{"id":166266,"title":"Mango-Raspberry Macaron Cake","modified":"2026-08-25T19:16:02+02:00","plain":"Want the delicate crunch of a macaron, but in cake form? Here, almond shells sandwich a whipped mango ganache and a generous amount of fresh raspberries.\n\n\n\nThe first bite starts crisp, turns creamy, then gives way to the bright acidity of the fruit. It’s a clean, fruity dessert, and once you know the steps, the assembly is quite simple. This recipe joins my other gluten-free cakes and entremets.\n\n\n\nFor a more elaborate dessert, try this gluten-free vegan entremets.\n\n\n\nWhat is a mango-raspberry macaron cake?\n\n\n\nA macaron cake is essentially a giant macaron, filled like a small cake. It starts with a classic macaron shell made from almond flour, icing sugar, and meringue, but here the batter is piped into discs about 9 cm wide rather than small individual cookies.\n\n\n\nThis version combines three elements: large macaron shells, whipped mango ganache, and fresh raspberries. The recipe is both gluten-free and lactose-free, made with vegan white chocolate and plant-based whipping cream. In the ganache, lemon juice helps temper the sweetness of the white chocolate and keeps the mango flavor bright and clear.\n\n\n\nChef Rommel Reyes uses Italian meringue here for a very specific reason: because the sugar is cooked, the macaron batter becomes smoother and shinier.\n\n\n\nThe main ingredients\n\n\n\nMango pur\u00e9e gives the ganache its signature flavor. Rommel uses Boiron mango pur\u00e9e, which is heated just until lukewarm before being added to the melted chocolate.\n\n\n\nThe vegan white chocolate brings structure and sweetness to the ganache. Since it is naturally very sweet, the lemon juice balances everything out. The plant-based cream, meanwhile, must be very cold when you add it, then blended into the mango-chocolate mixture with an immersion blender until smooth and creamy.\n\n\n\nFresh raspberries do much of the work in the final assembly. Some are sliced and placed in the center over the first layer of ganache, while others are arranged around the edge before you add more ganache. Finish the cake with a whole raspberry just before serving.\n\n\n\nFor the shells, you will need almond flour, icing sugar, egg whites, sugar, and water. The egg whites used for the meringue benefit from being aged: keep them chilled in a sealed container for at least two days before baking. Aged whites whip up with more volume and make a better-quality meringue.\n\n\n\nAs for equipment, use a digital scale. It is essential here: macarons do not respond well to guesswork, and everything needs to be weighed precisely.\n\n\n\nAnother red berry dessert: this gluten-free strawberry cake.\n\n\n\nTechnical tips and pitfalls to avoid\n\n\n\nMacarons are unforgiving. Between the ganache, the Italian meringue, the macaronage, and the baking, every detail matters. Here are the key points to watch if you want smooth, even shells and a clean final assembly.\n\n\n\nThe mango ganache\n\n\n\nMelt the vegan white chocolate over a double boiler. Separately, heat the mango pur\u00e9e until lukewarm, then pour it over the melted chocolate and mix. Add the very cold plant-based cream, then blend with an immersion blender until the ganache is smooth and creamy.\n\n\n\nCover it directly with plastic wrap, then refrigerate for at least 6 hours before using. You can also make it the day before and leave it chilled overnight.\n\n\n\nThe Italian meringue\n\n\n\nHeat the water and sugar in a small saucepan to 118-120\u00b0C. A thermometer is especially useful here, since that temperature range needs to be exact before you pour the syrup over the egg whites.\n\n\n\nMeanwhile, whisk the egg whites until just foamy. Then pour in the hot syrup in a slow, steady stream, and whip on high speed for 4-5 minutes. You can start the macaron batter while the meringue is whipping.\n\n\n\nStop as soon as the meringue is firm, glossy, and still slightly warm. Do not overwhip it: go too far, and you will lose the texture you need for macarons.\n\n\n\nThe macaron batter\n\n\n\nProcess the almond flour and icing sugar in a food processor for at least 2 minutes, then sift the mixture. Using both the processor and the sieve helps produce smoother, shinier shells.\n\n\n\nThen combine this almond-sugar mixture with the egg whites in a stand mixer fitted with the paddle attachment to form a paste. Mix in \u2153 of the Italian meringue first at gentle medium speed until smooth, then fold in the rest in 2 or 3 additions.\n\n\n\nStop at the ribbon stage. Batter that is overmixed becomes runny, spreads too quickly on the mat, and produces thin shells. Batter that is undermixed stays thick, barely spreads after piping, and gives thick, dull shells, almost like a burger bun. You want to land exactly in between.\n\n\n\nPiping and baking\n\n\n\nPreheat the oven to 150\u00b0C. Since an oven’s actual temperature often varies, it is best to use an oven thermometer. Pipe discs about 9 cm wide onto a baking sheet lined with a silicone mat or parchment paper.\n\n\n\nA silicone mat generally gives more even shells, because the batter spreads more uniformly on it than on paper. Once piped, tap the tray twice to level the batter, then pop any visible air bubbles with a toothpick.