I have been getting requests to share this recipe for years. It’s a recipe that has been with me since our first bakery. Of course back then it had egg whites in it, but other than that it was exactly the same. Then once I became vegan, I was able to make it without whites, and I think they were even more amazing. Then fast forward again and I needed to make them without gluten (what?). I know, it’s crazy! But what is even more crazy is that even with every tweak I made, it worked. These macs are the bomb!
So when we had our food cart, I would bake the macs every morning, and they would sell out instantly. I tried to keep up with production, but it was impossible. Customers would come and see the fresh baked macaroons on the counter, and buy them all. Seriously!
So after all of these years of keeping the recipe a guarded secret, I’m going to share it with you. As you can see from the recipe you can make it with all purpose flour. To make them gluten-free, I used 2 tablespoons potato starch + 1 tablespoon white or brown rice flour + 1 tablespoon coconut flour. You could probably also substitute 1/4 cup of your favorite gluten-free flour blend in place of that.
I’m not kidding when I tell you how good these babies are! You are going to love them. That is why I just couldn’t keep the recipe a secret any longer. Food is to be shared. Food is love!
I would love to hear if you make them. Take a picture and tag it #julieskitchenette on Instagram so I can see.
xo Julie
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You are so gracious to share this amazing recipe with us! Thank you!! I can’t wait to make some!! <3
Thanks Amey! I hope you love them. xoxo
Oh these were always my favorite at the food cart! I am making these tomorrow!
Thanks Ali! I thought it was time that I shared the recipe. Let me know if you have any questions when you go to make them.
God bless you, Julie Hasson! 🙂
Awww, thanks Eve!