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.
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 want to even attempt making them.
I break it all 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 :-).
Fresh raspberries are the star in 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, chewy, and are an adorable little sandwich that begs to be eaten.
What are macarons?
French macarons are sweet and soft cookies made of meringue and are filled with a flavorful filling. They get their bright colors by using food coloring, and the flavors come from the fillings and icing.
There are so many different varieties you can make. If you love chocolate, don't forget to try this easy Chocolate French Macarons recipe too!
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!
Are you ready to make these homemade macarons?
How to make raspberry macarons:
Step 1: Sift your powdered sugar and almond flour into a large bowl. This is necessary to remove lumps.
Step 2: In a mixer, the cream of tartar, pinch of salt, and egg whites. Whip until they are frothy. Add in sugar slowly and whip for 5 minutes until it forms stiff peaks.
Step 3: Fold in 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.
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 down between rows because it can curl.
Step 5: Keep piping until you fill each circle section on the mat. Now you 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.
Step 7: Make the lemon zest buttercream and pipe in a circle shape. The tip should be the same round 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 too. If you do use a raspberry puree, make sure to 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 a bit fast 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 a ton of good reviews.
Using a mat helps you make your macarons all the same size!
You should store the raspberry macarons in an airtight container, and you can keep them on the counter for 24 hours. Place them in the refrigerator, and they will be suitable for up to 3 days.
While they do sound similar and often get mistaken for one another, they are actually 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.
Lastly, you can freeze them for up to 6 months in an airtight container too. 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.
Nope, make sure to always use almond flour because the almond meal isn't ground finely enough. You will want your cookies to turn out 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 together. This helps to eliminate lumps and bumps that can add too much texture to your macarons.
My kids' favorite gluten free cookies:
- One of my all-time favorites, these Gluten Free Snickerdoodles are full of cinnamon sugar flavor.
- Everyone loves this classic Gluten Free Sugar Cookies recipe
- These Gluten Free Russian Tea Cookies melt in your mouth!
- You will love these Homemade Gluten Free Oatmeal Raisin Cookies!
Easy Homemade Raspberry Macarons
- 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.
- 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!
- 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 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.
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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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.
Oh my gosh, you've inspired me..I've wanted to make these for a very long time and these look absolutely perfect! Yum!
My daughter really knocked it out of the park on these 🙂
I'm heading out the door now to find that macaron mat! I can't wait to make these!
I can't wait to hear about your macarons 🙂