Gluten-Free Classic French Macarons
Delicate, airy, and naturally gluten-free, these Classic French Macarons are a timeless treat that combines elegance with indulgence. Crafted with almond flour, powdered sugar, and perfectly whipped meringue, these iconic cookies boast a crisp outer shell and a chewy, melt-in-your-mouth center. The addition of velvety dark chocolate ganache elevates each bite with rich, decadent flavor. Ideal for impressing guests or savoring as a luxury dessert, this recipe guides you through the art of macaron-making—from achieving glossy meringue peaks to forming the signature "feet." Whether you stick to their classic ivory tones or add a splash of color, these macarons promise bakery-worthy results from the comfort of your kitchen. Perfect for gluten-free dessert enthusiasts and aficionados of French pastries alike!
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Recipe Information
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
- optional Food coloring
- 120 milliliters Heavy cream
- 150 grams Dark chocolate
- 40 grams Butter
Instructions
Preheat oven to 300°F (150°C) and line two baking sheets with parchment paper.
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.
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.
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.
Carefully deflate the batter until it flows like lava and a ribbon of batter holds for about 30 seconds. Be cautious not to overmix.
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.
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.
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.
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.
Allow the ganache to cool at room temperature until thick enough to pipe.
Pair similar-sized macaron shells and pipe ganache onto the flat side of one shell. Sandwich with a matching shell.
Place filled macarons in an airtight container in the refrigerator to mature for 24 hours, which improves their texture and flavor.
Bring to room temperature before serving.
Nutrition Facts
Calories |
3039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.5 g | 219% | |
| Saturated Fat | 72.3 g | 362% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 1034 mg | 45% | |
| Total Carbohydrate | 344.1 g | 125% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 304.9 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 327 mg | 25% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1361 mg | 29% | |
*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.
