Ingredients

The following ingredients have 8 Servings
  • 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)
  • 1/4 tsp (1g) salt
  • 55g egg whites (from about about 2 small eggs)
  • 3/4 cup (150g) granulated sugar
  • 2 ½ tbsp (38ml) water
  • 4 oz (120g) fresh or frozen raspberries
  • 1/4 cup (50g) sugar
  • 1 tbsp (15ml) lemon juice
  • 7 oz (200g) unsalted butter (, at room temperature)
  • 9 oz (260g) sweetened condensed milk
  • 1 tsp (5g) vanilla extract
  • Remaining buttercream
  • Fresh raspberries
  • Mini macarons

Instruction

  • 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).
  • 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.
  • Pour 55g egg whites over the sieved almonds.
  • Place the other 55g egg whites and salt into a mixing bowl. Set aside until you prepare the sugar syrup.
  • 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.
  • 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.
  • Transfer the mixture to the piping bag fitted with a 1/2 inch (1 cm) plain tip.
  • Following the drawn circles, pipe disks of batter in a spiral.
  • Rap the baking sheet a few times firmly on the counter top to flatten the macaron disks and to remove air bubbles.
  • Bake for about 20 minutes. Let cool before removing from baking sheet.
  • Use the remaining batter to make regular macarons.
  • 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.
  • Prepare sweetened condensed buttermilk. Both butter and sweetened condensed milk need to be at room temperature before preparing the frosting.
  • In a large bowl mix butter until light and fluffy, for about 5-7 minutes.
  • Incorporate vanilla extract.  Gradually add sweetened condensed milk in thirds, mixing after each addition. Once incorporated the buttercream is ready to use.
  • Assemble Macaron Cake. Place one macaron disk upside down on a serving platter. Spread the raspberry jam leaving a 1 ½ inch(4cm) border.
  • Transfer buttercream into a piping bag fitted with 1M star tip and pipe the cream evenly. Add fresh raspberries.
  • Place the other macaron disk on top and refrigerate overnight to let the macaron disks soften.
  • Decorate the cake with remaining buttercream, small macarons and fresh raspberries.