Mardi Gras Macarons + King Cake Combo Recipe
Make Mardi Gras Macarons + King Cake Combo Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Assembly, Glaze & Decoration
Method
Dough
- 1
Activate yeast
Warm 0.75 cups milk to about 110°F (should feel warm, not hot). Stir in 1 tsp granulated sugar and 2.25 tsp active dry yeast. Let sit undisturbed for 5–10 minutes until foamy and fragrant.
- 2
Mix dry ingredients
In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine 3 cups bread flour, 0.25 cups granulated sugar, and 1 tsp salt. Whisk briefly to distribute.
- 3
Combine wet & dry
Add the foamy yeast-milk, 2 large eggs, 1 egg yolk, 1 tsp vanilla, 1 tbs orange zest, and 6 tbs melted butter to the flour mixture. Mix on low speed (or stir with a wooden spoon) until a shaggy dough forms. If dough seems very wet, add up to 0.25 cups additional flour, a tablespoon at a time.
- 4
Knead
Knead for 8–10 minutes by hand on a lightly floured surface or 6–8 minutes in the stand mixer on medium speed, until the dough is smooth, elastic, slightly tacky but not sticky. It should pass the windowpane test (stretch thin without tearing).
- 5
First rise
Lightly grease a large bowl with 1 tbs softened butter or nonstick spray. Place the dough in the bowl, turn to coat, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 1 to 1.5 hours.
Filling
- 6
Prepare filling
While the dough rises, stir together 1 cup packed light brown sugar and 2 tsp ground cinnamon in a small bowl. In a separate bowl, mash 4 tbs softened butter until spreadable. If using, lightly chop and measure 0.25 cups raisins or pecans and set aside.
- 7
Combine to spread
Mix the brown sugar/cinnamon into the softened butter until evenly combined and spreadable. The mixture should be a soft paste that will be easy to spread across the dough.
Assembly, Bake & Cool
- 8
Deflate and roll
After the dough has doubled, punch it down gently to release air. Turn it out onto a lightly floured surface, and roll it into a rectangle approximately 12 x 16 inches and about 1/4 inch thick.
- 9
- 10
Roll and shape
Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam and both ends to seal. Transfer the log seam-side down. Form into an oval ring on a parchment-lined or greased baking sheet by connecting the ends and pressing to seal—leave a slightly larger hole in the middle than a typical bundt (traditional king cake shape).
- 11
Second rise
Cover the ring loosely with plastic wrap or a towel and let rise until puffy, about 45–60 minutes. Meanwhile, preheat the oven to 350°F (175°C).
- 12
Egg wash & bake
Whisk 1 egg with 1 tsp water to make an egg wash. Gently brush the risen ring with the egg wash, being careful not to deflate it. Bake in the preheated oven for 25–30 minutes, or until deep golden brown and an instant-read thermometer inserted into the dough registers about 190°F (88°C). If the top is browning too quickly after ~15 minutes, tent loosely with foil.
- 13
Cool
Remove from oven and let the king cake cool on the baking sheet for 10–15 minutes, then transfer to a wire rack to cool another 20–30 minutes until warm (not piping hot) before glazing. If you plan to hide the plastic baby inside the cake, wait until after slicing or insert into a slice at serving; if you must bake it in, wrap the baby in plastic and insert into the side before serving to avoid baking inside.
Glaze & Decoration
- 14
- 15
- 16
Apply colored sugars
Immediately sprinkle purple, green, and gold sanding sugars in three distinct sections around the ring (traditionally purple, green, gold clockwise). Use about 3 tbs of each color, pressing gently so they adhere to the glaze. If any bare glaze remains, touch up with small amounts of sugar to get even colored bands.
- 17
Finish & serve
Let the glaze set for 15–20 minutes. If using the plastic baby, either tuck it into a slice at serving or, if you baked it in, notify guests. Slice into wedges and serve. Store leftovers loosely covered at room temperature for up to 2 days or refrigerate up to 4 days; rewarm slices gently before serving.
