Nut Free French Macarons

nut free macarons stacked on a white plate

These Nut Free French Macarons are just as delicious as traditional macarons but without nuts for those with food allergies. These are also gluten free! Fill them with buttercream, ganache, or your favorite combination of jam and filling.

Course Dessert

Cuisine French

Prep Time 30

Cook Time 15

Dry Time 40

Total Time 1 25

Servings cookies

Calories 71kcal

Author Meghan

Equipment

1 macaron mat or parchment paper with circles drawn on
1 rimmed baking sheet
1 toothpick

Ingredients

For the Macaron Shells

63 grams oat flour
63 grams powdered sugar
50 grams egg whites at room temperature
⅛ teaspoon cream of tartar
45 grams sugar
½ teaspoon vanilla
drop of food coloring gel if using

For the Filling

1 batch Easy Vanilla Buttercream or filling of choice

Instructions

Prepare the Batter

Prepare a piping bag fitted with a large round tip or with the tip of the bag cut off. Set aside.
Sift together the oat flour and powdered sugar in a small bowl. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed. Once the egg white are foamy, add the cream of tartar. Then, slowly add the granulated sugar, one spoonful at a time.
Add the vanilla and food coloring, if using, and continue to beat until the meringue has formed stiff peaks.
Remove the bowl from the mixer and carefully fold ⅓ of the flour mixture into the meringue. Then add the rest of the flour mixture. Continue folding and stirring until just before the figure 8 stage.
Transfer the batter to the piping bag and pipe 1-inch circles onto the macaron mat or parchment with 1-inch circles drawn on the under side of the paper.
Slam the tray on the counter several times to cause air bubbles to rise to the surface. Use a toothpick to pop any large bubbles and smooth batter over the hole.
Allow the batter to sit for 40 minutes to dry at room temperature before baking. Meanwhile, preheat the oven to 300°F.

Bake the Macaron Shells

Bake the macarons for 12-15 minutes, rotating once after 7 minutes.
Remove the cookies from the oven and allow them to cool completely on the mat before removing.

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 as possible.
Add the buttercream or filling of your choice to a piping bag with a round tip or the tip of the bag cut off.
Pipe the filling on the flat side of one shell and carefully place the flat side of the other shell on top of the filling.
Store the assembled cookies in an airtight container at room temperature or in the refrigerator for several days. If refrigerated, allow the cookies to come to room temperature before serving.

Notes

Shell recipe adapted from Flourdeliz.com

Easy Vanilla Buttercream recipe HERE

Nutritional information is only an estimate and will vary based on your ingredients and substitutions. For this recipe, the filling is not included in the calculation.

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