- **Granulated sugar** - for sweetness and structure.
- **Powdered sugar** (confectioners' sugar) - for a smooth, fine texture.
- **Egg whites** - to bind the ingredients and create a light, airy texture.
- **Vanilla extract** - for a subtle, aromatic flavor.
- **Salt** - to enhance the overall taste.
- **Unsalted butter** (optional, for filling or layers) - for richness.
- **Chocolate ganache** (optional, for filling or topping) - made with **dark chocolate** and **heavy cream**.
- **Cocoa powder** (optional) - for a chocolatey twist.
- **Hazelnut praline** (optional) - for added crunch and flavor.
- **Food coloring** (optional) - for vibrant macaron shells.
This **macaroon cake recipe** combines **almond and hazelnut flavors** for a **decadent dessert** perfect for special occasions. Use these **baking ingredients** to create a **French-inspired gateau sec aux noisettes** that’s both **gluten-free** and **indulgent**.
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Steps
# How to Make a Macaroon Cake (Gateau Sec aux Noisettes): A Step-by-Step Guide
If you're looking to create a **macaroon cake** or **gateau sec aux noisettes**, this guide will walk you through the process with detailed steps. This French-inspired dessert combines the delicate texture of macaroons with the rich, nutty flavor of hazelnuts. Perfect for special occasions or as a gourmet treat, this cake is sure to impress. Let’s dive into the recipe!
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## **Ingredients for Macaroon Cake (Gateau Sec aux Noisettes)**
- **For the macaroon layer:**
- 1 ½ cups almond flour
- 1 ½ cups powdered sugar
- 3 large egg whites
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- A pinch of salt
- **For the hazelnut cake layer:**
- 1 cup hazelnut flour
- ½ cup all-purpose flour
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- **For the filling (optional):**
- 1 cup whipped cream
- ½ cup chocolate ganache
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## **Step-by-Step Instructions**
### **1. Prepare the Macaroon Layer**
1. **Sift the dry ingredients:** In a bowl, sift together almond flour and powdered sugar to ensure a smooth texture.
2. **Whip the egg whites:** In a separate bowl, beat egg whites with a pinch of salt until foamy. Gradually add granulated sugar and vanilla extract, continuing to whip until stiff peaks form.
3. **Fold the mixture:** Gently fold the dry ingredients into the whipped egg whites until fully combined. Be careful not to overmix.
4. **Pipe the macaroons:** Transfer the batter into a piping bag and pipe small, even circles onto a baking sheet lined with parchment paper. Let them rest for 30 minutes to form a skin.
5. **Bake:** Preheat the oven to 300°F (150°C) and bake the macaroons for 15-18 minutes. Allow them to cool completely.
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### **2. Make the Hazelnut Cake Layer**
1. **Cream butter and sugar:** In a mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
2. **Add eggs and vanilla:** Beat in the eggs one at a time, followed by vanilla extract.
3. **Combine dry ingredients:** In a separate bowl, mix hazelnut flour, all-purpose flour, and baking powder. Gradually add this to the wet ingredients, mixing until just combined.
4. **Bake the cake:** Pour the batter into a greased cake pan and bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted comes out clean. Let it cool completely.
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### **3. Assemble the Macaroon Cake**
1. **Layer the cake:** Slice the hazelnut cake horizontally into two even layers. Spread a thin layer of whipped cream or chocolate ganache on the bottom layer.
2. **Add macaroons:** Place the baked macaroons evenly on top of the filling. Gently press them into the cream.
3. **Top with the second layer:** Place the second hazelnut cake layer on top. Optionally, frost the entire cake with whipped cream or ganache for a polished look.
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### **4. Decorate and Serve**
- **Garnish:** Add crushed hazelnuts, edible flowers, or additional macaroons for decoration.
- **Chill:** Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.
- **Serve:** Slice and enjoy your **macaroon cake gateau sec aux noisettes** with a cup of coffee or tea!
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## **Tips for Success**
- Use high-quality almond and hazelnut flour for the best flavor.
- Ensure the egg whites are at room temperature for optimal whipping.
- Let the macaroons rest before baking to achieve the perfect texture.
By following these steps, you’ll create a stunning **macaroon cake** that’s both visually appealing and delicious. Perfect for dessert lovers and baking enthusiasts alike!