Passover French Macarons – A Gluten Free and Dairy Free Masterpiece

I love baking and cooking during Passover because it allows me to get creative. Especially in quarantine, I have strived to think of fresh, new dishes for my family and I to enjoy and devour. Prior to this year, every year I would make the same boxed coffee cake and everyone would go crazy for it. To be honest, who wouldn’t? It is soft, flavorful, and super easy to make. However, this year I was determined to create more desserts. So, I present to you my newest creation: Passover French Macarons! They are delicious, and the pink color makes them (almost) too cute to eat.

This year is my family’s first Passover at home. We always spend it with our extended families, but due to the quarantine, we will be celebrating via FaceTime and Zoom this year. To make it extra special for my kids, I have been busy in the kitchen making new desserts and cooking up our special dishes. Aside from making my easy Creme Brulee, I needed a dessert that was dairy-free and tasty. Hence, the creation of my adorable French Macarons. Although we strayed from tradition this year, I know these French Macarons will be a staple in my family’s Passover diet for years to come!

Another reason I love this dish is because it can be enjoyed beyond Passover. Since they are dairy-free and gluten-free, practically anyone can enjoy them. They are so inclusive, and delicious!

Passover Macaron Ingredients:

I enjoy this recipe so much is because it is so simple to make. I am willing to bet you already have these ingredients in your kitchen already. Here is everything you need to get the ball rolling!

• Blanched Almond Flour
• Powdered Sugar
• Three Large Egg Whites
• Lemon Juice
• Salt
• Sugar
• Butter (Margarine for a Dairy-Free Option!)
• Vanilla Extract
• Food Coloring of Your Choice (If you could not tell from the photos, I opted for pink and it came out so cute!)
• Milk (or your favorite milk substitute for a dairy-free option)

How to Make Successful Macarons:

To start these amazing Macarons, begin by making the physical macaron. First, set a sieve over a large bowl and sift the almond flour and powdered sugar. Once you do this, throw away any larger solids that are left. After this, in a separate mixing bowl, beat the egg whites, lemon juice, and a pinch of salt until it is a foamy consistence. Increase the speed to medium-high and slowly add the sugar. From here, beat the eggs until they are stiff and glossy. This should only take around two minutes. Next, add the food coloring and beat the mixture until it is well-combined, which should take less than one minute.

After these steps, slowly add and fold your dry ingredients to the egg mixture. Do this for two minutes. The consistency should stay the same fluffy and thick consistency. Then, transfer the batter into a pastry bag with a fitted pipping tip. I opted for a 1/4 of an inch for my tip. Now, you are ready to finish making the actual macarons! Spray your baking sheet and create one-inch circles on a baking sheet and space them two inches apart. Tap the baking sheet to get rid of any air bubbles. Then, preheat the oven to 300 Degrees Fahrenheit.

Personally, I think you should let these for 45 minutes so they develop the hard macaroon texture for the shell. While they are sitting, you can get started on the buttercream for the middle! To make the buttercream, beat the powdered sugar, butter, vanilla, and milk until it is a smooth texture. I did not do this, but you could even add some leftover food coloring to the buttercream for some additional fun colors!

Now, you are ready to get baking. Bake the macaroons for 13 to 14 minutes. Then, let the macarons fully cool on the baking mat before you apply the icing. To add the icing, spread the buttercream onto the flat side of the macarons. I like to spread the buttercream onto half of the macaron and then top them off with the other half. It is almost like I am making a mini dessert sandwich!

Recipe Tips and Tricks:

While I gave you all the steps, there are still some extra tricks to make the best macarons possible! Here is my advice:

• Make sure your egg whites are room temperature. For the best results, let your eggs sit outside of the fridge until they reach room temperature.
• Blanched almond flour will work the best. It is super fine and has no almond peels.
• Do not deflate your egg mixture. Fold your almond mixture slowly to make sure the mixture stays fluffy and glossy.
• I love using a silicone mat made for macarons. You can pipe your mixture until it reaches the smallest circle. If you do not have one, make sure to make them one-inch round and place them two inches apart.
• Let the macarons sit out for 45 minutes before baking them. This lets the macarons harden for the crunchy shell.

Now, you are officially ready to make your own Passover French Macarons! Here is the step-by-step recipe. Happy Passover to all who celebrate!

Passover French Macarons – Gluten Free and Dairy Free

• Author: Rolled in Dough
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Yield: 24 1x
• Category: Cookies
• Method: Baking
• Cuisine: French
• Diet: Gluten Free

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Description

These Macarons are the perfect Passover dessert. Not only are they gluten free and dairy free, but they are super easy to make, and delicious to boot!

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Ingredients

Scale 1x2x3x

For the Macarons:

• 1 cup of Blanched Almond Flour
• 1 3/4 cups of Powdered Sugar
• 3 Large Egg Whites at Room Temperature
• 1/4 tsp of Lemon Juice
• A Pinch of Salt
• 1/4 cup of Sugar
• Your Choice of Food Coloring 

For the Buttercream:

• 3/4 cup of Powdered Sugar
• 1 tsp of Vanilla Extract
• 1/3 cup of Unsalted Butter, or Margarine for a dairy-free options
• 2 tbsp of Milk (or you favorite milk substitute like Almond Milk or Oat Milk)

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Instructions

To Make the Macarons:

1. Set a sieve over a large bowl and sift the almond flour and powdered sugar. Once you do this, throw away any larger solids that are left.
2. In a separate mixing bowl, beat the eggs white, lemon juice, and a pinch of salt until the mix is foamy. Increase the speed to medium-high and slowly add the sugar.
3. Beat the eggs until they are stiff and glossy, which should take about two (2) minutes. Add the food coloring and beat the mix until it is combined well, which should take less than a minute. 
4. Slowly add and fold your dry ingredients to the egg mixture. Do this for two minutes. The consistency should stay the same: fluffy and thick. 
5. Transfer your batter into the pasty bag fitted with a pipping tip (1/4 of an inch). Grease your baking sheet and create 1″ inch circles and space them 2 inches apart. Tap the baking sheet to get rid of any air bubbles.
6. Let sit for 45 minutes! This is important to they get that hard shell texture.
7. Once you have waited, pre-heat your oven to 300 degrees Fahrenheit. Bake the macarons for 13-14 minutes. 
8. Let the macaroons fully cool on the baking mat before applying the icing. 

To Make the Buttercream Icing:

1. Beat the powdered sugar, butter, vanilla extract, and milk until the texture is smooth. 
2. Spread the buttercream onto the flat side of the macarons. I like to spread the buttercream onto half of the macaron and then top them off with the other half. 
3. Once ready, serve and enjoy!

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Notes

Place in a container and refrigerate until ready to serve.

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Nutrition

• Serving Size: 1
• Calories: 101
• Sugar: 14.4g
• Sodium: 40mg
• Fat: 4.4g
• Saturated Fat: 2.5g
• Carbohydrates: 14.9g
• Fiber: 0.1g
• Protein: 0.8g
• Cholesterol: 10mg

Keywords: passover macarons, macaron, French macaron, gluten free macaron, macarons, almond macarons

Are you looking for some more Passover inspiration? Check out our Passover Chocolate Covered Cake Pops, our Gluten-Free Almond Cookies, and our Passover Layered Mousse Cake.

Still craving more and more sweets and treats? Check out the Skillet White Chocolate Chip Cookie, the Peanut Butter Date Bites, and the Nutella Meringues.