A Beautiful Macaron Recipe – Chocolate Raspberry Macaron Cake

by Pamela

macaron, cake ideas, macaron recipe, macaron cake

This chocolate raspberry macaron cake takes the humble macaron recipe to a whole other dimension. Not satisfied with those itty bitty one or two bite crispy chewy cookies filled with decadence? Then this cake is just what you need. As far as cakes go, this confection will certainly get you loads of oohs and aaahs and probably the undying love of whomever is lucky enough to be on the receiving end.

Believe it or not…this macaron cake is a product of leftovers. Really, it is. Remember that Breton gateau I posted last week? I had 6 egg whites sitting in my fridge waiting for me to use them. So I then proceeded to make those Almond Joy Coconut Macaroons, and subsequent post. In that post I kind of ridiculed the making of macarons and made macaroons instead. Well I still had 3 egg whites to use up, along with the remnants of the melted chocolate I used to drizzle over top of said macaroons. So I tucked my sarcastic tail between my legs and went the macarons route.

However, I couldn’t be bothered with the tedium involved with making a bunch of little tops and bottoms and then dealing with filling all of those individual cookies. So what’s a lazy non baker to do when faced with such a first world dilemma? Make one big one! Hence, the macaron cake (which, by the way, is a real thing and not something I just made up).

Make a Big Macaron Cake Instead of Little Macarons

I used my favorite (the only one I’ve ever made) macaron recipe from Bon Appetit to make the shells. It’s an easy recipe that always seems to just work. You get the nice little “feet” on the shells and it’s an easy to work with batter. You may notice that the top layer looks a little bumpy. That’s because I was really lazy when I made these and didn’t sift the sugar when I added it to the mix. I whisked it a lot, but that doesn’t remove the clumps (but it also doesn’t change the flavor either). Since I’m not a baker, and I’m not selling my macarons (this is not a euphemism for anything either) I wasn’t too worried about having some slightly lumpy shells. Also, what you can’t see in these pictures is that my circles aren’t perfectly circular. Even though I painstakingly drew my circles on parchment paper (okay, I traced a salad plate) so that I would have gloriously round shells (snicker snicker) my brain and hands didn’t exactly work as a team on this. They’re basically round with slight jutting out on one side. OOPSIE!

I’ve also not included any photos of the cut slices from the macaron cake. Yes, the cake cuts easily. Yes, the cake tastes ridiculously good. But no, I could not cut a slice that looked pretty. I’ve seen other pictures of slices of macaron cakes but in those pictures…there’s only one slice. I even watched a macaron cake making video hoping to watch them cut the cake into a pretty slice. Oh they showed a pretty slice alright, but only one slice and there was no video evidence of them cutting it. So I’m going under the impression that all those photos are an anomaly and not the norm.

Looking for Cake Ideas? How about a Macaron Cake

So if you’ve been wondering about different cake ideas for a party, this macaron cake is a great one. The one I made is about eight inches across (the same size as the plate that I traced), but you could trace a coffee cup and make more of an individual cake. These would be great for a bridal or baby shower. They’dĀ  be pretty cool to serve at a little girls (or big girls) party too.

A bit of a warning though. This cake is REALLY sweet. So if you’re feeding it to kids, be ready to have them bouncing off the walls. You can cut the sweetness by using more fresh fruit. If making the larger cake, cut small slivers and let people come back for more. You’ll definitely see which of your friends are the sugar fiends. šŸ˜‰

Now that you’ve come up with your perfect cake idea, what flavor combo, or combos,Ā  are you going to go with? Decisions…decisions….

