Gluten Free French Buttercream Macarons
Whether they’re gluten free or not, macaroons are a perfect holiday cookie. And who says you can’t make them healthier? This is a fun and easy recipe to share with your friends when they come over for dinner.
French butter cream macarons have been an obsession of mine for the past year. I love how delicate and beautiful they look and I love the fact that they are gluten-free. In recent months, I’ve been baking them up a storm and have become so obsessed that I wanted to share my secret with others. If you’re a lover of macarons and gluten-free desserts, I hope you’ll enjoy this recipe as much as I do!
This recipe is made with almond flour (or powder). It is a good option for people like us who are living gluten free.
What Exactly Is Gluten-Free Macarons?
Gluten-free macaroons are just what you would expect: a cookie that tastes like a cookie but without gluten. They’re available in two flavors: raspberry and chocolate. Although the texture of gluten-free macaroons is similar to the classic version, some people who eat gluten may have a hard time telling them apart. But you should be able to spot the difference, especially if you can smell the cookies cooking. Macaroons contain gluten, but gluten-free versions don’t.
There are many different types of macarons available in stores. Gluten-free macarons are one of the macarons available. In fact, they are one of the most popular choices. What exactly are gluten-free macarons? They are a special type of pastry. They are also considered to be an amazing treat. These pastries are made with rice flour and almonds. They are usually light in taste and are very moist. Some of them are even covered with chocolate. They are a wonderful snack. They are delicious and are great for breakfast or lunch. People who are looking for some healthier options should try these tasty treats.
Ingredients
- 125 g egg white
- 125 g almond powder
- 200 g granulated sugar
- 125 g powdered sugar
For the cream
- 125 g cream
- 200 g white chocolate
- 1 pack vanilla
- 50 g butter
Instructions
- Egg whites and sugar are whisked together.
- Almond meal and powdered sugar should be combined.
- Combine all the other ingredients, place greaseproof paper on the tray, and squeeze a round shape out of the mixture using a piping bag.
- Bake for 15 minutes at 160°C (360°F).
- Then, with the oven door open, bake for a further 3 to 5 minutes.
For the cream
- Bring cream and a vanilla stick to a boil. Melt the chocolate and butter together.
- Give it time to cool.
- Using a piping bag, (or similar thing) insert the filling into the macarons' centers.
Nutrition
What Goes Best with Macarons?
I have a few suggestions. For example, the traditional macaron recipe uses milk powder, but I recommend almond powder. The almond powder makes the macaron less dense and lighter and gives it a more subtle flavor than milk powder. Also, don’t forget to add powdered sugar to your mixtures, as it helps the macarons hold their shape and texture.
