French macarons are elegant little sandwiches that are made with meringue and almond flour. They are traditionally filled with ganache, buttercream or jam and the flavor possibilities are endless…as luck would have it, they are naturally gluten free.

Macarons are elegant and can be made in any colors you like so they lend themselves to parties and celebrations.

Hi, I’m Chef Alina

After 15 years as an award-winning pastry chef and restaurant owner, I was diagnosed with an autoimmune condition and told that I needed to go gluten free. I spent years converting my award-winning recipes to gluten free, and making all of the mistakes along the way so that you don’t have to.

I have been featured in numerous publications and TV shows, including five appearances on Food Network and now I am sharing all of my knowledge and experience with you.

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What You Get

In this class, you will learn to make French macarons with easy step-by-step directions for the whole process. I will also explain everything about the ingredients we are using.

Macarons have a reputation for being difficult to master but with the right technique and a little practice you will be a pro in no time.

Gluten Free French Macarons

  • Equipment
  • Swiss meringue
  • Mixing the macaron batter to the perfect consistency
  • Piping and drying macarons
  • Chocolate ganache and flavor variations
  • Filling macarons
  • Making paper pastry bags for decorating
  • Decorating macarons

What People Are Saying

You (Chef Alina) are so informative & communicate "why" and "how" so extremely well in your posts. I've been diagnosed Celiac for well over 20 years & have never found anything like your website & Facebook page. You are bringing new life to my gluten-free baking

Candace M.

This banana bread is LIFE! One of my top 5 favorite foods ever and now I can have it again! And, it's EVEN BETTER than my gluten recipe! Chef Alina is a magician - I'm convinced.

D. Burk

The difference of reading the instructions and watching her (Chef Alina) actually work the dough is remarkable, and I consider myself a fairly good baker.

R. Hyatt

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