These beautiful cherry macarons are filled with a dairy-free chocolate buttercream and sweet cherry jam. Perfect for special occasions such as Valentine’s day, Mother’s day, Easter, Christmas or as a sweet treat anytime. Totally gluten-free and dairy-free too.
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Jump to:
- What are Macarons?
- Are Macarons Gluten-Free?
- Are Macarons Dairy-Free?
- Beautiful Cherry Macarons for a Special Occasion
- Why This Recipe Works:
- Ingredients You’ll Need
- Recipe Notes + Substitutions:
- How to Make Cherry Macarons (Step by Step):
- Dish by Dish Tips/Tricks
- Recipe FAQs:
- Festive Gluten-Free Desserts to Make:
- Other Gluten-Free Cookie Recipes You’ll Enjoy:
- Cherry Macarons (Gluten-Free, Dairy-Free)
What are Macarons?
If you’ve never tried macarons before, you’re in for a treat!
Macarons, or more specifically French-style macarons, are sandwich cookies – in which a buttercream or jam filling is sandwiched between two pieces of meringue-based cookies (made with egg whites, granulated sugar, icing sugar, almond flour, and food coloring).
Fun fact: Apparently the concept of macarons with originally introduced to France by the chef of Italian queen Catherine de Medici during the Renaissance period.
Are Macarons Gluten-Free?
Because the main ingredients of macarons (almond flour, sugar and egg whites) are naturally gluten-free, traditional macarons are also gluten-free.
Are Macarons Dairy-Free?
Depending on the filling used, macarons may or may not be dairy-free. Many times the filling involves some kind of cream or buttercream, and in that case they are not lactose-free, unless specifically specified to be dairy-free.
Beautiful Cherry Macarons for a Special Occasion
Macarons are impossibly pretty, and I usually eat them only on special occasions.
These gorgeous chocolate cherry macarons have beautiful vibrant red meringue shells, with a chocolate buttercream and cherry jam filling.
The combination dark chocolate and cherries is just delicious, and these gluten-free macarons are perfect for Valentine’s day, Easter, Mother’s day, or really any day you want to make extra special.
Why This Recipe Works:
- Flexible: Depending on the food coloring you use, you can easily change the color of the macaron shells. As for the filling, you can use any type of buttercream or jam.
- Perfect for Different Occasions: Make yellow lemon macarons for spring, green lime macarons for St Patricks’ or any other special occasion such as Easter, Mother’s day, or Christmas.
- Totally Gluten-Free and Dairy-Free: The best part is that these almond macarons are 100% gluten-free and dairy-free. This means that even those with Celiac disease or gluten or lactose intolerances can enjoy these gluten free dairy free macarons without issues!
Ingredients You’ll Need
Here’s a visual overview of the ingredients required for these gluten-free macarons recipe.
(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)
For the Macaron Shells:
For the Filling:
Recipe Notes + Substitutions:
- Egg Whites: Egg whites are the base of our meringue. They do not have to be at room temperature but they do need to be free of any water or egg yolk (this is very important as the water or yolk can destabilize the egg whites).
- Granulated Sugar: Granulated sugar sweetens the macarons and helps form the meringue for the shells.
- Powdered Sugar: Powdered sugar (also known as confectioners’ sugar) is used as a main dry ingredient in both the shell and chocolate buttercream. It also adds additional sweetness.
- Almond Flour: Blanched almond flour is the key to rich, crunchy macaron shells– it adds a bit of fat and helps absorb extra moisture. You can either buy store-bought almond flour, or make your own by grinding blanched almonds in a high-speed blender or food processor until you get a super fine almond powder. Pass the ground almond flour through a fine mesh strainer to get rid of any large pieces or large clumps. Do NOT use almond meal (ground almonds) here, as almond meal is coarser and includes the almond skins.
- Gel Food Coloring: You must use red food gel coloring in the macarons, not liquid (remember that the liquid will destabilize the egg whites).
