Macaron Cube Cake
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This year, I celebrated my Birthday with a Macaron Cube Cake. I’ve seen this cube cake made of macarons on social media many times, and decided to make one for my Birthday celebration. This Macaron Cube Cake, made of macarons, was fun to put together. I am sharing my tips and tricks for assembling this cake. You will be impressed!
Why You’ll Love This Recipe
- This cake is perfect when you don’t have a cake for a celebration, but you have macarons. Try also Kyiv or Medovik cake.
- If you are looking for gluten gluten-free cake, then this is the cake you need. Try also Fraisier or Wreath Macarons.
- You can use different flavors and colors of macarons for the cake. Check also the Thanksgiving or Christmas Macarons Box.
Ingredients
- Flour: Almond flour. Make sure you are using almond flour and not almond meal.
- Sugar: White granulated sugar and powdered sugar.
- Egg: Egg whites at room temperature. I do not age egg whites.
- Butter: Unsalted butter at room temperature.
- Flavor: Amoretti Raspberry Artisan Flavor. Since I made pink macaron shells, I used Raspberry for flavor. You can also use any of your favorite Amoretti Artisan Flavors.
- Food Coloring: Use gel or powder, just make sure you are using water-based food coloring and not oil-based.
How to Make This Recipe
- Bake macaron shells. I used my Easy Macarons Recipe. If you have your favorite recipe for the shells, please use it to make 54 macaron shells.
- Make Raspberry Buttercream.
- Fill macarons with buttercream and let them mature in the fridge for 12-24 hours.
- Assemble Macaron Cube Cake.
How to Assemble Macaron Cube Cake
For this Macaron Cube Cake, I used my secret tools, which are white 6-inch Cake Pop Sticks from Wilton. I cut sticks in half to make them shorter. I strongly would not recommend using toothpicks; they will not hold macarons, and they are not safe to use in desserts. For the first tier of the cake, I used white candy wafers (any brand will work). Place them in the piping bag and melt in the microwave; this will be the “glue” for the first tier.
Pipe a dab of melted candy wafers on both sides (where the feet are) of one macaron and attach two macarons. Let the candy wafers cool. Then repeat with other macarons.
This is the second tier of the cube cake. Repeat with the third tier.
Place cake pop sticks into each macaron, right into the buttercream.
Place the macarons on each stick.
Expert Tips
- Do not use toothpicks to assemble the cube cake. They are not safe to use in the desserts.
- You can use melted candy wafers as a “glue” for all tiers of the cake. However, I made a few cakes with only candy wafers, and the macarons were very hard to pull apart.
- Do not use any soft fillings for the macarons if you are planning to assemble the Macaron Cube Cake. I would recommend to fill with buttercream.
- The buttercream can also be a “glue” for the macarons in the cake. I prefer melted candy wafers.
- You can “glue” the first tier of the cake to the cake stand or plate, if you like. I assembled the cake on the countertop and easily transferred the cake with my hands to the cake stand after.
My Lates Video
If you make this Macaron Cube Cake, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
More Recipes You’ll Love
Recipe
Macaron Cube Cake
This Macaron Cube Cake, made of macarons, was fun to put together. I am sharing my tips and tricks for assembling this cake. You will be impressed!
Equipment
- 1 stand mixer or electric hand mixer
- 1 fine mesh strainer
- 1 timer
- 1 piping bag
- 1 round piping tip
Ingredients
Macaron Shells
- 140 gr almond flour
- 125 gr powdered sugar
- 100 gr egg whites
- 105 gr white granulated sugar
- 1 gr pink food coloring
Raspberry Buttercream
- 226 gr unsalted butter
- 400 gr powdered sugar
- 2 Tbsp Amoretti Raspberry Artisan Flavor
Instructions
How to Make Macaron Shells
- Get all ingredients and tools ready before making this recipe. Line two baking sheet pans with a baking mat. Place the piping tip into a piping bag. I use a tall pitcher to hold the bag; this also helps with the transferring macaronage.
