Ann Reardon

Giant Macaron Cake

giant macaron cake

Using fondant allows you to get much more detailed and realistic looking cakes. But some people don’t like the taste of fondant so in this cake you have layers of macaron, ganache, cake, salted caramel and no fondant.

To make this giant macaron cake you will need:

1 1/2 x my rich Chocolate Cake Recipe
Bake in two trays, I used two 38cm x 25.4cm trays.

400g Milk chocolate
140mL or 1/2 cup plus 1 Tbsp cream (35% fat)

Pour the cream over the chocolate and microwave for 30 seconds stir, 30 seconds stir until it is smooth and glossy. Then leave to cool to room temperature.

Macaron recipe
440g or 3 1/2 cups icing sugar (powdered sugar)
240g or 2 1/3 cups almond meal
240g or approx 7 egg whites
160g or 3/4 cup caster (superfine) sugar

Add the castor sugar to the egg whites.

Sieve together the almond meal and icing sugar using a coarse sieve.

Whip the egg whites and sugar on high speed until they are stiff enough that you can turn the bowl upside down without it falling out. Then whip it again for another 2 minutes.

Add in the dry ingredients and fold together evenly.

Once everything is combined continue to fold until it is the texture shown in the video.

Place the mixture into a piping bag and pipe 4 big spirals onto non-stick baking paper. Get rid of any air-bubbles by dropping the tray on the counter several times.

Bake at 150C until it is cooked all the way through to the centre. Start checking it after 15mins.

macaron cake ann reardon

Salted Caramel Recipe
1/4 cup or 63mL water
3/4 cup or 162g superfine (castor) sugar
1/2 cup or 125mL cream (35% fat)
1/2 cup or 176g glucose or corn syrup
salt to taste (do not taste while hot)

Place the water, glucose and sugar into a saucepan and stir over high heat until the sugar is dissolved.

Wash down the sides of the pan a wet pastry brush. Once the bubbles start to slow and the mixture goes golden it’s nearly ready, watch it closely so it doesn’t burn. You are looking for a deep caramel colour.

Add in the cream a little at a time letting that steam escape, then stir to combine.

Use a candy thermometer and heat to 240F. Immediately remove from the heat and pour into a container.

Add is as much salt as you like and stir it through – but DON’T taste it because it is VERY hot.

1 x my Vanilla Buttercream Recipe

Make up one batch of vanilla buttercream and add some gel colour the shade you want your macaron to be.

macaron cake ann reardon
Copyright © 2016 Reardon Media Pty Ltd. All rights reserved. How To Cook That

My Cookbook

ann reardon crazy sweet creations cookbook
Stores that sell my book listed by country:
All recipe quantities in the book are in grams, ounces and cups.

20 Comments View Comments

  1. Rating: 4

    Absolutely scrumptious recipe! A few notes on my experience, but no complaints!
    -My proportions looked different from Anne’s (mine seems tall and narrow compared to her flatter, wider cake), although I used the recommended sizes.
    -One batch of the vanilla buttercream was only sufficient for the crumb coat, not the final layer of frosting and the decorative squiggles.
    -The cake came out a bit dry, although I don’t believe I overbaked it. It could probably use simple syrup before being layered, although that could make it too sweet.
    -My ganache-coated macaron layers ended up being very stiff. Although delicious, they were almost too hard to cut through when eating a slice with a fork. This could be because I served the cake after refrigerating it, so the ganache was not at room-temperature.
    -My decorative skills cannot compare to Anne’s! Please excuse the messy outer layers.
    +The combination of flavors and textures was delectable.
    +The salted caramel recipe is the best (easiest and tastiest) I have ever tried, and Anne’s instructions are very easy to follow.
    +It’s worth another try! The cake was a lot of work for an amateur baker like myself, but the recipe is sound and with practice I think even we newbies will be able to construct a cake like the one in Anne’s videos.

  2. Rating: 4

    This looks perfect, Ann. I’m a huge macaron fan, so this would go down so well in our house.

    One question though, how much caramel would you say the caramel recipe included yields? Thank you.

    • Hi Lisa You should get a between 1 and 1.25 cups. Results will vary.

  3. Rating: 5

    Please ann can you make a really really big Reese’s Peanut Butter Cup please i love your videos and Im subscribed PS i love the book that you and your husband made!!!!! please reply to me

    • Thanks for subscribing Alannah and we are so glad you enjoyed Dave’s book!

  4. hi i’m a viewer from china ,i’m a huge fan of your show,but,i cannot get in to youtube or facebook to see you video because of the chinese internet policy,so could you please put more pictures on you website in your next update to let us see the detail? thanks~

    • Hi Lee, That is such a challenge for you. Ann’s video tutorials are at the very heart of all she does and it is just not possible to put all that content online in other formats. We hope there will be another solution available in your area soon.

  5. Rating: 5

    OMG amazing and Adorable!

  6. Rating: 4

    Hi can you make cinnamon roll macarons please

  7. Rating: 5

    that is absolutely stunning!!!

    • Thanks for the feedback Susan.


  8. So my video isn’t working either… Will it be replaced?

    • Hi Anna, It was working but something has gone crazy with the coding. It is being updated now. Thanks for your patience.

  9. You should make a need for speed cake

  10. Me too.. Was the video removed? This is strange.
    Ann thanks for your creative recipes, amazing stuff.
    Unfortunately, not seeing the video could you tell us what’s the problem?

  11. do you think you could make something easy and without fondant

  12. Informative blog.

  13. Rating: 4.5

    So, its a bright Saturday morning and I spot the new cake recipe on How To Cook That. Yeay! Its 4pm and I’m just assembling now although om just knocking out a tall layered cake instead of the shape of a macaron – running out of time!! I’m using Swiss meringue buttercream as well, just because I prefer it. I’ve used a LOT of eggs today! Thanks for a fantastic recipe, its going to go over very well tonight at dinner with friends!

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