Each and every time I meet with Alon, I know there’s going to be cake involved. We tend to meet quite a lot and are working together from time to time in the past year and a half. He’s one of my best friends and I think he’s one of the best pastry chefs in Israel.
Macarons are one of the things Alon makes perfectly and effortlessly. I’m not such a big fan of macarons (and truly think these cookies are overrated), but when he offered to make this cake together I couldn’t say no.
This is a festive mega-macaron cake, full of pistachio and mascarpone cream and lots of fresh figs. Perfect for hot summer days!
Fig, Pistachio and Mascarpone Macaron Cake
16 cm round cake
For macaron shells:
76 grams egg whites
100 grams sugar
100 grams sugar powder
100 grams almond meal
For pistachio and mascarpone cream:
225 grams mascarpone cheese at room temperature
50 grams pistachio paste
60 grams sugar powder
1/2 tsp. vanilla extract
250 ml. heavy cream
10-15 ripe solid figs
A little grated lemon zest
- Macaron shells: in a fireproof bowl put egg whites and sugar.
- Boil a pot of water and place the bowl over the pot, but notice the water doesn’t touch the bottom of the bowl. Cook over double-boiler until sugar dissolves and mixture is smooth.
- In a food processor with a steel blade grind sugar powder and almond meal to a bery fine powder.
- When all the sugar has dissolved, transfer the egg whites mixture into a mixer bowl and whip on high speed for 7-8 minutes until you get a very stable meringue.
- Add almond and sugar powder into the bowl and fold gently but firmly until mixture is stable, uniform and bright, but not too runny and convenient for drizzling.
- Transfer the batter into a pastry bag with 1-2 cm round piping tip and drizzle 2 circles 16 cm in diameter on a baking tray lined with silicon mat or baking paper.
- Set aside the macaron shells for about 30 minutes before baking.
- Preheat oven to 150c degrees.
- Bake the macaron shells for 20-25 minutes or until golden and stable.
- Cool completely and extract from the pan.
- Pistachio mascarpone cream: in a bowl of a mixer whip mascarpone, pistachio paste, sugar powder and vanilla on medium speed until blended.
- Increase the speed and add the cream in a thin stream while whipping until creamy and very stable.
- Transfer the cream into a piping bag with 2 cm round piping tip.
- Drizzle a thin layer of pistachio cream over one of the macaron shells (flip it before drizzling).
- Cut the figs into quarters and arrange on the sides of the macaron.
- Drizzle the remaining cream in the center and add more figs on top. Add some grated lemon zest over the figs.
- Bracket with the second macaron shell and press down lightly.
- Cool in the refrigerator for 2-3 hours to set and serve.
- Cake is at its best on the day or two after preparation, but you can keep it in a closed container in the refrigerator up to 4-5 days.
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