- In the mixing bowl, sift together almond flour and powdered sugar. Sometimes, I sift 2 or 3 times, depending on the almond flour.
- Mix powdered food coloring with white granulated sugar before adding it to egg whites.
- Add egg whites to a clean and dry mixing bowl of the stand mixer. Whisk on low speed. Start adding the sugar mixture in a few parts. Set times for 5 minutes and whip meringues. After that, change the speed in the mixer to medium and whip for 5 more minutes. Then change the speed again to a higher and for 5 minutes. The total time for making French meringue is 15 minutes. I am using a classic Kitchen Aid stand mixer, and the speed is 4-6-8.
- Add sifted dry ingredients to the French meringue and fold the batter using a spatula. Do not overfold! Check the batter every 5 folds. The batter is ready when it flows fast from the spatula.
- Transfer the batter to the piping bag with a round tip. Pipe macaron shells on the prepared baking mats. Hold the piping bag straight and apply pressure when you start piping, then stop when you reach the desired size of the macaron shell.
- Lightly tap the baking tray to remove air bubbles. Use a toothpick or a baking needle to remove the bubbles from the piped macaron shells.
- Let macaron shells rest (dry) on the countertop until no batter sticks to your finger when you touch it. This takes about 15 minutes, maybe longer or shorter, depending on your environment.
- Meanwhile, preheat oven to 300°F (150 °C). Bake macaron shells in a preheated oven for 14-16 minutes. Baking time and temperature may be different, depending on your oven.
- Macarons are ready when they do not move on the baking mat when you lightly push the side of the shell.
- Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat. Pair macaron shells with similar sizes before filling them.
How to make Raspberry Buttercream
- In the mixing bowl of a stand mixer, using a paddle attachment, beat the butter on medium-high speed for a few minutes or until smooth.
- Scrape the sides and bottom of the bowl with the spatula halfway through.
- Add sifted powdered sugar and mix on low speed until sugar is incorporated. I like to sift powdered sugar before using it in my dessert to avoid any clumps.
- Then add Amoretti Raspberry Artisan Flavor. Increase speed to medium-high and continue beating until the frosting is smooth and fluffy.
How to Assemble Macarons
- Transfer buttercream into a piping bag with a round piping tip.
- Pair macaron shells of similar size. Place them on the countertop or wire rack with one shell flat side up.
- Pipe buttercream into the center of the macaron shell and sandwich with another macaron shell. Make sure there is no buttercream coming out of the side of the macaron. Repeat with all macarons.
- Place assembled macarons into an airtight container and close with the cover.
- Refrigerate assembled macarons for 12-24 hours.
How to Assemble Macaron Cube Cake
- Pipe a dab of melted candy wafers on both sides (where the feet are) of one macaron and attach two macarons. Let the candy wafers cool. Then repeat with other macarons.
- Place cake pop sticks into each macaron, right into the buttercream.
- After that, place a macaron on each stick. This is the second tier of the cake.
- Repeat with the third tier of the cake.
Notes
- Do not use toothpicks to assemble the cube cake. They are not safe to use in the desserts.
- You can use melted candy wafers as a “glue” for all tiers of the cake. However, I made a few cakes with only candy wafers, and the macarons were very hard to pull apart.
- Do not use any soft fillings for the macarons if you are planning to assemble the Macaron Cube Cake. I would recommend to fill with buttercream.
- The buttercream can also be a “glue” for the macarons in the cake. I prefer melted candy wafers.
- You can “glue” the first tier of the cake to the cake stand or plate, if you like. I assembled the cake on the countertop and easily transferred the cake with my hands to the cake stand after.
Nutrition
Serving: 1macaronCalories: 182kcalCarbohydrates: 24gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 18mgSodium: 7mgPotassium: 9mgFiber: 1gSugar: 23gVitamin A: 209IUCalcium: 13mgIron: 0.2mg
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