Macaroon Stack Cake
The love affair with the sweet little macaroon is just never going to fade – and why would it? These tasty little treats are heavenly and you can experiment with a whole heap of different flavour combinations! Because today is my birthday, what better way to celebrate than to share one of my fave cake creations featuring these divine mini confections!
Macaroons can take a little bit of practice to get just right…I can’t begin to tell you how many batches of these little confections headed straight for the bin. Well, not exactly, more like directly to my tummy, without passing GO – these tasted ok, but they looked a bit to messy and wonky for public consumption. Then I got my hands on a Macaroon Pan, and let me tell you this is a game changer! Perfect, neat macaroons every single time!
Silicone Macaroon Pan, £8.99 c/o Lakeland
This looks-as-good-as-it-tastes Macaroon Stack Cake can be made with macaroons that you make yourself, or you can use patisserie-bought macaroons, if you want to whip this up in a flash. Try making up the macaroons the day before – and store in an air tight container in the fridge ready to construct the stack cake. This cake is make with chocolate and raspberry creme macaroons – but you can use an combination of flavours…now that is a recipe experimentation I can really get behind!
If you’ve not made macaroons before this is my go-to recipe, which is featured in my DIY Wedding Manual…give it a whirl!
Make Your Own Macaroons
125g (4oz) Ground almonds
200g (7oz) Icing sugar
2 tablespoon Caster sugar
½ teaspoon Cream of tartar
3 Egg whites
Chosen food colouring or flavouring
250ml Buttercream filling in chosen flavour
Create the macaroons
Mix together the ground almonds and icing sugar. Using electric whisk, whisk the eggs until they form peaks, add in cream of tarter and caster sugar and mix until fully combined. Increase the speed, add in the food colouring or flavouring and whisk until the mixture is firm. Spoon the mixture into a piping bag and using the markings on the macaroon tray fill each one.
Cook the macaroons
Smooth out any raised sections the back of a wet teaspoon. Leave to stand in a cool place for up to an hour before cooking for 10-15 minutes in a 160C (140C fan assisted oven) pre heated oven. After cooling for five minutes, carefully peel from the macaroon baking sheet and place aside to cool fully.
Fill the macaroons
Mix up the filling either whipping 250ml of buttercream – flavoured as required, or a spoonful of jam. Add a heaped teaspoon of filling on one side and gently press a second half on top, to create a sandwich. Store in an air tight container and chill.
Now that you have a whole stash of scrummy macaroons, transform them into a show stopping Macaroon Stack Cake!
Grab your supplies…
Selection of macaroons in your tow favourite flavours
Cake stand – this is a vintage cut glass single tier stand, but this will look just as great on a pretty place or modern cake stand
Create lower layer
Create the foundation layer of the cake by working around the base of the cake stand, laying one flavour of macaroons flat on the surface. Try to pack them as closely as possible, without squashing them. If you find that you have gaps, try cutting a couple of macaroons in half and tucking into the centre of the design where they will fill the spaces yet not be seen.
Stagger second layer
Build the second layer of the cake with the second flavour of macaroons. Work around the foundation placing the macaroons on top, off set them slightly to prevent any gaps showing on the outer edge. Once you are happy with the placement, carefully insert cocktail sticks through the two layers of macaroons to secure them together.
Complete the cake
Continue working around the cake adding more layers of macaroons, alternating the colours and getting slightly smaller with each new level. Finish with one or two macaroons on the top – or even a little cake topper, if you’re feeling real fancy!
It’s good to know that macaroons contain nuts – yup, ground almonds are nuts, sounds dumb, but as they don’t have a real ‘nutty’ taste it is easy to forget! So, this recipe is not safe for those with nut allergies (which in this house means I get to eat my husbands share – deep sorrow!) I’m still working on a recipe that substitutes out the ground almonds to make these nut-free, but this is a little bit of a work-in-progress for now!
Macaroons are said to stay fresh if stored in an air-tight container in the fridge for up to three days…I’m yet to have any leftovers to fully confirm this fact.