Strawberry macaron cake recipe

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Macaron cake takes classic French macarons and transforms them into a dessert centrepiece. We've layered ours with fresh strawberries and Greek yoghurt.

  • Vegetarian
  • healthy
Serves8
SkillMedium
Preparation Time1 hours
Cooking Time20 mins
Total Time1 hours 20 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories483 Kcal24%
Fat14 g20%
Saturated Fat1 g5%

Macaron cake takes classic French macarons and transforms them into a stunning sharing dessert and eye-catching centrepiece. This beautiful dessert, layered with strawberries and Greek yoghurt, requires a little time and effort but the result is worth it. The fresh fruit and Greek yoghurt keep this macaron cake feeling light and summery. Macarons are colourful French confections made from ground almonds and a meringue base. The sweet and chewy almond cookies are traditionally sandwiched around a ganache or buttercream filling. This macaron cake recipe takes the recognisable flavours and textures of macarons but presents them in a whole new way. Impress your friends and family with this fruity summer dessert.

Ingredients

for the macaron

  • 200g ground almonds
  • 200g icing sugar
  • 4 egg whites
  • 250g caster sugar
  • 1 drop pink paste colouring

for the filling

  • 500g tub 0%-fat Greek yogurt
  • 400g strawberries, sliced
  • 8tbsp strawberry jam, warmed and sieved
  • Icing sugar, to dust

WEIGHT CONVERTER

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Method

  1. Heat the oven to 160°C . Draw three 11 x 30cm rectangles on parchment-lined trays.Put the ground almonds and icing sugar into a food processor and blitz until very finely ground, then double sieve almonds and icing sugar into a bowl and stir to combine.
  2. Rest a large bowl over a pan of simmering water. Add the egg whites and sugar. Whisk together, while over the heat, for 5-10 mins, until it forms a thick, glossy meringue. Remove from the heat and whisk in the pink colouring. Gradually whisk in the icing sugar and almonds.
  3. Divide this between the 3 rectangles on the parchment and smooth evenly with a palette knife. Tap each tray sharply on the work surface, to level. Set aside for 15 mins, to form a slight skin. Bake the macarons for 20 mins, until crisp around the edges then leave to cool.
  4. Spoon the Greek yogurt into a sieve resting over a bowl. Leave for 30 mins to extract excess liquid.
  5. Carefully remove macarons from the parchment. Put 1 on a serving plate. Spread over 1/3 each of the yogurt and strawberries, and drizzle with the jam. Repeat with the second layer. Top with the final layer. Spoon remaining yogurt down the centre. Arrange fruit along centre and drizzle over jam. Dust with icing sugar. Eat within 2 hours of assembling.