- Vegan Butter: I used vegan butter to keep this recipe dairy-free. Vegan butter is the base of our buttercream. Make sure it’s fully softened so it incorporates smoothly with the chocolate. Alternatively, if you are not lactose-intolerant, feel free to use normal butter instead.
- Dark Chocolate: In this cherry macaron recipe, I used dairy-free dark chocolate to keep the recipe dairy-free. If you are not lactose-intolerant, feel free to use normal dark chocolate instead. Dark chocolate pairs perfectly with cherry. Make sure to cool the melted chocolate slightly before mixing it with the butter so it doesn’t melt the butter.
- Cherry Jam: Cherry jam pairs perfectly with chocolate and gives delicious cherry flavor. Alternatively, you could also use a mixed berry, strawberry, or raspberry jam if you prefer.
How to Make Cherry Macarons (Step by Step):
1. Whisk Egg White and Granulated Sugar
Heat a small pot of water over medium-low heat. Once the water is simmering, add the egg whites and granulated sugar to a heatproof bowl and set it over the pot, making sure it doesn’t touch the water.
Whisk the egg whites and sugar together until the sugar has fully dissolved (about 3 minutes).
2. Beat Egg White Mixture
Next, transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment and beat the egg white mixture on medium speed for 2-3 minutes or until soft peaks form.
3. Add Food Coloring
Add a few drops of gel food coloring to the meringue (if using) and continue mixing on medium speed until stiff peaks form (about 1-2 minutes).
(TIP: I like to start with about 5 drops of red food coloring and then add more if needed).
4. Fold Powdered Sugar and Almond Flour In
When the meringue holds a stiff peak, sift the remaining dry ingredients (powdered sugar and almond flour) into the bowl and fold them gently into the meringue. Make sure to fold gently so you don’t deflate the egg whites.
Fold just until the meringue reaches the “lava stage” and is smooth and glossy. When the meringue flows smoothly off the spatula without breaking, the batter is ready to be piped.
5. Pipe Meringue Onto Silpat-Lined Baking Sheet
Transfer the meringue to a pastry bag fitted with a small round tip. Pipe 1” macarons onto a parchment or silpat lined cookie sheet. Once you’ve finished piping the first tray, hold it a few inches off the counter and drop it straight down to release any air bubbles.
Repeat 4-5 times or until any large bubbles have popped. Repeat step 5 with the second tray of macarons.
6. Let Macaron Mixture Rest
Set the macarons aside to rest for 20-30 minutes or until a skin forms. You should be able to tap them gently without the meringue sticking to your finger.
It’s import to let the mixture rest before baking so you get a distinctive smooth “foot” at the bottom of the macaron.
7. Preheat Oven
While the macarons rest, preheat your oven to 325F.
(TIP: Make sure to use an oven thermometer because it needs to be exactly 325F).
8. Bake Macarons
Bake the macarons, one tray at a time, on the middle rack. Bake for 13 minutes, turning the tray halfway through baking.
9. Cool Macarons Completely
Allow the homemade macarons to cool completely on the pan or a wire rack before assembling.
10. Prepare Chocolate Buttercream
Add the softened vegan butter and melted chocolate to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the butter is light and fluffy (about 30 seconds).
Turn the mixer to low speed and slowly add the powdered sugar. Once all of the powdered sugar has been incorporated, turn the mixer to medium high speed. Beat until the dairy-free buttercream becomes light and fluffy (about 1 minute).
11. Assemble Macarons
Place the macaron shells in similar sized pairs. Transfer the buttercream to a piping bag fitted with your choice of tip. Pipe a small ring of buttercream onto the flat side of one macaron and fill the center with cherry jam.
Place another macaron shell on top and press down gently, just until the chocolate buttercream reaches the edges. Repeat with the remaining dairy-free macarons.
12. Chill Overnight Before Eating
Place the filled cherry almond macarons in an airtight container and rest them in the fridge overnight. Bring the chilled gluten-free dairy-free macarons to room temperature and enjoy.
Dish by Dish Tips/Tricks
- Use a Siplat: When piping the meringue before baking, I recommend using this silpat with a macaron template that helps you ensure that the meringue circles come out the same size.
