Nut-Free Classic French Macarons

Recreate the delicate charm of Parisian pâtisseries with these Nut-Free Classic French Macarons—a perfect solution for those with nut allergies without sacrificing authenticity. This unique twist swaps traditional almond flour with sunflower seed flour, delivering the same crisp shells and chewy interior that define a perfect macaron. With a velvety vanilla buttercream filling nestled between two colorful, airy cookies, this recipe puts a nut-free spin on a cherished classic. The step-by-step instructions guide you through mastering stiff meringue peaks, achieving the perfect macaronage, and creating shiny shells with signature "feet." Ideal for celebrations or indulgent afternoons, these allergen-friendly macarons are as beautiful to look at as they are to eat.

Nutriscore Rating: 50/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 12

Ingredients

• 3 large Egg whites
• 90 grams Granulated sugar
• 1 teaspoon Vanilla extract
• 0 optional Food coloring
• 100 grams Sunflower seed flour
• 180 grams Powdered sugar
• 1 optional Pinch of salt
• 90 grams Butter
• 150 grams Powdered sugar (for filling)
• 2 tablespoons Milk
• 1 teaspoon Vanilla extract (for filling)

Directions

Step 1

Line two baking sheets with parchment paper. Have a piping bag with a round tip ready.

Step 2

Sift the powdered sugar and sunflower seed flour together in a large bowl. If desired, add a pinch of salt to enhance flavor.

Step 3

In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy, then gradually add the granulated sugar. Increase speed to high and beat until stiff peaks form.

Step 4

Gently fold the vanilla extract and desired food coloring into the meringue using a spatula.

Step 5

Add half of the sifted dry ingredients to the meringue and fold gently until just combined. Add the remaining dry ingredients and continue folding until the batter flows like lava when dropped from the spatula.

Step 6

Transfer the batter to the prepared piping bag. Pipe small circles onto the parchment-lined baking sheets, leaving space between each macaron. Tap the baking sheets on the counter to release any air bubbles.

Step 7

Let the piped macarons sit at room temperature until a skin forms on the surface, about 30-60 minutes, depending on humidity. Preheat oven to 300°F (150°C) in the meantime.

Step 8

Bake the macarons for 12-15 minutes. They are done when they are firm on their 'feet' and peel off easily from the parchment paper.

Step 9

Once cooled, remove macarons from the baking sheets.

Step 10

For the filling, beat the butter until creamy. Gradually add powdered sugar and mix until combined. Add milk and vanilla extract; beat until smooth.

Step 11

Pair the macaron shells by size; pipe or spread the filling on one half and gently press together with another shell.

Step 12

Store the macarons in an airtight container in the refrigerator for at least 24 hours before serving to allow flavors to meld and achieve the desired texture.

Nutrition Facts

Serving size	748.3 grams (748.3g)

Amount per serving	% Daily Value*
Calories	2710

Total Fat 76.50g	98%
Saturated Fat 41.60g	208%
Polyunsaturated Fat 2.30g
Cholesterol 214mg	71%
Sodium 796mg	35%
Total Carbohydrate 459.30g	167%
Dietary Fiber 23.40g	84%
Total Sugars 418.40g
Protein 60.50g	121%

Vitamin D 27IU	137%
Calcium 145mg	11%
Iron 7mg	40%
Potassium 969mg	21%

*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: 24.9%

Protein: 8.7%

Carbs: 66.4%