Go-To Gluten-Free Macarons
A gluten-free French macaron recipe offers delightful sweet treats from your kitchen.
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Instructions
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Preheat the oven to 325 F and line baking sheets with parchment paper.
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Process confectioners' sugar and almond meal in a food processor until fine, then sift four times.
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Whip room temperature egg whites in a stand mixer on medium speed until foamy.
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Gradually add granulated sugar, then cream of tartar, and continue whipping on high for 5-6 minutes until stiff peaks form.
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Fold in the sifted almond meal-confectioners' sugar mixture in three additions, adding gel food coloring with the final addition, until the batter is firm, glossy, and drips slowly from a spatula.
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Fill a pastry bag fitted with a No. 12 round tip and pipe 1.5-inch rounds onto the lined baking sheets.
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Firmly tap baking sheets on the work surface to release air bubbles, then let macarons rest at room temperature for 20-40 minutes until a dry shell forms.
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Bake macarons, one sheet at a time, in the lower third of the oven for 12-14 minutes, rotating halfway through.
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Remove from oven and let cool for at least 10 minutes before gently peeling off parchment and transferring to a wire rack to cool completely.
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Match macaron halves by size, pipe a nickel- to quarter-sized amount of filling onto one bottom, and gently press the second macaron on top.