Nut-Free Classic Almond Macarons

Delightfully crisp on the outside with a chewy, melt-in-your-mouth center, these Nut-Free Classic "Almond" Macarons swap traditional almond flour for sunflower seed flour, making them a perfect allergen-friendly alternative without compromising on elegance or flavor. The delicate shells are made with just a few pantry staples like powdered sugar and egg whites, while the filling—a luscious buttercream—adds a versatile layer of sweetness. Meticulously crafted with essential tips for achieving those iconic macaron "feet," this recipe is ideal for bakers looking to master a nut-free variation of the classic French treat. With customization options like food coloring and preferred fillings, these gourmet macarons are perfect for celebrations, gifts, or simply indulging in a sophisticated dessert.

Nutriscore Rating: 48/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 24

Ingredients

• 200 grams Powdered sugar
• 110 grams Sunflower seed flour
• 100 grams Egg whites, room temperature
• 50 grams Granulated sugar
• 1 pinch Salt
• 1 teaspoon Vanilla extract
• 0 Food coloring (optional)
• 100 grams Butter, softened
• 100 grams Powdered sugar (for filling)
• 2 tablespoons Milk or cream

Directions

Step 1

Preheat your oven to 150°C (300°F). Line two baking sheets with parchment paper.

Step 2

In a food processor, pulse together the powdered sugar and sunflower seed flour until fine. Sift the mixture into a large bowl to remove any lumps.

Step 3

In a separate bowl, beat the egg whites and salt using an electric mixer on medium speed until frothy. Gradually add the granulated sugar and continue to beat until stiff, glossy peaks form.

Step 4

Gently fold in the vanilla extract and food coloring (if using) to the beaten egg whites.

Step 5

Using a spatula, fold the dry ingredients into the egg white mixture in three additions. The batter should flow in thick ribbons when lifted.

Step 6

Transfer the batter to a piping bag fitted with a round tip. Pipe small rounds (about 1 inch in diameter) onto the prepared baking sheets, leaving space between the rounds.

Step 7

Tap the baking sheets firmly on the counter several times to release any air bubbles. Allow the piped batter to sit at room temperature for 20-30 minutes until a skin forms on the surface.

Step 8

Bake in the preheated oven for 15-20 minutes, rotating halfway through, until the macarons are firm and come off the parchment paper easily. Let them cool completely on the baking sheets.

Step 9

For the filling, beat the softened butter until creamy and smooth. Gradually mix in the powdered sugar and milk (or cream) until the filling is light and fluffy.

Step 10

Pair the cooled macaron shells by size. Pipe a small amount of filling onto one macaron and top with the other to create a sandwich.

Step 11

Store the filled macarons in an airtight container in the refrigerator for at least 24 hours before serving to let the flavors meld.

Nutrition Facts

Serving size	696.1 grams (696.1g)

Amount per serving	% Daily Value*
Calories	2517

Total Fat 84.50g	108%
Saturated Fat 52.20g	261%
Polyunsaturated Fat 0.00g
Cholesterol 221mg	74%
Sodium 968mg	42%
Total Carbohydrate 390.80g	142%
Dietary Fiber 25.70g	92%
Total Sugars 348.40g
Protein 65.70g	131%

Vitamin D 16IU	78%
Calcium 151mg	12%
Iron 8mg	45%
Potassium 1038mg	22%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.4%

Protein: 10.2%

Carbs: 60.4%