Giant macaron cake

This week I had a challenge. It was my sister's 22nd Birthday and as the resident family cake-maker I had to outdo my last cake which was for mum's Birthday a few weeks ago. The brief for my sister's cake was; gluten-free, low fat and non-chocolate. It took a bit of brainstorming but I finally settled on a giant macaron with light lemon cream cheese filling.

I was terrified that they giant macarons weren't going to set but I asked the baking fairy (closely related to the parking fairy who kindly finds me a car park within 5 minutes of my arrival) 'please let my giant macarons cook and not break when I move them.' Once again she answered my request. They baked perfectly and somehow make it from oven to assembled macaron cake break-free. Next time I'll also ask her to make the colour come out as it looked pre-oven. I'm no Adrian Zumbo but I think it turned out beautifully and it sure tasted amazing.

The giant macaron itself wasn't that difficult to make. It's exactly the same as making normal macarons but instead of many little ones I made two giant circles.

Start by beating the egg whites until soft peaks form. Add the caster sugar a little at a time, then add the colouring of your choice and beat until the sugar dissolves.

Take the bowl off the stand mixer, or if you're using a hand-held beater, transfer the mixture to a large bowl. In two lots, gently fold through the almond meal and icing sugar.

Spoon the mixture into a piping bag fitted with a round tip.

Starting from the middle, pipe the mixture onto a lined and greased tray in a spiral. I traced a circle on the underside of each sheet of baking paper so the two circles were even. The recipe made two entree-plate sized circles.

Tap the trays on the bench to make the batter settle then leave them for about 15 minutes. Bake the giant macarons in a 130C fan-forced oven for 25-30 minutes but check them after 25. Depending on your oven and the weather they might need a little longer. The middle will feel slightly firm when they're cooked.

While the macarons are baking, make the filling by beating the cream cheese and low-fat spread until smooth.

Slowly add the icing sugar and a little lemon juice until the filling is spreadable.

I somehow missed the pictures of the macarons cooling. When they're cooked, take the trays from the oven and let them sit for 5 minutes. Then you are meant to transfer them to a wire rack to cool. I didn't want to risk breaking them with too many relocations so I put them on the wire racks on their paper. To get it from paper to cake board I held the macaron in my hand and gently peeled back the paper then slid it onto the board.

Blob the filling into the centre and gently spread it out towards the edges leaving about an inch of space between the edge of the macaron and the icing so it doesn't drip out of it when you put the lid on.

Very carefully place the lid on top. You only get one go at this. I don't think it would survive being lifted and repositioned so make sure you're precise.

Dust with icing sugar and enjoy!

Recipe

Giant macaron cake with lemon cream cheese filling

No ratings yet

Print Pin Rate SaveSaved!

Author: Claire Cameron

1x2x3x

Ingredients

• ▢ 3 egg whites
• ▢ Cake:
• ▢ 2 tablespoon caster sugar
• ▢ food colouring of your choice I don’t recommend purple or green
• ▢ 1 ¼ cups icing sugar
• ▢ 1 cup almond meal
• ▢ Filling:
• ▢ 60 g 2oz light cream cheese
• ▢ 1 tablespoon lemon juice
• ▢ 1 tablespoon light spread
• ▢ 2 cups icing sugar

Instructions

• Cut two tray-sized pieces of baking paper and trace a circle onto each one. Flip them over, place on a baking tray and lightly grease the paper.
• Beat the egg whites in the bowl of an electric mixer until soft peaks form. Add the caster sugar and food colouring and mix just until the colouring is even and the sugar is dissolved. The colour does bake out so add a little more than you would normally.
• Remove the bowl from the stand and in two lots, gently fold in the almond meal and icing sugar.
• Spoon the mixture into a piping bag fitted with a plain tip and using a spiraling motion, pipe the mixture onto the paper to fill the circles.
• Pre-heat the oven to 130C(270F) fan-forced
• Tap the trays on the bench to even out the top of the macarons then leave them to set for about 15 minutes.
• Bake the giant macarons for about 30 minutes but start checking on them after 25. You want them to be firmish in the middle.
• When they’re cooked, take the trays out of the oven and leave them to sit for 10 minutes. Transfer the macarons, on their paper to a wire rack. When they are cool, invert the macaron onto your hand and gently peel away the paper. Place one half upside down on a tray.
• To make the icing, blend the cream cheese and low fat spread until smooth and creamy. Add the lemon juice then gradually add the icing sugar until you reach the desired consistency. You need it to be quite thick so it doesn’t leak out the sides.
• Gently spoon the icing into the middle of the macaron and encourage it out towards the sides leaving a small gap between where the icing finishes and the edge of the macaron.
• Peel the paper from the other macaron and gently place it on top. Using your whole hand, press down to spread the filling to the sides.
• Dust with icing sugar to serve.

Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations