Why You Should Make Macaron Cakes

Macaron cakes are a feast for the eyes and a treat for the taste buds. Picture layers upon layers of perfectly baked macaron shells, adorned with delicate swirls of buttercream, topped with mini macarons and colorful sprinkles. It's a centerpiece that screams "celebrate!"

These cakes offer flexibility like no other. Whether you crave classic vanilla or adventurous passionfruit, they can be customized for any flavor profile and occasion. Plus, they're highly adaptable for dietary needs – substitute plant-based ingredients, and voila! A cake everyone can enjoy. With almond flour, they even pack a protein punch.

Beyond their inclusivity, macaron cakes deliver an undeniable 'wow' factor. Serving one shows you've invested effort into the celebration. Your guests will be talking about it long after the last bite.

Creating a macaron cake isn't as daunting as it seems. It's the perfect project for bakers who love a challenge without spending their entire weekend in the kitchen. And you can match the aesthetics to your event's color scheme, adding edible glitter or gold leaf for extra elegance.

So, if you want a visually stunning, endlessly customizable, and inclusive cake that packs a 'wow' factor, macaron cakes are your go-to option. They taste as good as they look – what more could you want?

A tall macaron cake with layers of different colored macaron shells and frosting, topped with fresh flowers and sprinkles, on a decorative plate

Ingredients You'll Need

Standard Macaron Cake:

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  • Almond Flour
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  • Caster or Granulated Sugar
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  • Powdered Sugar
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  • Egg Whites (room temperature)
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  • Vanilla Extract or Vanilla Bean Paste
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  • Food Coloring (optional)
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  • Unsalted Butter
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  • Heavy Cream

Fillings:

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  • Butter (unsalted, room temperature)
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  • Icing Sugar
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  • Vanilla Extract
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  • Fruits (passionfruit, raspberry, etc.)
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  • Chocolate
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  • Sprinkles and Edible Decorations

Vegan Macaron Cake:

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  • Almond Flour
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  • Caster or Granulated Sugar (vegan)
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  • Powdered Sugar
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  • Aquafaba (liquid from chickpeas)
    • –
  • Vanilla Extract or Vanilla Bean Paste
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  • Food Coloring (vegan)
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  • Vegan Butter

Fillings:

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  • Vegan Butter
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  • Icing Sugar
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  • Vanilla Extract
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  • Fruits (lemon, passionfruit, etc.)
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  • Vegan Chocolate
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  • Plant-based Milk (soy, almond, etc.)
Various ingredients for making a macaron cake, including almond flour, powdered sugar, eggs, butter, and food coloring

Macaron Cakes: Methods and Techniques

Swiss Method
The Swiss method is beloved for stability and consistency, making it great for beginners. It involves gently cooking the egg whites and sugar, creating a more stable meringue.

French Method
The traditional French method demands careful attention but rewards with delicate, crisp macarons. It involves whipping raw egg whites with sugar to create the meringue.

Italian Method
The Italian method offers the most consistency but is more complex. This technique involves making an Italian meringue by pouring hot sugar syrup into whipped egg whites.

Tips for Success

  1. Achieve stiff peaks in your meringue – neither over-whipped nor under-whipped.
  2. Fold the almond mixture into the meringue properly – not over-mixing or under-mixing.
  3. Allow piped macarons to rest until they form a skin.
  4. Bake one tray at a time in the center of the oven for even baking.

By mastering these methods and paying attention to detail, you can create beautiful and delicious macaron cakes that will impress everyone.

A person in an apron piping macaron batter onto a baking sheet, with a whisk and bowl of batter in the background

Assembling and Decorating Your Macaron Cake

Step-by-Step Assembly

  1. Prepare your workspace with baked macaron shells, buttercream, piping bags, and decorations.
  2. Start with the first macaron shell flat side down on a cake board or plate.
  3. Pipe a generous layer of buttercream onto the shell, spiraling from the center outwards.
  4. Add sprinkles or fillings over the buttercream layer.
  5. Place the next shell on top, pressing gently to adhere.
  6. Repeat piping and layering until all shells are stacked.

Smoothing the Buttercream

  1. Apply a thin crumb coat over the entire stack.
  2. Chill the cake for 15-30 minutes.
  3. Add a thicker, final layer of buttercream, smoothing it out for a clean look.

Decorative Touches

  1. Drizzle with melted chocolate or glaze.
  2. Add sprinkles or edible glitter while the drizzle is tacky.
  3. Top with mini macarons and fresh flowers.
  4. Add final touches like gold leaf or extra sprinkles.

Tips for Success

  • Layer buttercream evenly for a stable cake.
  • Frequent chilling maintains integrity and prevents melting.
  • Practice piping for a clean look with consistent shapes and sizes.

By following these steps, you'll create a macaron cake that's both visually stunning and a delight to eat.

A woman's hands decorating a tall macaron cake with colorful sprinkles and fresh flowers

Tips for Storing and Serving

Storing Your Macaron Cake

Proper storage is key for maintaining that perfect macaron texture and flavor. Here's how to store your delightful creation:

  1. Refrigeration: Keep those macarons fresh by refrigerating the cake. Cover it fully to prevent drying or absorbing fridge odors. Use a cake dome, plastic wrap, or an airtight container.
  2. Plastic Wrap: When using plastic wrap, make sure it's tightly but gently wrapped around the cake. You don't want to squish those delicate macarons or the buttercream. Double wrap if needed.
  3. Airtight Container: An airtight container works like a charm too. Choose one that's just the right size so the cake doesn't move around and get damaged.
  4. Freezing: If you need to store it longer, freezing is an option. First, refrigerate until firm, then wrap it tightly in plastic wrap, and place it in an airtight container. It can be frozen for up to a month. Thaw in the fridge overnight before serving.

