By Wendy Stoltz, Tenley Haraldson / Last Modified On August 17, 2023

Our gluten-free macarons are a sweet, chewy, crispy treat – and they’re perfect for any occasion. Not only do they look incredibly impressive, but the recipe also doesn’t require a lot of work. Even better, they can be customized for any party or event!

Fun fact: This recipe was featured in the 2017 September/October issue of Gluten Free & More.

What Are Gluten-Free Macarons?

Macarons are a meringue-based confection invented in France. Light and airy, these naturally gluten-free cookies are sandwiched together with frosting or cream filling. You’ll love how simple they are to make – and that they only require six ingredients that you probably have at home.

These treats are perfect for any occasion, and you can use any color, flavor, or filling you’d like. 

Related: Gluten-Free Ladyfingers

Are Macarons Gluten-Free?

Yes! Traditional macarons are gluten-free and made with almond flour. So are all macarons gluten-free? If you make them at home and check ingredient packaging for gluten-free labels, they should be! 

How Do I Work with Almond Flour? 

First things first: Almond flour isn’t a 1-to-1 substitution for gluten-free flour. It has much more protein and fat – and less starch – so it reacts differently in recipes. 

If you’re not using them within 1-2 weeks, we always recommend storing nut flours in the refrigerator or freezer (or they’ll go rancid). Be sure to bring your almond flour to room temperature before baking. If you use it cold, it’ll absorb more of the liquid and make your batter thicker. 

ALMOND MEAL VS ALMOND FLOUR

Almond meal and almond flour are not the same. Almond meal includes the entire raw almond and tends to be coarser than all-purpose flour. Almond flour is made of ground, peeled almonds. It is the finest grind you can get.

Tip: For these chocolate macarons, we recommend almond flour. However, if you use almond meal, make sure that you sift it 1-2 times for the finest texture possible.

OUR TOP ALMOND FLOUR PICKS

Brands of almond flour I've tried in this recipe:

• Trader Joe's Blanched Almond Flour
• Bob's Red Mill Super-Fine Almond Flour
• Kirkland Signature Almond Flour 

Tip: When buying any almond flour, pinch a small amount between your fingers. If it sticks a little, it has the right amount of moisture.

TIPS FOR THE PERFECT GLUTEN-FREE MACARON RECIPE

• When baking French macarons, always follow the recipe instructions. 
• Make sure your almond flour hasn’t expired. Otherwise, your chocolate macarons will taste funny.
• Make sure your almond flour is at room temperature before starting.
• Don’t stop beating egg whites until stiff peaks form.
• Always fold your egg white into dry ingredients. Otherwise, you'll lose the necessary air you’ve whipped into them.
• After you've piped your cookie batter onto your baking sheet, tap the cookie sheet on the counter to bring air bubbles to the surface.
• Be sure that your cookies cool to room temperature before frosting them. 

GLUTEN-FREE CHOCOLATE MACARONS

Note: Please see the printable recipe card (below) for the full list of ingredients and instructions.

1. Sift powdered sugar, cocoa powder, and almond flour into a medium mixing bowl. Discard larger pieces left in the sifter.
2. In a large mixing bowl, beat egg whites and cream of tartar until they begin to foam.
3. Slowly add the granulated sugar to the egg mixture. Beat on medium-high speed until stiff peaks form (about 2-3 minutes). A stand mixer is ideal for this task.
4. Add the egg mixture to the dry ingredient mixture. 
5. Gently fold in using a rubber spatula.
6. Line two baking sheets with parchment paper. Fill a pastry bag or sturdy Ziploc bag with batter, cut the tip off, and pipe the batter into 1-inch circles. Space them at least 1 inch apart. Tap baking sheets on the counter a few times. Let the macarons rest at room temperature for 1 hour (or until the tops are no longer glossy).
7. Preheat the oven to 350°F (180°C). Once the oven is preheated, reduce the temperature to 325°F (160° C). Bake for 12 minutes. Remove from the oven and cool on the baking sheets for at least 10 minutes. Carefully transfer macarons to a cooling rack.
8. Once cool, pipe or spread frosting onto one macaron and sandwich two together.

TO MAKE THE FROSTING

1. In a medium mixing bowl, cream the butter and vanilla until smooth. 
2. Gradually add powdered sugar. Alternate one cup of powdered sugar with one tablespoon of milk until combined. If necessary, beat in additional milk until you get the desired consistency. 
3. If you’re using food coloring, add and mix until the color is consistent.
4. Pipe or spread frosting onto your macarons.
5. Store in an airtight container in the refrigerator for up to 5 days.

FREQUENTLY ASKED QUESTIONS

ARE MACARONS AND MACAROONS THE SAME?

A common misconception is that macarons and macaroons are the same. However, macarons are a light and crispy French pastry with a sweet filling. Coconut macaroons are a simple drop cookie. 

WHAT CAN I FILL MACARONS WITH? 

You can fill macarons with almost anything. Try whipped cream, chocolate ganache, fruit jam, or dulce de leche made from condensed milk!

CAN YOU FREEZE MACARONS?

It’s possible to freeze these gluten-free macarons in a tightly-sealed container for up to 6 months. We recommend placing parchment paper between each layer. However, you will lose some of the signature crunch. 
 
When sealed correctly, you can store macarons in the refrigerator for up to one month (or up to two weeks at room temperature). 
 
However you store these gluten-free desserts, only add the filling before serving to avoid textural changes. 

CAN YOU MAKE GLUTEN-FREE, DAIRY-FREE MACARONS?

Absolutely. The traditional base of macarons is gluten-free and dairy-free. Because macarons can be filled with anything, it’s easy to make these pastries dairy-free. 

WHY ARE MY MACARONS LUMPY? 

There are a few reasons why your macaron texture might be off: 

• Always be sure that the wet and dry ingredients are properly mixed before putting them in the piping bag. 
• You’ve used almond meal instead of almond flour.
• Your almond flour doesn’t have enough moisture. 
• You haven’t sifted your dry ingredients enough. 

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