Pink Macaron Cake
Making macarons is one of the most iconic arts of French pastry, requiring patience and precision. This pink macaron cake combines the elegance of traditional macarons in a spectacular cake form. The vibrant colors and harmony of flavors result in a unique dessert that is the perfect choice for any special occasion. The freshness of the strawberry jam hidden between the layers and the soft cream create a perfect contrast to the crunchy almond shell.
Ingredients for this recipe
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Preparation Steps
1
Sift together the almond flour and powdered sugar to ensure a completely smooth texture.
2
Beat the egg whites until stiff peaks form. Gradually add the granulated sugar, continuing to beat until glossy. Finally, mix in the pink food coloring.
3
Gently fold the almond flour and powdered sugar mixture into the egg whites, being careful not to deflate the batter.
4
Using a piping bag, pipe small, round macaron shapes onto a baking sheet lined with parchment paper. Let them rest for 30 minutes to develop a skin on top.
5
Bake the macarons at 300°F (150°C) for 12-15 minutes, then let them cool completely on the baking sheet.
6
For the buttercream, beat the butter until light and fluffy. Then, mix in the heavy cream and vanilla extract. Pipe the buttercream onto one half of the macaron shells and add a small dollop of strawberry jam.
7
Sandwich the macaron shells together. Create a cake form by layering the macarons with buttercream and jam.
8
Refrigerate the cake for 2-3 hours to set. Before serving, garnish with fresh strawberries and a dusting of powdered sugar.
