g freeze-dried strawberry powder ((optional))

g heavy whipping cream

strawberries

Line a large baking sheet with a nonstick baking mat (ideally with a macaron mat). Prepare a piping bag tipped with a round tip (I used tip 2A). Put a clip near the tip side of the piping bag, it can prevent the batter from leaking out when you fill the piping bag.

Add sifted almond flour (see Note 1) and powdered sugar into a large mixing bowl. Whisk until they are well mixed. Add 37g egg white to the mixture, mix until well combined. Set aside.

Add 85g granulated sugar and 24g water in a small pot, cook over medium heat with a food thermometer inserted to the water. Preset the food thermometer to 117°C/242°F.

At the same time, pour the remaining 37g of egg white and 15g granulated sugar to a large mixing bowl, use medium speed of the hand mixer to whip the egg white until stiff peaks form.

Remove the syrup from the heat once it has reached 242°F. With the hand mixer running on medium-low speed, carefully drizzle the hot syrup over the egg whites. You can pour the hot syrup in a thin continuous stream, or in 6 to 7 times, within 2 minutes. (Make sure you do not pour the hot syrup to the hand mixer beaters or the wall of the bowl.)

Once all the syrup has been poured in, increase the speed to medium-high, beat for about 3 minutes until the meringue is glossy with stiff peaks formed.

Transfer ⅓ of the meringue to the almond flour mixture (prepared on step 2), optionally some add some red food coloring. Fold the batter until well combined.

Transfer the batter to the rest of the meringue. Use a spatula to fold the batter until it reaches ribbon stage - you should be able to write at least two number 8s without the batter breaking.

Transfer the batter into the prepared piping bag. 

Hold the piping bag vertically about ¼ inch above the baking mat, squeeze until the circle reaches about 5 inch diameter. Stop squeezing and flick away the piping tip in a circular motion. With the given ingredients, you should be able to pipe two large macaron disks.

Hold the baking sheet with one hand, use the other hand to tap the bottom of the baking sheet for a couple of times to release air bubbles. Use a toothpick to pop any remaining air bubbles on the surface.

Preheat the oven to 300 °F/150 °C.

Rest the macarons under room temperature for 30 minutes, allowing a thin shell to form on the surface. The macarons should feel dry to touch before being sent into the oven.

30 minutes later, reduce the oven temperature to 290 °F/143 °C. Bake the giant macarons on the lower middle rack of the oven at 290 °F for 35 to 40 minutes.

Remove from oven and let the macarons cool on the baking mat for at least 2 hours (ideally over night). Make sure that they are completely cooled before removing them from the mat, otherwise the bottom might stick to the mat.

To Make Giant Macarons

In a mixing bowl, use a hand mixer to whip together freeze-dried strawberry powder, room temperature softened butter and cream cheese until creamy. Add heavy whipping cream to the mixture, keep whipping until stiff peaks form, transfer the cream filling into a piping bag tipped with an 8-teeth star tip. (You can substitute the freeze-dried strawberry powder with 1 tbsp of strawberry jam.)

To Make Macaron Cake Filling

Put one giant macaron shell onto a plate with the flat side facing up. Pipe the cream filling along the outer edge of the macaron.

Use a spoon to add and spread about 1 tbsp of strawberry jam at the center of the macaron shell. Place a layer of quartered strawberries with the tail pointed toward the center. Gently press a second macaron shell on the top of the filling with the flat side facing down.

Decorate the top of the macaron cake with some cream filling flowers and strawberries.

Place the strawberry macaron cake in an airtight container, keep in the fridge overnight before enjoy. Store any leftover macaron cake in the fridge, finish within 2 days.

To assemble a macaron cake

https://mediavine-res.cloudinary.com/video/upload/t_original/v1671489898/zxu9ixfictyrabieks3o.mp4

Giant Strawberry Macaron Cake Recipe

Three sweet and chewy oversized macaron shells, topped with rows of fresh raspberries and piped raspberry vanilla bean frosting, then stacked. Dairy &amp; gluten free.

Raspberry French Macaron Cake

almond meal

powdered sugar

granulated sugar

cream of tartar

pink gel food coloring

organic shortening

vanilla bean

vanilla.

raspberries (about 5) rinsed.

Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk up properly.

Prep and measure all of the ingredients using a kitchen scale.

Prep a piping bag with a round tip. I use Wilton tip 12.

Combine measured almond meal &amp; powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then mix together to break up clumps.

Make a well in the center of the dry mix and pour the 41 grams of measured egg whites into the center of the dry mixture. Fold together until blended then add a dash of pink gel food coloring and mix well until fully incorporated. The finished mix will be paste-like. Set aside.

To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Be careful to make sure the thermometer is not touching the bottom of the pot**.

Once the thermometer’s temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.

Add a drop of lemon juice or dash of cream of tartar to stabilize, THEN continue whisking.

If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.

As soon as the sugar syrup reaches 248 degrees F, remove from heat.

Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl into the meringue until thoroughly combined.

THEN increase the mixing speed to high and whisk sugar and meringue together until glossy and stiff peaks form and the meringue has cooled. (The meringue should keep its form.)

Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.

Continue to fold the batter in a circular motion, going around the edges of the bowl, then once through the center. Repeat these steps until smooth and thick ribbons of batter run off the spatula.

You want the batter to be slightly thick, but not so thin that it does not hold the ribbon shape. Err on the side of caution.

Transfer batter to the prepped piping bag(s).

Pipe 3 5 inch rounds about 4 inches apart on the silpat lined baking sheet (s).

Be sure to hold the piping bag about 1/2 inch directly above the baking sheet when piping the rounds. For this size of macaron. You can either use a 5 inch circle template to pipe the rounds of batter, or the count method. Counting to about 15 seconds for each 5&#8243; round.

Reserve the second baking sheet for smaller macarons to use the leftover batter.

*Tap the macarons on the counter three times to release air bubbles.

*Pop any air bubbles that might’ve come to the surface, using a scribe or even a toothpick!

Before placing the macs in the oven, allow them to rest until a proper skin has formed on the outside of the shell. This can take anywhere from 20-30 minutes. For the large shells I recommend 25-30 minutes total, depending on humidity. Test by touching the center of the piped macs with a clean finger. They should be dry to touch with no batter coming off on fingers.

Once dry to touch, place the macarons in the middle rack of the oven.

Feet will form halfway through the baking process.

You can open the oven after the first 15 minutes to test the shells. Wiggle gently from side to side to see if they need more time. A fully baked macaron should be sturdy when tested.

Once fully baked, remove from oven and allow 20 minutes to cool before attempting to remove the shells from the silpat.

Once macarons are completely cool, gently remove from parchment paper/silpat.

Repeat same steps to bake the remaining macaron batter. You can fill up the second baking sheet with smaller macaron shells or make extra 5″ shells for a second cake.

Once completely cooled, they’re ready to assemble

For the macarons

Wash the mixing bowl, then mix shortening/butter, powdered sugar, fresh berries, vanilla seeds and vanilla in a stand mixer until incorporated.

Transfer filling to piping bag with tip of choice set aside until ready to decorate.

For the Vanilla Raspberry Frosting

Pipe the frosting in individual stars around the outside outer edge of the first 5″ macaron shell, placing one raspberry after each piped star of frosting to form a circle. Pipe a large dollop of frosting into the center of the macaron shell.

Gently place second macaron shell right on top.

Pipe second layer with stars of vanilla frosting, again starting at the outside of the macaron to form a circle with raspberries between each piped dollops of frosting.

pipe large dollop of frosting into the center of the second shell.

Pipe a few stars of frosting into the center of the 3rd shell, garnish with raspberries, one small macaron, and edible gold for garnish.&nbsp;

Optional: Pipe a few lines of royal icing in opposite directions on to the top macaron shell for a decorative finish.

Cover and chill for at least 2 hours before serving.

Carefully slice with a sharp knife when still chilled and serve on small canapé plates.

Macaron Cake Assembly:

https://www.youtube.com/watch?v=e5OIhtagqJQ

How to make a 5" Raspberry French Macaron Cake. Visit poshlittldesigns.com for the full recipe.

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Raspberry French Macaron Cake

Top 2 macaron cake recipes from across the web

The most viewed macaron cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Giant Strawberry Macaron Cake

Raspberry French Macaron Cake

The most viewed macaron cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine