Cake Batter Macarons

My first cookbook, Dana’s Bakery, had a whole chapter of cake batter– flavored goodies. The Cake Batter Truffle was so popular that we ended up using it as a filling for a limited run of cake batter macarons. We don’t have them available year- round, so I knew I needed to share the recipe here. Microwaving the flour ensures any harmful bacteria is killed, making it safe to use for the edible cake batter macaron filling.

Makes 24 Macarons

Ingredients

MACARON SHELLS

4 large egg whites, at room temperature
1 teaspoon egg white powder
Pinch of kosher salt
1 cup (200 grams) granulated sugar
1½ cups (145 grams) almond flour
1½ cups (170 grams) powdered sugar
2 tablespoons rainbow nonpareil sprinkles

FILLING

1 cup (140 grams) gluten-free 1:1 replacement flour blend
4 tablespoons (1/2 stick) unsalted butter, at room temperature
¼ cup (50 grams) granulated sugar
1 teaspoon pure vanilla extract
¼ cup (50 grams) unsweetened applesauce
½ teaspoon kosher salt
2 tablespoons rainbow nonpareil sprinkles

Instructions

Make the macaron shells: Preheat the oven to 325°F. Line two baking sheets with parchment paper or silicone baking mats.
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites, egg white powder, and salt on medium- high speed until medium peaks form, about 4 minutes. With the mixer running, gradually add the granulated sugar and beat until stiff, glossy peaks form, about 3 minutes more. Sift the almond flour and powdered sugar on top of the meringue, then fold them into the meringue until the mixture falls back into the bowl off of a spoon in one continuous drip with no stiffness.
Transfer the batter to a piping bag fitted with a large round tip. If you are using parchment paper, pipe a little bit of the batter under each corner of the paper to secure it to the baking sheet. Pipe 1½- inch rounds of batter onto the prepared baking sheets, spacing them 1 inch apart. Sprinkle with the nonpareils. Slam each baking sheet onto your work surface six to eight times to release any air bubbles. Let the macarons stand at room temperature until a skin forms on the surface of the batter, 15 to 30 minutes.
Bake for 15 minutes, rotating the pans from front to back halfway through, until the macaron shells are crisp and firm on the outside. Remove from the oven and let cool completely, about 1 hour.
Meanwhile, make the filling: Place the flour in a small microwave- safe bowl and microwave on high in 30- second intervals, stirring after each, for 2 minutes. Set aside to cool.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld mixer, combine the butter, granulated sugar, and vanilla and beat on medium speed until light and fluffy, about 2 minutes. Beat in the applesauce until fully incorporated, about 30 seconds. Beat in the flour and salt until combined, about 30 seconds.
Pipe or spoon about 1 teaspoon of the filling onto the flat side of half the macaron shells. Sandwich the filling with the remaining macaron shells, flat- side down. Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Recipe reprinted with permission from Bake It Gluten Free by Dana Pollack © 2025. Published by Union Square & Co., an imprint of Grand Central Publishing, a division of Hachette Book Group. Photography by Morgan Ione Yeager.