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Super Yummy Gluten Free Cookies

By: Jennifer Soltys from amagicalmess.com
Updated April 13, 2018
Super Yummy Gluten Free Cookies
Super Yummy Gluten Free Cookies

"While we weren't setting out to make gluten free cookies, this French macaron recipe is, in fact, gluten free. My kitchen-magician, aunt Carla, was inspired to master the art of making French macarons. Naturally, I had to get over there and be a part of this to share the masterpieces with you. Together, we made hundreds of macarons. Pink, white, purple, chocolate, with white and dark chocolate ganache, and even minis! Below is the best French macaron recipe that is easily tweaked to make different flavors/colors. For this recipe, we made the basic batter, divided it in half and made pink vanilla macarons, and white coconut macarons."

Preparation Time30 min

Cooking Time13 min

Cooking Vessel Sizecookie sheet

Ingredients

  • 2 cups almond flour (super finely ground)
  • 2 cups powdered sugar
  • 1 cup egg whites, room temperature (from 7-8 eggs)
  • pinch salt
  • 3 cups superfine granulated sugar (you can grind your own in a food processor)
  • 6 drops gel paste food coloring (optional–white is awesome) (5-7 drops)
  • Coconut and/or vanilla extract (only flavor filling NOT shells!)
  • Parchment paper
  • Pencil
  • Juice cap, or bottom of a cup the desired size for your macarons
  1. Make your template leaving 1 inch in between circles. Line baking sheets with parchment paper.

  2. Preheat convection oven to 300°F or 325°F for non-convection. (Convection is best for high feet.)

  3. Process almond flour with powdered sugar in a food processor to make a fine powder.

  4. Sift together discarding any large crumbs. If you end up removing a substantial amount, replace the difference. You want a fine and even texture to prevent crumbs from forming on the tops of the macarons while they bake.

  5. With the wire whip attachment on your mixer, beat egg whites with the salt, starting slowly, increasing speed as the whites rise. Add superfine sugar and coloring and beat until the whites form stiff beats. *Do not overbeat!*

  6. Pour beaten egg whites onto almond flour/sugar mixture and gently fold–must be done by hand–using a rubber spatula.

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