Macaron Cake Tutorial & 5,000 Subscribers Celebration | Recipes Included!

THANK YOU SO MUCH to everyone who has subscribed to my little channel! I know I don't post regularly and I don't always have the time or energy to reply to every comment, but I love making pastry videos and sharing them with all of you--and I really appreciate everyone who wants to watch what I create!

While most people aren't going to go out and recreate this exact '5,000' macaron cake, I do hope you try making a large macaron / number macaron / macaron cake yourself!

Quick notes before you scroll down to the recipes:

1. Check out my Amazon Influencer Storefront! https://www.amazon.com/shop/maddiebrehm I have lists of all the common ingredients and brands I use, packaging I use, tools I use etc. (Please note that I do earn a commission when items are purchased.)

2. I post all of my baking tutorials + recipes for FREE here on YouTube—and while I LOVE experimenting and sharing all this content with you, if you love it too and it is within your budget, please consider sending me a Super Thanks! This will help me be able to produce and share even more content with you in the future! :)

3. If you make any of my recipes or are inspired by any of my bakes, make sure to tag me on Instagram @maddiebrehm !! I love seeing everything you all create!


Macaron Shell | French Method

Whites 100g
Sugar 90g
*About 1/8 tsp of cream of tartar if you want to add it
Almond Powder 130g
Powdered Sugar 130g


-- Sift the powdered sugar and almond powder together. Slowly add the sugar to the egg whites and whip to stiff peaks. Fold in the dry ingredients and separate to color as you like. Pipe onto a prepared baking tray--I prefer to pipe my macarons onto a silpat. After piping the macarons, rest for 15-40 minutes depending on your location/humidity and bake (my convection oven likes one tray at 300F for 15 minutes--16 minutes). Cool and match before filling.

**I made a double this amount to make the 8x numbers for 4x number cakes!**

Whipped Chocolate Cream

350g heavy cream
8g gold gelatin
350g white chocolate
vanilla TT
lemon zest TT
750g heavy cream

Heat the first heavy cream, and add the bloomed gelatin. Emulsify with the white chocolate, vanilla and lemon zest before pouring in the second heavy cream. Mix well but do not whip. Cover and refrigerate overnight before whipping and using.
*This amount of cream was exactly what I needed for the '5,000' or 4x macaron number cakes*

Strawberry Compote

400g frozen strawberries
150g sugar

Mix the strawberries and sugar in a small saucepan. Cook over medium-low heat until the strawberries have started to disintegrate and the liquid is thick. Emulsify and continue cooking for another 10 minutes to thicken further. Cool completely before using.


Decor:
Fresh Flowers (stems dipped in coating chocolate)
Mini Macarons (pink shell with strawberry ganache)
Gold Leaf
Freeze Dried Strawberries

**If you don't use or understand grams, please use an online measurement conversion tool! Personally I think that recipes should be measured the way they are created, and I prefer the precise nature of using gram measurement**

Thanks for watching and I'll see you next time!

Maddie

Filmed on my iPhone X and Nikon D5300
Edited in iMovie
Music from artlist.io

Find me on Instagram! @maddiebrehm