You all know I am an avid Macaron lover but my background is in Cakes. I don’t make Macarons to order- very seldom do I make them due to the amount of work they require, BUT, when I was asked by the famous Sucre Bakery in New Orleans to enter their Macaron contest I really couldn’t say no. No matter that we are in the process of a huge move and switching our bakery from one state to the next, I had to do this… for my love of Macarons.

In coming up with a flavor I wanted to do something that was different yet appealing. As fun as bacon potato chip macarons may be to make, they don’t sound that tasty.. or do they?

Well I decided to do something closer to my heart… a cake macaron, but not just any cake, an Opera Cake Macaron. Nothing screams fancy and lavish like a Parisian Cake that has its own diagram or map of layers. It is made with layers of almond sponge cake (known as Joconde in French) soaked in coffee syrup, layered with ganache and coffee buttercream, and covered in a chocolate glaze. These layers repeat within the cake.

So for my macaron it is an almond shell with a hint of espresso, with a coffee-white chocolate cream cheese buttercream, rich chocolate ganache, and to top it all off it is rolled in wafer cookie crumbs to add a little bit of texture. Plus I love how the wafer cookies have almost as many layers as an Opera cake!

You can also go and see the recipes to other blogger's wonderfully creative creations on Sucre's website:

Bon Apetit


Macaron Shells

Merengue Mix

4 egg whites

½ cup granulated sugar

¼ tsp cream of tartar

1/8 tsp merengue powder (optional but I recommend it so that you don’t have to worry too much about the humidity)


Dry Mix

1 cup almond flour

2 cups powdered sugar

2 tsp instant espresso powder

Step By Step


1) Mix all the dry ingredients into a food processor and pulse until very well combined. Then sift everything onto a piece of parchment.

2) Pour all the ingredients of the merengue mix into a bowl and use a whisk to mix them all together until the sugar dissolves.
3) Then beat with an electric mixer until peaks hold. This could take a while! 

4) Add in 1/3 of the dry mix into the merengue and mix until well incorporated. Then add the rest into two more batches and fold until well incorporated.

5) Pipe shells onto parchment paper. Make sure they aren't too close together or they will flood into each other. Bang the tray on the counter a little bit to get rid of any air bubbles and let the macarons rest for 30 minutes (hey they've worked hard!)

6) In a preheated oven at 350 degrees, bake each tray of macarons for 13 minutes.

This is the end of the Macaron Shell Steps

Coffee- White Chocolate Cream Cheese Buttercream

4.5 oz white chocolate

1.5 oz butter

6 oz cream cheese

1 ½  tsp instant espresso powder

1 tsp sour cream


I love this buttercream because it only has one step: Put it all into a food processor and process until smooth!

Chocolate Ganache

¼ C heavy cream

2 oz dark chocolate (I used 70%)

Step by step

1) In a microwaveable bowl, heat up heavy cream until boiling slightly.
2)Then add the dark chocolate and wait a few minutes until the chocolate melts.
3) Mix it together and you are done!

Opera Macaron Assembly

1) Pipe a ring of buttercream around the rim of the shell, then a dollop of ganache in the center.

2) Roll the macaron in crumbled wafer cookies

3) Taa-Daa!! Enjoy a couple of macarons, you've worked hard!