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Patriotic Macaron Cake Recipe | Memorial Day Dessert Ideas - Paula and Teri are making patriotic desserts with French macarons! If you need red, white, and blue desserts, try this macaron layer cake.
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Patriotic Macaron Cake Recipe: https://www.pauladeen.com/recipe/memorial-day-macaron-cake/
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0:00
- Y'all, I have been so excited about today's show
0:03
because I'm here with a friend
0:08
for seven years?
0:11
Six years.
0:12
- Actually, we met in 2013.
0:16
- Oh gosh.
0:17
- The Christmas cooking school.
0:18
It's been a long time. Yeah.
0:21
- Time flies when you're having a good time.
0:23
- It's true.
0:24
- This is Terry, and she's from West Virginia.
0:30
She does beautiful, incredible work.
0:34
And I was so fortunate that she agreed to come down
0:37
and do something for Memorial Day with us.
0:41
She's going to teach us something.
0:43
- I am.
0:44
- And she just taught me something a few minutes ago.
0:48
I call these macaroons.
0:50
Well, Theresa told me, she said, "Well, they're macarons,"
0:55
but you know,
0:56
Theresa knowing my hard head, she didn't argue.
0:58
She said, okay, now macarons.
1:01
Well, Terry told me they are macarons.
1:04
- They are. These are French macarons.
1:07
You can do French or you can do Italian.
1:09
Biggest difference is Italian uses cooked sugar.
1:11
I'm too impatient. I don't have time for that.
1:15
But the, you know, kind of things that are similar is
1:17
that they use meringue to create the lift.
1:20
- Right.
1:21
- We don't have baking powder-
1:22
- It is like a meringue in the center.
1:25
- No, that's actually buttercream.
1:26
- Yes. (laughs)
1:29
So she has made some macarons
1:33
and now what are you gonna do,
1:36
what are you planning on doing with those?
1:39
- We are gonna create a macaron celebration cake
1:42
for you today. - Okay.
1:44
Yes. - I'm excited
1:46
so we're gonna-
1:47
- My husband is gonna love that
1:49
- I brought extras.
1:51
- Good.
1:52
- But we're gonna stack these together.
1:53
I actually created a prototype of this
1:56
for a wedding I'm doing this summer.
1:59
And I loved it so much.
2:00
I thought you might enjoy it for Memorial Day.
2:02
- Absolutely. Absolutely.
2:05
I enjoy everything you do.
2:06
Okay, so where do we start?
2:09
- Well, what we're gonna do- - We don't have a cake.
2:11
- We don't have a cake.
2:12
No, we're gonna create, it almost looks like a cube
2:15
and so what we're doing is a little bit of architecture
2:19
and a little bit of engineering.
2:20
- [Paula] Okay.
2:21
- My son Cameron, a mechanical engineer
2:23
will be super proud of me.
2:25
But the biggest thing that you wanna do
2:26
when you're creating these,
2:28
normally macarons, only have about this much filling.
2:30
- Oh, I like those.
2:32
- Yeah.
2:34
Over the top is what we're going for.
2:36
- That's exactly right.
2:37
- You wanna make sure that they have equal amounts
2:39
of buttercream in them
2:41
to make the one that we're going to make.
2:42
- It's got to be the right height.
2:44
- Has to be the right height,
2:45
and also has to be an equal width
2:47
to be stable enough
2:49
to support itself. - Okay.
2:50
- So we're gonna actually...
2:52
That is a cake drum that I bought.
2:54
- Oh, okay. - I use these a lot
2:56
at the bakery.
2:57
This particular one's not very thick, but it's very sturdy.
3:00
So what we're gonna do next is I'm actually going to cut.
3:04
I just brought a little bit of buttercream with me.
3:06
If you don't have a piping bag, you know-
3:09
- Nip it.
3:10
- All you gotta do is take a Ziploc bag,
3:13
put some in there and cut it right.
3:14
- Do we need to put it in a new Ziploc?
3:17
You don't need a a tip?
3:18
- No, because we're not decorating with this.
3:22
We're literally just using it kind of as glue.
3:25
- As glue.
3:25
- Yep. - I got it.
3:26
- That's all.
