White Cake

  • Egg yolks, 600g
  • Buttermilk, 638g
  • Vegetable oil, 425g
  • Vanilla paste, 25g
  • Cup4Cup gluten-free flour, 850g
  • Granulated sugar, 600g
  • Glucose syrup, 80g
  • Kosher salt, 20g
  • Baking powder, 25g
  • Egg whites, fresh, 900g
  • Granulated sugar, 425g


Mix together the egg yolks, buttermilk, vegetable oil and vanilla paste in a mixer with a paddle attachment. Mix together the Cup4Cup gluten-free flour, sugar, glucose, baking powder and salt. Mix the wet ingredients with the dry until a paste is achieved. Make a meringue with the egg whites and second portion of the sugar. Fold this meringue into the paste in three additions. Fill a full-size sheet pan with 2750g of batter and bake at 325°F for approximately 25 minutes or until set. Remove from the oven and tear into pieces. Place the pieces onto parchment lined sheet trays and place into a 200°F oven until extremely dry and brittle, but not browned. Then cool, place into a food processor and grind as finely as possible. This will be the white cake crumbs used later in the shell portion of the macaron.


  • Water, 1800g 
  • Sugar, 4500g
  • Egg whites, fresh, 1754g


Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Combine the sugar and the water in a pot and cook over medium-high heat. Once the sugar reaches 230°F, start whipping the egg whites. When the sugar syrup is 248°F, pour gently over the whipped egg whites. Whip for an additional five minutes.

Almond Paste

  • Almond flour, 2206g
  • Powdered sugar, 4050g
  • Egg whites, fresh or frozen, 1596g
  • White cake crumbs, 1966g
  • Lemon yellow gel food coloring, 25g
  • Colored sprinkles, as desired


In a stand mixer fitted with the paddle attachment, combine almond flour, powdered sugar and cake crumbs in a bowl. Make a well in the center and add the raw egg white and yellow food coloring. Mix well.

Cream Cheese Frosting

  • Cream cheese, 4530g
  • Powdered sugar, 1520g
  • Vanilla beans, 2.5 each


You'll need a Thermapen or other candy thermometer, a pastry bag with a 1/2 inch plain tip, and a pastry bag with a 3/8 inch plain tip. Baking in a convection oven is preferable; the tops of macarons baked in a standard oven often develop small speckles, which can affect the texture (though not the flavor).


Formulation courtesy of Janine Weismann, Bouchon Bakery