Stacked Macaron Cake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    3hrs 10mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    1256

This stunning macaron cake is created by stacking 4 layers of large macarons, filled with smooth vanilla buttercream, and decorated with mini macarons. To save time, make the buttercream whilst the macarons are baking and cooling, then it’s ready to assemble and decorate! This recipe requires a food processor to blend the ground almonds and icing sugar as finely as possible. This helps achieve a smooth finish on the macarons. Macaron cake can be stored in the fridge for up to three days.

recipe updated Jul 7, 2025

Ingredients

  • Ground almonds icon
    Ground almonds
    200 g
  • Icing sugar icon
    Icing sugar
    200 g
  • Unsalted butter icon
    Unsalted butter
    360 g
  • Icing sugar icon
    Icing sugar
    500 g
  • Egg white icon
    Egg white
    150 g
  • Cream of tartar icon
    Cream of tartar
    ½ teaspoon
  • Caster sugar icon
    Caster sugar
    150 g
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Milk icon
    Milk
    5 tablespoons
  • Salt icon
    Salt
    2 pinches
  • Cocoa powder icon
    Cocoa powder
    60 g
  • Milk chocolate icon
    Milk chocolate
    20 g

Tools

  • kCook icon Oven
  • kCook icon Kmix
  • kCook icon Sieve
  • kCook icon Piping bag
  • kCook icon Baking tray - large
  • kCook icon Cake board - 20cm (8")

Step preview

  1. Making the macarons:
  2. Draw four 18 cm (7”) circles onto parchment paper – two circles on two sheets of paper
  3. Flip the paper over and line two baking trays with the paper templates
  4. Grease a separate baking tray, line with parchment paper and set aside
  5. Add the the ingredients into a sieve
  6. Pass the mixture through a sieve to remove any lumps and set aside
  7. Fit the Whisk Tool
  8. Add the ingredients into the appliance bowl
  9. Whisk until soft peaks formed - 1 minute, speed Max
  10. Then add sugar gradually while the machine is running
  11. Whisk until stiff peaks formed - 3 minutes, speed Max
  12. Carefully fold one third of the almond mixture into the meringue
  13. Repeat the same process with the remaining mixture
  14. Continue folding until it looks like lava and be able to fall into a figure of eight
  15. Transfer the mixture into a piping bag fitted with a plain open tip
  16. Pipe four circles on the paper template in a spiral motion, starting from the centre
  17. Gently tap the baking trays on the counter several times to release any air bubbles
  18. Use the remaining mixture to pipe small macarons on a separate baking tray – about 3 cm wide
  19. Gently tap the baking tray on the counter several times to release any air bubbles
  20. Let rest - 1 hour
  21. Preheat the oven - 150ºC
  22. Bake the large macaroons, rotating halfway through until light sand colour - 25 minutes, 150ºC
  23. Remove from the oven and let cool completely
  24. Bake the smaller macarons rotating halfway through - 12 minutes, 150ºC
  25. Making the vanilla buttercream:
  26. Clean the appliance bowl and fit the Creaming Beater
  27. Add the ingredients into the appliance bowl, fit the splashguard
  28. Mix until combined and then scrape the bowl - 2 minutes, speed 3
  29. Mix until thick and spreadable - 2 minutes, speed 3
  30. Transfer the mixture into a piping bag fitted with a plain open tip and set aside
  31. Making the chocolate buttercream:
  32. Clean the appliance bowl and fit the Creaming Beater
  33. Add the ingredients into the appliance bowl, fit the splashguard
  34. Mix until combined and then scrape the bowl - 2 minutes, speed 3
  35. Mix until thick and spreadable - 2 minutes, speed 3
  36. Transfer the mixture into a piping bag fitted with a plain open tip and set aside
  37. Pipe a swirl of buttercream on half of the smaller macarons
  38. Place the remaining macarons on top and sandwich together
  39. Chill in the fridge until set - 15 minutes
  40. Place a large macaron onto a cake board
  41. Pipe alternating chocolate and vanilla buttercream close to the outer edge of the macaron
  42. Repeat the piping process to fill the middle of the macaron
  43. Then place a second macaron on top and sandwich together
  44. Repeat the piping process and place the third macaron on top
  45. Repeat the piping process and place the last macaron on top
  46. Pipe a little of vanilla buttercream in a middle of the macaron
  47. Place small macarons on top
  48. Drizzle the middle of the large macaron and the small macarons with melted chocolate
  49. Chill in the fridge until set - 20 minutes
  50. Serve
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