Understanding if and when macarons are considered gluten-free

November 7, 2025 •

4 min read

Approximately 1 in 100 people worldwide are affected by celiac disease, a condition that necessitates a strictly gluten-free diet. For this group and others with gluten sensitivity, understanding if a delicacy like macarons is safe to eat is crucial. So, are macarons considered gluten-free?

Quick Summary

Traditional macarons, made with almond flour, egg whites, and sugar, are naturally gluten-free, but potential risks from cross-contamination and non-traditional ingredients exist. It is essential to confirm preparation methods and read ingredient lists carefully.

Key Points

Naturally Gluten-Free: Traditional macarons are inherently gluten-free because the shells are made from almond flour, egg whites, and sugar, not wheat flour.
Cross-Contamination Risk: The greatest risk comes from production in facilities that also handle gluten-containing products, as airborne flour or shared equipment can cause cross-contamination.
Hidden Gluten: Some flavorings, extracts, or ingredients in the filling, like cookie crumbles or specific additives, can contain gluten.
Macaron vs. Macaroon: The names are confusing, but macarons are almond-based sandwich cookies, while macaroons are denser, coconut-based mounds. Both can be gluten-free, but require different preparation.
Check Before You Buy: To ensure safety, always ask bakers about their preparation methods, read ingredient labels carefully, or opt for certified gluten-free brands.
Homemade is Safest: For those with severe sensitivities, baking macarons at home with certified gluten-free ingredients is the best way to guarantee a safe dessert.

The Naturally Gluten-Free Base of Traditional Macarons

At their core, authentic French macarons are a naturally gluten-free treat. The standard recipe for the delicate, crisp, and chewy shells relies on just a few basic ingredients: almond flour, powdered sugar, and egg whites. None of these components contain gluten, the protein found in wheat, barley, and rye that triggers reactions in individuals with celiac disease or non-celiac gluten sensitivity.

The shells are created from a meringue base—egg whites whipped with granulated sugar—into which the finely ground blanched almond flour and powdered sugar are folded. This reliance on nut flour rather than wheat flour is the primary reason why traditional macarons can be safely consumed by those following a gluten-free diet, provided other risk factors are managed.

The Importance of High-Quality Almond Flour

For a perfectly smooth and bump-free macaron shell, using finely ground blanched almond flour is critical. It's important to distinguish between almond flour and almond meal, which is coarser and includes almond skins. When purchasing almond flour, it is always recommended to check the packaging to ensure it is certified gluten-free, as some manufacturers may process it on shared equipment with gluten-containing products. A certified product guarantees no wheat, rye, or barley has been added to the almond flour and reduces the risk of cross-contamination before the ingredient even reaches the baker.

Navigating Potential Risks for Gluten Sensitivity

While the core ingredients are safe, the journey from mixing bowl to mouth can introduce potential gluten contamination. For individuals with severe sensitivity, such as Celiac disease, these hidden risks are a major concern.

Cross-Contamination is a Real Danger

One of the most significant risks for commercially produced macarons is cross-contamination. Many bakeries that sell macarons also bake other pastries, such as cakes, croissants, and cookies, using traditional wheat-based flour. Even with diligent cleaning, airborne flour particles or shared equipment and utensils can cause cross-contamination. For this reason, it is crucial to ask the baker or read labels carefully to understand the manufacturing environment. Dedicated gluten-free facilities offer the highest level of assurance.

Hidden Gluten in Fillings and Add-ins

Beyond the shells, the filling and decorations present other potential gluten sources. While common fillings like buttercream, fruit jams, and chocolate ganache are often gluten-free, some flavors or additives may not be.

Sources of Hidden Gluten:

Flavorings and Extracts: Some vanilla extracts or flavorings use alcohol derived from gluten-containing grains.
Fillings: Certain fillings might incorporate gluten-based stabilizers, thickeners, or added ingredients like crushed cookies or cereal for flavor.
Decorations: Sprinkles, toppings, or glazes can sometimes contain gluten or be processed on shared equipment.
Pre-made Mixes: If using a pre-made macaron mix, always verify that it is explicitly labeled as gluten-free.

