There is nothing quite like biting into a French macaron. These gluten-free raspberry macarons have a delicate shell gives way to a soft, chewy center. These macarons are filled with raspberry and lemon cream and fresh raspberry. For years, I thought macarons were too difficult to make, but once I finally tried (with my daughter’s help), I realized they’re not nearly as intimidating as they seem.
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❤️ Sandi’s Recipe Summary
Fresh raspberries are the star of this gluten-free macaron recipe! The raspberry flavor combines with the lemon zest buttercream in every bite. They are soft and chewy and an adorable little sandwich that begs to be eaten.
Over my years of being gluten-free, one type of cookie always intimidated me…those perfectly formed little French macarons. I am not sure why I thought they would be hard; I did not even want to attempt making them.
I recruited my daughter to help make this almond flour macaron recipe, and we broke it down for you with lots of easy step-by-step directions so you can make these scrumptious little cookies for yourself! Once you master making macarons, you can start experimenting with flavors!!
If you miss French desserts since going gluten-free, you will want to try my Gluten-Free French Apple Cakes recipe. Between these cakes and the macarons, you are all set on yummy French desserts.
Ingredient Notes:
- Almond Flour – You want to use very finely ground almond flour in this recipe. I prefer Anthony’s brand almond flour because they batch-test it to ensure it is gluten-free.
- Powdered Sugar and Cane Sugar – Most powdered sugar is gluten-free, but always read the labels.
- Cream of Tartar
- Eggs – Use large eggs.
- Raspberries – I used fresh raspberries, but frozen ones that are thawed and drained are okay to use.
A Note From My Kitchen
Testing macaron recipes is like setting off a mini tornado in your kitchen. I primarily tested this raspberry macaron to keep it simple, and I think these directions and step by step photos will really help you.
There are three easy rules you must follow with this recipe. Use almond flour instead of almond meal, use a sifter, don’t rush the batter resting. The finer grind of almond flour gives you that smooth, classic macaron top. After piping, the tops of the macaron batter should feel dry and not tacky before baking. This prevents them from cracking. If you want the perfect texture, don’t skip these important tips, they really do make a difference and I know you will be pleased with the results.
How to Make Gluten-Free Raspberry Macarons (Step-By-Step)
Step 1: Sift your powdered sugar and almond flour into a large bowl. This is necessary to remove lumps.
Step 2: Add cream of tartar, a pinch of salt, and egg whites to a mixer and whip until frothy. Slowly add sugar and whip for 5 minutes until stiff peaks form.
Fold half of the egg mixture into the almond flour and powdered sugar blend. Gently fold in the rest of the almond flour and powdered sugar blend. Add food coloring if you like.
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Step 3: Add the macaron batter to a piping bag. She used the round tip in this decorating set.
Step 4: Pipe the macaron batter onto each circle in the macaron mat. We use knives to hold the mat between rows because it can curl.
Step 5: Continue piping until each circle section on the mat is filled. Now, let the macarons rest for 20-30 minutes.
Step 6: After 10 minutes of resting, carefully put the baking sheet with the macarons in the oven and bake for 10 minutes. Some people like to rotate the pan at the 5-minute mark. We didn’t do this, but if you want to, go ahead.
Step 7: Make the lemon zest buttercream and pipe in a circular shape. The tip should be the same circle shape as when you piped the macaron batter.
Step 8: Add the raspberry mixture to the middle. We have tried using a fresh raspberry in each, and that works as well. If you use a raspberry puree, use as little liquid as possible because it can go through the macaron.
The secret to making these homemade raspberry macarons is to make the cookies all the same size. Easier said than done if you are piping the soft macaron batter. It tends to come out quickly, so I have found something that has made my life easier!
This Silicone Macaron Mat is really easy to use. I found it at Michael’s, and it isn’t on Amazon…if you don’t have a Michael’s nearby, this macaron mat is on Amazon and has many good reviews. Using a mat helps you make your macarons all the same size!
Frequently Asked Questions:
Nope, always use almond flour because the almond meal isn’t ground finely enough. You will want your cookies to be smooth and delicious, so almond flour is the way to go.
The best way to keep your French macaron batter smooth is to sift the almond flour and powdered sugar. This helps to eliminate lumps and bumps that can add too much texture to your macarons.
The raspberry macarons should be stored in an airtight container. They can be kept on the counter for 24 hours. They can also be placed in the refrigerator for up to 3 days.
Lastly, you can freeze them for up to 6 months in an airtight container. The best way to freeze them is to lay them flat without touching and flash-freeze them. Then you can put them in the same container.
Macarons can crack due to oven temperature and not resting the macarons long enough. It is a good idea to test your oven to make sure the temperature is accurate and don’t rush resting the batter.
