Gluten-Free, Dairy-Free cherry macarons

If you’ve never had the pleasure of tasting macarons, get ready for a real treat!

Macarons, especially the classic French-style macarons, are delicate sandwich cookies. They feature a luscious filling of buttercream or jam perfectly hugged between two light, meringue-based shells made from egg whites, granulated sugar, powdered sugar, almond flour, and a splash of food coloring.

Fun fact: The macaron’s story began when it was introduced to France by the Italian chef of Queen Catherine de Medici during the Renaissance era.

These macarons are as beautiful as they are delicious, and they’re usually my go-to fancy treat for those special moments.

These chocolate cherry macarons boast striking red shells with a silky chocolate buttercream and a dollop of cherry jam filling.

That rich combo of dark chocolate and cherries is pure magic. Plus, these gluten-free cherry macarons are perfect for Valentine’s Day, Easter, Mother’s Day, or anytime you want to add a little extra love to your dessert table.

Chocolate cherry macarons are a sophisticated gluten-free twist on the classic French macaron. Vivid red shells cradle a smooth dairy-free chocolate buttercream and a sweet spoonful of cherry jam. While they look like something straight from a patisserie, they’re made with simple ingredients you likely have on hand—egg whites, sugar, almond flour, and gel food coloring—and just a few easy, foolproof techniques that truly make a difference.

In this detailed post, you’ll get a full, photo-guided, step-by-step recipe that walks you through everything: from whipping and stabilizing the meringue, folding in the almond flour until you reach the perfect “lava stage,” to piping and resting the shells, baking until those signature “feet” form, and assembling these beauties with a luscious chocolate buttercream and cherry jam filling. I’ve included practical pro tips, troubleshooting advice, and smart storage suggestions so you can get flawless results every time.

Set aside about 30 minutes for active prep, another 30 minutes for letting the macarons rest, and roughly 30 minutes for baking (check the recipe card below for precise timing). You’ll want access to a stand mixer, a piping bag, and a Silpat or parchment-lined baking tray. Whether you make these cherry macarons for Valentine’s Day, Mother’s Day, or just to spoil yourself, this guide will take you from start to finish with confidence.

Why These Are Crowd-Pleasing

• Super Flexible: You can easily switch up the color of your macaron shells by using different gel food colorings. The filling? Totally customizable—use any buttercream or jam you love, like homemade cherry pie filling.
• Perfect for Any Occasion: Create bright yellow lemon macarons for spring, refreshing green lime macarons for St. Patrick’s Day, or festive pastel colors for Easter, Mother’s Day, or Christmas. For Mother’s Day in particular, consider these dark chocolate raspberry macarons.
• Gluten-Free & Dairy-Free: These almond macarons are 100% gluten and dairy-free—which means everyone at your table, even those with intolerances or Celiac disease, can enjoy these sweet treats without worry!

Gather Your Ingredients

• 90 grams egg whites
• 90 grams granulated sugar
• 95 grams powdered sugar
• 95 grams almond flour
• 5 drops red gel food coloring (optional)
• 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

Making the Shells and Filling

1. Bring a small pot of water to a gentle simmer over medium-low heat.
2. Place egg whites and granulated sugar in a heatproof bowl set over the simmering pot (bowl not touching the water) and whisk continuously until the sugar dissolves, about 3 minutes.
3. Pour the warmed egg-white mixture into a stand mixer fitted with the whisk attachment and beat on medium until soft peaks form, 2–3 minutes.
4. Add gel food coloring (if using) and continue whipping on medium until stiff peaks form, about 1–2 minutes.
5. Sift powdered sugar and almond flour into the meringue and gently fold until the batter is smooth, glossy, and flows off the spatula in the “lava stage.”,
6. Transfer the batter to a pastry bag fitted with a small round tip and pipe 1-inch rounds onto Silpat- or parchment-lined baking sheets.
7. Lift each piped tray a few inches and drop it straight down 4–5 times to release large air bubbles; repeat for remaining trays.

8. Let the piped macarons rest 20–30 minutes until a delicate skin forms and the tops are not sticky to the touch.

   
9. Preheat the oven to 325°F while the shells rest.
10. Bake one tray at a time on the middle rack for 13 minutes, flipping the tray halfway through.
11. Cool the baked shells completely on the baking sheet or transfer gently to a wire rack.
12. In a stand mixer fitted with the paddle attachment, beat softened vegan butter and cooled melted chocolate on medium until light and slightly fluffy, about 30 seconds.
13. Switch to low speed and gradually add powdered sugar, then increase to medium-high and beat until the buttercream is fluffy and smooth, about 1 minute.
14. Pair shells by size; pipe a ring of chocolate buttercream on the flat side of one shell, add a dollop of cherry jam in the center, top with the matching shell, and press gently to sandwich.

