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A Tribute to Mothers

Featuring Chef Maria Tampakis, Michelle Tampakis, Emilija and Michaela Bauza | Filmed & Edited by Chris Seerveld

Macaron Cake

The Macaron Cake is an elegant dessert that layers crisp almond macarons with a rich roasted milk chocolate and raspberry filling. The cake starts with light, pink macaron discs filled with a smooth chocolate raspberry ganache for a perfect balance of nutty and fruity flavors. Finished with a topping of fresh raspberries and a hint of gold leaf.

Macaron Cake Base

Ingredients

Note: LEAVE EGG WHITES OUT OF FRIDGE FOR 48 HOURS

75g water
300g superfine sugar

110g egg whites (A)
Pinch cream of tartar
1g egg white powder
Pink food color (Americolor gel is good)

300g 10X sugar
300g almond flour (blanched)
110g egg white (B)
60g roughly chopped almonds

Directions

  1. Place water and sugar in a saucepan and boil to 115°C.
  2. Place egg whites (A), cream of tartar and egg white powder in the bowl of a stand mixer fitted with the whip, do not begin whipping until syrup reaches 115°
  3. Whip on medium high speed. Syrup must reach 118°C before pouring it into the whites…. If the syrup is boiling too quickly, add a tsp of water.
  4. Pour syrup into whites while whipping, being careful to avoid pouring into the whisk.
  5. Whip 5-6 minutes until cool. Add a few drops of pink color.
  6. Combine 300g 10X sugar with almond flour in the processor, and process until well combined.
  7. Pass mixture through a tamis, but include the pieces that didn’t go through at the end. Transfer to a bowl.
  8. When whites are cool to the touch, stop mixer. Using a bowl scraper, incorporate the liquid egg whites (B) to the almond flour sugar mixture incorporating them fully.
  9. In three additions, combine Italian meringue with the egg almond paste. Use pressure to combine them evenly. The mixture should be thick but pourable.
  10. Trace 9 inch  circles on a baking sheet, and turn the paper uver.
  11. Using a pastry bag with a #106 plain tip, pipe concentric rings to fill the two circles.
  12.  Use remaining macaron paste to pipe small individual shells for macarons for garnish.
  13. Sprinkle the one disc with coarsely chopped almonds.
  14. Line the counter with a few side towels. Tap the trays with the rings and discs gently on the towels. Leave the trays at room temperature 30 minutes to dry before baking.
  15. Bake in a pre-heated oven (320°F) for 16-18 minutes, turning the trays around halfway through baking.
  16. Let the discs and individual shells cool.

Roasted Milk Chocolate Raspberry Filling

Ingredients

145g Valrhona milk chocolate
15g milk powder
180g whole milk (A)
180g whole milk (B)
60g cornstarch
25g sugar
180g egg yolks
165g unsalted butter
1tsp raspberry extract

Directions

  1. Preheat the oven to 250°F.  In a bowl, combine the milk chocolate and milk powder.
  2. Spread it on a sil-pat lined tray and place in oven. Roast for 60-70 minutes, turning it with a spatula every 10 minutes.
  3. Remove from oven and let cool.
  4. Once cooled, place in food processor and pulse to break the chocolate into small pieces.
  5. Boil Milk (A) and pour over the chocolate, creating a ganache. Strain the mixture into a bowl and place plastic wrap directly on the surface. Leave at room temperature.
  6. Boil the second quantity of milk (B) in a saucepan with the sugar.
  7. In a small bowl, whisk together the yolks and cornstarch, making sure there are NO lumps of cornstarch on the sides of the bowl. Temper the hot milk into the yolk mixture and pour the yolks into the saucepan, whisk to bring it to the boil. Add the raspberry extract.
  8.  Pour it through a strainer into a bowl, and cover the surface with plastic wrap.
  9. When the custard is cooled, fold it together with the ganache.
  10. Refrigerate several hours.
  11. Whip the custard to a pipeable consistency.

Assembly

Ingredients

80g seedless raspberry jam
Fresh rasberries
Freeze dried raspberries
Micro herbs

Directions

  1. Spread the disc that doesn’t have the almonds on it with the raspberry jam.
  2. Using a piping bag with a star tip, pipe shells along the egde of the disc over the jam, leaving space for a raspberry.
  3. Continue piping towards the center of the disc, interspersing raspberries.
  4. Place the second disc on top without pushing down too hard.
  5. Decorate the surface with more shells of custard, macaron discs, fresh berries, micro herbs and a touch of gold leaf. 

The Art of Living is a curated guide for a life well lived in downtown New York City.

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