Print

Rainbow Rock Candy Macaron Cake

Print Recipe

A show-stopping French-style macaron cake built from vibrant rainbow macaron shells, layered with silky vanilla buttercream and crowned with crunchy rainbow rock candy shards.

Ingredients

Scale
  • For the Macaron Shells:
    • 200 g almond flour
    • 200 g powdered sugar
    • 4 large egg whites, room temperature
    • 50 g granulated sugar
    • ¼ tsp cream of tartar
    • Gel food coloring (red, orange, yellow, green, blue, purple)
  • For the Vanilla Buttercream:
    • 225 g unsalted butter, room temperature
    • 400 g powdered sugar, sifted
    • 2 Tbsp heavy cream
    • 1 tsp pure vanilla extract
    • Pinch of salt
  • Decoration:
    • 100 g assorted rainbow rock candy shards

Instructions

  1. Line two 6-inch round cake pans with parchment and draw six 4-inch circles as piping guides; preheat oven to 300 °F (150 °C).
  2. Sift together almond flour and powdered sugar into a bowl; discard any large bits.
  3. In a clean mixer bowl, whip egg whites with cream of tartar until foamy. Gradually add granulated sugar and beat to stiff, glossy peaks.
  4. Divide meringue into six portions; tint each with a different gel color. Fold each color into equal portions of dry mix just until batter ribbons off the spatula.
  5. Transfer each colored batter to separate piping bags. Pipe circles inside drawn guides, gently tap pans to release air bubbles. Rest 30–45 minutes, until shells form a dry skin.
  6. Bake one tray at a time for 15–18 minutes, rotating halfway, until shells lift easily. Cool completely on pans.
  7. Make buttercream: beat butter on medium until smooth, add powdered sugar in batches, then vanilla, cream, and salt; beat until fluffy.
  8. To assemble, place one macaron shell “layer” on a cake board, pipe a ring of buttercream, fill center, top with same-color shell. Continue stacking concentric rings from purple center out to red outer ring.
  9. Chill cake 30 minutes to set, then press rock candy shards around top edge and center to form a sparkling “geode” effect. Serve chilled.

Notes

  • Aged egg whites (separated and left at room temperature overnight) yield a more stable meringue.
  • Use gel food coloring to avoid thinning the batter.
  • Ensure shells rest until a skin forms to prevent cracks.
  • Store assembled cake in refrigerator up to 2 days; bring to room temperature 10 minutes before serving.

Nutrition

Keywords: rainbow, macaron cake, rock candy, geode, colorful dessert, French patisserie

Find it online: https://zesticook.com/rainbow-rock-candy-macaron-cake/