Macaroon cake with three fillings
6 servings
60 minutes
Macaron pastries with three fillings are the embodiment of elegance and flavor diversity in French patisserie. These airy almond cookies with a delicate crust and soft center are considered a symbol of sophistication. The history of macarons traces back to Italy, but they gained true popularity in France. This recipe features three types of filling: strawberry cream offers sweet freshness, pistachio provides nutty richness, and cocoa cream adds a deep chocolate note. Lemon zest gives a light citrus tang, creating the perfect balance of flavors. These pastries are ideal for tea parties, festive desserts, or simply enjoying the moment. Making them is an art form, but each step brings joy and a sense of creative inspiration.
1
Separate the egg whites from the yolks. Whip the egg whites until fluffy. Add powdered sugar. Whip until smooth. Add ground almonds and gently mix.
- Egg white: 6 pieces
- Icing sugar: 400 g
- Ground almonds: 250 g
2
Divide the mass into 4 parts. Add a drop of dye to each part.
- Food colouring: 1 g
3
Fill the bag and place the cookies on a baking sheet lined with wax paper.
4
Let the cookies sit for 30 minutes. The top should slightly harden. Then place the cookies in the oven. Bake for about 15 minutes at 170 degrees. Remove, cool slightly on the tray, then take off and cool completely.
5
Meanwhile, prepare the buttercream. For this, beat the butter with powdered sugar, add cream and vanilla. You can use sugar instead of powdered sugar.
- Butter: 240 g
- Icing sugar: 400 g
- Cream: 1 tablespoon
- Vanilla: 1 teaspoon
6
Divide the cream into 4 equal parts and add to each part: 1 teaspoon of jam, to another - cocoa, to the third - lemon zest, and to the fourth - pistachios. This way you get 4 types of filling.
- Strawberry jam (preserve): 1 teaspoon
- Cocoa powder: 1 g
- Lemon zest: 1 teaspoon
- Ground pistachios: 1 g
7
Now you can assemble the pastries. Layer the pink macarons with strawberry cream, the green ones with pistachio, the brown ones with cocoa cream, and the yellow ones with lemon.
