These Nut Free Oatmeal Cream Pie Macarons are made with oat flour instead of almond and are filled with a marshmallow buttercream. They naturally are gluten free.

I've already posted Nut Free French Macarons, which are made with oat flour in place of the traditional almond flour. I used my Easy Vanilla Buttercream to fill the macarons because I had some in the freezer and was pressed for time preparing all of the desserts for my daughter's Parisian themed birthday party.
I wanted to try this version of the oat flour macarons that has a marshmallow filling, so the macarons take on an Oatmeal Cream Pie flavor. As I noted in my Homemade Oatmeal Cream Pie post, I love those flavors!
I made these for my oldest daughter's Golden Birthday because the color of the macaron shells is perfect for painting with gold luster dust.
These were very delicious! Our family members who love the traditional almond flour French macarons loved these. Even though I had a ton of treats on the dessert table, these were gone before dinner!
Jump to:
Make the Macaron Shells
Before you begin, I recommend getting your piping bag ready for the macaron batter. To do this, place a large round tip, like a #12, in a disposable piping bag. Fold over the top of the bag and place it in a tall glass or in a piping bag holder so it will be easy to fill with the batter. Set this aside.
To make the macaron shells, first sift together the oat flour and the powdered sugar, then whisk to combine them completely. Set this bowl aside.

Next, place the egg whites in the bowl of a stand mixer and beat on high until frothy. Next, add the cream of tartar, then slowly add the granulated sugar, one spoonful at a time with the mixer still running.
At this point, you can add the vanilla extract and if you would like to add food coloring do that now. Keep in mind that when you fold in the oat flour later, the color will be more muted, so you may want to go slightly brighter than your desired endpoint.
Continue beating the egg whites until they form a stiff peaks meringue.

Carefully fold in ⅓ of the flour/powdered sugar mixture with a silicone spatula.

Then, add the remaining ⅔ flour mixture and keep folding carefully. This step is called macaronage. I recommend reading up on this process at America's Test Kitchen to familiarize yourself with how the batter should look.
You want it to flow off the spatula like a ribbon and when you draw a figure 8 with the batter that flows off, you want it to slowly go back into the batter but not too quickly.
This is the trickiest step of making macarons. If you over- or under-fold, your shells will not come out right. Since I still consider myself a beginning at macaron making, I prefer to refer you to other experts for how the batter should look when it's ready to pipe.
Once the batter is the proper consistency, you can transfer it to the piping bag.
I like to use a macaron mat that has circles printed on it as a visual guide for my macarons. This helps me pipe more consistently sized shells, although as you can see that is still not perfect!
For this recipe, you will need 2 baking sheets and 2 macaron mats. You can also use parchment paper and draw 1-inch circles on the opposite side that you will be piping. Some people just pipe directly on the parchment and just eyeball their sizes.
Once the batter has been piped on a full tray, slam the tray down hard on the counter or a table several times to force any air bubbles to the surface. At this point, I like to take a toothpick and pop large bubbles then smooth out the hole left after the bubble pops.
The shells will need to dry at room temperature for 40 minutes before baking.

Meanwhile, preheat the oven to 300°F.
Bake the macaron shells for 12-15 minutes, rotating once about 7 minutes into the bake.

If you have a properly mixed batter, they should form little "feet" like this.
Allow the shells to cool completely on the mat before removing them. When you remove them, you can push up on the mat from underneath to help them pop off.

If you have trouble with them sticking, that may mean they are underbaked. I sometimes have a little sticking with my shells in the very center of the tray. I recommend using a very stiff metal spatula to carefully pry them off the mat, taking care not to rip the shell.
Once the shells have been removed from the mat, they can be stored in an airtight container in the refrigerator or freezer, or you can fill them immediately.
Prepare the Filling
The filling for these macarons is a marshmallow buttercream. Start by placing the butter into the bowl of a stand mixer fitted with the whisk attachment. Beat the butter until smooth, about 20 seconds.
Add the powdered sugar and best at medium-low until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and then continue beating until the mixture is fully combined. Add the vanilla and the marshmallow creme and beat until incorporated. Increase the speed and beat until light and fluffy.
The longer you whip it, the fluffier and smoother it will be.
The filling will be very soft. You can fill the macarons immediately or chill the filling to get to consistency more suitable for piping.
Fill the Macarons
If the filling is too loose for piping, refrigerate for about 15 minute and then check the consistency. Chilling it will eventually get it to a piping consistency, but you don't want it too cold or it might be difficult to pipe.
You an use a large round tip or a decorative star or flower tip to pipe the filling. The pattern you pipe will be visible from the sides of the macarons, so you can play around with different tips to see what you prefer.