\n\n\n\nLet the shells dry for 45-60 minutes, depending on the humidity in your kitchen. Bake only once the surface is completely dry: if the skin has not formed properly, the shells may crack or lose their shape. Bake one tray at a time for 20-22 minutes, without opening the oven door during the first 15 minutes.\n\n\n\nWhen they come out of the oven, let the shells cool completely on the tray before peeling them off the silicone mat or parchment paper. This resting time helps prevent breakage and cracking.\n\n\n\nAssembly\n\n\n\nThe shells will not all be exactly the same size, so start by matching them up by diameter. Pipe a dollop of whipped mango ganache into the center of one shell, then top it with a few slices of fresh raspberry.\n\n\n\nNext, arrange raspberries all around the edge, then fill the center with a little more ganache. Place the second shell on top and press gently to secure it, without forcing the ganache out the sides.\n\n\n\nOnce assembled, the macaron cake should chill in the refrigerator for a few hours before serving. Finish with a whole raspberry on top.\n\n\n\nStorage\n\n\n\nThe ganache can be made the day before and kept in the refrigerator overnight. The assembled cake also benefits from a few hours in the fridge before serving, which helps the filling hold its shape.\n\n\n\nIf you love meringue, try this mini lemon meringue tart.\n\n\n\nYou can find all my other gluten-free recipes here.\n\n\n\nRecipe developed by Chef Rommel Reyes. Find his work on Instagram, his Substack newsletter, and his YouTube channel.\n\n\n\n\n\n\tGluten-Free Mango Raspberry Macaron Cake\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t110 g mango pur\u00e9e (preferably Boiron)15 g lemon juice195 g vegan white chocolate, gluten-free, dairy-free, and soy-free (preferably Pascha)150 g full-fat plant-based cream or vegan whipping cream900 g fresh raspberries250 g almond flour (preferably Blue Diamond)250 g powdered sugar90 g egg whites0.5 g yellow food coloring, as needed (powder, paste, or gel)90 g egg whites (aged)225 g sugar65 g water\t\n\t\n\t\tPrepare the whipped mango ganacheMelt the chocolate over a double boiler.Warm the mango pur\u00e9e until lukewarm.Add the mango pur\u00e9e to the melted chocolate.Stir well.Add the cold whipping cream to the chocolate mixture.Blend with an immersion blender until smooth and creamy.Refrigerate the ganache for at least six hours.If you like, make the ganache a day ahead.Prepare the Italian meringueBring the water and sugar to a boil in a small saucepan until the syrup reaches 118-120\u00b0C.In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium-high speed until slightly foamy.Reduce the speed to medium.Slowly pour in the hot syrup in a steady stream.Increase to high speed and continue whisking for 4-5 minutes.Start preparing the macaron batter while the meringue whips.Check that the Italian meringue is firm, glossy, and still slightly warm.Prepare the macaron batterPulse the powdered sugar and almond flour in a food processor for at least two minutes.Sift the mixture through a fine-mesh sieve.Make a paste by adding the egg white to the almond flour mixture in a stand mixer fitted with the paddle attachment.Add 1\/3 of the Italian meringue to the paste.Mix on low to medium speed until smooth.Fold in the remaining meringue in two or three additions until the batter reaches the ribbon stage.Do not overmix or undermix.An overmixed batter will spread quickly on the baking mat.An undermixed batter will be too thick and will barely spread after piping.Aim for a consistency between the two.Bake the macaron shellsPreheat the oven to 150\u00b0C.Keep in mind that your oven's actual temperature may vary, so it's a good idea to use an oven thermometer.Pipe the batter into 9 cm discs on a baking sheet lined with a silicone mat or parchment paper.Tap the baking sheet twice to flatten the batter.Pop any surface bubbles with a toothpick.Let the macarons dry for 45-60 minutes, depending on the humidity in your kitchen.Bake the shells only once the surface is dry enough.Bake one tray at a time for about 20-22 minutes.Do not open the oven door during the first 15 minutes of baking.Let the shells cool completely on the tray.Then remove them from the silicone mat or parchment paper.This helps prevent damage and cracking.Assemble the macaron cakeMatch the shells by size, since they will not all be exactly the same diameter.Pipe a dollop of whipped mango ganache into the center of one shell.Top with a few slices of fresh raspberries.Arrange a layer of fresh raspberries all around the edge of the shell.Pipe more ganache over the sliced raspberries to fill the center.Top with another macaron shell, pressing gently to secure it.Make sure no ganache spills out of the macaron cake.Refrigerate for a few hours.Before serving, top with a whole raspberry for decoration.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/166266","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=166266"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/166266\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/164742"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=166266"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=166266"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=166266"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}