Giant Macaron Cake

🧁 Ingredients

For the Giant Macaron Shells:

• 2 1/2 cups (250g) almond flour (very fine)
• 2 cups (200g) powdered sugar
• 1/2 cup (100g) granulated sugar
• 6 large egg whites (room temp)
• Gel food coloring (optional)

For the Buttercream Filling:

• 1 cup (226g) unsalted butter, softened
• 3 1/2 cups (420g) powdered sugar
• 2–3 tbsp heavy cream or milk
• 1 tsp vanilla extract (or flavor of choice)
• Pinch of salt

Optional Fillings/Toppings:

• Fresh berries
• Fruit preserves
• White chocolate ganache
• Edible flowers or gold leaf

👩‍🍳 Instructions

🔹 Make the Macaron Shells:

1. Prep pans: Draw two large 7–8 inch circles on parchment paper and flip them over on baking sheets.
2. Sift: Sift almond flour and powdered sugar together twice into a large bowl.
3. Whip egg whites: In a clean bowl, whip egg whites until foamy. Gradually add granulated sugar and continue beating to stiff peaks. Add gel food coloring now if using.
4. Macaronage: Fold the almond-sugar mix into the meringue gently until batter flows like lava. When you lift the spatula, it should ribbon and disappear into the batter in 10 seconds.
5. Pipe: Fill a piping bag and pipe the batter within the circle templates. Use a spatula to smooth the tops if needed.
6. Rest: Tap trays to release air bubbles. Let them rest 30–60 mins until dry to the touch.
7. Bake: Preheat oven to 300°F (150°C). Bake 20–25 mins. Let cool completely before removing.

🔹 Make the Buttercream:

1. Beat butter until creamy.
2. Add powdered sugar slowly. Mix in vanilla, salt, and cream.
3. Beat on high for 3–5 minutes until fluffy.

🔹 Assemble:

1. Place one cooled shell on a serving plate.
2. Pipe buttercream over it in rosettes, rings, or swirls.
3. Add fruit, ganache, or preserves if desired.
4. Gently place the second macaron shell on top.
5. Decorate with extra piping or fresh berries.