Nut Free Macaron Recipe: French Macarons Made Easy

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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.

A variety of seeds and flours that can be used as a substitute for almond flour.

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.

Piped nut free macarons resting on a baking sheet

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.

Filled macarons being stored in an airtight container

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.

In a French mood? Try our Classic French Tart.

A plate of colorful, nut free macarons

Allergy-Friendly Nut-Free French Macarons Recipe

Allergy-Friendly Nut-Free French Macarons Recipe

Yield: 24 macarons
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes

This Allergy-Friendly Nut-Free French Macarons recipe is a delightful treat for those with nut allergies. They are perfect for any occasion and can be filled with a variety of flavors such as chocolate ganache, lemon curd, or raspberry jam.


  • 1 cup of all-purpose flour
  • 1 1/2 cups of powdered sugar
  • 3 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/4 cup of granulated sugar
  • 1/2 teaspoon of vanilla extract
  • 1/2 cup of unsalted butter, at room temperature
  • 2 cups of powdered sugar
  • 1 teaspoon of vanilla extract
  • 2 tablespoons of milk or cream


  1. Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper.
  2. In a large bowl, sift together the all-purpose flour and powdered sugar.
  3. In another bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue to beat.
  4. Gradually add the granulated sugar, about one tablespoon at a time, while continuing to beat the egg whites. Once all the sugar is added, increase the mixer speed to high and beat until stiff peaks form.
  5. Add the vanilla extract to the egg white mixture and beat until incorporated.
  6. Gradually add the flour mixture to the egg white mixture, folding it gently with a spatula. Once fully combined, the mixture should be smooth and shiny with a thick, ribbon-like consistency.
  7. Transfer the batter to a piping bag fitted with a round tip. Pipe the batter onto the prepared baking sheets in 1-inch circles, spaced about 1 inch apart.
  8. Tap the baking sheets on the counter a few times to remove any air bubbles. Let the macarons sit at room temperature for 30 minutes to 1 hour, until they form a skin on top.
  9. Bake the macarons for 15 minutes, until they are set and have formed 'feet'. Let them cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
  10. For the filling: Beat the butter until creamy. Gradually add the powdered sugar, beating until light and fluffy. Add the vanilla extract and milk or cream, and beat until smooth.
  11. Pipe or spread the filling onto the flat side of half of the cooled macarons, then top with the remaining macarons to make sandwiches.


Always check the labels of your ingredients to ensure they are safe to consume for those with nut allergies.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 15mgCarbohydrates: 18gNet Carbohydrates: 18gFiber: 0gSugar: 14gSugar Alcohols: 0gProtein: 2g
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