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Sugar and Gluten-Free Macarons

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
1H 50MIN
Cuisine

Ingredients

Xylitol: 175 g, powdered

Almonds: 125 g, ground

Egg whites: 3 (large)

Salt: 1 pinch

Food coloring: 75 g ( pink, green, yellow, blue)

Butter: 90 g, unsalted

Xylitol: 175 g, powdered

Vanilla extract: few drops

Dark chocolate: 100 g, sugar free, 70% cocoa solids, finely chopped

Cream: 55 ml, 38% fat

Coffee powder: 1 tsp (instant)

Discover how to prepare sugar-free and gluten-free macarons: a complete recipe for delicious macaroons that are also suitable for gluten intolerants.

Preparation
01.
To prepare the gluten-free macarons

Start blending the powdered xylitol and ground almonds in a food processor until very fine.

02.

Whisk the egg whites with the salt until soft peaks form.

03.

Gradually whisk in the xylitol until the mixture is thick and glossy.

04.

Add the almond mixture into the meringue and mix well.

05.

Divide the mixture into separate bowls and add a few drops of colouring to each bowl.

06.

Spoon (or pipe) the mixture in small rounds onto 2 baking trays lined with non-stick baking paper.

07.

Leave to stand for 15 minutes to form a slight skin.

08.

Heat the oven to 160°C (140° fan) .

09.

Bake for about 15 minutes until firm.

10.

Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.

11.
For the gluten-free macaroons vanilla filling

Beat the butter until soft. Sift in the powdered xylitol and beat until smooth. Beat in the vanilla. 

Spread the filling onto 1 half of each gluten-free macaroon, top with the remaining half and press lightly.

12.
For the gluten-free macaroons chocolate filling

Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. 

Remove from the heat and allow to cool and thicken.

13.

Warm the cream slightly and dissolve the instant coffee in it. Allow to cool and then whisk until stiff.

Fold the coffee cream into the cool melted chocolate.

14.

Spread the chocolate filling onto 1 half of each gluten-free macaron, top with the remaining half and press lightly.

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