Description
This Caramel Macaron Cake combines the elegance of French macarons with rich caramel buttercream for a show-stopping dessert. With light, chewy almond macaron layers and a silky caramel frosting finished with a luscious caramel drizzle, this cake is perfect for special occasions and macaron lovers alike.
Ingredients
Macaron Cake Layers:
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2 cups almond flour
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2 cups powdered sugar
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1/2 cup granulated sugar
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5 large egg whites
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1/2 tsp cream of tartar
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1/2 tsp vanilla extract
Caramel Buttercream:
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1 cup unsalted butter, softened
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2 cups powdered sugar
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1/4 cup caramel sauce
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1 tsp vanilla extract
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2 tbsp heavy cream
Caramel Drizzle:
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1/4 cup caramel sauce
Instructions
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Preheat oven: Set to 300°F (150°C). Line two 8-inch round cake pans with parchment paper on the bottom.
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Make macaron batter: Sift almond flour and powdered sugar together into a bowl. In another bowl, beat egg whites and cream of tartar until foamy. Gradually add granulated sugar and continue beating until stiff peaks form. Gently fold in the almond mixture and vanilla extract until combined and smooth.
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Bake layers: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until set and lightly golden. Cool completely in the pans before removing.
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Make caramel buttercream: Beat butter until light and creamy. Gradually mix in powdered sugar, caramel sauce, vanilla, and heavy cream until smooth and fluffy.
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Assemble cake: Place one macaron layer on a serving plate. Spread with caramel buttercream. Top with the second macaron layer and frost the top and sides. Drizzle caramel sauce over the cake for a decorative finish.
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Serve: Slice and enjoy this unique, elegant dessert!
Notes
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Store in the fridge for up to 3 days; bring to room temperature before serving for best texture.
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Add a sprinkle of sea salt to the caramel drizzle for a salted caramel twist.
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For cleaner slices, chill the assembled cake for 30 minutes before cutting.