Macaron Graduation Cake Delight (Print Version)
# Ingredients:
→ Vanilla Macaron Shells
01 -
100g almond flour
02 -
105g powdered sugar
03 -
100g egg whites, room temperature
04 -
100g granulated sugar
05 -
1 teaspoon vanilla bean paste or extract
→ Vanilla French Buttercream
06 -
100g granulated sugar
07 -
28mL water
08 -
2 large egg yolks, room temperature
09 -
113g unsalted butter, room temperature
10 -
1 teaspoon vanilla bean paste or extract
11 -
Pinch of salt
# Instructions:
01 -
Line 3 baking sheets with parchment paper or a silicone mat. Sift together the almond flour and powdered sugar, and set aside.
02 -
Heat water in a small pot to create a double boiler. Whisk egg whites and sugar in a mixer bowl over the double boiler until the sugar dissolves and the mixture reaches 49°C.
03 -
Remove the bowl from heat and beat the egg white mixture on high speed using a whisk attachment until stiff peaks form. Add vanilla bean paste and mix briefly to combine.
04 -
Using a spatula, fold the almond flour and powdered sugar mixture into the meringue until the batter ribbons and forms a figure '8' without breaking.
05 -
Fill a piping bag fitted with a medium round tip and pipe four 4-inch circles on two baking sheets. Rap the trays on the counter to remove air bubbles. Pipe mini macarons with the leftover batter and add sprinkles.
06 -
Preheat oven to 149°C no-fan setting. Bake large macarons for 25 minutes and mini macarons for 7 minutes. Cool shells completely on the tray before handling.
07 -
Make a half batch of French buttercream. Heat sugar and water to 115°C, whisk into yolks until pale, then beat in butter and vanilla. Add a pinch of salt.
08 -
Place the first large macaron shell face-down on a flat surface. Pipe a layer of buttercream on top using a star tip. Repeat with the remaining layers. Decorate the top with mini macarons.
09 -
Refrigerate the macaron cake for at least 4 hours before serving. Remove from fridge 30-60 minutes prior to serving to soften the frosting.
# Notes:
01 -
Let the macaron cake chill for several hours to ensure proper texture.
02 -
Use a toothpick to remove visible air bubbles from piped macaron batter.