How to prepare a giant macaron cake: the easy recipe

Name: How to prepare a giant macaron cake: the easy recipe
Uploaded: 2019-04-29T14:58:26Z
Duration: PT100.334S
Channel: Love Kitchen

published on 29 April, 2019 at 16:58

Ingredients:

Chocolate Macaron:

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

Directions:

Sift together powdered sugar, almond powder, cocoa powder, to obtain a fine powder. In a small saucepan combine granulated sugar with water and place on medium heat. Using a candy thermometer measure syrup temperature. When it reaches 230 F (112C) start whipping the egg whites. Add into the mixture and mix well. Then transfer the batter in a pastry bag and make the circle on the baking dish. Bake at 300F (150C) for 20 minutes.

Raspberry filling: Put raspberries, sugar and lemon juice into a saucepan and bring to a boil while stirring constantly. Remove from heat and set aside to cool until ready to use.

Sweetened condensed buttermilk: Both butter and sweetened condensed milk need to be at room temperature before preparing the frosting. In a large bowl mix butter until light and fluffy, for about 5-7 minutes. Incorporate vanilla extract and, gradually add sweetened condensed milk.

Assemble the macaron cake and enjoy.

Credit: https://www.youtube.com/watch?v=JbQeX2AjGN0