- Decoration: For additional decoration, feel free to melt dark chocolate and then drizzle chocolate on top of the gluten-free macarons once chilled (as shown in the pictures). Let dark chocolate set and harden before serving the cherry almond macarons with fresh cherries.
- Use Any Jam of Choice: I used cherry jam in this cherry macarons recipe, but feel free to use mixed berry jam, strawberry jam, plum jam or apricot jam.
- Change Food Coloring Color: You can use different colors of food coloring according to the type of macarons you wish to make. For example, use yellow coloring for lemon macarons, purple for blueberry macarons, green for lime macarons, etc.
- Swap Out Buttercream: If you prefer not to use chocolate buttercream, you can use other types of buttercream if you wish. Alternatively, you can also use lemon curd instead.
- Storing: Store any leftover cherry macarons in an airtight container in the fridge for up to three days.
Recipe FAQs:
Since the main ingredients in macarons (egg whites, granulated sugar, icing sugar, almond flour, and optional food coloring) are gluten-free, macarons are gluten-free.
Macaron shells should have a slightly crispy or crunchy exterior, but the interior should be slightly chewy. This contrast in textures is what makes the macaron so irresistible.
If you plan to freeze these gluten-free French macarons, I recommend that you freeze just the shells without assembling them. Place the shells in an airtight container and freeze them for up to 2 months. When ready to eat the cherry macarons, fill them with buttercream and jam (no thawing required!).
Festive Gluten-Free Desserts to Make:
- Red Velvet Cupcakes (Gluten-Free, Dairy-Free)
- Raspberry Oatmeal Bars (Gluten-Free, Dairy-Free)
- Chocolate Dessert Pizza (Gluten-Free, Vegan)
- Lemon Meringue Pie (Gluten-Free, Dairy-Free)
- Mini Pavlova Nests (Gluten-Free, Dairy-Free)
Other Gluten-Free Cookie Recipes You’ll Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintCherry Macarons (Gluten-Free, Dairy-Free)
- Total Time: 1 hour 30 minutes
- Yield: 24 macarons 1x
- Diet: Gluten Free
Description
These beautiful cherry macarons are filled with a dairy-free chocolate buttercream and sweet cherry jam. Perfect for special occasions such as Valentine’s day, Mother’s day, Easter, Christmas or as a sweet treat anytime. Totally gluten-free and dairy-free too.
Ingredients
For the Macaron Shells:
- 90 grams egg whites
- 90 grams granulated sugar
- 95 grams powdered sugar
- 95 grams almond flour
- 5 drops teaspoon red gel food coloring (optional)
For the Filling:
- 4 tablespoons vegan butter, softened
- 2 ounces dairy-free dark chocolate, chopped, melted, and cooled
- 1 1/4 cups powdered sugar
- 1/4 cup cherry jam
Instructions
- Whisk Egg White and Granulated Sugar: Heat a small pot of water over medium-low heat. Once the water is simmering, add the egg whites and granulated sugar to a heatproof bowl and set it over the pot, making sure it doesn’t touch the water. Whisk the egg whites and sugar together until the sugar has fully dissolved– about 3 minutes.
- Beat Egg White Mixture: Next, transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment and beat the egg white mixture on medium speed for 2-3 minutes or until the meringue holds a soft peak.
- Add Food Coloring: Add a few drops of gel food coloring to the meringue (if using) and continue mixing on medium speed until stiff peaks form (about 1-2 minutes). I like to start with a few drops (about 5) and add more if needed.
- Fold Powdered Sugar and Almond Flour In: When the meringue holds a stiff peak, sift the powdered sugar and almond flour into the bowl and fold them gently into the meringue. Make sure to fold gently so you don’t deflate the egg whites. Fold just until the meringue reaches the “lava stage”. When the meringue flows smoothly off the spatula without breaking, it’s ready to be piped.
