{"id":47337,"date":"2016-11-18T14:09:55","date_gmt":"2016-11-18T04:09:55","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=47337"},"modified":"2016-12-01T10:27:15","modified_gmt":"2016-12-01T00:27:15","slug":"giant-macaron-cake","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/giant-macaron-cake\/","title":{"rendered":"Giant Macaron Cake"},"content":{"rendered":"<div class=\"hrecipe\" align=\"center\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/11\/P2200225-e1479441864538-550x733.jpg\" alt=\"giant macaron cake\" width=\"550\" height=\"733\" class=\"photo\" data-wp-pid=\"47455\" \/><br \/>\n&nbsp; <\/p>\n<p>Using fondant allows you to get much more detailed and realistic looking cakes.  But some people don&#8217;t like the taste of fondant so in this cake you have layers of macaron, ganache, cake, salted caramel and no fondant.<\/p>\n<p><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/eny_rKklm5g (0.18 ounces)\" frameborder=\"0\" allowfullscreen><\/iframe><\/p>\n<h4 class=\"fn\">To make this giant macaron cake you will need:<\/h4>\n<p>1 1\/2 x my rich <a href=\"https:\/\/www.howtocookthat.net\/public_html\/chocolate-cake-recipe\/\"><strong>Chocolate Cake Recipe<\/strong><\/a><br \/>\nBake in two trays, I used two 38cm (14.96 inches) x 25.4cm (10 inches) trays.<\/p>\n<p><strong>Ganache<\/strong><br \/>\n400g (14.11 ounces) Milk chocolate<br \/>\n140mL (4.73 fluid ounces) or 1\/2 cup plus 1 Tbsp <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\">cream<\/a> (35% fat)<\/p>\n<p>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.<\/p>\n<p><strong>Macaron recipe<\/strong><br \/>\n<span class=\"ingredient\"><span class=\"amount\">440g (15.52 ounces) or 3 1\/2 cups<\/span> <span class=\"name\">icing sugar<\/span><\/span>  (powdered sugar)<br \/>\n240g (8.47 ounces) or 2 1\/3 cups almond meal<br \/>\n240g (8.47 ounces) or approx 7 egg whites<br \/>\n160g (5.64 ounces) or 3\/4 cup caster (superfine) sugar<\/p>\n<p>Add the castor sugar to the egg whites.<\/p>\n<p>Sieve together the almond meal and icing sugar using a coarse sieve.<\/p>\n<p>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.<\/p>\n<p>Add in the dry ingredients and fold together evenly.<\/p>\n<p>Once everything is combined continue to fold until it is the texture shown in the video.<\/p>\n<p>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.<\/p>\n<p>Bake at 150C (302 degrees Fahrenheit) until it is cooked all the way through to the centre.  Start checking it after 15mins.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/11\/P2200356-e1479441850751-550x733.jpg\" alt=\"macaron cake ann reardon\" width=\"550\" height=\"733\" class=\"aligncenter size-large wp-image-47457\" data-wp-pid=\"47457\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/11\/P2200356-e1479441850751-550x733.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/11\/P2200356-e1479441850751-300x400.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/11\/P2200356-e1479441850751-225x300.jpg 225w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/11\/P2200356-e1479441850751-768x1024.jpg 768w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p><strong>Salted Caramel Recipe<\/strong><br \/>\n1\/4 cup or 63mL (2.13 fluid ounces) water<br \/>\n3\/4 cup or 162g (5.71 ounces) superfine (castor) sugar<br \/>\n1\/2 cup or 125mL (4.23 fluid ounces) <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" target=\"_blank\">cream<\/a> (35% fat)<br \/>\n1\/2 cup or 176g (6.21 ounces) glucose or corn syrup<br \/>\nsalt to taste (do not taste while hot)<\/p>\n<p>Place the water, glucose and sugar into a saucepan and stir over high heat until the sugar is dissolved.  <\/p>\n<p>Wash down the sides of the pan a wet pastry brush.  Once the bubbles start to slow and the mixture goes golden it&#8217;s nearly ready, watch it closely so it doesn&#8217;t burn.  You are looking for a deep caramel colour.<\/p>\n<p>Add in the cream a little at a time letting that steam escape, then stir to combine.<\/p>\n<p>Use a candy thermometer and heat to 240F (115.56 degrees Celsius). Immediately remove from the heat and pour into a container.  <\/p>\n<p>Add is as much salt as you like and stir it through &#8211; but DON&#8217;T taste it because it is VERY hot.<\/p>\n<p>1 x my <strong><a href=\"https:\/\/www.howtocookthat.net\/public_html\/buttercream-cupcake-frosting-recipes\/\" target=\"_blank\">Vanilla Buttercream Recipe<\/a><\/strong><\/p>\n<p>Make up one batch of vanilla buttercream and add some gel colour the shade you want your macaron to be.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/11\/P2200238-550x413.jpg\" alt=\"macaron cake ann reardon\" width=\"550\" height=\"413\" class=\"aligncenter size-large wp-image-47456\" data-wp-pid=\"47456\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/11\/P2200238-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/11\/P2200238-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/11\/P2200238-768x576.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/11\/P2200238-400x300.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/11\/P2200238-1200x900-cropped.jpg 1200w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n<h7 class=\"updated\">Copyright \u00a9 2016 Reardon Media Pty Ltd.  All rights reserved. <\/h7><a href=\"https:\/\/www.howtocookthat.net\">How To Cook That<\/a>\n<\/div>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/giant-macaron-cake\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/11\/P2200238-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/11\/P2200238-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/11\/P2200238-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/11\/P2200238-400x400.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/11\/P2200238-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"47456\" \/><\/a><p>&nbsp; Using fondant allows you to get much more detailed and realistic looking cakes. But some people don&#8217;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 (14.96 inches) x 25.4cm (10 inches) trays. Ganache 400g (14.11 ounces)<\/p>\n","protected":false},"author":1,"featured_media":47456,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142,1652,748],"tags":[31,2603,2604,2660,1630,952,1184,1076,2661],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/47337"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=47337"}],"version-history":[{"count":19,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/47337\/revisions"}],"predecessor-version":[{"id":47998,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/47337\/revisions\/47998"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/47456"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=47337"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=47337"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=47337"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}