Lemon Poppy Seed Macaron Cake

Lemon Poppy Seed Macaron Cake. I’ve linked the cake recipe below!

Macaron recipe:

• 1 cup confectioners’ sugar
• 3/4 cup almond flour
• 2 large egg whites, room temperature
• 1/4 cup superfine sugar
• Pinch of tartar
• Food coloring of your choice, I used Yellow

Icing recipe:

• 1/2 cup whipping cream
• 1/2 cup icing sugar
• raspberries to decorate

Macaron Directions: 

1. Preheat oven to 375 degrees
2. With a mixer on medium speed, whisk the egg whites until foamy
3. Reduce speed to low, adding the superfine sugar slowly Increase speed to high and beat until stiff peaks form, about 8 minutes
4. In 2 separate additions, add the flour and confectioners sugar mixture into the egg whites, folding after every addition
5. Be sure not to over work batter. Batter should be smooth and shiny

Macaron Piping: 

1. Line a baking sheet with parchment paper
2. Spoon the batter into a pastry bag fitted with a 1/2-inch round tip
3. Pipe two 7 -inch rounds (1-inch apart) on parchment paper
4. Rap  sheet on counter top, to release air bubbles Let rounds rest on countertop for 1 hour
5. In the mean time, make the lemon poppy seed cake

Ready to Bake:

1. Reduce oven temperature to 320 degrees
2. Bake 1 sheet at a time until crisp and firm, about 16 minutes
3. After baking, let cool for about 15 min
4. Assuming you have followed the lemon poppy seed cake recipe, measure and cut 2 thinner layers
5. layer macaron on bottom, then icing, then cake, icing, cake, icing
6. on the side of the cake, pipe with icing and place raspberries around it
7. Add the top of the macaron and decorate.

Enjoy!