Gluten-Free French Macarons Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">100g almond flour (finely ground)</li><li class="ingredients-single-item">170g powdered sugar</li><li class="ingredients-single-item">100g egg whites (approximately 3 large eggs), at room temperature</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">¼ tsp cream of tartar (optional, helps stabilize meringue)</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">Gel food coloring (optional)</li><li class="ingredients-single-item">For vanilla buttercream filling:</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">240g powdered sugar, sifted</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1-2 tbsp heavy cream</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Digital kitchen scale</li><li class="equipment-single-item">Stand mixer with whisk attachment</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Silicone baking mats or parchment paper</li><li class="equipment-single-item">Piping bags</li><li class="equipment-single-item">Round piping tip (½ cm or ¼ inch)</li><li class="equipment-single-item">Baking trays</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your workspace and ingredients. Line two baking sheets with silicone mats or parchment paper. If using parchment, trace 3-4cm circles as guides for piping, then flip the paper over so the ink won't contact your macarons. Measure all ingredients precisely using a digital scale for best results - macarons are particularly sensitive to measurement accuracy.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Sift the almond flour and powdered sugar together through a fine-mesh sieve at least twice. This critical step removes any large particles that would create bumps on your macaron shells and ensures proper incorporation. Discard any large pieces left in the sieve.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a clean, dry bowl of your stand mixer fitted with the whisk attachment, add the room temperature egg whites, cream of tartar, and salt. Begin whisking on medium speed until the egg whites become foamy. The cream of tartar acts as a stabilizing agent for the meringue structure.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add the granulated sugar, about a tablespoon at a time, while continuing to whisk. Once all sugar is incorporated, increase to medium-high speed and whisk until stiff peaks form. The meringue should be glossy and hold its shape when the whisk is lifted - the peak should stand straight up with just a slight curl at the tip. If desired, add a small amount of gel food coloring at this stage and mix until evenly distributed.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the sifted almond flour mixture to the meringue in three additions, gently folding with a silicone spatula after each addition. Use a cutting motion through the center, then scrape around the bowl's sides. This technique, called "macaronage," is critical - the batter should flow like lava and form a ribbon that disappears back into the batter within 30 seconds. When you can draw a figure-8 with the batter without it breaking, it's ready.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer the batter to a piping bag fitted with a round tip. Holding the bag perpendicular to the baking sheet about 1cm away, pipe 3-4cm circles onto your prepared baking sheets. Once piped, firmly tap the baking sheets against the countertop 3-4 times to release any air bubbles that could cause cracks during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Allow the piped macarons to rest at room temperature until they form a skin, approximately 30-45 minutes depending on humidity. They're ready when you can gently touch the surface without batter sticking to your finger. This resting period is essential for proper "feet" formation.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the macarons are resting, preheat your oven to 150°C (300°F). Once the macarons have formed a skin, bake one tray at a time in the middle rack for 15-18 minutes. The macarons should rise with visible "feet" at the bottom and not brown at the edges. Allow them to cool completely on the baking sheet before attempting to remove them.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the buttercream filling, beat softened butter in a bowl until creamy. Gradually add sifted powdered sugar, vanilla extract, and just enough heavy cream to achieve a smooth, pipeable consistency. The filling should be substantial enough to hold together the delicate shells without squeezing out when bitten.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once the macaron shells are completely cool, match them up in pairs of similar size. Pipe a dollop of buttercream onto one shell and gently sandwich with its matching pair, applying just enough pressure to spread the filling to the edges without cracking the delicate shell.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the best flavor and texture, store the filled macarons in an airtight container in the refrigerator for 24 hours before eating. This "maturation" process allows moisture from the filling to slightly soften the shells, creating that perfect chewy-crisp texture. Bring to room temperature for about 30 minutes before serving.</li></ol>