3:27
- I got you, sister.
3:28
- That is all.
3:29
All right so the first thing we're gonna do is
3:33
we're just gonna kinda go over here,
3:36
and I'm gonna start,
3:38
I'm just gonna kind of make three.
3:40
- Where did your love for baking come from?
3:42
- [Terry] My mama.
3:43
- [Paula] Oh.
3:44
- [Terry] Absolutely.
3:45
- Did she?
3:46
No, you lost your mother before you were grown.
3:50
I was gonna say, did she help you in the bakery, but no.
3:53
- She did not.
3:54
She grew up the youngest of five girls,
3:58
and by the time my grandmother had her,
4:00
she was kind of overwhelmed.
4:01
So my mom and I learned to bake and cook together.
4:05
And one of the first stories
4:07
that I shared with you was the fact
4:09
that spending so much time with her in the kitchen,
4:14
when I could finally afford cable
4:16
as a divorced mom,
4:18
your food network show was on.
4:21
And my mama grew up in the deep south
4:23
and watching you was like being in the kitchen
4:27
with her again.
4:30
- You know, I said there's not a nicer thing
4:34
for people to put my name in the same sentence as mama.
4:38
- It's the truth. It is the truth.
4:39
- It's the biggest compliment.
4:41
- So what we're gonna do is
4:43
we're gonna alternate these, okay?
4:46
'Cause I'm a matchy-matchy,
4:47
we're gonna do red, white, and blue, okay?
4:50
So we've got one turned this way,
4:53
and the next one is going to turn this way.
4:57
Okay? - Okay.
4:59
- [Terry] And then this one looks like
5:00
it's pretty much the same size.
5:03
It's gonna go this way, okay?
5:06
And now we're just gonna start over in the front.
5:09
- [Paula] With three dots.
5:10
- Absolutely. - Three more dots.
5:12
- [Paula] And guys, you don't have to have buttercream.
5:13
You know, if you wanna use melted chocolate,
5:16
you could do that.
5:17
If you wanna use canned frosting, you can do that.
5:19
Make life easy on yourself. All right.
5:22
- But this is so good.
5:24
- I mean, to be fair,
5:26
it is. - Yes.
5:27
- All right, so this next one, we're gonna go this way.
5:31
- Okay. - Okay?
5:32
- That one's broken right there. Does that matter?
5:35
- Yeah, that'll be Michael's.
5:38
- [Paula] Perfect.
5:39
- Listen, getting these things here.
5:42
Whoops. Getting these things here on that plane.
5:44
- On a plane.
5:45
- Y'all had peed your pants.
5:48
Also, I had to explain what I was doing to every stewardess.
5:52
Every passenger. - Yeah.
5:53
- They were very excited that I was coming to see you.
5:55
- Oh my gosh.
5:57
Not near as excited as me.
6:00
- And so you do want them to be touching, okay?
6:03
- Right. - Which is another reason
6:04
why having more buttercream in the middle is really helpful.
6:07
- Right.
6:09
And it makes it pretty,
6:10
doesn't it? - It does.
6:12
- So you're keeping the same colors.
6:15
- We're doing red, white, and blue. Okay.
6:20
And then we'll switch it up when we get to the next layer
6:23
so that there's a little bit of an alternating color.
6:26
- You know, for some reason I thought we were going
6:28
to bake a cake, frost it,
6:30
and then stick these all over it.
6:32
- I mean, I can come back.
6:34
I can come back,
6:37
you know, if you need me to. - When? When?
6:38
- Anytime you need me, I will be here.
6:41
You know that. Anytime.
6:43
And so now we're literally just gonna use our buttercream
6:47
and we're just using it as glue.
6:48
Guys, the other thing too, you wanna make sure
6:50
when you start this process is
6:51
that these macarons are really cold, okay?
6:54
If they're- - Do you refrigerate 'em?
6:56
- You do. They actually do well being refrigerated.
7:00
But if everything is room temperature,
7:02
the buttercream will be too soft
7:03
and you'll have a hard time sagging.
7:05
So you wanna make sure that you've kept 'em cold.
7:07
- Right.
7:08
- So now we're just gonna kind of go back
7:09
and do it the other way,
7:11
which means we're gonna start red.
