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  • Welcome to How To Cook That, I'm Ann Reardon and today we are making a giant macaron cake

  • with layers of chocolate cake, ganache, macaron, rich salted caramel and buttercream on top.

  • There is no fondant in this cake.

  • To start with make one and half times my rich chocolate cake recipe in two trays and the

  • recipe and quantities for that are on the HowToCookThat.net website and I'll link to

  • that below.

  • For the ganache all you need is chocolate and cream.

  • Pour the cream over the top of the chocolate and microwave that for 30 seconds, stir, 30

  • seconds stir until it is smooth and glossy and yummy and then leave to cool to room temperature.

  • To make the macaron layer you'll need egg whites, icing sugar, almond meal and sugar.

  • Add the sugar to the egg whites and then sift together the almond meal and the icing sugar

  • using a coarse sieve, if you use a fine sieve the almond meal won't go through.

  • Once that's done whip up your egg whites and sugar on high speed until they are stiff enough

  • that you can turn the bowl upside down without it falling out.

  • Let's test that ... let's tip it upside down, yep, we're good.

  • Now whip it for another two minutes to dry it out a bit more.

  • Add in the dry ingredients and start to fold them together, making sure that as you're

  • folding you wipe off the spatula every now and then and wipe down the sides of the bowl.

  • This just makes sure that you're scraping all of that in, you're not getting any unevenly

  • mixed mixture because that would cause the macaron to crack.

  • Once everything is combined, continue to fold, scooping right down to the bottom and up over

  • the top and then stop and have a look what it looks like when you drop some off the spatula.

  • It needs to really slowly start to smooth itself back into the rest of the mixture.

  • If it just holds it shape, it's not ready you need to fold it some more.

  • And keep going and keep folding until it looks a bit like this.

  • Place that mixture into a piping back and pipe a big spiral onto non-stick baking paper,

  • this is much bigger than baking little macarons.

  • I have a circle cut out underneath the baking paper just to give me a rough guide as to

  • the size of this.

  • Lift up your tray and drop it on the counter to get rid of any air bubbles and do that

  • a few times on each side.

  • And then repeat that piping so that you end up with four discs altogether and then just

  • bake those in the oven.

  • They will take longer than normal macarons because they have to got to cook all the way

  • through to the centre.

  • To make the salted caramel you need sugar, water, cream and glucose syrup.

  • Add the water to the pan with the sugar and then tip in the glucose syrup.

  • If you can't get hold of that you can use light corn syrup instead.

  • Stir that over high heat until the sugar is dissolved and then wash down the sides of

  • the pan using some water on a pastry brush.

  • And what this does is it just gets rid of any sugar crystals that are on the edge and

  • if you leave them there it can make the caramel crystalise out, it will go like fudge instead

  • of a nice smooth caramel.

  • Once the bubbles start to slow and the mixture goes golden it's nearly ready.

  • You need to watch it closely because we want quite a deep caramel but we don't want this

  • to burn so just stand at the pot and watch it.

  • As you see it starting to get a bit deeper, that deep golden colour looks good, that will

  • have a deep caramel flavour so pour in the cream, a little at a time, keep your hand

  • out of the way so that rush of steam doesn't burn you.

  • Add in a bit more of the cream and then stir that around.

  • You'll have like a hot, sweet cream and then a thicker sugary mass at the bottom.

  • You want to keep stirring really well to make that all one consistency.

  • Then add a candy thermometre to the pan and heat that up to 240F.

  • And then immediately remove it from the heat and pour it into a container.

  • Now if you don't have a candy thermometre you can put a drop of it onto a cool surface

  • and see how thick that caramel is when it cools down.

  • After stirring the cream through it though it took only about 30 seconds for it to get

  • up to 240F so you should be able to just eyeball it and do it without a thermometre.

  • Add as much salt as you like and stir that through your caramel but do not taste it because

  • remember this is very, very hot.

  • Make up one batch of vanilla buttercream and add some gel colour to make it the shade that

  • you want your macaron to be.

  • And again the recipe for that is on the howtocookthat.net website and there's videos showing how to

  • make buttercream in all different flavours there.

