This Alpaca Macaron Cake is basically an extra large macaron - with an Alpaca design - and filled with Earl Grey Ganache. It was a challenge to make, as the large macaron shells not only took longer to bake, but they are also more fragile (so be very careful when handling with the shells ☺️)

I placed the macaron cake on a cake board, and spread some ganache on the base shell as a "glue". To give a "patterned" appearance when viewing the macaron cake from the side, pipe the Earl Grey Ganache using a star-tip. Of course, you can choose any other flavour you prefer 😉

Below is a short video of how I put the macaron cake together. Hope you found this useful and inspired you to bake a macaron cake of your own too 🥰

ALPACA MACARON CAKE RECIPE
by Sumopocky

Yield
1 Large Macaron Cake (and some macarons for decor)
Approximately 5.5 inch width x 6.5 inch length

Ingredients
[For Macaron Shells]
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar
Food colouring to get the batter colours in Step 4
[For Filling]
Click here to fill with your desired flavour!

Directions
[For Macaron Shells]
1. Make the meringue. In a bowl, beat the egg whites on low speed using an electric mixer until it is white and frothy (approximately 1 minute). Gradually add the sugar 1/4 at a time. When the first addition of sugar has completely dissolved (approximately 1 minute later), increase the mixer speed to medium and add until all the sugar has been incorporated. Continue to beat until stiff peaks form. [Basic Macaron Tutorial Video]
2. Sift the almond flour and icing sugar to the meringue.
3. Begin macaronage. Using a spatula, start the macaronage process by folding and lightly scraping the top of the batter. Continue till the ingredients just start to combine.
4. Then, split the batter and continue to macaronage process, until you get a molten-like mixture and drips down like a ribbon when lifted. Transfer to piping bags.

Colour of Batter	Portion	Piping Tip
Red Yellow Pink Black White White	1 tbsp 1.5 tbsp 2 tbsp 1 tbsp 2 tbsp Remaining batter	Small Small Small Small Small Medium

5. Pipe out batter onto parchment paper. You can make a template to ensure the shells match (remember to flip the image for the back shell!). To get the "furry" look, use a round tip and "dot" the white batter along the outline of the alpaca. Let the shell dry for 10 minutes, and repeat for the fur on the top of its head. Pipe on the other details with the relevant batter colours.
6. Let the shells dry in a non humid place or in an air conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.
7. Bake in a preheated oven at 150°C for approximately 30 minutes (keep an eye on the macaron shells, as it depends on your oven and size of the macaron). I placed an opaque oven tray on the top-most shelf in the oven to prevent my macarons from browning.
8. Let shells cool before removing from parchment paper. Then, pipe with filling and chill for at least 3 hours (best to leave overnight). Enjoy!