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Coffee Macaron Cake with Hazelnut Cream and White Chocolate

Coffee Macaron Cake with Hazelnut Cream and White Chocolate

Photo: Natalie Levin

I love macarons, and even though it’s a little overrated, it’s definitely one of the best-looking cookies there is.

Macaron cakes are always a great idea for a gluten free dessert. It’s made of 2 giant macarons and filled with all kinds of creams and toppings.

This macaron cake is dedicated to all of you coffee lovers; it’s made of coffee macaron shells, filled with hazelnut cream, white chocolate Chantilly cream and dark chocolate decoration.

Coffee Macaron Cake with Hazelnut Cream and White Chocolate

Photo: Natalie Levin



Coffee Macaron Cake with Hazelnut Cream and White Chocolate


Servings 22 cm round macaron cake
Author Natalie

Ingredients

For coffee macaron cake base:

  • 200 grams sugar powder
  • 130 grams almond meal
  • 2 tsp. instant coffee powder
  • 100 grams egg whites
  • Pinch of salt
  • 40 grams sugar

For hazelnut cream:

  • 250 ml. milk
  • 2 egg yolks
  • 40 grams sugar
  • 20 grams cornstarch
  • 1 tsp. vanilla extract
  • 125 grams butter
  • 125 grams praline paste

White chocolate Chantilly:

  • 100 grams white chocolate
  • 250 ml. heavy cream
  • Pinch of salt
  • 2 tbsp. cream stabilizer or instant vanilla pudding mix

Decoration:

  • Dark chocolate shavings
  • Finely chopped hazelnut bits
  • Roasted halved hazelnuts

Instructions

Macaron cake layers:

  1. Blend icing sugar, almond meal, and instant coffee together.
  2. Sift the mixture into a large bowl. It is important to sift carefully and not to leave large blocks of the mixture. If little chunks of almonds remain - do not put them into the mix.
  3. Put egg whites and salt in the bowl of a mixer with a whipping-hook and blend at high speed until the mixture foams and white meringue begins to form.
  4. Add sugar and continue beating until a glossy and thick meringue forms.
  5. Add ground powders to the bowl of meringue and begin to "knock down" the mixture by folding in with a spatula. In the first moments stir slightly aggressively, and then go into a gentle fold until the mixture is uniform and stable, but not liquefied.
  6. Transfer the mixture to a piping bag with a round piping tip and pipe out two 24 cm diameter circles on a baking sheet or silicon mat. The circles should be more or less identical in size.
  7. Leave the macarons for an hour at room temperature (before baking) in order to dry a little and create a thin layer.
  8. Preheat oven to 150c degrees.
  9. Bake macarons for 15-20 minutes, until golden and risen.
  10. Cool completely before touching the macarons. It can be separated from the sheet once completely cooled.

Hazelnut cream:

  1. Heat milk in a pot until a simmer.
  2. In a separate bowl, whisk egg yolks, sugar, cornstarch, and vanilla.
  3. Add about 1/3 of the amount of boiling milk over the egg yolk mixture while whisking until mixture is smooth.
  4. Add the remaining milk mixture into the bowl and beat well.
  5. Return the mixture into the pot and cook while constantly whisking on a medium-high heat until you get a thick pastry cream.
  6. Cool the cream in the refrigerator until completely cooled.
  7. Transfer the cold cream into a bowl and beat using a whipping-hook.
  8. In a separate bowl, beat the butter with a paddle attachment until it softens slightly. Add praline paste and blend well until the mixture is smooth.
  9. Add the whipped pastry and mix just until creamy smooth.
  10. Transfer the cream into a piping bag with a round 2 cm piping tip.
  11. Flip one of the macarons over so that its bottom is facing upwards. Pipe crowded mounds of hazelnut cream on the outline of the macaroon.

White chocolate Chantilly:

  1. Chop the chocolate and put in a bowl.
  2. Heat heavy cream and salt in a pot and bring to a simmer.
  3. Pour the hot cream over the chocolate, wait a minute, and beat well until a thin and uniform ganache is formed.
  4. Cool the ganache for 3-4 hours at least until it is completely cooled.
  5. Transfer the cooled ganache to the bowl of a mixer with a whipping-hook, add cream stabilizer whip at high speed, until you get a stable cream.
  6. Transfer the cream into a piping bag with a jagged 1 cm piping tip and pipe onto the center of the macaron.
  7. Close off with the top macaron base.
  8. Pipe the remaining creams to decorate and garnish with roasted and halved hazelnuts, finely chopped hazelnut bits, and dark chocolate shavings.

Recipe Notes

  • Keep the macaron cake in a sealed container for up to 3 days.
  • Decorations should be added when serving.
Coffee Macaron Cake with Hazelnut Cream and White Chocolate

Photo: Natalie Levin

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