Gluten-Free Raspberry Macaron
Delight your taste buds with these elegant Gluten-Free Raspberry Macarons, a sweet treat perfect for special occasions or indulging your dessert cravings. Made with a delicate almond flour base and naturally gluten-free, these classic French confections are filled with a luscious raspberry buttercream that pairs tart jam with creamy whipped butter for a perfectly balanced bite. The recipe features step-by-step instructions to help you master the art of achieving those coveted “feet” on your macaron shells, ensuring professional-quality results. Ideal for gluten-free baking enthusiasts, these light, airy pastries are as beautiful as they are delicious. Pair them with a cup of tea or serve as part of an impressive dessert platter, and let their vibrant flavor shine.
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Recipe Information
Ingredients
- 100 grams Almond flour
- 100 grams Powdered sugar
- 2 large Egg whites
- 50 grams Granulated sugar
- 1 pinch Cream of tartar
- 2 drops Red food coloring
- 100 grams Raspberry jam
- 50 grams Unsalted butter
Instructions
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
Sift the almond flour and powdered sugar together into a large mixing bowl to ensure there are no lumps.
In a separate clean, dry bowl, beat the egg whites until they begin to form soft peaks. Add a pinch of cream of tartar to stabilize the whites.
Gradually add the granulated sugar to the egg whites while continuing to beat until the mixture forms stiff peaks and looks glossy. Be careful not to overbeat.
Gently fold in the almond flour and powdered sugar mixture into the whipped egg whites, adding the red food coloring at this stage until the batter is smooth and falls in a thick, ribbon-like consistency off the spatula.
Transfer the macaron batter into a piping bag fitted with a round tip.
Pipe small circles onto the prepared baking sheet, spacing them about 1 inch apart. Tap the baking sheet on the counter a few times to release air bubbles and allow them to sit at room temperature for 20-30 minutes or until the tops form a skin and are no longer sticky to the touch.
Bake in the preheated oven for approximately 12-15 minutes, or until the macarons have risen and developed 'feet.' They should not brown.
Remove from the oven and allow to cool completely on the baking sheet.
To prepare the filling, beat the softened unsalted butter until light and fluffy. Gradually add the raspberry jam, beating until smooth and fully combined.
Once the shells are cool, gently remove them from the parchment paper.
Pair macaron shells of similar size and fill one-half with raspberry buttercream. Top with a matching shell, gently pressing them together to sandwich the filling.
Let the macarons sit in an airtight container in the refrigerator for at least 24 hours to allow the flavors to mature before serving.
Nutrition Facts
Calories |
1802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.9 g | 119% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 130 mg | 6% | |
| Total Carbohydrate | 229.6 g | 83% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 201.8 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 615 mg | 13% | |
*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.
