French macarons can be quite the tedious task. Because I care about your macaron success more than anything, right off the bat I’m going to tell you the KEY to getting the best results: WEIGH THE INGREDIENTS.
It gives you a more exact measurement and will help ensure your macarons turn out perfect every. single. time.
I learned this the hard way and if you haven’t yet, get yourself a small food scale and thank me later.
Before we jump into the recipe how-to, let me first share the difference between French macarons and macaroons
French Macarons v. Macaroons
Yes, there is way more of a difference between the two than the extra “o.”
MacarOOns are coconut based mounds typically dipped in chocolate. I have a really amazingly delicious recipe on the blog for chocolate dipped coconut macaroons that I HIGHLY recommend.
French macarons on the other hand are a sweet meringue-based cookie sandwich made from egg whites, sugar, almond flour, and food coloring.
Gluten Free Macaron Ingredients:
- blanched almond flour
- powdered sugar
- egg whites
- granulated or superfine sugar
- cream of tartar
- food coloring (optional)
French Macaron Filling Options:
How to Make Gluten Free French Macarons, Step by Step
Sift dry ingredients
Weigh your almond flour and powdered sugar.
Sift the almond flour and powdered sugar twice. This may seem excessive but it’s so important for really light and fluffy macarons.
Separate the egg whites & whip
Separate the yolks from the egg whites and put the egg whites in the bowl of a stand mixer.
Using the mixer’s whisk attachment, turn it to medium low speed until the egg whites are foamy.
Look for soft peaks & add sugar
Add the cream of tartar and whisk again on medium speed until soft peaks form. When you turn your whisk upside down, the peaks are just starting to hold.They’re soft but melt back into themselves after a second or so.
Reduce speed to medium low and add the sugar.
Whip until stiff peaks form
After about 15 seconds, increase the speed to high and whisk until stiff peaks form. There should be a clump of egg whites in the whisk attachment when you lift it up. The peaks should point straight up without collapsing.
Add the dry ingredients gingerly
Once stiff peaks have formed, sift (yes, we’re sifting again—trust me) ⅓ of the dry mixture over the egg whites and fold 10 times.
Repeat with another ⅓ of the dry mixture until it’s all combined.
Add food coloring if desired.
The batter is ready when it ribbons down from the spatula. When you lift the spatula form the mixture, a solid line or ribbon of the mixture will fall from the spoon into the bowl and slowly disappear into the mixture.
Pipe the batter into circles to create French Macarons
Pour the batter into a pastry bag with a ½ inch plain round tip.
Pipe onto the prepared baking sheets in 2 inch circles, 1 inch apart.
Tap the sheets on a hard surface twice (fairly hard—you’re trying to get rid of air bubbles).
Preheat oven to 300F.
Let sit until dry to touch
Let the macarons sit at room temperature until dry to touch. You should be able to lightly touch them with your finger without any of the batter sticking to your finger. (This can take anywhere from 15 min to 1 hour, depending on the humidity in your area.)
Bake your French Macarons & Fill!
Bake the macarons one sheet at a time for 18 minutes, rotating the sheet halfway through.
Let the macarons cool on the sheets, then remove and sandwich with filling of your choice.
- 275 grams finely ground almond flour (blanched)
- 250 grams powdered sugar (try this monkfruit 1:1 powdered sugar)
- 210 grams egg whites (from about 6-8 eggs)
- 210 grams granulated or superfine sugar
- pinch of cream of tartar
- food coloring (optional)
- Prepare baking sheets with silicon baking mats or line with parchment paper.
- Put the almond flour and powdered sugar into a food processor and pulse until combined.
- Sift the mixture 2 times.
- Whisk the egg whites in a stand mixer on medium low speed until foamy.
- Add cream of tartar and whisk again on medium speed until soft peaks form.
- Reduce speed to medium low and add the sugar.
- After about 15 seconds, increase the speed to high and whisk until really stiff peaks form.
- Once stiff peaks have formed, sift ⅓ of the dry mixture over the egg whites and fold.
- Repeat until the mixture is combined and ribbons down from the spatula.
- Put the batter in a pastry bag with a ½ inch plain round tip.
- Pipe mixture onto prepared baking sheets in 2 inch circles, 1 inch apart.
- Tap the sheets on a surface twice.
- Preheat oven to 300F.
- Let the macarons sit at room temperature until dry to touch, about 1 hour.
- Bake 1 sheet at a time for 18 minutes, rotating halfway through.
- Let macarons cool on the sheets then remove and sandwich with filling of your choice.
Michelle is the baker, recipe developer, and food photographer behind Michelle’s Macarons. She likes plants, eating kale, and laughing at her own jokes. Check her website HERE and come say hi over on Instagram and find her on Facebook!