  • Once your cakes have cooled, level off the tops to m ake them nice and even and then

  • out of each layer you want to cut out an 8-inch circle and a 6-inch circle of cake.

  • Smear some ganache onto a cake stand or a plate to stop the cake from slipping and then

  • add a 6-inch layer of cake.

  • Now top that with a good lashing of thick, yummy salted caramel all over the top.

  • And then add a Macaron upside down on top of that.

  • Now smother than in ganache.

  • I couldn't make a giant macaron cake just out of cake, it needs to have that macaron

  • taste incorporated into it so that someone who loves macarons will love this cake.

  • Then top that with your 8-inch circle of cake.

  • For the centre filling area I'm going to use the other two macaron discs but I want to

  • make the filling a little bit smaller than the shell of the macaron.

  • So just use a circle and cut it down to the size you want it to be.

  • Now sandwich those two together with more of that thick gooey caramel.

  • And for those of you who have been asking, these sparkly silver nail wraps are called

  • Sugar Sweet and I'll put a link below to where you can get some for yourself.

  • Next you want to cover the whole think in ganache so that it looks like the filling

  • on our macaron.

  • So cover the top and then cover in all the sides there and smooth it around.

  • Now add some of the pink buttercream across the top of the cake and then place that ganache

  • coated caramel filled macaron on top in the middle.

  • Now for the top half of our shell.

  • Cover the 8-inch cake in a thin coat of buttercream on the top and the sides.

  • Once you've done that you want to flip it onto the cake.

  • Now there's not really and easy way to do this you just have to do it fast.

  • Just be bold and flip it over onto the cake and peel off that paper.

  • Take your macaron, turn it upside down and add ganache all over it and place that onto

  • the cake.

  • Ganache the final 6-inch layer and add that upside down on the very top.

  • Now to make this look a bit more macaron shaped, you're going to need to cut around that top

  • layer of cake, angling it down towards the edge of the macaron shell that we've got there.

  • And then once you down that with both shells we want to cover them both with a thin layer

  • of buttercream, and this is the crumb coat.

  • And it's called that because it's catching all of those fresh cake crumbs.

  • If you're using fresh homemade cake it will have crumbs and that's ok because that means

  • it's going to be really yummy and that's why we do this crumb coat first.

  • Place it in the fridge for an hour or so, so that the buttercream becomes firmer.

  • And then add more buttercream on top and spread it out.

  • See how now we're not getting crumbs in our icing .

  • Now my secret to smoothing out the top of a rounded surface is to use a thin, bendy

  • strip of plastic or acetate and run it across the surface of the cake, allowing it to bend

  • with that shape.

  • And use it to just keep smoothing out the buttercream, just wipe off any excess icing

  • off the acetate and then just run it across again and you'll get that nice, smooth rounded

  • curve.

  • Now for our foot of the macaron place the rest of the buttercream into a piping bag

  • fitted with a small round nozzle and just pipe squiggly lines around that section there.

  • If you don't have a piping bag you can just use a ziplock bag with the little corner cut

  • off instead.

  • If you have any buttercream on the ganache in our filling there just use a knife to smooth

  • it off so that you can just see the ganache in the middle.

  • And there you have a pretty macaron cake that actually tastes of macarons so it's perfect

  • for the macaron lover.

  • Subscribe to HowToCookThat for more crazy sweet creations.

  • Click here for more YouTube channel, here for the recipe and here for more videos on

  • making macarons.

  • Champion of the week goes to Elvira who has made quite a few of my cakes now and is doing

  • a great job.

  • If you want me to see what you've made just make sure you put @howtocookthat in the description

  • on your Instagram or you can upload the photo in the comments section of the recipe post

  • for the world to see.

  • Make it a great week and I'll see you on Friday.

Welcome to How To Cook That, I'm Ann Reardon and today we are making a giant macaron cake

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巨大的馬卡龍蛋糕如何烹飪,安里爾登 (GIANT MACARON CAKE How To Cook That Ann Reardon)

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    cathy~ 發佈於 2021 年 01 月 14 日
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