Pay just $7.50 for postage
to get a
$10 Store Credit.
Folks who TRY gfJules,
come to RELY on gfJules.
SEE FOR YOURSELF!Try NOW!
French gluten free macarons (not the same thing as macaroons) are one of those dainty and special cookies I always wanted to make gluten free. Turns out making gluten free French Macarons was much easier than I had anticipated, and now I don’t know why I waited so long to try!
I was prompted to make these iconic cookies after one year’s Gluten Free Cookie Swap came to a close and there were two macarons recipes submitted. I invited my then 9-year old to make whatever recipe she wanted to try from the Swap, and one of those macarons caught her eye, so we worked from that reader’s submission.
If you wonder are afraid to try this recipe for yourself (they do look really difficult to make, don’t they?), let me give you one more assurance: my daughter didn’t want me to help her at all when she made these cookies (if you have an independent 9-year old, you know what I mean)! What you see before you are the delicious result of a 9-year old baker, with me taking copious notes and assisting only with the oven.
Don’t put off another day what you can try for yourself now! These delicate treasures are sure to impress! (Oh, and if you needed one more reason, March 20 is National Macaron Day!).
Preheat the oven to 350°F.
Mix egg whites and salt in a bowl and whip with an electric mixer until foamy. Add food coloring, if using. Increase speed to high and gradually add in the granulated sugar. Whip until stiff peaks form.
Sift icing sugar in a sieve or flour sifter (that has never been used for gluten flour!). Sift almond meal through a sieve and discard any larger chunks that won’t pass through.
Using a rubber spatula, gently fold the sifted icing sugar and almond meal into the whipped egg mixture, folding over again and again to incorporate the dry ingredients. This will take approximately 40 folds; it will initially look like there is no way the egg whites could mix with the dry ingredients, but it will work – trust me! When fully incorporated, the mixture will be smooth but not runny. Do not over-mix or your macarons will be flat!
Prepare cookie sheets by lining with parchment paper. Using a pastry bag fitted with a 3/8-inch #4 round tip or large plastic bag with a small ½ inch cut out of one corner, pipe 1-inch rounds of batter onto prepared sheets. Allow for spread by spacing out 2 inches between each round.
Pick up the trays and gently let the trays drop back onto the counter to help prevent cracking of the macarons. Alternatively, you could let them sit at room temperature until they appear dry, then bake.
Place cookie sheets into the preheated oven and crack the door ajar, baking for 15 minutes or until the macaron tops are no longer shiny and they have puffed up. Remove one cookie gently with a spatula to see if it comes off intact – if it sticks to the paper or the spatula, continue to bake for 5 more minutes, checking again with a spatula.
Remove the baking sheet to cool on a wire rack. Once cooled, remove gently with a spatula and try not to bend the cookies when removing them or the tops might crack.
To fill the macarons, whip all ingredients except milk until smooth. Gradually stir in milk, one tablespoon at a time, until a frosting consistency is reached – the frosting should be stiff, but creamy.
Transfer to a pastry bag or large plastic bag with a 1/4 inch corner cut out. Arrange macarons so the flat bottoms are facing up and gently pipe filling as thick as you would like for your cookies. Top with another macaroon, flat side facing the filling.
I hope you love this recipe as much as we do!
Pin it to try later!