layer cake
Macaron
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How to turn any (and every) macaron into the ultimate celebratory dessert, a macaron cake! I used my Lemon Macaron recipe for this version!
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baranbakery.com
Ingredients
AP Flour
Almond Flour
Powdered Sugar
Egg Whites
Granulated Sugar
Lemon Extract
Vanilla Extract
Yellow Gel Food Coloring
Cream Cheese
Butter
Whole Eggs
Egg yolks
Lemons
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Digital scales are always important when measuring dry ingredients but they are even more important when making macarons.
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Macarons are made via the Swiss meringue method, cooked gently over a double boiler until the sugar is fully dissolved.
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The egg whites get beaten just until stiff peaks form, don't over beat as you'll incorporate too much air.
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Add the dry ingredients to the meringue and fold them together until the batter is able to hold a "figure 8".
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Use a piping bag with a round tip to pipe out 4-5 large rounds of macaron batter. Allow them to rest at room temperature until the surface feels dry.
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Make the lemon curd (or use a store bought) and cream cheese frosting (or your favorite frosting).
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Assemble the cake, let it rest in the fridge for a couple of hours before serving! Get the full recipe at
baranbakery.com
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