I’ll take chocolate in any form I can get it, but there’s nothing quite like a warm, creamy macaroons that melts in your mouth. I’m a firm believer that macaroons should be enjoyed by everyone, and we’ve finally landed on a gluten-free, dairy-free marzipan recipe that’s as delicious as the real thing. While these rich, creamy treats are delicious any time of year, my cravings for macaroons always flare up in early summer.
Growing up in Texas, long days by the lake always ended around a table with delicious food and, of course, dessert. A bunch of gluten-free dairy macaroons emerged from the oven and I was 12 years old again, mildly sunburned, freckled out, with hair still wet from the water. The picture was crystal clear: I took a bite of a warm, rich macaroons at the end of a delicious meal. Is there anything better?
With just a few swaps, these macaroons are super easy to make and are gluten-free and dairy-free. Just remember to let them cool before dipping in the pan, because once you’ve had a bite, you won’t be able to turn back!
What can I use to replace the flour and eggs in my macaroons?
Now that we’re in the golden age of gluten-free baking, we have endless options when it comes to flour substitutes. After testing this gluten-free dairy-free macaroons recipe, I experimented with oatmeal and almond flour blends to create the perfect macaroons with moist texture and rich flavor. To make this recipe vegan, the mixture of ground flaxseed and egg substitute is ideal. They hold these macaroons together beautifully, and for the uninitiated, flaxseed eggs can be a great egg substitute in all sorts of baked goods! (Plus, they get bonus points for adding healthy fiber to your baking.)
Help! My gluten-free macaroons always come out crumbly.
I have to admit, the biggest challenge in developing this gluten-free dairy macaroons recipe was figuring out how to make the macaroons blend together. I made batches of macaroons off the charts They taste good, but they fall apart after each serving. How to fix? Use less flour and add another key ingredient: almond butter. Both the flaxseed egg and almond butter act as binders in this recipe, and the oatmeal and almond mixture also helps balance out the texture of these macaroons.
Tips for making this gluten-free, dairy-free macaroons recipe:
These macaroons are rich, creamy, and super easy to make with just a few ingredients and a bowl. Here are my tips for making the best gluten-free dairy macaroons recipe ever:
- Substitute cane sugar for coconut sugar. This is key if you want to make this recipe free of refined sugar. I used coconut sugar and they were delicious too.
- Patience! Let the macaroons cool for at least 30 minutes before removing from the pan or slicing. I know it’s hard, but you can do it!
- Powdered sugar is the real MVP. If you rush in too quickly (like I did!) there’s nothing like powdered sugar or icing to cover up your mistakes.
- Sprinkle with chocolate chips before baking. Set aside some chocolate chips to sprinkle on top of the dough before placing in the oven. You’ll get that sizzling, oozing look when cut into macaroons.
- Flakey salt adds the main flavor. Sprinkle some on the macaroons before baking to enhance the flavor.
- Keep them thick. In this recipe, an 8×8 pan is ideal.
I hope you enjoy these macaroons as much as we did — and if you have a favorite gluten-free dairy-free dessert, no need to watch! Share in the comments below.