Mango Raspberry Macaron Cake

Dessert
Dairy-free, Gluten-free, Soy-free

By Rommel Reyes
No Comments
9:47 pm

This petit gateau style macaron cake looks amazingly delicious with its large, sunny yellow shells, creamy mango whipped ganache filling and fresh raspberries.

About our affiliate links and nutrition information.

Jump to Recipe

We all know and adore those fancy little French macarons, but do we really want a macaron cake? Well, that’s what we’re going to bake today.

Macaron cakes are large macarons with elaborate fillings more than chocolate ganache or buttercream. They can be as big as two-tier cakes, consisting of large shells stacked on each other with cream filling in the middle.

For this recipe, I made a smaller macaron cake of around 9 cm (3.5 in) in diameter macaron shells.

Mango Whipped Ganache & Raspberry Filling

The delicate, nutty almond macaron meets the vibrant flavors of mango and raspberry. It’s a fusion of fresh, tangy, sweet tropical fruit and berries. It’s delicious!

The mango whipped ganache is made with Boiron mango puree and vegan white chocolate. Since white chocolate is too sweet, I added lemon juice to balance the flavor.

Tips For Making Macarons

Get a metric scale. Precise measurement of ingredients is your top priority for macarons to succeed.
Use a sieve and a food processor. To make smooth, shiny macaron shells, pulse the almond flour and icing sugar for a few minutes in a food processor before sifting.
Age the egg whites. Store the egg whites sealed in the fridge for at least two days before baking the shells. Aged egg whites make more volume, resulting in a good-quality meringue.

Boil sugar with water at the right temperature. The boiling sugar temperature must be around 118-120°C (244-248°F) before adding it to the whipping egg white.
Do not over-whip the Italian meringue. Stop whipping as soon as the meringue is glossy and stiff.
Do not overmix or undermix the batter. Overmixed batter is runny and produces a thin shell, while undermixed batter makes the shell thick (burger bun shell) and not shiny. Find the right consistency in between.
Dry the shells well. If the skin isn’t dry enough before baking, macaron shells will crack or deform.
Bake a silicon mat. Macaron shells look more uniform when baked on a silicon mat because the batter spreads evenly compared to parchment paper.

Three Components of the Macaron Cake

Large Macaron shells are made from a macaron batter with an equal amount of icing sugar and ground almond flour, then mixed with meringue. The same batter was used for the lemon macaron recipe. The large shell measures 8-10 cm (3-4 inches) in diameter.
Mango Whipped Ganache is made with mango puree and vegan cream mixed into the melted dairy free white chocolate.
Italian meringue is the best for making macarons because the sugar is cooked, making the batter more glossy and smooth.

Substitution Table

Original Ingredients	Substitute With
Boiron Mango Puree	Sweet, ripe mango puree
Lemon juice	Passion fruit nectar
Felchlin Vegan White Chocolate 38%	Pascha white chocolate

Step By Step Process

STEP 1 – Prepping Mango Whipped Ganache

Melt the white chocolate in a bowl. While the chocolate is still warm, add the mango puree and lemon juice. Add the vegan heavy cream and mix well until thoroughly combined.
Cover with cling wrap and chill in the fridge for at least 6 hours. This process can be done overnight in advance.

STEP 2 – Making Italian Meringue

In a small saucepan, boil water and sugar to 118-120°C (244-248°F).
Whisk the egg whites until slightly foamy on medium-high speed in a mixer fitted with a whisk attachment. Adjust the speed to medium, and pour the hot sugar into a slow, steady stream. Turn the speed to high and continue whipping for 4-5 minutes.
While the meringue is whipping, start working on the macaron batter. The Italian meringue is ready when it’s stiff, glossy, and still a bit warm.

STEP 3 – Making the Macaron Batter

For at least two minutes, pulse the icing sugar and almond flour in the food processor, then sift through a sieve.
Using a mixer with the attached paddle, make a paste by adding the egg white to the almond flour mixture.
Add 1/3 of the Italian meringue to the paste, then whip at low-medium speed until well mixed.
Fold the remaining meringue in two to three batches until the batter reaches the “ribbon stage.”
Do not over- or undermix. The overmixed batter spreads quickly on the baking mat, while the undermixed batter is too thick and barely spreads out after piping. Find the right consistency in between.

STEP 4 – Baking the Macaron shells

Preheat the oven to 150°C (302°F). Your oven’s actual temperature may vary, so it’s wise to use an oven thermometer.
Pipe the batter about 9 cm (3.5 in) in diameter on a tray lined with a silicon mat or parchment paper. Tap the a couple of times to flatten the batter. Poke the surface bubbles with a toothpick.
Let the macarons dry for 45-60 minutes, depending on the humidity of your kitchen. Only bake the shells if the surface is dry enough.
Bake one tray at a time for about 20-22 minutes. Do not open the oven door during the first 15 minutes of baking.
After baking, let the shells cool completely on the tray before removing them from the silicon mat or baking paper. It helps prevent damage or cracking.

STEP 5 – Assembling the Macaron Cake

Not all the shells have the same diameter, so pair the macaron shells by size.
Pipe a doll-up of mango-whipped ganache in the center of one shell, then place a few slices of fresh raspberries on top.
Arrange a layer of fresh raspberries around the edge of the shell, and then fill the center with more ganache.
Top with another macaron shell, gently pressing to secure. Make sure no ganache is coming out of the macaron cake.
Set in the fridge for a few hours, then place one whole raspberry on top for garnish before serving.