Serving Your Macaron Cake

Presentation and serving temperature are the finishing touches that make your macaron cake party-perfect.

  1. Serving Temperature: Macaron cakes are best served at room temperature or slightly chilled. Take it out of the fridge 30-60 minutes before serving to let the buttercream soften a bit, giving the macarons a delightful texture.
  2. Cutting the Cake: For clean, neat slices, use a sharp knife dipped in hot water and wiped dry before each cut. This prevents the buttercream from sticking and helps achieve smooth, professional-looking slices.
  3. Presentation: Serve your masterpiece on a flat, sturdy surface. Use a cake stand that complements the cake's aesthetics. Add a few fresh blooms or extra mini macarons for extra appeal.
  4. Timing: At warm, outdoor parties, keep the cake in a shaded, cool spot until it's time to slice and serve to prevent the buttercream from melting.

Follow these tips, and your macaron cake will stay fresh, look stunning, and taste incredible for all to enjoy. Happy serving!

A colorful macaron cake on a white cake stand with flowers around it

Recipe: Vanilla Macaron Birthday Cake

Ingredients

Vanilla Macaron Shells

  • 1 cup (100g) almond flour
  • 7/8 cup (105g) powdered sugar
  • 3 large (100g) egg whites, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 tsp vanilla bean paste (or extract)
  • Food coloring (optional)

Vanilla Buttercream

  • 1/2 cup (100g) granulated sugar
  • 1/8 cup (28mL) water
  • 2 large egg yolks, room temperature
  • 1/2 cup (113g) unsalted butter, room temperature
  • 1 tsp vanilla bean paste (or extract)
  • Pinch of salt

Instructions

Vanilla Macaron Shells

  1. Line baking sheets with parchment paper. Sift together almond flour and powdered sugar, set aside.
  2. Heat water for a double boiler. Whisk egg whites and sugar in a mixer bowl over the double boiler until sugar dissolves and egg whites are frothy.
  3. Remove from heat and beat with a whisk attachment until stiff peaks form.
  4. Add vanilla and mix briefly.
  5. Fold dry ingredients into the meringue until the mixture can ribbon off without breaking. Don't over-mix.
  6. Pipe four 4-inch circles and mini macarons onto lined baking sheets.
  7. Rap trays to remove air bubbles and use a toothpick to pop any remaining bubbles.
  8. Let rest while preheating oven to 300°F.
  9. Bake large macarons for 25 minutes, minis for 7 minutes.
  10. Cool completely before removing from trays.

Vanilla Buttercream

  1. Heat granulated sugar and water to 238°F.
  2. Beat egg yolks until pale.
  3. Slowly pour hot sugar syrup into yolks while mixing.
  4. Beat until room temperature.
  5. Gradually add butter, beating well after each addition.
  6. Mix in vanilla and salt.

Assembly

  1. Place first macaron shell down and pipe buttercream on top.
  2. Stack remaining layers with buttercream between.
  3. Decorate with mini macarons and sprinkles.
  4. Refrigerate at least 4 hours. Remove from fridge 30-60 minutes before serving.

Nutritional Information (per serving):

  • Calories: 342
  • Carbohydrates: 38g
  • Protein: 5g
  • Fat: 19g
  • Saturated Fat: 5g
  • Cholesterol: 74mg
  • Sodium: 89mg
A layered vanilla macaron cake with buttercream frosting and decorated with sprinkles and mini macarons

Recipe: Chocolate Macaron Cake

Ingredients

Chocolate Macaron Shells

  • 1 cup (100g) almond flour
  • 7/8 cup (105g) powdered sugar
  • 2 tbsp unsweetened cocoa powder
  • 3 large (100g) egg whites, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 tsp vanilla bean paste (or extract)

Chocolate Buttercream

  • 1/2 cup (100g) granulated sugar
  • 1/8 cup (28mL) water
  • 2 large egg yolks, room temperature
  • 1/2 cup (113g) unsalted butter, room temperature
  • 1/4 cup (20g) unsweetened cocoa powder
  • 1 tsp vanilla bean paste (or extract)
  • Pinch of salt

Instructions

Chocolate Macaron Shells

  1. Line baking sheets with parchment. Sift together almond flour, powdered sugar, and cocoa powder, set aside.
  2. Heat water for a double boiler. Whisk egg whites and sugar over the double boiler until sugar dissolves and egg whites are frothy.
  3. Remove from heat and beat with a whisk attachment until stiff peaks form.
  4. Add vanilla and mix briefly.
  5. Fold dry ingredients into the meringue until the mixture can ribbon off without breaking. Don't over-mix.
  6. Pipe four 4-inch circles and mini macarons if desired.
  7. Rap trays and pop any air bubbles.
  8. Let rest while preheating oven to 300°F.
  9. Bake large macarons for 25 minutes, minis for 7 minutes.
  10. Cool completely before removing.

Chocolate Buttercream

  1. Heat sugar and water to 238°F.
  2. Beat yolks until pale.
  3. Slowly pour hot syrup into yolks while mixing.
  4. Beat until room temperature.
  5. Gradually add butter, beating well after each addition.
  6. Mix in cocoa powder, vanilla, and salt.

Assembly

  1. Place first shell down and pipe buttercream on top.
  2. Stack remaining layers with buttercream between.
  3. Decorate with mini macarons and sprinkles if desired.
  4. Refrigerate at least 4 hours. Remove 30-60 minutes before serving.

Nutritional Information (per serving):

  • Calories: 397
  • Carbohydrates: 43g
  • Protein: 6g
  • Fat: 24g
  • Saturated Fat: 10g
  • Cholesterol: 104mg
  • Sodium: 82mg
A layered chocolate macaron cake with chocolate buttercream frosting and decorated with chocolate shavings