7:13
- Okay. - Here.
7:14
- Oh, okay.
7:15
- Okay. - Wonderful.
7:16
- Whites still will be in the same place, but we're alright.
7:20
- But kind of bassackwards.
7:22
- It is a little bassackwards.
7:24
You know, if you can't be a little bassackwards in life,
7:27
what are you doing?
7:28
- Yeah, you gotta be able to turn.
7:31
So as soon as Terry got here,
7:33
she mentioned something about her hotel.
7:37
She stayed at the Marshall Hotel last night
7:41
on Broughton Street,
7:42
and it's supposed to be really extremely haunted.
7:46
And what did you tell?
7:48
One of the first things you told me when we walked in was?
7:52
- Well, dead people love me for some reason.
7:54
- They do. - And they do,
7:56
and I never quite understood it.
7:58
But I got in, I put my suitcase on the bed
8:02
and you know, perfectly fine.
8:05
It was not on the edge of the bed,
8:06
it was literally in the middle of the bed.
8:09
And all of a sudden I turned around to get something
8:11
and I heard a crash, and my suitcase is now on the floor.
8:15
And I literally turned around, addressed the room
8:18
and said, "Well, now you're just showing off."
8:22
I mean, seriously, I believed in you.
8:25
You didn't have to go out of your way.
8:26
- And it was on the bed.
8:27
- It was sitting on the bed good, Paula.
8:29
There was a good 6:00 AM-
8:30
- Was it open?
8:32
- It was open.
8:34
It was open
8:36
and it just took a trip and went sailing.
8:38
Now what I'm gonna do is I'm gonna take a little bit-
8:42
- [Paula] Of glue?
8:43
- [Terry] We actually need to melt that chocolate.
8:45
- [Paula] Okay.
8:46
- And that's what we're gonna use
8:48
to kind of hold everything together.
8:50
- [Paula] Okay, while you're working on it,
8:51
I'll pop this, I guess just in the microwave.
8:53
- Yeah, in the microwave.
8:55
Usually I mount it at like 50 or 60%
8:58
depending on the microwave. - Okay.
8:59
50 or 60. Okay.
9:01
So how many layers are we gonna have, Terry?
9:03
- We're just doing the three layers.
9:05
You could make it bigger than this if you want.
9:07
The thing to remember is you just have
9:08
to have equal numbers on each.
9:09
- [Paula] Yeah, and you could make it bigger this way,
9:12
or bigger that way.
9:13
- Listen, you could make it, you know,
9:15
with a hundred of 'em if you'd like.
9:16
- And here is the neat part.
9:21
- We're just taking a little bit of melted chocolate.
9:23
- Yeah, so the glue.
9:24
- Absolutely.
9:25
- The glue that held it together.
9:26
- The glue that held it together
9:27
and the other thing about having cold macarons
9:30
and cold buttercream is
9:32
that when you put the warm chocolate on it,
9:34
it will seize faster.
9:35
- Oh really? - Yeah.
9:36
So it'll act like your glue a little bit faster.
9:40
- [Paula] So guess what we were just talking about?
9:46
And I love this idea even more, y'all,
9:50
because you would just come up and take a macaroon, right?
9:53
- Yep, absolutely.
9:54
Just walk up and take it. - Three different flavors.
9:57
- It is.
9:58
- Instead of everything being the same flavor.
10:01
- And no mess.
10:02
- Strawberry?
10:02
- We have strawberry vanilla bean,
10:05
the white, our salty caramel.
10:07
- I love salty caramel. - I do too.
10:09
And listen, my daughter-in-law makes our salty caramel
10:11
and it's crack.
10:12
- Really? - I'm telling you right now
10:13
it's legal crack.
10:14
It's so good.
10:15
- I wanna make it.
10:17
- Oh, it's so good. It is so good.
10:18
We sell it by the jar as well
10:21
and it's delicious. - Oh, you do?
10:22
- We do.
10:23
We call it
10:25
little drips of heaven.
10:27
- Little crack in a...
10:28
- Little cracker jar in a jar. (laughs)
10:30
And then the blue ones are lemon blueberry.
10:33
- Okay.
