Create a delightful and elegant Macaron Wedding Cake for your special day. These delicate almond meringue cookies are filled with creamy buttercream or ganache and stacked to perfection.

Ingredients: 300g almond flour. 300g powdered sugar. 110g egg whites aged. 300g granulated sugar. 75g water. 110g egg whites fresh. 1 tsp vanilla extract. Food coloring optional. Buttercream or ganache for filling.

Instructions: Set the oven temperature to 300F 150C. Mix powdered sugar and almond flour together and set aside. Add water and granulated sugar to a saucepan. Simmer on medium heat until the temperature reaches 245F 118C. Begin whipping the stiff peaks out of the aged egg whites while the sugar syrup is cooking. While continuing to mix, slowly pour the sugar syrup into the whipped egg whites when it reaches 245F 118C. Whipping the meringue until it reaches room temperature is recommended. Beat the fresh egg whites with the food coloring if using and vanilla extract in a different bowl. To make a thick paste, combine this mixture with the powdered sugar and almond flour. Once the mixture is smooth and flows like lava, fold the meringue into the almond paste. Pour the mixture into a piping bag fitted with a round tip, and use the bag to pipe macaron shells onto baking sheets covered with parchment paper. To create a skin, let the piped macarons sit at room temperature for approximately half an hour. The macarons should be baked for 12 to 15 minutes in a preheated oven, or until they are set and have formed feet. On the baking sheets, let them cool fully. After cooling, join identically sized macaron shells and fill with ganache or buttercream. Tiers of the filled macarons can be assembled to make a gorgeous wedding cake. Adorn your macaron wedding cake however you like.

Prep Time: 60 minutes

Cook Time: 15 minutes