Macaron cakes have become really popular in my kitchen lately. It’s festive and always makes people say “WOW” when you serve it to the table. This peanut butter macaron cake combines 3 of my favorites: peanut butter cream, sliced banana and chocolate truffles. It’s gluten free and absolutely delicious!
Peanut Butter Macaron Cake with Banana and Chocolate
For yellow macaron shells:
- 76 grams egg whites
- 100 grams sugar
- 100 grams sugar powder
- 100 grams almond meal
- A little yellow food coloring
For chocolate truffles:
- 100 grams dark chocolate
- 125 ml. heavy cream
For peanut butter cream:
- 250 ml. cold whipping cream
- 50 grams smooth peanut butter
- 35 grams sugar powder
- 15 grams cream stabilizer or instant vanilla pudding mix
- 1 ripe banana sliced
- Gold dust
- Cocoa powder
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. Towards the end, add in food coloring until desired shade is achieved.
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.
Chop the chocolate and place in a bowl.
Heat the cream to a simmer.
Pour the hot cream over the chocolate, wait a minute, and beat until uniform and shiny chocolate ganache is formed.
Pour the ganache into 2.5 cm silicone mold domes and freeze for 1-2 hours or until completely set.
Peanut butter cream:
In a mixer bowl, whip cream, peanut butter, powdered sugar and cream stabilizer until you get a uniform and very stable cream.
Flip on of the macaron shells on a serving plate.
Drizzle about 1/2 of the peanut butter cream on top and leave 1-2 cm margins. Arrange banana slices on top of the cream and top with the remaining cream.
Arrange the truffle domes in the margins and close with the other macaron shell.
Garnish with cocoa powder and sprinkle some gold dust on truffles and on top of the cake.
Keep for at least 2-3 hours in the refrigerator before serving.
- This cake is at its best a day or two after preparation, but you can keep it in a closed container in the refrigerator up to 4-5 days.
- If you want a larger cake - double the quantities and prepare as a 24 cm diameter cake.
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