10:34
- So they have homemade blueberry preserves
10:37
and homemade lemon curd and all that.
10:38
But we're just taking some melted white chocolate
10:41
and we're just using it as a little bit of glue.
10:44
- There you go.
10:45
- If you're worried about the stability,
10:46
you could do this on every layer.
10:48
So we've put all three of our layers together.
10:50
We have 27 macarons.
10:53
And again, you could make it bigger if you wanted.
10:55
And then you just get to do the fun stuff,
10:57
which is decorate it.
10:59
- I can't wait to see you decorate.
11:00
- However you want to.
11:01
- And we were talking about these beautiful edible flowers.
11:03
- We were.
11:05
- Your fans are in the military, right?
11:08
- I have one. - Thank you, guys.
11:10
Thank you. - Josh and Ben.
11:12
Josh is retired from the Air Force after 20 years.
11:15
- No. - Ben is at the 130th
11:18
which is the Air National Guard Unit
11:19
in Charleston, West Virginia.
11:21
And so at the 130th,
11:23
there's a group of retired Air Force guys
11:27
and they have a group called the Patriot Garden.
11:30
- Ain't that garden full?
11:32
- Folks, literally they grow everything
11:34
from like fruits and vegetables
11:36
for local farm to table restaurants.
11:38
They grow a lot of edible flowers.
11:40
And so for me, every time I need edible flowers,
11:43
they are kind of that.
11:44
So these are geranium blossoms, pansies,
11:47
and then little violas
11:49
so they're red, white, and blue.
11:50
- I love it.
11:51
- And we thought-
11:52
- Now where are we gonna put 'em?
11:53
- Well, we can put 'em honestly anywhere we want to.
11:56
So the first thing I think we should do is make a bow.
12:00
- Okay.
12:01
- And I thought the red and white gingham would be pretty.
12:03
- Yeah.
12:04
- And you can do this a couple different ways.
12:07
I tie, my staff calls 'em church bows
12:10
'cause my mama, you know, we had the dresses
12:13
for church on back.
12:14
They couldn't be wonky, right?
12:16
So you had to learn how to tie a church bow
12:18
so your dress would look pretty.
12:20
Anyway, so it's almost like tying your shoelace.
12:22
I'm just gonna make a bow here.
12:24
And then we're just gonna bring that around
12:28
and you can adjust it.
12:29
- Looks like a church bow to me.
12:31
- Looks like a church bow.
12:33
My daughter-in-law laughs
12:34
'cause it took her a couple tries
12:37
to get to learn how to do a church bow.
12:40
And so if you had wired ribbon,
12:42
it would hold its shape a little bit better.
12:44
- Yeah, I love wired ribbon.
12:45
- I do too.
12:47
We'll cut it at a pretty little angle here.
12:50
Paula, your scissors are sharp. I'm impressed.
12:53
- Good.
12:54
Because those particular ones,
12:57
I use to use just on food
13:00
so they don't get used a whole bunch.
13:02
- All right, so the first thing we're gonna do
13:05
is we're just gonna put
13:08
a little dab of buttercream right here.
13:12
- That's the glue.
13:13
- That is the glue.
13:15
And then we're just gonna kinda
13:18
drape this right here.
13:21
This will be the front.
13:23
- [Paula] Appreciate.
13:24
Oh, I can't wait for the next step.
13:26
- All right.
13:27
And so then what we're gonna do is we're just gonna pick.
13:31
Now these are geranium blossoms
13:33
and the really fun thing is
13:34
when they freeze dry 'em, they puffed
13:37
almost like the high strike
13:38
and they can see- - Yes. Yes.
13:40
- So we're just gonna take
13:42
a little dab of buttercream here.
13:44
- [Paula] Yes. Uh-oh.
13:46
- [Terry] And we're just gonna
13:49
put the buttercream right in the center on the bottom.
13:52
- Okay. - Just like that.
13:54
- [Paula] Yeah, it's easier to just use your hand.
13:56
- It is. Well, and I'm just not that coordinated.
13:59
And so we're gonna kinda alternate.
14:02
And you know, if you're having a cookout-
14:04
- [Paula] What color you want now?
14:05
- Oh yeah, let's grab some of those.
