Gluten-Free Classic French Macarons

Delight your taste buds with these Gluten-Free Classic French Macarons—an elegant, naturally gluten-free treat made with almond flour and a decadent chocolate ganache filling. Perfectly crisp on the outside and soft and chewy in the middle, these delicate confections are a labor of love but well worth the effort. This recipe guides you through the essential French macaron technique, from achieving glossy, stiff-peaked meringue to mastering the lava-like batter consistency for flawlessly smooth shells with signature "feet." The filling is a luscious dark chocolate ganache, adding rich creaminess to every bite. Whether you're hosting a special occasion or indulging in a sweet treat, these macarons are a show-stopping dessert. Bake them today and enjoy their full flavor after a day of maturing in the refrigerator—they’re worth the wait!

Nutriscore Rating: 40/100

Prep Time:60 mins

Cook Time:15 mins

Total Time:75 mins

Servings: 20

Ingredients

• 100 grams Almond flour
• 180 grams Powdered sugar
• 3 large Egg whites
• 50 grams Granulated sugar
• 0.25 teaspoon Cream of tartar
• 0.25 teaspoon Salt
• 0.5 teaspoon Vanilla extract
• 0 optional Food coloring
• 120 milliliters Heavy cream
• 150 grams Dark chocolate
• 40 grams Butter

Directions

Step 1

Preheat oven to 300°F (150°C) and line two baking sheets with parchment paper.

Step 2

In a food processor, combine almond flour and powdered sugar, and pulse about 10 times until well combined and fine. Sift the mixture into a large bowl, discarding any large bits.

Step 3

In a separate, clean bowl, whisk the egg whites with a pinch of salt and cream of tartar until soft peaks form. Gradually add the granulated sugar and continue whisking until stiff peaks form. The meringue should be glossy, and the peaks should hold their shape.

Step 4

Gently fold the almond flour mixture into the meringue in two additions, using a spatula. Add vanilla extract and food coloring (if using) during the final stages of folding.

Step 5

Carefully deflate the batter until it flows like lava and a ribbon of batter holds for about 30 seconds. Be cautious not to overmix.

Step 6

Transfer the batter into a piping bag fitted with a round tip. Pipe equal-sized rounds (about 1.5 inches) onto the prepared baking sheets, leaving space between each. Tap the baking sheets on the counter a few times to release air bubbles.

Step 7

Let the piped batter sit at room temperature until a skin forms on the surface, about 30 minutes to 1 hour. The batter should not stick to your finger when touched.

Step 8

Bake each sheet for 15-18 minutes, until macarons are firm to touch and can be gently lifted from the parchment paper with their 'feet' formed.

Step 9

While the macarons cool, make the ganache by heating the cream in a small saucepan until it just begins to simmer. Pour over the chopped dark chocolate in a heatproof bowl and add butter. Let sit for a minute, then stir until smooth.

Step 10

Allow the ganache to cool at room temperature until thick enough to pipe.

Step 11

Pair similar-sized macaron shells and pipe ganache onto the flat side of one shell. Sandwich with a matching shell.

Step 12

Place filled macarons in an airtight container in the refrigerator to mature for 24 hours, which improves their texture and flavor.

Step 13

Bring to room temperature before serving.

Nutrition Facts

Serving size	(744.4g)

Amount per serving	% Daily Value*
Calories	3038.8

Total Fat 170.5g	0%
Saturated Fat 72.3g	0%
Polyunsaturated Fat 1.0g
Cholesterol 224.6mg	0%
Sodium 1034.2mg	0%
Total Carbohydrate 344.1g	0%
Dietary Fiber 21.3g	0%
Total Sugars 304.9g
Protein 42.9g	0%

Vitamin D 6.4IU	0%
Calcium 327.0mg	0%
Iron 21.3mg	0%
Potassium 1360.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.8%

Protein: 5.6%

Carbs: 44.7%