Chocolate Peppermint Macaroons—Gluten-Free

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Chocolate Peppermint Macaroons—Gluten-Free will rival all the pretty filled Macaroon cookies at the bakery. You can make them at home—gluten-free—and they are not too tough to bake. Enjoy the classic holiday flavors of chocolate and mint with this easy to follow gluten-free cookie recipe any time of the year.

Chocolate Peppermint Macaroons—Gluten-Free
Chocolate Peppermint Macaroons—Gluten-Free
Votes: 1
Rating: 5
Rate this recipe!
Print Recipe
Chocolate Peppermint Macaroons—Gluten-Free
Votes: 1
Rating: 5
Rate this recipe!
Print Recipe
Servings Prep Time Cook Time Passive Time
1dozen 15minutes 15minutes 15minutes
Servings Prep Time
1dozen 15minutes
Cook Time Passive Time
15minutes 15minutes
Ingredients
Servings: dozen
Units:
Ingredients
Servings: dozen
Units:
Method
  1. Preheat oven to 350 degrees F
  2. Line 2 cookie sheets with parchment paper.
  3. Sift powdered sugar, almond flour and cocoa into a medium size bowl. Stir till evenly combined and sift the mixture again into another medium size bowl. You want this as fine as you can get it.
  4. With an electric mixer, beat eggs in large bowl till foamy. Gradually add sugar and beat on high for 3 minutes (or until stiff peaks form like a meringue).
  5. Add half flour/cocoa mixture to egg whites. Combine by using a spatula to fold the egg whites and flour (12-15 strokes). Add the rest of flour/cocoa mixture to the egg whites and combine the same way. HINT: Scoop from the bottom of bowl and press against the side of bowl with spatula till you see a shiny, smooth batter.
  6. Either scoop batter into a large plastic Ziploc bag or a piping bag. If you use a Ziploc baggie, after inserting batter, cut a small 1/8th inch hole in the corner with scissors and use like a piping bag. Pipe 1-inch circles 2-inches apart from one another onto prepared cooking sheets.
  7. Allow macaroons to rest for 15 minutes and then place into the oven. Bake for 7 1/2 minutes then rotate your cookie sheets for even baking. Bake for another 7 1/2 minutes. Remove from oven and let cookies cool completely.
  8. While your cookies are in the oven, make the filling. Beat 3/4th cup powdered sugar and 1/4 cup butter (or non-dairy alternative) in large mixing bowl with electric mixer until light and fluffy. Add peppermint extract. Beat till smooth and creamy.
  9. Simply match up similar size cooled macaroons. Spread filling on the flat side of macaroon and tip with another.
  10. Serve and enjoy.
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Recipe Notes

Note: You can always make the filling green with natural food color.

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