Chocolate Macaron Cake

Cook time 45 minutes
Servings 12-16


3 cups icing sugar, sifted
1½ cups ground almonds, sifted
1 cup cocoa, sifted
6 egg whites
¾ tsp cream of tartar
600ml thickened cream, whipped
250g raspberries/blueberries
250g strawberries, halved
½ cup berry sauce or coulis, if desired
Cocoa, extra, for dusting

Chocolate Macaron Cake


Combine the icing sugar, almonds and cocoa in a bowl. Beat the egg whites and cream of tartar just until stiff peaks form. Stir a spoonful of whites into the cocoa mixture, then fold in the remaining whites. Spoon onto baking paper-lined baking trays, making 3 × 21cm circles.

Bake in a hot oven 200°C for 10-15 minutes or until the macarons feel firm on the outside. Cool on a wire rack for 5 minutes before lifting off onto rack to cool completely. Store in an airtight container until required.

Assemble 2 layers of macaron cake by spreading each with half the cream then berries and a drizzle of raspberry sauce. Top with the final macaron layer and dust liberally with cocoa. Slice and serve

TIP: The Chocolate Macaron Cake may be assembled ahead and stored in the refrigerator. Bring to room temperature and dust with cocoa just prior to serving.