Desserts > Gluten-Free Desserts > Gluten-Free Cookies > Gluten-Free Macarons Recipe (naturally gluten-free)

Classic French Macarons

French macarons are delicate and delightful meringue-based cookies. This recipe provides detailed instructions for making them gluten-free, using almond flour as the primary ingredient. They are known for their smooth, glossy shells and chewy interiors, typically filled with ganache, buttercream, or jam.

Prep Time
30 minutes
Cook Time
12-15 minutes
Servings
Approximately 24 macarons
Ingredients
  • 1 cup Almond Flour
  • 1 cup Powdered Sugar
  • 3 Egg Whites
  • 1/2 cup Granulated Sugar
  • as needed Food Coloring (gel)
  • as needed Filling (Ganache, Buttercream, or Jam)

Prepare Almond Flour and Sugar

Sift together the almond flour and powdered sugar into a bowl. This step is crucial for removing any lumps and ensuring a smooth macaron shell. Discard any large particles that don't pass through the sieve.

Make the Meringue

In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form. The meringue should be firm and hold its shape.

Macaronage

Gently fold the almond flour and powdered sugar mixture into the meringue in three additions. Use a spatula and cut through the center, then fold from the bottom up. This is the most important step, as overmixing will result in flat macarons, while undermixing will result in lumpy macarons. The batter should flow like lava and fall off the spatula in a ribbon.

Add Food Coloring

If desired, add a few drops of gel food coloring and gently fold until the color is evenly distributed. Be careful not to overmix.

Piping

Transfer the batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles onto a baking sheet lined with parchment paper or a silicone mat. Leave some space between each circle.

Resting

Tap the baking sheet firmly on the counter several times to release any air bubbles. Let the piped macarons rest at room temperature for 30-60 minutes, or until a skin forms on the surface. This step is essential for achieving the characteristic 'feet' of the macaron.

Baking

Preheat oven to 300°F (150°C). Bake for 12-15 minutes, or until the feet have formed and the shells are set. Let the macarons cool completely on the baking sheet before removing them.

Filling

Pair the macaron shells by size. Pipe your desired filling onto the flat side of one shell and top with another shell, gently pressing to sandwich them together. Refrigerate the filled macarons for at least 24 hours to allow the flavors to meld.

Nutrition Facts Estimated per Macaron (filled with chocolate ganache): Calories: 100, Carbohydrates: 12g, Protein: 1g, Fat: 6g. Note: These are estimates only. Actual values may vary based on filling and specific preparation methods.

Other Important Considerations for Nutrition: Macarons are primarily made of sugar and almond flour, so they are relatively high in calories and sugar. The nutritional value will also depend on the filling used. Be mindful of portion sizes.

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FAQ

  • Why are my macarons cracking?

    Cracking can be caused by several factors, including oven temperature being too high, not resting the macarons long enough before baking, or overmixing the batter.
  • Why didn't my macarons develop feet?

    Lack of feet can be due to undermixing or overmixing the batter, not resting the macarons long enough, or oven temperature being too low.
  • How do I store macarons?

    Store filled macarons in an airtight container in the refrigerator for up to 5 days. They can also be frozen for longer storage.