Chewy gluten free macaroons

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Food & Recipes / Gluten free / Snacks

It’s Mother’s Day and my Mum is a 10-hour drive away. So I decided, after spending the morning with a couple of  similarly motherless mates, to make some of Mum’s chewy macaroons as an ode to the wonderful lady she is.

These chewy delights have topped the favourite list of home-cooked treats of late. Home-cooked treats are the things that Mum whips up when one of her three daughters visits; banana muffins, macaroons and white chocolate nut bark are regulars on the rotation, and somehow magically appear when we get within 10kms of home. Any inter-state dwellers will know what I’m talking about, there’s nothing like proper home-cooked food. Word.

I made a few changes to the recipe Mum uses, replacing (and reducing) the white sugar with natural maple syrup and adding back some sweetness with chopped cranberries. You can use your favourite natural sweetener of choice here, brown rice syrup could also be nice, or coconut sugar.

The thing I love about this recipe is it’s so simple and quick to make. Often I’m after a little sweet treat but don’t want to spend hours in the kitchen or have to make a special trip to the shops. I’m also waiting on a brand new food high-powered food processor to be delivered (oh my!) so I’ve been on the look out for ‘minimal-chop’ recipes. These fit the bill.

Love ya Mum!

Ebony x

Chewy Gluten Free Macaroons1Chewy Gluten Free Macaroons2

What you’ll need 

Makes approx 25 macaroons

200g almond meal
¼ cup pure maple syrup
Handful chopped cranberries (choose unsweetened or naturally sweetened with apple juice)
1/4 teaspoon cardamon seeds ground finely – use mortar and pestle or buy pre-ground
2 free range egg whites

How to go about it 

  • Mix all ingredients together in a large bowl – it will become a thick grainy paste
  • Roll into small balls about the size of a large marble
  • Flatten slightly with a fork and press blanched almonds on top of each one
  • Bake at 190 Degrees for 11 mins or until they just start to go golden


  • They will still be fairly pale but be a darker brown underneath. Make sure to check your oven regularly as they can burn easily.
  • They are chewy rather than crunchy
  • Freeze well if you want to make a double batch

The Author

Aussie food lover, holistic health coach, adventure seeker and marketer. Packing the happy & healthy into every day.

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