Pro Tips for Flawless Shells

• Use a Silpat: For the best results when piping, grab a Silpat with a macaron template. It helps make sure all your shells come out the same neat size, which is key for pretty, professional-looking macarons.
• Decorate with Chocolate: For a fancy touch, melt some dark chocolate and drizzle it over the cooled macarons. Let it set before serving to create a bittersweet contrast that’s stunning and delicious with those cherry macarons.
• Mix Up Your Jam: While this recipe calls for cherry jam (the perfect match!), feel free to switch it out for strawberry, mixed berry, plum, or apricot jam for a new flavor twist—these strawberry lemon macarons are a great example.
• Play with Colors: Use any gel food coloring to suit your occasion! Bright yellow for lemon macarons, deep purple for blueberry, fresh green for lime, or deep red for red velvet macarons—fun and festive!
• Buttercream Alternatives: If chocolate buttercream isn’t your thing, go for vanilla, lemon, or any buttercream you love. You could even try lemon curd as a fresh, tangy filling.
• Storage Tip: Keep any leftover cherry macarons in an airtight container in the fridge. They stay fresh and delicious for up to three days.

Flavor Swaps and Substitutions

• Egg Whites: Your meringue base is egg whites. They don’t have to be at room temp but must be free from any water or yolk, as that can mess with how firm your meringue gets.
• Granulated Sugar: This helps sweeten your macarons and is crucial for building that stable meringue structure.
• Powdered Sugar: Also called confectioners’ sugar, it’s the main dry ingredient for both the shells and the buttercream, adding sweetness and smooth texture.
• Almond Flour: Use blanched almond flour for smooth, rich, and crunchy shells. You can buy it or grind your own by blitzing blanched almonds in a blender until very fine, then sift out any lumps. Avoid almond meal—it’s too coarse and includes skins.
• Gel Food Coloring: Always use gel food coloring (red in this recipe), never liquid, so it won’t mess with your meringue’s stability.
• Vegan Butter: I go with vegan butter to keep things dairy-free here. Make sure it’s softened so it blends beautifully with the chocolate. If dairy isn’t an issue, feel free to use regular butter.
• Dark Chocolate: I chose dairy-free dark chocolate to keep this recipe fully dairy-free. Choose your favorite kind—just cool the melted chocolate before mixing it with the butter so it doesn’t melt.
• Cherry Jam: Cherry jam pairs beautifully with chocolate to give that amazing cherry flavor. If you prefer, swap in mixed berry, strawberry, or raspberry jam, or make a quick cherry chia seed jam.

Storing, Freezing, and Serving

Store your assembled cherry macarons in an airtight container inside the fridge, and they’ll keep beautifully for up to three days. Take them out about 20 to 30 minutes before serving so the buttercream softens and the flavors shine.

• Short term (assembled): Keep in the fridge for up to 3 days. Let them sit out for 20–30 minutes to reach room temperature before enjoying.
• Make ahead / long term: For longer storage, freeze unfilled macaron shells in a single layer inside an airtight container for up to 2 months. When you’re ready, fill them with buttercream and jam straight from the freezer—no thawing needed! This method works across flavors; see our coconut macarons with white chocolate coconut ganache for another example.
• Filling and buttercream: You can make your chocolate buttercream ahead of time and keep it covered in the fridge. When ready to use, bring it to room temp and whip it again briefly until smooth before piping.
• Serving note: Never microwave or reheat macarons. Simply bring them to room temperature gently—this keeps their texture perfect, especially with fruit-forward fillings, as in peach macarons with fresh peaches and cream. Eat within a few hours for the best experience.

Common Questions Answered

It’s helpful to know: because macarons’ main ingredients—egg whites, almond flour, and sugar—are naturally gluten-free, classic French macarons are gluten-free by nature.

However, the filling determines if they’re dairy-free. Many fillings include buttercream or cream, so not all macarons are dairy-free unless specifically made that way.

Are macarons gluten-free?

Yes! The main ingredients like egg whites, granulated and powdered sugar, almond flour, and food coloring are all gluten-free, so traditional macarons are naturally gluten-free.

Should macarons be crispy or chewy?

The ideal macaron shell is crisp on the outside but slightly chewy and tender on the inside. That balance of textures is what makes these cookies so irresistible.

Can you freeze macarons?

Absolutely! Freeze your macaron shells before filling them, placing them in an airtight container for up to 2 months. When you want to enjoy your cherry macarons, fill them straight from the freezer—no thawing necessary! For another make-ahead, freezer-friendly treat, try Tahini Date Freezer Cups.

P.S. If you give this cherry macarons recipe a try, please drop a star rating or a quick note in the comments below. Your feedback means the world to me!

Notes

Egg Whites: Use egg whites free from water or yolk contamination to ensure stable meringue. Temperature doesn’t need to be room temp.

Granulated Sugar: Sweetens and stabilizes the meringue base of your shells.

Powdered Sugar: Adds sweetness and smooth texture to both shells and buttercream.

Almond Flour: Use finely ground blanched almond flour for the best smooth, crunchy shells. Sift to remove clumps. Avoid almond meal with skins.

Gel Food Coloring: Use gel, not liquid, to avoid destabilizing the meringue.

Vegan Butter: Keeps recipe dairy-free and blends well with chocolate when softened. Swap for dairy butter if preferred.

Dark Chocolate: Dairy-free dark chocolate keeps this recipe dairy-free but regular dark chocolate works too. Cool melted chocolate before mixing in.

Cherry Jam: Perfect flavor pairing with chocolate. Swap with berry jams if you like, or make a tangy rhubarb compote—see this guide on how to prepare, store, and cook with rhubarb.

Storing: Keep leftover macarons sealed in the fridge up to 3 days.

• Prep Time: 30 mins
• Resting Time: 30 mins
• Cook Time: 30 mins
• Category: Desserts
• Method: Baking
• Cuisine: French