Chewy giant macarons are layered with fluffy peanut butter frosting, and topped with ganache and buckeyes!
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Before I even talk to you about this crazy amazing macaron cake, please let it be known that I am normally a bad baker who disregards when a recipe specifies to sift your ingredients. But I promise this is one recipe that is worth using that sifter!
I made the mistake once of not doing sifting and my macaron batter was so clumpy that it was a huge waste of ingredients. You think there’s no clumps in your sugar, flour, or cocoa powder but I promise you there are! In cookies and fluffy cakes you can usually get away with not doing it but not with this!
Ok now for this cake! I actually got the idea from a local baker, Volk Sweets, who makes chocolate macarons stuffed with peanut butter and dipped in chocolate to look like buckeyes. But what about a jumbo sized version?
Three layers of giant chocolate macarons are stacked with fluffy peanut butter frosting, topped with chocolate ganache, a little more frosting, and some homemade buckeye candies!
I did discover that this cake was even better on the second day, as the frosting softened the macaron layers a bit. But in case you have zero patience around desserts like me, it was perfectly delightful the day of as well.
The only disappointing thing was that my giant macarons didn’t have any feet. I definitely let them develop a nice skin prior to baking so I wonder if the size was a limiting factor? If anyone else has tried making giant macarons before, let me know!
Two years ago: Purple Sweet Potato Pie
Three years ago: Daytrip to Athens, Ohio
Four years ago: Salted Caramel Apple Cider Bliss
Five years ago: Peanut Butter Turtle Cookie Cups
Six years ago: Breakfast Nachos with Greek Yogurt Hollandaise Sauce
Seven years ago: Pumpkin Baklava Bars
Eight years ago: Baked Purple Sweet Potato Doughnuts with Marshmallow Glaze
Nine years ago: Gluten-Free Cake Batter Pancakes
- 3 cups powdered sugar, sifted*
- 1-1/2 cups almond flour, sifted*
- 1 cup cocoa powder, sifted*
- 6 egg whites
- 3/4 tsp cream of tartar
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup creamy peanut butter
- 3-4 cups powdered sugar
- 2 Tbsp heavy cream or milk
- 1/4 cup + 2 Tbsp heavy cream
- 1/2 Tbsp unsalted butter
- 4.5 oz. (2/3 cup) semisweet chocolate, coarsely chopped
- 8 buckeye candies, for decoration (optional)
- For the cake: On three sheets on parchment paper, trace 9-inch circles with a pencil. Flip over and place onto three cookie sheets.
- In a large bowl, whisk together the sifted powdered sugar, almond flour, and cocoa.
- In a medium bowl, beat the egg whites and cream of tartar just until stiff peaks form.
- In two batches, carefully fold the meringue into the cocoa mixture with a rubber spatula. Divide evenly between the three parchment outlined circles, using an offset spatula to spread.
- Rap the baking sheet firmly on the counter to flatten the macarons, then allow to rest for 20 minutes or until you can touch the top gently without it sticking. Near the end of the resting time, preheat oven to 375F degrees.
- Bake for 10-15 minutes or until firm on the outside. Allow to cool on baking sheet for 5 minutes before transferring to a rack to cool completely.
- For the frosting: While the cakes cool, prepare the frosting. In a large bowl, beat butter and peanut butter together until smooth. Add sugar and heavy cream and beat until light and fluffy. Add more powdered sugar or cream to reach desired consistency.
- For the ganache: Place chocolate in a medium bowl. Heat the cream and butter in the microwave for 1 minute or just until it starts to boil. Pour the hot cream over the chocolate. Stir until chocolate is melted and smooth. Cool to room temperature.
- Assemble the cake: Spread or pipe the frosting on two of the layers, reserving 1/2 cup for decoration. Stack the top layers on top of each other and top with the third layer. Spread the ganache over the top and refrigerate until set. About 45 minutes.
- Before serving **, decorate with remaining frosting and buckeye candies, if desired.
* I promise you do need to sift these ingredients or your batter will by clumpy. ** Best served the next day as the frosting softens the macaron layers, but it can be served the same day.
Source: Cake adapted from Cadbury and S’mores Macarons, frosting adapted from my Dark Chocolate Cookie Butter Cupcakes, and ganache from Chocolate Mousse Cake.