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Simple Gluten-Free Vanilla Macaron
Simple Gluten-Free Vanilla Macaron

Before you jump to Simple Gluten-Free Vanilla Macaron recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

A lot of us believe that comfort foods are terrible for us and that we have to keep away from them. At times, if your comfort food is candy or some other junk food, this is very true. Otherwise, comfort foods can be really nourishing and good for you. There are some foods that, when you consume them, could improve your mood. When you feel a little down and need an emotional boost, test out some of these.

Cold water fish are excellent if you are wanting to feel better. Salmon, herring, tuna fish, mackerel, trout, etc, they’re all loaded with omega-3s and DHA. These are two things that promote the quality and the function of your brain’s gray matter. It’s the truth: eating tuna fish sandwiches can really help you fight your depression.

Now you can see that junk food isn’t necessarily what you have to eat when you wish to help your moods get better. Test out these hints instead!

We hope you got benefit from reading it, now let’s go back to simple gluten-free vanilla macaron recipe. You can have simple gluten-free vanilla macaron using 6 ingredients and 3 steps. Here is how you achieve it.

The ingredients needed to prepare Simple Gluten-Free Vanilla Macaron:
  1. Prepare 800 ml Finely shredded coconut
  2. Take 400 ml Almond powder / almond flour
  3. Prepare 150 ml Honey or maple syrup or agave syrup
  4. Take 66 ml Coconut oil
  5. Prepare 1 tbsp Vanilla
  6. Use 1/4 tsp Sea salt
Steps to make Simple Gluten-Free Vanilla Macaron:
  1. Combine all ingredients in a bowl. (In the States, it's also common to mix these in a food processor for 2 to 3 minutes. I mix mine manually.)
  2. Drop about 1 tablespoon of the dough balls on parchment paper. (Because the dough tends to be hard-textured, I round off the shapes with my hands.)
  3. Freeze. Remove from the freezer right before serving.

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