A Beautiful Macaron Recipe - Chocolate Raspberry Macaron Cake
 
Prep time
Cook time
Total time
 
When is a macaron not just a macaron? When it's a macaron cake. Turn those cookies into a remarkably decadent cake and surprise that macaron lover of yours.
Author:
Recipe type: Desert
Cuisine: French
Serves: 16
Ingredients
  • Macaron Shell Recipe
  • Red Food Coloring (I used Wilton gel colors)
  • Chocolate Buttercream Recipe
  • ½ Cup Unsalted Butter at Room Temperature (1 stick)
  • 1¼ Cups Confectioner's Sugar
  • ½ Teaspoon Vanilla Extract
  • 2 Ounces Bittersweet or Dark Chocolate (melted)
  • Fresh Raspberries (rinsed and left to completely dry before using)
Instructions
  1. Add the red coloring to the macaron mixture while it's beating. (Gel colors will give you a much bolder color. If you use regular food coloring, the outside may not get a bright color, but the inside will be.)
  2. Before you bake the macarons, trace your shape onto a piece of parchment paper and place it ink side down (you don't want the ink in your macaron shell).
  3. Pipe the batter in concentric circles until you've filled in your circle(s). I used 1 baking sheet for each of my circles. If you use smaller circles, you can put more on each sheet.
  4. Bake shells according to directions and store as recommended until your ready to fill them.
  5. Chocolate Buttercream Recipe
  6. Cut butter into smaller pieces and drop into the bowl of your mixer.
  7. Use the balloon whisk attachment and beat the butter, on medium speed, until has lightened in both color and consistency (about 5 minutes).
  8. Slowly add the confectioner's sugar to the butter and mix well.
  9. Once the sugar is well on it's way to being blended into the butter, add the vanilla and thoroughly combine. You will probably need to scrape down the sides several times while you're whipping up this icing to make sure that everything gets well blended.
  10. Drizzle in the melted chocolate.
  11. Beat the mixture on high until the buttercream is light and fluffy in its consistency.
  12. Fill a piping bag with the icing.
  13. Assembly
  14. Place one shell with good side down on the plate (flat/porous side facing up for the icing). Make sure to assemble the macaron cake on the dish you intend to serve it on. It's tricky to move the finished cake.
  15. Begin by piping icing in the center and making continuous circles, like when piping the macaron batter.
  16. You can take the icing all the way to the edges or leave about ¼" space around the edge.
  17. Arrange raspberries around the edge of the shell. Grab a bit of the icing under each berry to help anchor it to the shell.
  18. Pipe a few extra "blobs" of icing (that are a bit higher than the raspberries) at 12/3/6/9 o'clock and one in the center. This will help the shells stick together.
  19. Top with a few more berries.
  20. Serve.
Notes
To help cut the sweetness, you can make a second circle of raspberries in the cake. I'd make the circle halfway between the outer edge and center. Just make sure you use only a thin layer of icing under the fruit to allow the raspberries to stay in place in the cake. Also, make sure your raspberries are fairly uniform in height. You may need to get a couple packages of raspberries. (You'll still have leftover berries.)

Ā 

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8 comments

Dina September 29, 2013 at 6:26 pm

oh wow, that is the coolest cake ever!

Pamela September 30, 2013 at 8:23 am

Thanks Dina!

Dorothy at Shockingly Delicious September 28, 2013 at 5:00 pm

It has fruit…could it be breakfast?

Pamela September 28, 2013 at 5:15 pm

Of course Dorothy! If it’s got fruit in it…I say it’s definitely a breakfast item. Think of it as fancy toast. šŸ˜‰ And yes, sangria counts as a breakfast food as well…that’s got fresh fruit AND fruit juice in it. šŸ™‚ #yesiamanenabler

Bernadine Butkowski September 28, 2013 at 7:22 am

What temperature do you bake this for 15 minutes?

Pamela September 28, 2013 at 11:56 am

The baking times and temperatures can be found through the macaron link in the recipe. But it’s 5 minutes at 375 degrees Farenheit and another 10-15 minutes at 325 degrees Farenheit. The final amount of time is dependent on the shell turning crisp and deepening in color.

Ruthy @ Omeletta September 27, 2013 at 1:24 pm

This cake turned out so pretty!! I love that shade of pink. And no worries on not having a nice slice to photograph- I’ve been there šŸ™‚

Pamela September 28, 2013 at 3:37 pm

Thanks Ruthy! Phew…I’m glad to hear I’m not alone in the uglifying of the macaron when cutting. šŸ˜‰ How in the world do they get a nice looking cut out of it? Even one?

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