14:07
If you're having a cookout or a picnic, you know,
14:10
and you want something really pretty
14:11
in the center of your table,
14:14
this would be.
14:15
- This is gonna be too pretty to eat.
14:17
- Well, that's, you know,
14:19
we always eat with our eyes first,
14:20
don't we? - We sure do.
14:22
- If you were doing this, say for a birthday cake,
14:25
you could literally take the tall,
14:28
they have candles that are just kind
14:30
of taller, skinnier candles.
14:32
You could literally put them in the top
14:35
in the buttercream that's here.
14:38
You know, you have all kinds of options.
14:41
I was talking about the wedding we're doing this summer
14:44
where we're making this.
14:45
It's a golf theme so I'm doing white chocolate golf clubs.
14:48
- Oh my gosh. Just precious.
14:51
- All right and then-
14:53
- What's next?
14:57
- Because every pretty needs some glitter.
14:58
- Yes.
15:06
I'm gonna get me some of that glitter.
15:08
- Oh, listen. - How do you order that?
15:10
- You do.
15:11
- All right, gimme one little squirt on my tongue, please.
15:15
You are
15:20
just sparkling- - can I squirt you?
15:22
- You're a sparkling personality.
15:23
Listen, I inhale enough of this stuff
15:26
when I die-
15:27
- [Paula] I wanna see it.
15:28
- [Terry] And they cut me open,
15:29
it's just going to be a of edible glitter flour
15:32
and powdered sugar everywhere.
15:35
There you go.
15:36
- So that's it?
15:37
- That's it.
15:39
- Well, it's beautiful.
15:41
- I'm so glad you like it.
15:42
And then, you know, I've got some sprinkles too,
15:44
so if you wanted, you could put color coordinated sprinkles.
15:48
We have some on the macarons,
15:49
which you could also add some more on there
15:51
if you wanted to.
15:53
- [Speaker] What a great...
15:54
I mean like a, you're going to Memorial Day picnic.
15:57
- Mm-hmm. - Yes.
15:58
- And it's a centerpiece too.
16:00
I always love when food can do different things for you
16:02
so it's a beautiful dessert,
16:04
but it also could serve as a centerpiece.
16:06
- It's great.
16:08
- Thank you.
16:08
- It is great.
16:11
I just knew we were gonna bake a cake.
16:14
- I'll come back and bake. - So I want you
16:15
to think about baking a cake
16:17
and covering it with those.
16:19
- I could do that.
16:20
- I know you can.
16:21
- I absolutely can.
16:22
- I know you can.
16:23
So you are gonna come back.
16:25
- Of course. I'll come back.
16:26
- Alright, now Michael, you heard this is strawberry flavor,
16:28
this is salted caramel and this is blueberry lemon.
16:32
So they all have a different flavor.
16:34
- Oh, I'm not real pretty.
16:36
- [Terry] He's had a couple of 'em already.
16:37
I don't wanna rat him out.
16:39
- Stick out your tongue. Oh my gosh.
16:43
It's that color.
16:45
- It's a little bit of blue. - It's blueberry.
16:47
- [Michael] Papa Smurf.
16:48
- I do hope you'll come back
16:50
- Anytime
16:51
- And see us again.
16:52
And I know everybody out there enjoyed this.
16:55
What a great idea.
16:56
- Thank you.
16:58
- Now how easy are these to make?
17:01
- That's a different story.
17:02
- Okay, well then we'll talk about that on another day.
17:04
And until then, we send you love
17:06
and best dishes, don't we, Terry?
17:07
- Bye, guys. Absolutely.
17:09
- Cheers. Bon appetit.
17:11
- Bon appetit.
17:12
- Southern style.
17:21
Yum.
17:23
- Oh my god, they're so so good.
17:25
I don't care if they're ours. They're so good.
17:28
- Yes, they is.
17:29
- Love you. - Love you too.
17:32
- Oh my gosh.
17:37
Hey, y'all, it's Paula Deen.
17:38
Now, if you enjoyed this video, be sure to like it
17:42
and click the subscribe button as well as the notification
17:46
bell to be alerted when I post a video.
17:50
Love and Best Dishes Y'all.
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