layer cake


How to turn any (and every) macaron into the ultimate celebratory dessert, a macaron cake! I used my Lemon Macaron recipe for this version!


AP Flour Almond Flour Powdered Sugar Egg Whites Granulated Sugar Lemon Extract Vanilla Extract Yellow Gel Food Coloring Cream Cheese  Butter Whole Eggs Egg yolks Lemons

Digital scales are always important when measuring dry ingredients but they are even more important when making macarons.

Macarons are made via the Swiss meringue method, cooked gently over a double boiler until the sugar is fully dissolved.

The egg whites get beaten just until stiff peaks form, don't over beat as you'll incorporate too much air.

Add the dry ingredients to the meringue and fold them together until the batter is able to hold a "figure 8".

Use a piping bag with a round tip to pipe out 4-5 large rounds of macaron batter. Allow them to rest at room temperature until the surface feels dry.

Make the lemon curd (or use a store bought) and cream cheese frosting (or your favorite frosting).

Assemble the cake, let it rest in the fridge for a couple of hours before serving!  Get the full recipe at