Singapore National Day Macaron Cake

August 09, 2021

Singapore National Day Macaron Cake

A Singapore National Day themed macaron cake, complete with a bubble tea macaron and Singapore macaron flag! The three layers of macaron shells are filled with raspberry and dark chocolate ganache - my favourite flavour combination. 

I did a red and white swirl design for the shells by putting the red and white batter in two separate piping bags, and placing them into a larger piping bag. This is to prevent the colours from mixing together, where you might end up with pink in the batter. 

Singapore National Day Macaron Cake

The flag pole is actually a thin straw, similar to those you can find from Yakult/Vitagen packs. You can also use a bamboo skewer/toothpick for the flag pole. 

The bubble tea macarons were made separately, and I added them to the cake because I found it fit the theme as Singaporeans love bubble tea too. 

Hope you enjoyed this recipe. Happy 56th Birthday, Singapore! πŸ‡ΈπŸ‡¬ 

by Sumopocky

Macaron Ingredients
[For Macaron Shells] 
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar
Red food colouring

[For Macaron Filling]
50g of Raspberry Jam
100g of White Chocolate 
50g of Heavy cream
50g of Dark chocolate
Macaron 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.
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 until the wet and dry ingredients just start to become combined. In other words, you can't see traces/clumps of almond flour/icing sugar in the meringue. At this point, the batter should still be quite tacky.
4. Refer to the table in Step 5 to portion batter in different colours. For decoration, scoop out quantity according to table, add food colouring, continue to macaronage until you get a molten-like mixture and drips down like a ribbon when lifted. and transfer to a piping bag with a small tip. 
5. To the remaining batter, continue to macaronage until you get a molten-like mixture and drips down like a ribbon when lifted. Then transfer this grey batter to piping bags with tip approximately 0.5cm diameter. Note: quantities in table are estimates only, please adjust accordingly if needed
For Decoration

White (1 tsp)

Main Batter


6. Pipe out shells onto parchment paper. Please refer to video above for demonstration. Note: I made the bubble tea macarons separately
7. Let the shells dry in a non humid place or an air conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.
8. While waiting for the shells to dry, preheat the oven to 150°C. Bake the large shells & small shells in separate batches. Remove the smaller shells after 15 minutes, and the larger shells after approximately 20 minutes
 9. Let shells cool and pipe with your desired filling. I piped mine with raspberry and dark chocolate ganache. 

[For Macaron Filling]
1. Heat up the raspberry jam till it bubbles, and pour over white chocolate to melt. Stir well, ensuring all the chocolate has melted, and transfer to a piping bag. 
2. Bring the heavy cream to a boil, and pour of the dark chocolate. Stir well, ensuring all the chocolate has melted, and transfer to a piping bag. 
3. Let the ganache cool in the fridge and harden slightly before using. 

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  1. Thanks so much for sharing your recipe. Can the cake be assembled ahead of time e.g. left overnight in the fridge before serving the next day? I've only done macarons before, and whenever I serve them from the fridge/freezer, the shells get soggy quickly because of our humid weather.