Nut-Free Macarons

Nut-Free Macarons

These macarons

are a sweet and delicate treat that are perfect for anyone with a nut allergy. Made with a crispy shell and a creamy filling, they're a perfect afternoon snack or dessert.

Filed Under

French, Dairy-Free, Vegetarian, Desserts, Special Occasion, Low-Calorie, Low-Fat, Eggs, Gluten, Dairy, Tree nuts

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Chef Carrots the Friendly Bunny

Quick

Under 1 Hour

Ingredients

You'll Need:

  • 2 large egg whites
  • 4 tablespoons granulated sugar (plus 1/2 teaspoon)
  • 65 g all purpose flour
  • 55 g powdered sugar
  • ½ teaspoon vanilla extract
  • - gel food coloring (optional)
  • - buttercream frosting (or any frosting of your choice)
Lemons and Lime

Preparation

  1. In a bowl, beat egg whites until frothy.
  2. Gradually add the granulated sugar until stiff peaks form.
  3. In a separate bowl, whisk the flour and powdered sugar together. Then, sift the flour and powdered sugar mixture into the egg white mixture.
  4. Add the vanilla extract, and gel food coloring if you want the macarons to be colored.
  5. Gently fold all the ingredients together.
  6. Transfer the batter into a piping bag with a rounded tip.
  7. Pipe the macarons onto a baking sheet with parchment paper. Gently tap the baking sheet on a flat surface a few times to release air bubbles.
  8. Let the macarons sit at room temperature for about 45 minutes.
  9. Preheat the oven to 280°F.
  10. Bake the macarons for 17-20 minutes.
  11. Allow the macarons to cool for 10 minutes, then transfer the macarons on to a cooling rack.
  12. Add a dollop of buttercream or any frosting of your choice to one of the macaron shells, then top it with another macaron shell to create a sandwich. Repeat with the remaining shells and frosting.
  13. For best results, allow the macarons to “bloom” for about 24 hours.
  14. Enjoy!
Yumi Holding a Basket of Fresh Vegetables

Nutrition

calories

82

carbohydrates

16g

fat

1g

fiber

0g

protein

1g

sugar

10g

Last updated on 2024-09-03

Tips

  • "So delicious! As someone with a peanut/tree-nut allergy, I’ve never been able to try a macaron. However, my boyfriend, who has had macarons from all over world (including macaron HQ, Paris!!!), said these are BEST he’s had! 🥰 Made me feel like I wasn’t missing out anymore! I made my own buttercream icing for the filling. No food coloring."

    3 years ago

  • Kim Johnson

    "I attempted 'Winnie the Pooh' macarons with this recipe... I highly enjoyed making them and they taste great, especially as I've added buttercream and honey in the middle of them😍"

    2 years ago

  • danna2009

    "10/10 🤩❤️ I used buttercream icing, but it didn’t taste super good with them so what other icings should I try?"

    3 years ago

  • vaprincessb08

    "I absolutely LOVE this recipe. Make sure, if you add food coloring DON'T add it last or else your shells will NOT puff up. The second time I made it, it didn't puff up so keep that in mind. I'm not allergic to anything but this recipe is great if you can't find any almond flour. (Don't mind the piping of the cream I had to pipe quickly lol.)Please try out❤️👏🏽"

    4 years ago

  • Amanda Steward

    "I tried this but I also made original macarons a lot of times, and I recommend making the regular ones if your not allergic. In my opinion the regular ones are more umm how do I say this…. YUMMY 😋"

    4 years ago

  • wednesdaydinner

    "I made these 3 times before getting them right. My dad has an allergy to almonds, so he had never tried a macaron before. Macarons, are my favorite dessert and I really wanted him to try them. These are great! (I’m 13 for reference)"

    3 years ago

  • Natasha Tsonis

    "My first try turned out quite good! Will be making them again"

    3 years ago

  • gretchenjones

    "Turned out so good! My mom loves them will definitely be making them again"

    3 years ago

  • zehelo

    "It tastes good, using a silicone mat is better. To look fancy"

    4 years ago

  • Bryan Li

    "These are absolutely delicious"

    4 years ago

  • "Made them mini. Absolutely love this recipe!"

    2 years ago

  • blue flamingo

    "Absolutely amazing! I added raspberry buttercream in the middle and it worked so well. Definitely not bad for my first time making macarons!"

    3 years ago

  • Destiny Devos

    "I coloured mine pleural with green icing and sprinkled a bit of edible glitter on there! They look ✨LOVELY✨"

    4 years ago

  • carlibean200

    "They turned out so good I would say don’t put them in for the full 20 minutes but I did do mine pretty small I wish I would have taken them out sooner because they were not as soft and chewy as I wanted them to be"

    3 years ago

  • Salena Messal

    "This is my 3rd try! And I must say….amazing. 1st try was flat, 2nd try was wrinkly. My third try I let them dry for 90 min and used 300 for 19 min, I used gluten free oat flour, turned out to be too watery so I added a bit more flour before piping. And came out perfect."

    2 years ago

  • Kylie Lathem

    "These were all around just great but the egg whites were really tricky so FOLLOW the instructions exactly"

    2 years ago

  • natalie_bailey

    "Very tasty i filled mine with vanilla buttercream and strawberry jam"

    3 years ago

  • jordisperry

    "After you mix the granulated sugar, add three tablespoons of powdered sugar (icing sugar) aswell it’ll peak better and thicken way easier. This is my second try and last time I only used granulated sugar and it didn’t turn into stiff peaks but this time it did and it worked out great!"

    3 years ago

  • gbplol

    "I made lemon macarons with a glaze on top and they are delicious!"

    3 years ago

  • "So delicious! As someone with a peanut/tree-nut allergy, I’ve never been able to try a macaron. However, my boyfriend, who has had macarons from all over world (including macaron HQ, Paris!!!), said these are BEST he’s had! 🥰 Made me feel like I wasn’t missing out anymore! I made my own buttercream icing for the filling. No food coloring."

    3 years ago