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84% would make again

Tie-Dye Macaron Cake

Peace, love, and macaron magic! Paint the inside of a piping bag with your favorite colors to create swirly multi-colored macaron shells. Then, fill with white chocolate ganache and halved strawberries for a cake unlike any other. Impress your friends and family with this must-have dessert at your next baby shower, bridal shower, or birthday party.

Tasty Team

Total Time

1 hr 40 min

1 hr 40 min

Prep Time

30 minutes

30 min

Cook Time

1 hr

1 hr

Total Time

1 hr 40 min

1 hr 40 min

Prep Time

30 minutes

30 min

Cook Time

1 hr

1 hr

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

Nutrition Info

Powered by
    Calories 667
    Fat 38g
    Carbs 77g
    Fiber 4g
    Sugar 70g
    Protein 13g

Estimated values based on one serving size.

Preparation

  1. Using a fine-mesh sieve, sift together the almond flour and powdered sugar into a medium bowl. 2. Discard any large chunks that remain in the sieve. Thoroughly mix the dry ingredients together until all one color.
  2. In a large bowl, whip the egg whites with an electric hand mixer on medium speed until soft peaks form.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Preheat the oven to 300°F (150°C).
  9. 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.
  10. Make the white chocolate ganache filling: In a microwave-safe bowl, combine the white chocolate and cream. MIcrowave in 30-second intervals, stirring between, until melted and smooth, 2–3 minutes total.
  11. Transfer the ganache to the refrigerator to chill for 30 minutes, or until just thick enough to pipe. 13. Transfer to a piping bag fitted with an open star tip.
  12. 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. 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.
  13. 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.
  14. 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.
  15. 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.
  16. Enjoy!

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