Savor the elegance of these macaron cakes with a nod to Marie Antoinette. Tiny almond macaron shells decorated with edible pearls and gold dust, and filled with a vanilla-flavored, creamy filling. Adorable for a king or queen!
Ingredients: 3 large egg whites. 1/4 cup granulated sugar. 1 1/2 cups powdered sugar. 1 cup almond flour. 1/4 cup unsalted butter room temperature. 1/4 cup heavy cream. 1/2 teaspoon vanilla extract. Pink food coloring optional. Edible gold dust for decoration. Edible pearls for decoration.
Instructions: Set the oven temperature to 300F 150C. Beat the egg whites in a mixing bowl until stiff peaks form. Add the granulated sugar gradually while beating the mixture until it becomes glossy and forms stiff peaks. Add the almond flour and powdered sugar to the egg white mixture by sieving it. Till they are completely combined, gently fold the dry ingredients into the egg whites. You can achieve the desired color by folding in a few drops of pink food coloring into the batter, if you'd like. Spoon the macaron batter into a piping bag and insert the round tip into the bag. Leaving space between each macaron, pipe small rounds onto a baking sheet lined with parchment paper. After tapping the baking sheet on the counter to release any trapped air, leave the macarons for approximately half an hour to form a skin. Bake for 15 to 18 minutes, or until the macarons are set and have risen, in a preheated oven. As the macarons cool, get the filling ready. Beat the unsalted butter at room temperature until it becomes creamy in a mixing bowl. Blend in the vanilla extract and heavy cream until smooth. When the macarons are fully cool, top one shell with a heaping portion of filling and cover it with another shell. For an exquisite finishing touch, sprinkle edible pearls and gold dust over the top of each macaron cake. Before serving, let the macaron cakes cool for at least two hours in the refrigerator. The luscious Marie Antoinette Macaron Cakes are ready to be served.
Prep Time: 45 minutes
Cook Time: 18 minutes
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