Easy Macaron Recipe

Chocolate Macaron Cake

Chocolate Macaron Cake

Ingredients

Makes 8 servings

• 1 1/2 cup (150g) ground almonds
• 1 1/4 cup (150g) powdered sugar
• 3 tbsp (25g) unsweetened cocoa powder
• 55g egg whites (from about about 2 small eggs)
• 1/4 tsp (1g) salt
• 55g egg whites (from about about 2 small eggs)
• 3/4 cup (150g) granulated sugar
• 2 1/2 tbsp (38ml) water
• raspberry filling
• 4 oz (120g) fresh or frozen raspberries
• 1/4 cup (50g) sugar
• 1 tbsp (15ml) lemon juice
• sweetened condensed milk buttercream
• 7 oz (200g) unsalted butter, at room temperature
• 9 oz (260g) sweetened condensed milk
• 1 tsp (5g) vanilla extract

For Decoration

• remaining buttercream
• fresh raspberries
• mini macarons

Method

1. Prepare chocolate macaron disks
2. Line a baking sheet with parchment paper, draw two 7 inch (18 cm) diameter circles, invert the parchment paper and set aside until ready to use
3. Have a pastry bag with a plain tip (about ½ inch, 1 cm) ready and preheat oven to 300F (150C)
4. Using a food processor grind together the powdered sugar with almond powder and cocoa powder, to obtain a fine powder
5. Sift through a sieve into a large bowl
6. Pour 55g egg whites over the sieved almonds
7. Place the other 55g egg whites and salt into a mixing bowl
8. Set aside until you prepare the sugar syrup
9. In a small saucepan combine granulated sugar with water and place on medium heat
10. Using a candy thermometer measure syrup temperature
11. When it reaches 230 F (112C) start whipping the egg whites
12. When the syrup reaches 244F (118C) pour it over the whipped egg whites while mixing continuously
13. Continue beating until the bowl has cooled slightly, and glossy stiff peaks have formed
14. Add the whipped whites over the almond mixture and using a rubber or silicone spatula gently fold in until combined and smooth
15. Work the batter until it flows in very thick ribbons when the spatula is lifted
16. Transfer the mixture to the piping bag fitted with a 1/2 inch (1 cm) plain tip
17. Following the drawn circles, pipe disks of batter in a spiral
18. Rap the baking sheet a few times firmly on the counter top to flatten the macaron disks and to remove air bubbles
19. Bake for about 20 minutes
20. Let cool before removing from baking sheet
21. Use the remaining batter to make regular macarons
22. Prepare raspberry filling
23. Place raspberries, sugar and lemon juice into a saucepan and bring to a boil while stirring constantly
24. Simmer for about 8 minutes or until thickens
25. Remove from heat, sieve to remove seeds and set aside to cool until ready to use
26. Prepare sweetened condensed buttermilk
27. Both butter and sweetened condensed milk need to be at room temperature before preparing the frosting
28. In a large bowl mix butter until light and fluffy, for about 5-7 minutes
29. Incorporate vanilla extract
30. Gradually add sweetened condensed milk in thirds, mixing after each addition
31. Once incorporated the buttercream is ready to use
32. Assemble Macaron Cake
33. Place one macaron disk upside down on a serving platter
34. Spread the raspberry jam leaving a 1 ½ inch(4cm) border
35. Transfer buttercream into a piping bag and pipe the cream evenly
36. Add fresh raspberries
37. Place the other macaron disk on top and refrigerate overnight to let the macaron disks soften
38. Decorate the cake with remaining buttercream, small macarons and fresh raspberries