Gluten-free Macaroons! Eat right, sleep tight!!

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Who doesn't love macaroons? This dainty French dessert has gone mainstream leaving us all wanting more, more, more. Pistaccio, chocolate, strawberry or vanilla... it really does not matter as all our superb.

Here is a recipe to help transform you into a Patisserie chef.

macaroons copyPicture via Food Network. Check out their Macaroon tips.


For the outer shells-

  • 100 grams ground almonds
  • 3 egg whites at room temperature
  • 200 grams icing sugar
  • 4 tablespoons granulated sugar

For the filling–

  • 1/2 cup icing sugar
  • 5 tbsp. butter at room temperature
  • 1 tbsp. almond extract


1. You will need a solid food processor. Place the ground almonds in the food processor and grind until a fine powder. Remove any large bits via sieving. Add icing sugar to this fine almond flour in the food processor.

2. In a large bowl use a whisk to make the egg whites firm. Add the sugar spoon by spoon and whisk until the egg whites are fluffy, but firm. Add the almond/sugar flour mixture from the food processor and fold in carefully. Do not over mix.

3. Place the macaroon mixture into a piping bag and create R5 coin sized macaroon covers on a silicone baking sheet. Allow to stand for 30 minutes to form a dry skin on top.

4. Bake at 150 degrees for 10-12 minutes.

5. For the filling beat the soft butter and the icing sugar together. Add the almond extract (or any other extract that you choose). Place in a smaller piping bag to fill the macaroon shells. The filling is the 'glue' that holds the macaroons together.


If wanting to create 'flavoured' macaroons do not add to much liquid in the form of food colouring and/or food extract as this will cause the macaroon shells to crack when baking.

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