The Ultimate Caramel Coffee Macaron Cake!! Huge Macaron Cake!

By Tatyana's Everyday Food · 300 min

Ingredients

Instructions

1. Line three baking sheets with parchment and trace 6-inch (15 cm) circles on the back of the paper. Fit a large pastry bag with a round tip.
2. Pulse the almond flour, all-purpose flour, coffee and sugar in a food processor for 2 to 3 minutes until uniform. Sift into a large bowl. Whisk the egg whites with the sugar until stiff peaks form, about 3 minutes.
3. Fold the meringue into the dry ingredients with a large spatula, pressing the batter against the bowl to deflate it, until it reaches ribbon stage: ribbons fall smoothly back into the batter within 10 seconds.
4. Pipe the batter from the centre of each traced circle to form a large flat disk. Pipe 1-inch macarons with any leftover batter.
5. Tap the pans hard on the counter to release air bubbles. Let the macarons rest at least 1 hour until a thin shell forms. Meanwhile, preheat the oven to 320°F (160°C).
6. Make the coffee custard: put the split vanilla bean, milk and flour in a saucepan and whisk until smooth. Heat over medium-low for about 5 minutes until steaming but not boiling. Remove the pod, scrape the seeds into the milk and discard the pod.
7. In another bowl, whisk the egg yolks and sugar for 2 to 3 minutes until thick, pale and forming ribbons. In a small bowl, mix the cornstarch and water into a slurry, add it to the yolks and whisk for 30 seconds.
8. Slowly pour the hot milk into the yolk mixture a little at a time, whisking after each addition. Return everything to the saucepan and cook over medium-low for 5 to 7 minutes, stirring constantly, until it holds its shape on the back of a spatula. Do not cook over high heat.
9. Off the heat, whisk in the 1/2 cup butter, coffee and vanilla until melted. Press plastic wrap onto the surface and refrigerate until completely cold.
10. Make the salted caramel buttercream: whisk the softened butter on high for about 5 minutes until light and fluffy, scraping the bowl often. Add the dulce de leche and beat in the vanilla and 1/4 teaspoon salt, adding more salt if needed.
11. Add the sifted confectioners' sugar 1 cup at a time, scraping the bowl between additions, then whisk on high for 2 to 3 minutes until very fluffy. If the frosting is too soft, add more confectioners' sugar. Transfer to a large pastry bag with a large star tip.
12. Bake one sheet at a time for 18 to 20 minutes. Cool on the parchment, then turn the large macaron upside down and gently peel off the paper.
13. Assemble: pipe buttercream along the edges and a few dollops in the centre, fill the middle generously with coffee custard, and top with the second layer. Cover the top with buttercream and garnish with small macarons. Fill the small macarons with the salted caramel frosting.
14. Chill overnight in the refrigerator, then slice with a sharp serrated knife.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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EggMilkDulce de leche