Yes, we often wonder, but the real macaron recipe is usually naturally gluten free! But always ask before you buy them, you never know.

Macaroons come from middle age, and appeared in Italy! Did you know that?

macaron recipe

Here, I’ll give you a white chocolate recipe, but you know you can make them to any taste!

For 6 people, you will need for this macaron recipe:

  • 100 grams of almond powder
  • 100g caster sugar
  • 100g icing sugar
  • 2 egg whites
  • 2cl of water
  • Powdered natural dyes if you decide to make different tastes

For the white chocolate ganache:

  • 50g semi-thick cream
  • 20 g of honey
  • 95g white chocolate
  • 1 teaspoon vanilla powder

The steps to follow are super simple, you’ll see:

STEP 1: In a blender bowl, mix together the almond powder, and the icing sugar. Blend well without sifting (do not remove lumps from the flour).

STEP 2: In another bowl, weigh your egg white, you will need 35g of egg white. Then add the mixture of almond powder and icing sugar to the egg white (by the way, if you want to make dark chocolate macaroons, add 10g of cocoa to this mixture).

STEP 3: Now you will have to prepare a “syrup”: to do so, put 100g caster sugar and 2cl of water in a saucepan and heat it up. The temperature of your preparation should reach 116°.

STEP 4: While waiting for it to heat up, put the other 35g egg white in a bowl. Mix gently to aerate the white, then quickly to harden it. This is the moment when you can add your natural colourings!

STEP 5: Let’s go back to our syrup, it has to be at a maximum temperature of 116°. When this is the case, turn off the heat and as soon as your syrup has reached 118° pour in the egg white and mix neither too hard nor too slow! Then when everything is well mixed, mix quickly to be able to cool down your mixture.

STEP 6: You can add this syrup to your first preparation of STEP 2. Do it step by step, so that the mixture is homogeneous.

STEP 7: Direction of cooking: after putting your mixture in a piping bag, form small piles on a baking sheet, then let them harden in the open air for at least 1:00.

ETAPE 8: At 150°, put this macaroon recipe in the oven for 13 minutes, take them out and wait until they are completely cooled before removing them from your baking sheet.

ETAPE 9: Now it’s time for the ganache, nothing complicated ! Bring the cream to the boil and add the honey and white chocolate to melt it all, then the vanilla. Then it goes to the fridge to cool down.

ETAPE 10: When all your preparations have cooled down, take two 2 shells of macaroons, then put your white chocolate ganache in between!

Tadddaaa! Here you have amazing gluten free macaron recipe! So, not bad, eh?