More Gluten-Free Cookie Recipes:
There are so many different varieties you can make. In case you are cookie fanatics like we are, you will want to check out all of my fun Gluten-Free Cookie Recipes on the blog!
- One of my all-time favorites, these Gluten-Free Snickerdoodles are full of cinnamon sugar flavor.
- These Gluten-Free Russian Tea Cookies melt in your mouth!
- You will love these homemade Gluten-Free Oatmeal Raisin Cookies!
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Easy Homemade Raspberry Macarons
Equipment
- piping bag and tips
- macaron mat
- stand mixer or electric mixer
Ingredients
- 1 cup almond flour * see note
- 1 ¾ cups powdered sugar
- 3 egg whites
- ¼ cup cane sugar
- ¼ teaspoon cream of tartar
- pinch salt
- Fresh raspberries or raspberry jam for centers.
For frosting:
- 1 cup unsalted butter room temperature
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons lemon zest
- 2 tablespoons water
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Instructions
- Preheat the oven to 300º F.
- Sift together 1 cup almond flour and 1 3/4 cups powdered sugar into a bowl. Use a strainer to catch lumps. This is important so your macarons turn out smooth without lumps.
- In a standing mixer, add 3 egg whites, a pinch of salt, and 1/4 teaspoon cream of tartar. Whip quickly until foamy.
- Add in 1/4 cup cane sugar and whip until it forms stiff peaks.
- Gently fold in half of the almond flour/powdered sugar mixture.
- Fold in the remaining almond flour and powdered sugar mixture.
- Add the batter to a piping bag and pipe the macaron batter onto the macaron mat, filling each circle.
- Allow macarons to rest for 20-30 minutes on the counter. The tops should feel dry and not tacky before baking to prevent cracking.
- Bake for 15 minutes. Take them out of the oven and place them on a cooling rack to cool.
- Set up a standing mixer with a whisk attachment. Add 1 cup unsalted butter, 3 cups powdered sugar, 1 teaspoon pure vanilla extract, 2 teaspoons lemon zest, and 2 tablespoons water. Whisk until the frosting is creamy.
- Add the frosting to a piping bag and pipe a circle of frosting around each cookie base.
- Add a small dollop of mashed raspberry in the middle.
- Place the top cookie on and enjoy!
Notes
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your macarons grainy.
- Food coloring is optional. You can fill these macarons with jam, cream, or anything you like.
- These macarons will keep up to 4 days in an airtight container, or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
so is there no actual raspberry in the macaron part itself? just the center? instructions di t say anything about addjng raspberry to the cookie part. did you just use food coloring to get the pink color?
Hi Tammy, I think I responded on Facebook as well. The pink comes from food coloring. I used 3-4 drops of red food dye to get that shade of pink. The raspberries are in the filling. You could also try using a few drops of raspberry flavoring by LorAnn. (You can usually find them at Michaels.)
Is there a substitute one can use instead of almond flour. I am allergic to all nuts
Hi Marie, French macarons are made with almond flour as the only flour so I have no suggestions for a substitute.
I need to know this too! I’m allergic to almonds.
Unfortunately, I do not know any way to replicate the mouthfeel of French macarons without almond flour. Maybe someone will comment with an idea.
To get the pink color in the pictures did you use food coloring? I might try to make these soon.
Hi Shannon, we did use pink food coloring. Add it one drop at a time and mix so you can control how dark or light the color is.
Seriously, despite someone telling me macarons were difficult and it was the first time I’d made them, the recipe was easy and they turned out fantastic! I was very proud to present them for a special morning tea!!
I always thought they would be hard too. My daughter is a British Baking Show fanatic and asked to make them for the blog. It means a lot to me that you came back to tell us the directions were easy to follow 🙂
Hello making for Bastille Day! The sugar you have used is it normal granulated or fine sugar which we call castor sugar
Hi Erika, I used regular sugar. Enjoy 🙂
Had a lot of fun making this recipe, but I have a couple questions!
Mine came out waaaaaay thin and most of them broke as I was scraping them off my mat with a an offset spatula. What did I do wrong? They are tasty! But I had to throw them away because they were useless. Should I spray my mat with non-stick beforehand?
Definitely going to try again!
These cookies are fragile (as any macaron) and it can be tough removing from a silicone mat, maybe because of the ridges…but if yours were really thin my first thought is if the egg whites were whipped until super stiff.
Could ghee be used instead of butter? If so, how much equals a stick of butter?
Hi Amy, I have never tested ghee so I am not sure how it would work. If you try it, please come back to let me know how it turned out.
will this work with a sugar substitute?
Hi Dan, I have never tried to make these with a sugar substitute. I am sorry. If you find it works, please do let me know.