Category: Recipes

Sally says, “This is a decent macaron recipe for beginners.”

This recipe is from Gluten-free Palate

Gluten-free chocolate macarons with a delightfully crisp shell. Perfect for any occasion!

Prep Time 10 minutes

Cook Time 12 minutes

Additional Time 10 minutes

Total Time 32 minutes

Ingredients

For the macarons:

• 1 cup powdered sugar
• 1/2 cup fine ground blanched almond flour
• 1/4 cup unsweetened cocoa powder
• 2 egg whites, room temperature
• 1/8 teaspoon cream of tartar
• 5 tablespoons granulated sugar

For the frosting

• 1/4 cup butter, room temperature (or dairy-free butter)
• 1/2 teaspoon vanilla extract
• 2 cups powdered sugar
• 1-2 tablespoons milk (almond milk is a good dairy-free substitute)
• optional: food coloring

Instructions

1. Sift powdered sugar, cocoa powder, and almond flour into a medium mixing bowl. Discard larger pieces left in the sifter.
2. In a large, cold mixing bowl, beat egg whites and cream of tartar until they begin to foam.
3. Slowly add the granulated sugar to the egg mixture. Beat on medium-high speed until stiff peaks form (about 2-3 minutes). A stand mixer is ideal for this task.
4. Add the dry ingredients to the egg mixture.
5. Gently fold in with a rubber spatula.
6. Line two baking sheets with parchment paper.
7. Fill a pastry bag or sturdy Ziploc bag with batter, cut the tip off, and pipe the batter into 1-inch circles. Space them at least 1 inch apart. Tap baking sheets on the counter a few times.
8. Let the macarons rest at room temperature for 1 hour (or until the tops are no longer glossy).
9. Preheat the oven to 350°F (180°C). Once the oven is preheated, reduce the oven temperature to 325°F (160° C). Bake for 12 minutes.
10. Remove and cool for at least 10 minutes before carefully transferring the macarons to a cooling rack.
11. To make frosting, in a medium mixing bowl, cream butter and vanilla until smooth.
12. Gradually add powdered sugar by alternating one cup of powdered sugar with one tablespoon of milk until all ingredients are combined.
13. If necessary, beat in additional milk to obtain desired consistency.
14. Add food coloring (optional) and mix until the color is consistent.
15. Once cool, pipe or spread frosting onto one macaron and sandwich two together.
16. Store in an airtight container in the refrigerator for up to one month.

Notes

• Always, always, always follow the recipe instructions. Macarons can be a simple recipe IF you follow the directions.
• Ensure the almond flour hasn’t expired or your macarons will taste funny.
• Make sure your almond flour is at room temperature before starting.
• Don’t stop beating your egg whites until stiff peaks have formed
• Always fold your egg whites into the dry mixture or you’ll lose the necessary lift.
• After you’ve piped your macaron batter onto your baking sheet, tap the cookie sheet on the counter to bring air bubbles to the surface.

Nutrition Information:

Yield:

 15 

Serving Size:

 1 cookie
Amount Per Serving: Calories: 194 Total Fat: 8g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 33mg Sodium: 39mg Carbohydrates: 30g Fiber: 1g Sugar: 27g Protein: 3g

© Chrystal

Cuisine: Dessert / Category: Recipeshttps://www.glutenfreepalate.com/gluten-free-chocolate-macarons/

From Sally: “These are naturally sweet, I personally don’t bother making frosting for them. Great for Easter or Passover.”

This recipe was found on King Arthur Baking.

These vanilla cupcakes, made with coconut flour for extra fiber, are perfect for any occasion. Whether you’re baking for a birthday, a bake sale, or just for fun, they’re a cinch to whip up and are sure to be a hit!

Prep 10 mins

Bake 18 to 20 mins

Total 1 hr 28 mins

Yield 10 cupcakes

Ingredients

• 1/2 cup (99g) vegetable oil or 8 tablespoons (113g) butter, melted
• 2/3 cup (131g) granulated sugar
• 1/2 teaspoon table salt
• 2 teaspoons gluten-free vanilla extract
• 6 large eggs, cracked into a bowl and whisked to combine
• 2 tablespoons (28g) milk
• 1/2 cup (64g) coconut flour
• 1 teaspoon baking powder

Frosting

• 1 batch Quick Buttercream Frosting, or your favorite frosting

Instructions

1. Preheat the oven to 350°F. Line a 12-cup muffin pan with 10 paper cupcake liners. For guaranteed crumble-free cupcakes, grease the liners.
2. Beat together the oil, sugar, salt, vanilla, and eggs. Add the milk, and whisk until smooth.
3. In a separate bowl, sift together the coconut flour and baking powder. Add this mixture to the wet ingredients, and stir to combine.
4. Evenly divide the batter among the 10 liners, filling each 3/4 full.
5. Bake the cupcakes on the center rack of the oven for 18 to 20 minutes, until a cake tester inserted into the center of one comes out clean.
6. Remove the cupcakes from the oven, and let them cool in the pan for 5 minutes. Turn them out of the pan onto a rack to cool completely.
7. Frost the cupcakes with buttercream, or your favorite frosting.

Tips from our Bakers

• Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.