You can also fill the shell with little stars or pipe a ring of stars or dots around the edges and fill the center with a curd or jam. In my opinion, this is what makes macarons so fun because the flavor possibilities are endless!
Variations
I like to use my Easy Vanilla Buttercream as a filling like I did in the original post. It is easier to pipe into patterns because it is not as sticky. Traditional Cream Cheese Frosting or Blackberry Cream Cheese Frosting would be delicious, as would ganache or blueberry ganache.
You can also use any type of jam or curd to fill the macarons, or pipe a buttercream ring on the macaron shell and fill it with a jam, curd or caramel.
Decorations
You can add food coloring at the same time as adding the vanilla extract, like I did for these Valentine's Day Macarons and these Parisian Party Macarons. Keep in mind that the color of the oat flour is tan, so the color will change when you fold in the flour.
I also like to paint the macarons with a suspension of gold or colored luster dust in Everclear alcohol to give them a nice shine, like these Valentine's Day Macarons.
Soon I will be sharing how I painted these untinted oat flour macarons with gold luster dust for my daughter's Golden Birthday Party.

Gluten Free Option
This recipe is naturally gluten free. Check your package of oat flour to make sure it is certified gluten free without contaminants. Bob's Red Mill brand is gluten free.
📖 Recipe

Nut Free Oatmeal Cream Pie Macarons
Equipment
- 1 digital kitchen scale
- 2 macarons mats optional
- 2 half baking sheets
- disposable piping bags
- large round tip, such as #12
- decorative star or flower tip optional
Ingredients
For the Macaron Shells:
- 126 grams oat flour
- 126 grams powdered sugar
- 100 grams egg whites (see note)
- ¼ teaspoon cream of tartar
- 90 grams granulated sugar
- 1 teaspoon vanilla extract (see note)
For the Filling:
- 8 tablespoons salted butter
- ½ cup powdered sugar
- 1 cup marshmallow creme
- 2 teaspoons vanilla extract
Instructions
Prepare the Batter:
- Place a macaron mat on each of 2 baking sheets. You can also use parchment paper with 1-inch circles drawn on underneath. Set these aside.
- Place a large round tip, like a #12, in a disposable piping bag. Fold over the top of the bag and place it in a tall glass or in a piping bag holder so it will be easy to fill with the batter. Set this aside.
- Sift together the oat flour and the powdered sugar in a medium-sized bowl, then whisk to combine them completely. Set this bowl aside.126 grams oat flour, 126 grams powdered sugar
- Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high until frothy. Add the cream of tartar, then slowly add the granulated sugar, one spoonful at a time, with the mixer still running.100 grams egg whites, ¼ teaspoon cream of tartar, 90 grams granulated sugar
- Add the vanilla extract and continue to beat the mixture until the meringue forms stiff peaks. Remove the bowl from the mixer.1 teaspoon vanilla extract
- Using a small silicone spatula, carefully fold ⅓ of the flour/powdered sugar mixture into the meringue. Then add the remaining ⅔ of the flour mixture and continue folding until you reach the figure 8 stage. See note.
- Once the batter is the proper consistency, transfer it to the prepared piping bag. Pipe 1-inch circles of batter onto the first macaron mat.
- Once the batter has been piped on a full tray, slam the tray down hard on the counter or a table several times to force any air bubbles to the surface. If desired, take a toothpick and pop large bubbles then smooth out the hole left after the bubble pops.
- Pipe the batter onto the second macaron mat. You will not fill the entire mat.
- Allow the batter to dry at room temperature for 40 minutes. Meanwhile, preheat the oven to 300°F.
Bake the Macaron Shells:
- Bake the macaron shells for 12-15 minutes, rotating the pan once about 7 minutes into the bake. Only bake one pan at at time.
- Allow the shells to cool completely on the mats before removing them. To remove more easily, push up on the mat from underneath to help them pop off. If you have trouble with them sticking, that may mean they are underbaked. Some of the shells in the center of the tray may have a little bit of sticking. Very carefully use a stiff metal spatula to pry them off the mat, taking care not to rip the shell.
- The cooled shells can be stored in an airtight container in the refrigerator or freezer, or you can fill them immediately.
Make the Filling:
- In standing mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. NOTE: If using a hand-held mixer, increase mixing times by at least 50%.8 tablespoons salted butter
- Add powdered sugar and beat at medium-low speed until most of the sugar is moistened, about 45 seconds.½ cup powdered sugar
- Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add marshmallow creme and vanilla extract, and beat at medium speed until incorporated, about 10 seconds.1 cup marshmallow creme, 2 teaspoons vanilla extract
- Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
- Filling will be soft. You can refrigerate it to thicken before piping, if desired.
Assemble the Macarons:
- Because the macarons will be sandwiched, pair up the shells by size. You want the top and bottom of the sandwich cookie to match as closely in size as possible.
- Add the filling to a piping bag fitted with a round or decorative tip. Pipe the filling on the flat side of one shell and carefully place the flat side of the other shell on top. Repeat with remaining pairs until all have been sandwiched. The filling may be a little sticky and harder to pipe in designs than traditional American buttercream.
Leave a Reply