If you love light and crispy French macarons, wait until you take a bite of these delicious Gluten Free Raspberry Macarons. They are filled with lemon cream and fresh raspberry sauce. They are completely irresistible.

A white platter filled with raspberry macarons.

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 didn’t even want to attempt making them.

I break it down for you with 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!! Serve them for a fancy dessert or eat them as a snack; either way, they are amazing. The best part is that they are naturally gluten free!

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 :-).

A stack of 3 raspberry macarons.

Fresh raspberries are the star of this gluten-free macaron recipe! The raspberry flavor combines with the lemon zest buttercream in every bite. These raspberry macarons are the ultimate dessert cookie! They are soft and chewy and an adorable little sandwich that begs to be eaten.

What are macarons?

French macarons are sweet and soft cookies made of meringue and filled with flavorful filling. They get their bright colors from food coloring; the flavors come from the filling and icing.

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!

How to make raspberry macarons:

Sifting powdered sugar and almond flour together.

Step 1: Sift your powdered sugar and almond flour into a large bowl. This is necessary to remove lumps.

A mixer with egg whites and cream of tartar.

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.

Step 3: Fold half of the egg mixture into the almond flour powdered sugar blend. Gently fold in the rest of the almond flour and powdered sugar blend. Add food coloring if you like.

Adding macaron batter to a pastry bag.

Step 3: Add the macaron batter to a piping bag. She used the round tip in this decorating set.

Piping macarons onto a macaron mat.

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.

Filling all of the circles with macaron batter.

Step 5: Keep piping until you fill each circle section on the mat. Now, let the macarons rest for 10 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.

Frosting the middle of macarons.

Step 7: Make the lemon zest buttercream and pipe in a circle shape. The tip should be the same circle shape as when you piped the macaron batter.

Adding fresh raspberries.

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.

Follow these tip:

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!!

A turquoise silicon macaron mat.

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!

Recipe FAQ:

How do you store 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.

What is the difference between a macaron and a macaroon?

While they sound similar and are often mistaken for one another, macaroons are pretty different cookies. A macaroon has coconut and is a pretty dense cookie.

A macaron is a cookie that’s made with meringue. Their spelling and name are about the only similar thing. The flavor and textures are way different.

Can you freeze macarons?

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.

Can you use almond meal to make macarons?

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.

How to prevent lumps in macarons?

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.

Two stacks of raspberry macarons.

My kids’ favorite gluten free cookies:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This helps others know that this recipe is delicious. Thank you!

A white serving dish filled with raspberry macarons.

Easy Homemade Raspberry Macarons

Sandi Gaertner
Light and delicious gluten free raspberry macarons. French macarons are so easy to make with these step by step directions!
4.91 from 21 votes
dairy free allergen icon
gluten free allergy icon
soy free allergy icon
vegetarian icon
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine French
Servings 36
Calories 86 kcal


  • 1 cup almond flour * see note
  • 1 ¾ cups powdered sugar
  • 3 egg whites
  • ¼ cup sugar
  • ¼ teaspoon cream of tartar
  • pinch salt
  • Fresh raspberries or raspberry jam for centers.

For frosting:

  • 1 stick butter
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • 2 teaspoons lemon zest
  • 2 tablespoons water


  • Preheat the oven to 300º F.
  • In a bowl, smush the raspberries.
  • Sift together the almond flour and powdered sugar into a bowl. Use a strainer to catch lumps.
  • In a standing mixer, add egg whites, a pinch of salt, and cream of tartar. Whip quickly until foamy.
  • Add in 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 10-15 minutes on the counter.
  • Bake for 15 minutes.
  • Allow cooling.
  • Make the frosting in a standing mixer.
  • Add the frosting to a piping bag and pipe a circle of frosting around each cookie base.
  • Add a small dollop of raspberry in the middle.
  • Place the top cookie on and enjoy!


  1. I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your macarons grainy.
  2. Food coloring is optional. You can fill these macarons with jam, cream, or anything you like.
  3. These macarons will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1gCalories: 86kcalCarbohydrates: 18gProtein: 1gFat: 2gSaturated Fat: 1gSodium: 5mgPotassium: 8mgFiber: 1gSugar: 17gVitamin C: 1mgCalcium: 7mgIron: 1mg
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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.

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Recipe Rating


  1. 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?

    1. 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.)

  2. 5 stars
    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!!

    1. 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 🙂

  3. Hello making for Bastille Day! The sugar you have used is it normal granulated or fine sugar which we call castor sugar

  4. 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!

    1. 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.

  5. Oh my gosh, you’ve inspired me..I’ve wanted to make these for a very long time and these look absolutely perfect! Yum!