Gluten-Free Vanilla Macaron Cookie (liquid eggs)

View Dried Egg Formulation

Makes 96 cookies; 2 per portion

Scaled to 0.6 lbs.


Macaron Build

Ingredients Pounds Ounces % of Weight
Almond flour 0 2.3 23.69%
Confectioners’ sugar 0 4.7 49.38%
Liquid egg whites 0 1.6 16.80%
Vanilla extract 0 0.0 0.28%
Granulated sugar 0 0.9 9.85%
Filling, as needed 0 0.0 0.00%
Total 0 9.6 100%

Method of Preparation:

  1. Preheat oven to 275° F, lightly oil baking sheet and line with parchment paper.
  2. Sift almond flour and confectioners’ sugar. Stir in one third of egg whites and vanilla extract until smooth.
  3. Whip the remaining egg whites on low speed until foamy.
  4. Slowly increase mixer speed to medium until soft peaks form. Gradually add granulated sugar.
  5. Increase mixer speed to high and continue to whip until egg whites are glossy and stiff peaks form.
  6. Fold 1/3 of whipped whites into almond batter (add any coloring or extra flavors).
  7. Gently add remaining whipped whites. Fold gently to maintain as much air as possible.
  8. Transfer mixture into piping bag, place quarter size dollops of batter on baking sheets. Batter should be soft and pliable and hold shape on sheet.
  9. Lightly tap baking sheets on counter to allow any large bubbles to escape.
  10. Allow baking sheets to sit at room temp for 15 minutes until batter forms a crust.
  11. Bake for 5 minutes then rotate sheet halfway and bake for an additional 5 minutes; Repeat as needed until cookies remove with out sticking (approx. 3 rotations).
  12. Allow cookies to cool at room temperature.
  13. Fill with desired filling, and/or dust with confectioners’ sugar.

Equipment Needed:

  • Sheet Tray & Parchment Paper
  • Fine Sieve
  • Mixer Fitted with Whip
  • SS Mixing Bowl
  • Piping Bag
  • Rubber Spatula

Chef’s Tips:

Chocolate: replace 2 oz. confectioners’ sugar with dark cocoa powder per pound.

Espresso: add 1 oz. espresso flavoring per pound during step 6.


Dark Chocolate Filling

Ingredients Pounds Ounces % of Weight
Liquid egg white, high-whip 0 0.6 13.19%
Sugar, granulated 0 1.3 26.39%
Emulsified shortening 0 0.2 4.40%
Unsalted butter, softened 0 2.1 43.98%
Chocolate, dark 0 0.3 5.89%
Cocoa powder 0 0.3 6.16%
Total 0 4.8 100%

Method of Preparation:

  1. Stir together egg whites and sugar. Heat over double boiler to 110° F to melt the sugar. Whip on high speed until mixture forms stiff peaks.
  2. Slowly add the shortening and soft butter until combined. Continue whipping on high speed for 10 to 15 minutes. Set aside.
  3. Melt dark chocolate over a double boiler. Fold into reserved mixture.
  4. Fold in cocoa powder just before filling macaron cookies.

 Equipment Needed:

  • Double Boiler
  • Mixer fitted with Whip
  • Rubber Spatula
  • Stainless Steel Bowl

Mixed Berry Filling

Ingredients Pounds Ounces % of Weight
Sugar, granulated 0 1.2 25.16%
Raspberries, frozen 0 0.4 8.18%
Blueberries, frozen 0 0.4 8.18%
Blackberries, frozen 0 0.4 8.18%
Water 0 2.4 50.31%
Total 0 4.8 100%

Method of Preparation:

  1. Over medium heat, heat sugar, berries and water.
  2. Bring to a boil and allow to simmer for 20 minutes or until water has fully reduced.
  3. Blend mixture until smooth with immersion blender.
  4. Transfer to a plastic lined sheet tray; cover and allow to cool until use. Fill macaron cookies as desired.

 Equipment Needed:

  • Medium Saucepan
  • Rubber Spatula
  • Immersion Blender
  • Sheet Tray

Chef’s Tip:

Utilize a solo berry for an individual flavor, add a tsp. of lemon juice to brighten the flavor.


Orange Curd Filling

Ingredients Pounds Ounces % of Weight
Liquid egg yolk 0 0.2 4.96%
Sweetened condensed milk 0 3.2 66.19%
Orange juice 0 1.4 28.37%
Orange zest 0 0.0 0.47%
Total 0 4.8 100%

Method of Preparation:

  1. In a large bowl whisk together yolks, condensed milk and orange juice.
  2. Heat over medium-low heat, stirring constantly, until mixture just begins to thicken (approx. 5 minutes or 1 minute after bubbling begins).
  3. Remove from heat and allow to cool completely. Refrigerate for at least 2 hours. Fill macaron cookies as desired.

Equipment Needed:

  • Sheet Tray
  • Medium Saucepan
  • Whisk

Chef’s Tip:

For the most fresh orange flavor utilize fresh orange juice.


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