Are Macarons Gluten-Free?

From The New Day Notebook · Facts last checked October 21, 2026 · General information, not medical advice

French macarons are often gluten-free. The delicate shells are traditionally made with almond flour, egg whites, and sugar, all of which are naturally gluten-free ingredients. This simple, classic recipe is the reason macarons are a popular treat for people avoiding gluten.

However, not every macaron is gluten-free. The risk of finding gluten comes from certain fillings and the baking environment. It is always necessary to check ingredients or ask questions before eating them, especially for those with celiac disease.

Macarons and gluten at a glance

Why macarons are often gluten-free

The foundation of a classic French macaron is its shell, which is naturally gluten-free. The recipe relies on finely ground almonds, also known as almond flour or almond meal, instead of wheat flour. Nut flours and eggs are gluten-free, making them a suitable base for these cookies.

The other primary ingredients, sugar and egg whites, are also free of gluten. When these components are whipped into a meringue and combined with the almond flour, they create the macaron’s signature texture: a crisp exterior with a soft, chewy interior. As long as the recipe sticks to these traditional ingredients, the cookie shells themselves should not contain gluten.

Where gluten can sneak into macarons

While the macaron shells are typically safe, gluten can be introduced in two main ways: through the fillings and from cross-contact in the kitchen.

• Fillings: Many common fillings like buttercream, ganache, and fruit jam are often gluten-free. However, some bakers get creative with flavors that may include gluten-containing ingredients. For example, a filling might use cookie crumbs, malt flavoring, or other additives that contain wheat. Always verify the ingredients used in the filling.
• Cross-contact: Cross-contact is a significant risk in bakeries that produce both gluten-free and wheat-based goods. If macarons are prepared using the same bowls, mixers, baking sheets, or display cases as wheat-based cakes and pastries, they can easily become contaminated with gluten. Shared kitchen spaces and airborne flour also present a risk.

Shopping, baking, and eating out safely

When buying packaged macarons, look for a product specifically labeled “gluten-free.” In the United States, this label is regulated by the FDA and means the food contains less than 20 parts per million (ppm) of gluten. Reading the full ingredient list is also a smart habit.

At a bakery, it is best to ask questions. Inquire if they make any macarons with gluten-containing fillings. It is also important to ask about their process for preventing cross-contact if they also bake with wheat flour. People who need to avoid gluten for medical reasons should be cautious about eating baked goods from any kitchen that is not dedicated gluten-free.

Making macarons at home gives you complete control over the ingredients and preparation environment, ensuring they are safe for your needs. Just be sure all your chosen ingredients, especially any flavorings or decorations, are gluten-free.

When to loop in your doctor or dietitian

People with celiac disease require a strict gluten-free diet for life. If you are considering a gluten-free diet for medical reasons or have questions about managing your health, talk to your doctor or a registered dietitian. Do not start a gluten-free diet before completing testing for celiac disease, as the tests require gluten to be present in your system to be accurate.

• If you think gluten is making you unwell, ask about celiac disease testing before cutting gluten out: testing needs gluten in the diet
• If you have celiac disease and still have symptoms on a gluten-free diet
• If you are unsure whether oats, wheat starch or a specific ingredient suits you
• For help planning a gluten-free diet that still meets your nutrition needs

Sources

• Celiac Disease Foundation: Gluten-Free Foods
• Celiac Disease Foundation: Sources of Gluten
• U.S. Food and Drug Administration: Gluten-Free Labeling of Foods

Last checked October 21, 2026. Recipes and ingredients change: always read the current label.