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Recipes and Blog - Macaron Cake

Macaron Cake

This macaron cake never fails to impress – a giant chocolate macaron filled with the deliciousness of sweetened condensed milk, buttercream and flavourful raspberry jam and topped with gorgeous macarons.

Elegant, delicate, and delicious

The macaron disks are crispy on the outside while the interior gets soft and a bit chewy, striking a good balance between the tart raspberry jam and sweetened buttercream. You can always consider making a ganache for the filling or choose your favourite frosting.


Makes about 8 servings

Chocolate Macaron – Italian Meringue

  • 1 ½ cup (150g) ground almonds
  • 1 ¼ cup (150g) powdered sugar
  • 3 tbsp (25g) unsweetened cocoa powder
  • 55g egg whites (from about about 2 small eggs)
  • ¼ tsp (1g) salt
  • 55g egg whites (from about about 2 small eggs)
  • ¾ cup (150g) granulated sugar
  • 2 ½ tbsp (38ml) water

 Raspberry Filling

  • 4 oz (120g) fresh or frozen raspberries
  • ¼ 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

For Decoration

  • Remaining buttercream
  • Fresh raspberries
  • Mini macarons *see recipe below


  1. Prepare chocolate macaron disks. Line a baking sheet with parchment paper, draw two 7 inch (18 cm) diameter circles, invert the parchment paper and set aside until ready to use. Have a pastry bag with a plain tip (about ½ inch, 1 cm) ready and preheat oven to 300F (150C).
  2. Using a food processor grind together the powdered sugar with almond powder and cocoa powder, to obtain a fine powder. Sift through a sieve into a large bowl.
  3. Pour 55g egg whites over the sieved almonds.
  4. Place the other 55g egg whites and salt into a mixing bowl. Set aside until you prepare the sugar syrup.
  5. 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. When the syrup reaches 244F (118C) pour it over the whipped egg whites while mixing continuously. Continue beating until the bowl has cooled slightly, and glossy stiff peaks have formed.
  6. Add the whipped whites over the almond mixture and using a rubber or silicone spatula gently fold in until combined and smooth. Work the batter until it flows in very thick ribbons when the spatula is lifted.
  7. Transfer the mixture to the piping bag fitted with a 1/2 inch (1 cm) plain tip.
  8. Following the drawn circles, pipe disks of batter in a spiral.
  9. Rap the baking sheet a few times firmly on the counter top to flatten the macaron disks and to remove air bubbles.
  10. Bake for about 20 minutes. Let cool before removing from baking sheet.
  11. Use the remaining batter to make regular macarons.
  12. Prepare raspberry filling.Place raspberries, sugar and lemon juice into a saucepan and bring to a boil while stirring constantly. Simmer for about 8 minutes or until thickens. Remove from heat, sieve to remove seeds and set aside to cool until ready to use.
  13. Prepare sweetened condensed buttermilk. Both butter and sweetened condensed milk need to be at room temperature before preparing the frosting.
  14. In a large bowl mix butter until light and fluffy, for about 5-7 minutes.
  15. Incorporate vanilla extract.  Gradually add sweetened condensed milk in thirds, mixing after each addition. Once incorporated the buttercream is ready to use.
  16. Assemble Macaron Cake. Place one macaron disk upside down on a serving platter. Spread the raspberry jam leaving a 1 ½ inch(4cm) border.
  17. Transfer buttercream into a piping bag fitted with 1M star tip and pipe the cream evenly. Add fresh raspberries.
  18. Place the other macaron disk on top and refrigerate overnight to let the macaron disks soften.
  19. Decorate the cake with remaining buttercream, small macarons and fresh raspberries.



For the Cookie

  • 3 large egg Whites at room temp
  • 140 g almond flour
  • 90 g granulated sugar
  • 130 g icing sugar
  • 1 tsp vanilla
  • 1/4 cream of tartar

For the Buttercream

  • 226g unsalted butter softened
  • 5 egg yolks
  • 100g granulated sugar
  • 1 tsp vanilla
  • 3 tbsp water 30mL
  • 1 pinch salt


For the Macarons

  1. Sift the icing sugar and almond flour into a bowl.
  2. Add the room temperature egg whites into a very clean bowl.
  3. Using an electric mixer, whisk egg whites. Once they begin to foam add the cream of tartar and then SLOWLY add the granulated sugar.
  4. Add the food colouring (if desired) and vanilla then mix in. Continue to beat until stiff peaks form.
  5. Begin folding in the 1/3 of the dry ingredients.
  6. Be careful to add the remaining dry ingredients and fold gently.
  7. The final mixture should look like flowing lava, and be able to fall into a figure eight without breaking. Spoon into a piping bag with a medium round piping tip and you’re ready to start piping.
  8. Pipe dollops onto a baking sheet lined with parchment paper (this should be glued down with dabs of batter). Tap on counter several times to release air bubbles. Allow to sit for about 40 minutes before placing in oven.
  9. Bake at 160 for 12-15 minutes, rotate tray after 7 minutes. Allow to cool completely before removing from baking sheet.

For the French Buttercream Filling

  1. Combine sugar and water in medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium- high and bring to a boil
  2. Put egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.
  3. Cook the sugar and water syrup until it reaches 240 degrees F. Immediately remove from heat. With mixer running, SLOWLY drizzle hot syrup into bowl with yolks.
  4. Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.
  5. Add in butter one cube at a time allowing each piece to incorporate before adding the next. Add vanilla and salt. Continue mixing until buttercream is smooth and creamy. (About 5-6 minutes.) Add food colouring if desired.

For Assembly

Pipe your filling onto the back of half the shells. Form a sandwich and repeat