Whipping it Up - Macaron Cake

What is Whipping it Up – Macaron Cake?

The Whipping it Up – Macaron Cake is a large macaron with delicious soft buttercream and fruit filling for sharing with family and friends.

A macaron is a French sweet meringue-based confection made with egg white, icing sugar, granulated sugar and ground almonds. This is why our Whipping it Up Multi mix is perfect for this recipe as it incorporates the sugars and egg white to make this recipe easier with no waste.

You can use any of our amazing range of Whipping it up Flavours for this recipe, for a full list of flavours to choose from you can view them here.

Ingredients

Preheat the oven to 150c (275f) Gas Mark 3

1. Place 250g of the Whipping it Up mixture into a clean mixing bowl. Add 100ml of the water, whisk until you reach stiff peaks, scraping down the sides as needed.
2. In a large bowl, place your sieved almonds and 50g of the icing sugar and mix together well.
3. Add half of the whipping it up mixture to the bowl with the dry ingredients, fold in (do not Mix). Once all folded in add the remaining half and repeat.
4. This is the important bit, you now need to drag the mixture up the sides of the bowl all the way around. Scrape it back down, and repeat 5-10 times. Once you have repeated this the mixture should slide down the side of the bowl on its own. The reason you have to do this is to gently take out the air. If you mix this adds air which is the opposite of what we want.
5. Once you are happy that the mixture is ready, place a large round nozzle into a piping bag and fill it with half the mixture. (you can weigh the mixture to get a more even top and bottom or split the amount between three rounds).
6. Place a sheet of greaseproof paper on a baking sheet. Draw a large circle as a rough guide (5-7″ dependant on how many layers you would like to make). Begin by starting in the middle of the circle and pipe a dot in the centre, next pipe around this in a continuous circle until you have completed the disc. Tap the tray on the countertop to remove any bubbles roughly 10 times. If any don’t pop use a cocktail stick to pop them.
7. Repeat with the remaining mixture to make one or two more macaron discs, then leave on the side to rest for 5 mins. They should start to crust over slightly so you can lightly touch them without any mixture being left on your fingers.
8. Bake in the oven for 11 -13 mins. Then leave to cool on the worktop for 30 mins.
9. When cooled, gently and slowly lift the macarons off the baking paper.

Filling

1. To make the buttercream beat the butter until creamy, add in the icing sugar and continue to beat, lastly add the cream and beat in well.
2. Place one of the macarons on a cake board or plate upside down and place the buttercream in a piping bag.
3. Using the same nozzle as before, pipe the buttercream on using the same circular pattern we used to make the macaron.
4. Next place the berries around the outer edge of the buttercream and then place the 2nd Macaron on top. Repeat again if you have made three macaron layers.
5. To finish, dust with icing sugar and fresh fruit.

Eat within 3 days and keep in the fridge for freshness.

Top Tip – Make sure your mixing bowl, whisk and spatula are all oil free. Wash your hands after handling the almonds to stop the natural oil from them affecting the whipping it up mix.