Macaron vs. Macaroon: Clarifying the Confusion

One of the most common points of confusion is the similar-sounding name of two very different cookies. Macarons and macaroons are distinct in their ingredients, preparation, and final texture. This distinction is especially important in a gluten-free context because while macarons are almond-based, macaroons are typically made from shredded coconut.

Macaron vs. Macaroon Comparison Table


Feature	Macaron	Macaroon
Pronunciation	ma-kah-RON (rhymes with gone)	ma-ka-ROON (rhymes with moon)
Main Ingredient	Finely ground almond flour	Shredded coconut
Texture	Smooth, delicate, crispy outside with a chewy interior	Dense, coarse, and chewy mound
Appearance	Brightly colored sandwich cookie with a characteristic 'foot' at the base	Ununiform mound, often with a toasted top
Filling	Buttercream, ganache, fruit curd, or jam	Often dipped or drizzled in chocolate; no interior filling
Preparation	Time-consuming and precise, requiring specific techniques like 'macaronage'	Relatively simple, with ingredients mixed and baked as a single mound
Gluten Status	Naturally gluten-free (but check for cross-contamination)	Naturally gluten-free (but check for additives or cross-contamination)

A Guide for the Conscientious Consumer

For those seeking a truly gluten-free macaron experience, follow these guidelines:

Ask the Baker: Don't hesitate to inquire about their kitchen's practices. Ask if they use dedicated equipment for gluten-free products and how they prevent cross-contamination from other pastries.
Look for Certified Gluten-Free Products: Purchasing macarons from a bakery or brand with a certified gluten-free label is the safest bet, as it signifies strict production standards.
Read Labels Carefully: Check the ingredient list for both the shells and the filling. Be wary of flavorings, extracts, and toppings that aren't explicitly labeled as gluten-free.
Consider Making Your Own: For complete control, making your own macarons at home is the best option. This allows you to select and manage every ingredient and ensure a completely gluten-free process from start to finish.
Be Aware of Macaroon Differences: Always confirm you are purchasing or consuming a macaron and not a macaroon, as some recipes and ingredients differ, even if both can be gluten-free.

Conclusion: A Delightful Treat, With Due Diligence

In summary, traditional macarons, with their almond flour base, are a delicious, naturally gluten-free treat. However, the modern baking industry introduces variables that require careful attention from anyone with celiac disease or gluten sensitivity. Cross-contamination in shared kitchens and hidden gluten in fillings and flavorings are potential threats. By understanding the core ingredients, clarifying the difference between macarons and macaroons, and practicing due diligence when purchasing, you can enjoy these delicate confections with peace of mind. For those needing the utmost assurance, a certified gluten-free product or homemade version is the best route.

For more information on living with celiac disease, you can visit the Beyond Celiac website. Beyond Celiac

Frequently Asked Questions

No, macarons are not always gluten-free, even though their traditional shell ingredients are. Potential risks include cross-contamination from other gluten-containing products in a bakery and hidden gluten in certain fillings or flavorings.

A macaron is a delicate, smooth sandwich cookie made from almond flour, while a macaroon is a dense, chewy mound cookie typically made with shredded coconut. While both can be gluten-free, their ingredients and texture are distinct.

The main ingredients for a classic macaron shell are finely ground almond flour, powdered sugar, egg whites, and granulated sugar. The filling is often a buttercream, ganache, or jam.

People with Celiac disease can eat macarons, but they must be extremely cautious. It is critical to confirm that the macarons were made with certified gluten-free ingredients in a facility free from cross-contamination.

Cross-contamination is when a food product comes into contact with another food containing allergens. For macarons, this can happen if they are prepared in a shared kitchen where wheat flour is used, which can leave trace amounts of gluten.

To ensure your macarons are truly gluten-free, purchase them from a certified gluten-free bakery, read ingredient labels carefully for certified status, and don’t hesitate to ask the baker about their kitchen practices to avoid cross-contamination.

While traditional macarons use almond flour, some bakers have experimented with alternative flours like oat flour or even all-purpose flour for nut-free versions. However, switching flours significantly alters the technique and results, and using wheat-based flour means the macaron is no longer gluten-free.