Nut Free Macaron Recipe: French Macarons Made Easy posted by Something Swanky Pin Share Tweet Email Jump to Recipe SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. If you’re someone who loves French macarons but has a nut allergy, or you’re baking for someone who does, this nut free macaron recipe is a game changer. Say goodbye to traditional macarons made with almond meal. These nut free macarons are just as delicious, if not more. It might feel intimidating to make macarons if it’s your first time, but I’ll guide you through this process step-by-step so you’ll have great success! Understanding Nut Substitutes When it comes to making nut-free macarons, the challenge lies in finding the best alternative to ground almonds, which are a key ingredient in traditional macarons. Pumpkin seeds, sunflower seeds, and sesame seeds are great options, but remember to grind them into a fine powder before you start. If you’re allergic to these seeds, consider using rice flour, oat flour, or wheat flour as your almond flour substitute. The Perfect Macaron Batter The secret to perfect macarons lies in the batter. You’ll start by beating your room temperature, large egg whites until soft peaks form. Gradually add in the granulated sugar and continue beating until stiff peaks form. This is a crucial step in achieving the right texture for your macaron shells. Be patient, it may take some time for the egg whites to reach the stiff peaks stage, but it’s definitely worth it! Combining the Ingredients Next, sift your dry ingredients into a large bowl to remove any lumps. This includes your chosen substitute for almond meal, icing sugar, and cocoa powder if you’re making chocolate macarons. Gently fold the dry ingredients into the beaten egg whites until you reach the ‘figure-8 stage’, where the batter smoothly falls off your spatula in a figure-8 pattern without breaking. Piping the Macarons Once your macaron batter is ready, it’s time to pipe! You’ll need a piping bag or a pastry bag fitted with a round tip. Pipe batter onto your prepared baking sheets lined with parchment paper. Aim for round macarons, each about the same size. Hold the piping bag at a 90-degree angle for the best results. Gently tap the baking sheet on your work surface to release any air bubbles. Resting and Baking Allow your piped macarons to rest for about 20-30 minutes or until a skin forms on top. This will ensure that they develop the characteristic ‘feet’ during the cooking time. Bake them in a preheated oven and then let them cool on a wire rack before filling. Choosing Your Nut Free Macaron Filling While your macarons are cooling, you can prepare the filling. You can use anything from dark chocolate ganache, white chocolate, cookie butter, Nutella, and more. (For example, our Red Velvet French Macarons recipe invites you to use all of the above.) You can also add a little bit of gel food coloring to your filling for a fun pop of color. Filling and Storing Your Macarons Once your macaron shells are cool, pair them up and pipe a small amount of filling onto one shell. Sandwich the shells together and voila, you’ve made your first nut-free macaron! Store your macarons in an airtight container in the fridge for best results. They also freeze well, so you can always have a delicious treat on hand. Tips for Success with This Recipe Baking macarons can be a bit tricky, but don’t be discouraged if they don’t come out perfect the first time. Practice makes perfect. Remember, patience is key when it comes to achieving stiff peaks and the figure-8 stage. Also, let your piped macarons rest before baking to achieve those beautiful ‘feet.’ Enjoy Your Nut Free Macarons And there you have it; your very own homemade, nut free macarons! Whether you’re making these for yourself or for someone with a nut allergy — or maybe just to be inclusive at school or work — this nut-free macaron recipe is sure to be a hit. Enjoy the process, learn from your mistakes, and most importantly, enjoy your delicious, nut-free macarons. Continue to Content Decadent Toppings for Espresso Cookies Recipe Yield: 10 Servings Prep Time: 30 minutes Cook Time: 1 hour Total Time: 1 hour 30 minutes Elevate your espresso cookies to the next level with these delicious and easy-to-make toppings. They add a delightful twist to the rich, robust flavor of the espresso, making these treats even more irresistible. Print Ingredients Chocolate Drizzle 1/2 cup of dark or semi-sweet chocolate chips 1 tsp of coconut oil Salted Caramel 1/2 cup of granulated sugar 3 tablespoons of unsalted butter 1/4 cup of heavy cream 1/2 teaspoon of sea salt Espresso Glaze 1 cup of powdered sugar 2-3 tablespoons of strong brewed espresso Nutty Sprinkle 1/2 cup of your choice of nuts 1 tablespoon of powdered sugar White Chocolate and Cranberry 1/2 cup of white chocolate chips 1/4 cup of dried cranberries Instructions Melt the chocolate chips with the coconut oil in a microwave or over a double boiler, stirring until smooth. Allow the mixture to cool slightly before drizzling it generously over the cooled espresso cookies. In a saucepan, melt the sugar over medium heat until it turns a deep amber color. Be careful not to burn it. Add the butter and stir until melted, then slowly drizzle in the heavy cream while stirring. The mixture will bubble up, so be careful. Stir until all the cream has been incorporated and the sauce is smooth. Stir in the sea salt, then let cool before spooning over your espresso cookies. Combine the powdered sugar and espresso in a bowl, stirring until smooth. If the glaze is too thick, add a little more espresso; if it's too thin, add more sugar. Drizzle the glaze over the cookies for an extra espresso kick. Toast the nuts in a dry pan until golden and fragrant, then chop them finely. Mix the nuts with the powdered sugar and sprinkle the mixture over your cookies. The crunch of the nuts adds a lovely texture contrast to the soft cookies. Melt the white chocolate chips in a microwave or double boiler, then drizzle it over the cookies. Sprinkle the chopped dried cranberries on top while the chocolate is still wet. The tartness of the cranberries pairs beautifully with the sweet white chocolate and bold espresso flavors. Notes These toppings for espresso cookies are sure to impress your guests and satisfy your sweet tooth. Try them out and let us know which one is your favorite! Nutrition Information: Yield: 24 Serving Size: 1 Amount Per Serving: Calories: 200Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 150mgCarbohydrates: 25gNet Carbohydrates: 24gFiber: 1gSugar: 15gSugar Alcohols: 0gProtein: 3g
