This recipe was originally published in 2017.
Gluten-free macaron cookies are simple to make and perfect for holiday celebrations, especially Halloween parties. Fill these fudge-like chocolate macarons with orange frosting for a scary-good treat. For best results, do not replace the eggs in this recipe.
Contributor Chrystal Carver is a gluten-free food blogger and author of, Sweet & Simple Gluten-Free Baking: Irresistible Classics in 10 Ingredients or Less.
Yields 15 macarons
- 1 cup confectioners’ sugar
- 1/2 cup finely ground blanched almond flour or all-purpose gluten-free flour blend
- 1/4 cup unsweetened cocoa powder
- Egg whites from 2 large eggs, room temperature
- 1/8 teaspoon cream of tartar
- 5 tablespoons granulated sugar
- ¼ cup butter or dairy-free alternative of choice, room temperature
- ½ teaspoon pure vanilla extract
- 2 cups confectioners’ sugar
- 1-2 tablespoons dairy-free milk of choice
- Orange or purple food coloring
1Sift confectioners’ sugar, almond flour and cocoa powder into a medium bowl.
2In a large mixing bowl, beat together egg whites and cream of tartar until they begin to foam. Slowly add sugar, beating on medium-high speed until whites form stiff peaks, about 2 to 3 minutes.
3Gently fold dry ingredients into egg white mixture with a rubber spatula.
4Fill a pastry bag (or sturdy zip-top bag) with batter. Cut the tip off the bag.
5Line 2 cookie sheets with parchment paper. Pipe batter into 1-inch circles, spaced at least 1 inch apart. Tap baking sheets on the counter a few times to bring air bubbles to the surface. Then let macarons rest at room temperature 1 hour or until tops are no longer glossy.
6Preheat oven to 350°F. Once oven is preheated, reduce temperature to 325°F.
7Place macarons in oven and bake 12 minutes.
8Remove from oven and cool on baking sheets at least 10 minutes. Carefully transfer macarons to a cooling rack.
9To make frosting, cream butter and vanilla until smooth in a medium mixing bowl. Gradually add confectioners’ sugar, alternating 1 cup of sugar with 1 tablespoon milk until ingredients are combined. Beat in additional milk if needed to obtain desired consistency. Add food coloring and mix until color is consistent.
10Pipe or spread frosting onto one macaron and sandwich with another macaron. Repeat until all macarons are used. Store in an airtight container in the refrigerator for up to 5 days.