Allergy-Friendly Nut Free French Macaron Recipe (2024)

When I published my Butterbeer Macarons Recipe in 2017, a reader reached out and asked if there was any way to make macarons without the almond flour. I didn’t think it would be possible but I’ve tried and succeeded at making a Nut Free French Macaron Recipe – and they are actually quite delicious! (It should be noted though, that I am no doctor. This recipe contains coconut flour so please double-check it for anything you could be allergic to.)

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Peanut and tree nut allergies affect hundreds of millions of people. I can’t imagine living life without peanut butter or cinnamon almond butter or any of the other goodness that comes from those foods. But I’m so glad to share this recipe so people with nut allergies can enjoy macarons!

Nut Free French Macaron Recipe –

Ingredients:

Cookies –

• 4 large Egg Whites, room temperature
• 1/4 cup Extra Fine Granulated Sugar
• 1 1/4 cups Powdered Sugar
• 1/3 cupCoconut Flour (Note: This amount is not a typo. Coconut flour is very dense so you don’t need much!)
• Pinch of Salt
• Optional: 3 – 4 drops gel food dye

Filling –

• 1/3 cup Heavy Cream
• 1/3 cup White or Dark Chocolate, finely chopped
• 2 tbsp Butter
• 2 – 3 drops of Flavor Extract, optional

Directions:

Cookies –

1. Line baking sheets with a Silpat.
2. Sift powdered sugar and coconut flour together – set aside.
3. Whisk the egg whites with a mixer until frothy.
4. Add in the salt and optional gel color and continue whisking until soft peaks form.
5. Add the extra fine sugar a little at a time and continue to mix until stiff peaks form. The mixture should be very thick and glossy.
6. Fold the powdered sugar/coconut flour mixture into the egg white mixture. (Be careful not to over or under mix!)
7. Fill a pastry bag with the batter and fit it with a round-shaped tip.
8. Pipe quarter-size circles onto theSilpat.
9. Let the macarons sit out and dry for about 75 minutes or until a hard shell forms. (Note: The ‘dry time’ is longer for these cookies. Gently touch the top to see if the shell has formed before you bake them.)
10. Preheat the oven to 275 degrees F.
11. Place the macarons on the center rack of the oven. (If desired, put anempty baking sheet on the top rack to keep the shells from getting too dark.)
12. Bake for about 20-24 minutes.
13. After about 10 minutes in the oven, check the macarons. If they’re cooking unevenly, turn the tray around.
14. Allow time to cool completely before removing from the Silpat and filling.
15. Serve and enjoy a Nut Free French Macaron (or four or five!)!

Filling –

1. Place chopped white chocolate in medium bowl.
2. Boil the heavy cream just until it starts simmering.
3. Pour the cream over the chopped white chocolate.
4. Add in butter and flavor extract.
5. Whisk the mixture until smooth and shiny.
6. Keep in the refrigerator until you are ready to fill the nut free macarons.

Store Nut Free French Macarons in an airtight container in the refrigerator for up to 3 days. You can freeze them for 3 – 6 months but let them set out for 30 minutes before serving them.

Traditional French Macarons are insanely demanding but worth all the trouble. Because these macarons are made with coconut flour, they don’t form ‘feet’ like the ‘normal’ cookies. Don’t let that worry you, though! The Nut Free French Macaron still makes a delicious sandwich cookie. My husband said they tasted like cotton candy cookies – very sweet but even airier than a ‘normal’ macaron. I couldn’t get enough of them and I hope you’ll give ’em a try.

Do you know someone with a nut allergy who would enjoy these?

You could also try my Butterbeer Macarons (NOT Nut-Free):