The BEST Gluten-Free Macarons

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

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.

https://youtu.be/BsWwiXO8G8s

Browse dessert recipes by flavor! Check out my apple recipes, blueberry recipes, and strawberry recipes!

French Macaron Ingredients to Gather:

• blanched almond flour
• powdered sugar
• egg whites
• granulated or superfine sugar
• cream of tartar
• food coloring (optional)

French Macaron Filling Options:

• cream cheese icing
• homemade nutella
• strawberry chia jam
• vanilla icing
• chocolate icing

How to Make French Macarons, Step by Step

1. Prepare cookie sheets (about 4, preferably ones without a raised edge like THIS ONE), with parchment paper or silicon baking mats).
2. Weigh your almond flour and powdered sugar. 
3. Sift the almond flour and powdered sugar twice. This may seem excessive but it’s so important for really light and fluffy macarons. 
4. Separate the yolks from the egg whites and put the egg whites in the bowl of a stand mixer.
5. Using the mixer’s whisk attachment, turn it to medium low speed until the egg whites are foamy.
6. 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. 
7. Reduce speed to medium low and add the sugar.
8. 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. 
9. 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.
10. Repeat with another ⅓ of the dry mixture until it’s all combined.
11. Add food coloring if desired. 
12. 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. 
13. Pour the batter into a pastry bag with a ½ inch plain round tip.
14. Pipe onto the prepared baking sheets in 2 inch circles, 1 inch apart.
15. Tap the sheets on a hard surface twice (fairly hard—you’re trying to get rid of air bubbles).
16. Preheat oven to 300F.
17. 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.)
18. Bake the macarons one sheet at a time for 18 minutes, rotating the sheet halfway through.
19. Let the macarons cool on the sheets, then remove and sandwich with filling of your choice.

About Michelle:

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!