6-Layer Neapolitan Macaron Delight Cake
INGREDIENTS
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8 large fresh egg whites
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2 cups (400 g) superfine granulated sugar
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2 1/4 cups (510 g) unsalted butter, softened, cut into cubes
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1 tablespoon pure vanilla extract
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Pinch of salt
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10 ounces (300 g) best-quality dark chocolate, chopped
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2 tablespoons strawberry puree OR preserves
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Few drops pink gel colour
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135 g almond flour (I use Bob's Red Mill)
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125 g confectioners' sugar
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105 g egg whites, room temperature
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105 g superfine OR instant dissolving sugar (see Notes)
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Pinch of salt
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1/4 teaspoon strawberry flavor oil (I use Lorann)
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Few drops AmeriColor Soft Pink gel paste
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1 recipe Strawberry Macarons (above) but omit the flavor oil and pink food color, and add 3 tablespoons dark cocoa powder
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10 ounces (300 g) best-quality dark chocolate, chopped
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1 1/4 cups (300 ml) heavy cream
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1 tablespoon corn syrup
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Pinch of salt
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1 tablespoon butter
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1 teaspoon pure vanilla extract
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3/4 cup (170 g) unsalted butter, softened
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2 cups (440 g) packed light brown sugar
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2 teaspoons (10 ml) pure vanilla extract
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3 eggs, room temperature
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1-3/4 cups (220 g) all-purpose flour
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3/4 cup (90 g) unsweetened Dutch-processed cocoa powder
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2 teaspoons baking soda
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1 teaspoon baking powder
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3/4 teaspoon salt
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1-1/2 cups (360 ml) buttermilk, at room temperature
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1 cup (125 g) confectioners' sugar
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2 tablespoons milk
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Drop AmeriColor Soft Pink gel paste
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