- Pipe Meringue Onto Silpat-Lined Sheet: Transfer the meringue to a piping bag fitted with a small round tip. Pipe 1” macarons onto a parchment or silpat lined baking sheet. Once you’ve finished piping the first tray, hold it a few inches off the counter and drop it straight down to release any air bubbles. Repeat 4-5 times or until any large bubbles have popped. Repeat step 5 with the second tray of macarons.
- Let Macaron Mixture Rest: Set the macarons aside to rest for 20-30 minutes or until a skin has formed. You should be able to tap them gently without the meringue sticking to your finger.
- Preheat Oven: While the macarons rest, preheat your oven to 325F. (Make sure to use an oven thermometer because it needs to be exactly 325F).
- Bake: Bake the macarons, one tray at a time, on the middle rack. Bake for 13 minutes, turning the tray halfway through baking.
- Cool Macarons Completely: Allow the macarons to cool completely on the pan before assembling.
- Prepare Chocolate Buttercream: Add the softened vegan butter and melted chocolate to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the butter is light and fluffy (about 30 seconds). Turn the mixer to low speed and slowly add the powdered sugar. Once all of the powdered sugar has been incorporated, turn the mixer to medium high speed. Beat until the buttercream becomes light and fluffy (about 1 minute).
- Assemble Macarons: Transfer the buttercream to a piping bag fitted with your choice of tip. Place the macaron shells in similar sized pairs. Pipe a small ring of buttercream onto the flat side of one macaron and fill the center with cherry jam. Place another macaron shell on top and press down gently, just until the chocolate buttercream reaches the edges. Repeat with the remaining macarons.
- Chill Overnight Before Eating: Place the filled macarons in an airtight container and rest them in the fridge overnight. Bring to room temperature and enjoy.
Notes
Egg Whites: Egg whites are the base of our meringue. They do not have to be at room temperature but they do need to be free of any water or egg yolk (this is very important as the water or yolk can destabilize the egg whites).
Granulated Sugar: Granulated sugar sweetens the macarons and helps form the meringue for the shells.
Powdered Sugar: Powdered sugar (also known as confectioners’ sugar) is used as a main dry ingredient in both the shell and chocolate buttercream. It also adds additional sweetness.
Almond Flour: Blanched almond flour is the key to rich, crunchy macaron shells– it adds a bit of fat and helps absorb extra moisture. You can either buy store-bought almond flour, or make your own by grinding blanched almonds in a high-speed blender or food processor until you get a super fine flour. Pass the ground almond flour through a fine-mesh sieve to get rid of any large pieces or clumps. Do NOT use almond meal (ground almonds) here, as almond meal is coarser and includes the almond skins.
Gel Food Coloring: You must use red food gel coloring in the macarons, not liquid (remember that the liquid will destabilize the egg whites).
Vegan Butter: I used vegan butter to keep this recipe dairy-free. Vegan butter is the base of our buttercream. Make sure it’s fully softened so it incorporates smoothly with the chocolate. Alternatively, if you are not lactose-intolerant, feel free to use normal butter instead.
Dark Chocolate: In this recipe, I used dairy-free dark chocolate to keep the recipe dairy-free. If you are not lactose-intolerant, feel free to use normal dark chocolate instead. Dark chocolate pairs perfectly with cherry. Make sure to cool the melted chocolate slightly before mixing it with the butter so it doesn’t melt the butter.
Cherry Jam: Cherry jam pairs perfectly with chocolate and gives delicious cherry flavor. Alternatively, you could also use a mixed berry, strawberry, or raspberry jam if you prefer.
Storing: Store any leftover macarons in an airtight container in the fridge for up to three days.
- Prep Time: 30 mins
- Resting Time: 30 mins
- Cook Time: 30 mins
- Category: Desserts
- Method: Baking
- Cuisine: French
Grace Lim says
Good morning Felicia!
These Cherry Macarons are so invitingly luring to munching them. I particularly like the crunchy shell with the chewy filling texture and it is this contrasting texture of the macaron that makes me coming back for more 🙂
Have a wonderfully blessed day ahead!
Mum
Felicia Lim says
Yay! Glad you enjoy these macarons mummy!