Kirsten Tibballs’ Mother’s Day Flower Macaron Cake

Cooking Directions

• Preheat the oven to 160°C.
• To make the meringue, In a stand mixer fitted with a whisk attachment, whisk the egg whites with the cream of tartar until they reach a medium peak and gradually add in the sugar. Continue to whisk for a minute to dissolve the sugar.
• Fold the coconut and zest through the meringue with a flexible spatula.
• Prepare two lined trays with a non-stick mat or baking paper. Divide the meringue mixture into four equal portions and place in a piping bag with a 10mm piping nozzle.
• Pipe the meringue into 4 separate flower shapes, approximately 180mm in diameter.
• Bake at 160°C for approximately 15-20 minutes or until crunchy in a fan forced oven.
• Cool at room temperature. Wrap once cooled to keep them crispy.
• To make the Lemon Cream, Juice and zest the lemons and combine in a bowl with the Bulla Sour Cream, yolks, eggs and sugar.
• Place the bowl on top of a simmering saucepan of water and whisk until it thickens, continue mixing on the heat for a further 2 minutes.
• Strain the mixture into a bowl, before adding in the chopped butter a piece at a time, mix through with a whisk until fully incorporated.
• Put plastic wrap on the surface of the cream and cool at room temperature.
• To finish, transfer the lemon cream into a piping bag fitted with a 10mm star nozzle.
• Place one of the meringue discs on your chosen plate and pipe a quarter of the lemon cream onto the meringue disc.
• Layer with a second meringue disc and repeat the process until all the meringue discs are layered with the lemon filling.
• Spread the remaining filling on top of the fourth disc and garnish with edible flowers and shaved coconut and sprinkle with icing sugar.