The objective of this study was to investigate the quality characteristics of macaron samples made from egg white substitutes with three different mixtures of gellan gum (GG), soy protein isolate (SPI), and maltodextrin (MD) and to find the ideal ratio of GG to SPI for macarons. For this study, a sample prepared with egg white as a control group, and four samples containing varying concentrations (1%, 2.5%, 5%, and 7.5%) of GG to SPI were prepared except for the control group. The analysis of pH, moisture value, °Brix, color, texture profiles, and sensory evaluation were conducted. Within the samples with GG-SPI-MD, darkness, and yellowness tended to decrease with increasing GG content up to GG5 (5% GG to SPI). Also the moisture content increased with increasing GG content. The control had the highest pH and °Brix value were significantly different from the sample made with the egg substitute. According to the texture profile analysis, hardness and fracture increased as the GG percentage increased until GG5. GG2.5 (2.5% GG to SPI) scored the highest in taste, texture, and overall acceptance in the consumer acceptance test. In conclusion, GG2.5 showed the most suitable quality characteristics for making macarons by mimicking egg white. Therefore, this study can be used as a basic research material for developing egg white substitutes using the component blend of GG-SPI-MD. However, it is judged that further research is needed to develop more viable applications.