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Delicate French-style macarons with vivid red almond meringue shells filled with dairy-free chocolate buttercream and cherry jam. Perfect for special occasions, these gluten-free and dairy-free treats bring elegant flavor and texture.

  • Total Time: 1 hour 30 minutes
  • Yield: About 20 macarons (10 sandwiches) 1x

Ingredients

Scale
  • 90 grams egg whites
  • 90 grams granulated sugar
  • 95 grams powdered sugar (for shells)
  • 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 (for filling)
  • 1/4 cup cherry jam

Instructions

  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 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 speed until soft peaks form, about 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 mixture 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 for 20–30 minutes until a delicate skin forms and tops are not sticky to the touch.
  9. Preheat oven to 325°F (163°C) during the resting period.
  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 gently transfer to a wire rack.
  12. For the filling, beat softened vegan butter and cooled melted chocolate in a stand mixer with paddle attachment on medium for about 30 seconds until light and slightly fluffy.
  13. Switch to low speed and gradually add powdered sugar, then increase to medium-high speed and beat until fluffy and smooth, about 1 minute.
  14. Pair shells by size. Pipe a ring of chocolate buttercream onto the flat side of one shell, add a dollop of cherry jam in the center, then top with matching shell and press gently to sandwich.
  15. Refrigerate assembled macarons overnight in an airtight container. Bring to room temperature 20-30 minutes before serving.

Notes

Use egg whites free from any water or yolk contamination to ensure stable meringue; temperature does not need to be room temp., Sift almond flour to remove clumps; use blanched almond flour, avoid almond meal with skins for best texture., Always use gel food coloring to avoid destabilizing the meringue., Vegan butter is used to keep the recipe dairy-free; substitute with regular butter if dairy is acceptable., Dairy-free dark chocolate maintains dairy-free status; regular dark chocolate can be used if preferred., Cherry jam pairs beautifully with the chocolate buttercream; you may substitute with other berry jams like strawberry, mixed berry, or raspberry., Store leftover macarons sealed in an airtight container in the refrigerator for up to 3 days., Freeze unfilled macaron shells in a single layer inside an airtight container for up to 2 months; fill straight from freezer without thawing for best results., Do not microwave or reheat macarons; bring to room temperature gently to preserve texture.

  • Author: Laura
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Desserts
  • Cuisine: French

Nutrition

  • Serving Size: 1 macaron sandwich
  • Calories: Approximately 120 calories per macaron sandwich
  • Fat: Approximately 7 grams per serving
  • Carbohydrates: Approximately 15 grams per serving
  • Protein: Approximately 3 grams per serving