Are Macarons Typically Gluten-Free? What You Need to Know

November 25, 2025 •

3 min read

Traditional macaron shells are crafted from naturally gluten-free ingredients, including almond flour, egg whites, and sugar. This foundational recipe leads many to assume that these delicate French confections are always safe for those with gluten sensitivities, prompting the question: are macarons typically gluten-free?

Quick Summary

Traditional macarons use a naturally gluten-free base, but certain fillings or cross-contamination from a shared baking environment can introduce gluten. Anyone with celiac disease or a gluten intolerance must exercise caution and verify ingredients and kitchen practices before consuming.

Key Points

Naturally Gluten-Free Base: The core shell of a traditional macaron is made from almond flour, egg whites, and sugar, which are all naturally gluten-free ingredients.
Fillings Can Contain Gluten: Some macaron flavors, especially those with cookie-based fillings like cookies and cream, can introduce gluten.
Cross-Contamination is a High Risk: Macarons prepared in bakeries that also handle wheat flour are at significant risk of cross-contamination and may not be safe for those with celiac disease.
Store-Bought Labels Vary: Always check ingredient labels on pre-packaged macarons, as some brands modify recipes; for example, Trader Joe's macarons contain wheat-based ingredients.
Macarons vs. Macaroons: Don't confuse macarons (almond flour-based) with coconut macaroons, although both are typically gluten-free, they are distinct confections.
Verification is Key: For severe sensitivities, the safest approach is to buy from a certified gluten-free bakery or make them at home.

Understanding the Gluten-Free Nature of Traditional Macarons

Authentic French macarons are made with a naturally gluten-free base for their shells, primarily consisting of finely ground almond flour, egg whites, and sugar. The structure and delicate 'feet' of the macaron shell come from the meringue, relying on whipped egg whites rather than wheat flour. This traditional approach means the shells themselves are typically gluten-free.

The Role of Almond Flour

Almond flour, made from blanched and ground almonds, is the key gluten-free ingredient in macaron shells. Using fine almond flour is crucial for the desired texture. To ensure safety for those with celiac disease, it's important that the almond flour used is certified gluten-free to prevent cross-contamination during processing.

Navigating Potential Gluten-Containing Elements

While the shells are generally gluten-free, other components and the preparation environment can introduce gluten.

Hidden Gluten in Fillings

The fillings can be a source of gluten. While fillings like ganache, buttercream, and jam are often gluten-free, some flavors are not. For instance, a cookies and cream macaron would contain gluten from the cookie components. Always check the specific filling ingredients.

Cross-Contamination Risks

Cross-contamination poses a significant risk for those with celiac disease if macarons are made in a facility that also processes wheat-based products. Gluten can transfer through shared equipment, nearby ingredients, improper sanitation, and handling.

Store-Bought Variations

Pre-packaged macarons require careful scrutiny of labels. Some commercial producers may include gluten-containing ingredients, such as wheat-based glucose syrup, in their recipes. Always look for explicit 'gluten-free' certification.

Macarons vs. Macaroons: A Necessary Distinction

Despite similar names, macarons and macaroons are different cookies. Macarons are French, made with almond flour, and have a delicate texture. Macaroons are often made with shredded coconut, have a dense texture, and are popular in Jewish cuisine. While both are typically gluten-free, their core ingredients differ. The table below highlights key differences.


Feature	Macaron	Macaroon
Main Ingredient	Almond flour	Shredded coconut
Texture	Delicate, crisp shell with a chewy interior	Dense and chewy throughout
Origin	French sandwich cookie	Italian origin, popular in Jewish cuisine
Typical Flour	Almond flour (gluten-free)	Coconut (gluten-free)
Fillings	Ganache, buttercream, or jam	Often dipped in chocolate
Appearance	Smooth, colorful, with a ruffled 'foot'	Mounded and rustic

Ensuring Safe Macaron Consumption for a Gluten-Free Diet

To safely enjoy macarons on a gluten-free diet, consider these steps:

Seek dedicated gluten-free bakeries: This minimizes cross-contamination risks.
Communicate with bakers: Ask about ingredients and practices, especially regarding shared equipment.
Read labels carefully: Check for gluten-free certification and avoid products with wheat-based ingredients.
Be cautious with flavors: Avoid flavors with known gluten ingredients like cookie pieces.
Bake at home: This offers complete control over ingredients and preparation in a clean environment.

Conclusion

Although the traditional macaron shell is naturally gluten-free due to its almond flour base, it's crucial not to assume all macarons are safe for those with gluten sensitivities. Gluten can be introduced through fillings or, significantly, via cross-contamination in shared baking spaces. Individuals with celiac disease must be diligent, verifying ingredients and production methods. Choosing bakeries with dedicated gluten-free practices or certified brands can offer confidence. For ultimate control and peace of mind, baking macarons at home with guaranteed gluten-free ingredients is the safest option. For further information on managing a gluten-free diet, resources like Coeliac UK can be helpful.

Bullet List for Safe Consumption:

Inquire: Ask bakers about their specific ingredients and kitchen procedures, especially regarding potential cross-contamination.
Verify: For packaged products, always look for certified gluten-free labeling to ensure safety.
Avoid: Be wary of macaron flavors that use gluten-containing inclusions like cookie crumbs.
Choose Wisely: Prioritize bakeries that specialize in gluten-free goods or have dedicated preparation spaces.
DIY: Baking macarons at home gives you complete control over ingredients and minimizes risk.

Frequently Asked Questions

People with celiac disease can typically eat macarons, but only if they are certain of the ingredients and that no cross-contamination occurred. It's crucial to verify the sourcing and preparation method with the baker or manufacturer.

No, store-bought macarons are not always guaranteed to be gluten-free. While the traditional recipe is, some commercial brands use fillers or glucose syrup that contain gluten.

The primary ingredient in a traditional macaron that makes it gluten-free is almond flour, which is used instead of wheat flour for the cookie's shells.

The biggest risk is cross-contamination, which can occur if the macarons are prepared in a shared kitchen with gluten-containing products.

A macaron is a delicate French sandwich cookie made with almond flour, while a macaroon is a dense, chewy cookie typically made from shredded coconut.

To ensure safety, buy from a bakery with dedicated gluten-free facilities, read the label for gluten-free certification, and ask the baker about their kitchen practices.

Yes, flavors with added inclusions like cookie crumbs, such as cookies and cream, are highly likely to contain gluten. It is safest to stick to simple, classic fruit or chocolate flavors and still verify their safety.