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Macarons on a plate

By Vova and Alina, Published on 10/2/2024

The Simplest Gluten-Free and Dairy-Free Chocolate Macarons

This macaron recipe is one of the simplest you’ll find on the internet. It doesn’t claim to be perfect, but it perfectly adheres to the 80/20 principle: 80% is the enjoyment of a wonderful dessert, and only 20% is the effort and time you spend preparing it.

Why is this recipe special?

The classic macaron "shell" recipe is naturally gluten-free because it’s based on almond flour, which contains no gluten, and egg whites. Almond flour gives the macarons an incredible lightness and crispness on the outside, with a delicate texture inside — something that’s impossible to achieve with regular wheat flour.

Our filling is also fully dairy-free, making the macarons entirely safe for those who are lactose-intolerant or gluten-sensitive, without sacrificing flavor.

Who is this recipe for?

  • For people with gluten or lactose intolerance.
  • For beginners in the kitchen who want an easy way to master this classic dessert.
  • For anyone who loves quick, yet tasty and high-quality recipes.

So, if you’re looking for a dessert that brings true pleasure without unnecessary hassle, this macaron recipe is just for you!

Ingredients:









Instructions:

Preheat the oven to 180°C (350°F) to speed up the preparation process.

Separate the egg yolks from the whites. Whisk the egg whites with a mixer until stable peaks form.

Add 100 g of sugar, and continue beating until stiff peaks form.

Whisked egg whites

Add 30 g of cocoa powder, 90 g of powdered sugar, and 70 g of almond flour. Mix until you get a smooth consistency.

Adding coca powder and sugar to puffed egg whites
    Smoothed mix

    Line a baking sheet with parchment paper. Pipe or spoon the batter onto the sheet to form the macaron shells. You can use either a spoon or a piping bag at this stage. This amount of ingredients should make about 20 shells. Let them “dry” for 30 minutes.

    Bake the macarons for 15 minutes at 180°C (350°F).

    Meanwhile, pour 70 ml of plant-based milk into a bowl, add 30 g of chocolate and 30 g of margarine. Heat in the microwave until the chocolate is fully melted.

    Let the filling cool in the fridge for 30 minutes.

    Assemble the macarons by adding the filling between the shells. Your macarons are ready to serve!