Tie-Dye Macaron Cake

Ingredients
for 10 servings
2 cups superfine almond flour (250 g)
3 ½ cups powdered sugar (385 g)
6 large egg whites, room temperature
½ cup granulated sugar (100 g)
2 teaspoons kosher salt
1 teaspoon vanilla extract
4 drops yellow gel food coloring
pink gel food coloring
orange gel food coloring
blue gel food coloring
green gel food coloring

WHITE CHOCOLATE GANACHE FILLING

2 cups white chocolate chip (350 g), or chopped bars

1 cup heavy cream (240 mL)
8 large strawberries, halved lengthwise

Preparation
1. Using a fine-mesh sieve, sift together the almond flour and powdered sugar into a medium bowl. 2. Discard
any
2. large chunks that remain in the sieve. Thoroughly mix the dry ingredients together until all one color.
3. In a large bowl, whip the egg whites with an electric hand mixer on medium speed until soft peaks form.
4. Add ⅓ of the granulated sugar and salt beat on high speed until stiff peaks form. Add another third of the
sugar and salt, and beat again until stiff peaks return. Add the remaining sugar and salt, and beat until the egg
whites are shiny and fluffy.
5. Add the almond flour mixture to the bowl with the egg whites. With a rubber spatula, fold to incorporate
into the egg whites, 35–45 strokes, or until the batter falls on itself but a slight peak remains. Fold in the
vanilla and yellow food coloring, being careful not to overmix.
6. Fit an extra-large piping bag with a large, round tip. Cut off the tip right above the opening of the piping tip.
Using a paintbrush or skewer, paint the inside of the piping bag with the pink, orange, green, and blue gel food
coloring, working carefully so the colors do not overlap and muddle together. Carefully transfer the yellow
macaron batter into the piping bag using an ice cream scoop.
7. Trace a 7-inch (17 G) circle onto 2 sheets of parchment paper and tear off a third unmarked sheet. Dab a
small amount of macaron batter in the corners of 3 rimmed baking sheets to prevent the paper from sliding
around, then flip the parchment over onto the pans.
8. Fill each circle with the batter. Carefully tap the baking sheet on a flat surface 2–3 times to smooth the batter
and release any air bubbles, then use the tip of a skewer or toothpick to pop any remaining bubbles on the
surface. Using the remaining batter, pipe small 3-inch round macarons onto the remaining baking sheet. Let the
macarons rest at room temperature for 45–60 minutes, until a skin forms on the surface and the batter no
longer sticks to your finger when gently brushed over the tops.
9. Preheat the oven to 300°F (150°C).
10. Bake the small macarons for 17-18 minutes and the large macarons or 28-30 minutes, until lightly browned
around the edges. Gently remove the macarons from the baking sheet and let cool completely on a wire rack,
about 30 minutes.
11. Make the white chocolate ganache filling: In a microwave-safe bowl, combine the white chocolate and
cream.
12. MIcrowave in 30-second intervals, stirring between, until melted and smooth, 2–3 minutes total.
13. Transfer the ganache to the refrigerator to chill for 30 minutes, or until just thick enough to pipe.
14. Transfer to a piping bag fitted with an open star tip.
15. Flip a large macaron shell over so the flat side is facing up and place on a cake platter. Arrange the halved
strawberries around the edge of the bottom macaron, leaving ¼–½ inch (6 ml – 1.24 cm) of space between
each one. 16. Pipe rosettes of ganache in the spaces between the strawberries and one large rosette in the center
of the macaron. Top with the remaining large macaron shell. Fill the mini macarons with a small amount of
ganache, then sandwich together. Reserve the remaining ganache in the refrigerator until ready to assemble the
cake.
17. Transfer the large macaron cake and small macarons to the refrigerator to settle and fuse together, at least 8
hours, or up to 24 hours.
18. Pipe small rosettes of ganache on top of the macaron cake, then place the small macarons on top. Decorate
with more halved strawberries and white chocolate ganache rosettes.
Note: If superfine almond flour is not available, add the almond flour to a food processor and pulse until very
finely ground before making the batter.
19. Enjoy!