Almond-Free Macarons are sweet and chewy! They are a lovely gluten-free treat that are fun to make and delicious to eat!
These Almond-Free Macarons are…
- Nut-Free
- Gluten-Free
- Dairy-Free
- Egg-Free
- Oil-Free
- Vegan Friendly
And easier than you think!
Macarons are a traditional French cookie made from meringue, (a blend of egg whites and sugar), and almond flour. A frosting or sweet spread is piped in between two cookies to create the iconic sandwich look. Macarons are not to be confused with macaroons, which are a different type of cookie rolled in shredded coconut.
A properly baked macaron has a “foot” which is a slight ruffle surrounding the bottom of the each cookie. This happens because the bottom of the macaron cooks quickly once in the oven. Allowing the cookies to sit at least 30 minutes prior to baking will dry the outside layer of the batter, providing stability once the pan comes in contact with the oven heat. If the cookies are too wet when baking, they will melt and not form the recognizable “foot.”
Almond flour is normally used to make macarons, but other flours create just as beautiful and delicious confections! In this recipe, we use sunflower seed flour. Sunflower seed flour can be expensive to buy pre-made, so we teach you How to Make Homemade Sunflower Seed Flour (2 Ingredients) at home!
Ingredients
Aquafaba – Aquafaba is the liquid leftover from a can of chickpeas (or from soaking/cooking dried chickpeas). It acts in the same way as egg whites, allowing those with egg aversions to still enjoy delicious macarons! The key to ensuring the aquafaba whips up into stiff peaks is the reduce it by half before using in the recipe.
Sunflower Seed Flour – Sunflower seed flour is an excellent alternative to almond flour, especially for those with nut sensitivities. You can buy it at specialty food stores or just use this recipe to make at home, then use as directed in the my recipe below.
Powdered Sugar – Powdered Sugar is finely ground sugar, also called icing or confectioners’ sugar. It sweetens the macarons while also keeping the cookies light and airy. If you do not have any on hand, How To Make Unrefined Powdered Sugar is an easy way to make your own!
Cream of Tartar – Specifically called potassium bitartrate, cream of tartar is used to stabilize and thicken the whipped aquafaba.
Granulated Sugar – There are so many types of sugar, each with a unique taste and use. You can read about many of them in 58 Different Sugars and Sugar Subtitutes: The Ultimate Cook’s Guide. But for this recipe, reach for your preferred brand of granulated sugar!
How to Make Almond-Free Macarons
Step One: Pour aquafaba into a small saucepan and simmer until the liquid reduces by half (approximately 15 minutes). Pour into a container and let cool completely before use.
Step Two: Prep two baking trays with silicone mats or parchment paper.
Step Three: Weigh the correct amount of sunflower seed flour and powdered sugar. Sift both ingredients together in a large bowl.
Step Four: In a standmixer bowl, pour in cooled, reduced aquafaba and cream of tartar. Whip until light, white peaks begin to form, ~4 minutes. Add in granulated sugar slowly as the mixer continues to work, until the peaks are glossy and stiff.
Step Five: Scoop the aquafaba/sugar peaks into the bowl with the sifted sunflower seed flour and powdered sugar. Using a large spoon or rubber spatula, fold the mixture until thoroughly blended. Push the mix into the side of the bowl as you fold until the consistency is like cake batter.
Step Six: Transfer the mix into a round-tipped piping bag and pipe 1-2” circles onto your baking trays.
Step 7: Lightly tap the baking trays to remove air bubbles from the macarons, turning the trays to make several taps on each side. If any bubbles remain, use a toothpick to carefully pop them.
Step 8: Let the trays of unbaked macarons sit on the counter for 30 minutes – 1 hour until the tops are dry to the touch.
Step 9: Preheat oven to 250 degrees Fahrenheit, (you can also do this while the macarons are drying).
Step 10: Place the trays as close to the center rack as possible. Bake macarons for 20 minutes; watch them carefully starting at 15 minutes to ensure they don’t start browning! Remove the trays from the oven and cool until room temperature.
Step 11: Once the macarons are at room temperature, pipe filling between two cookies to create the class sandwich look, (we used a store bought dairy-free chocolate spread!). Use a pastry brush to swipe a bit of vanilla bean paste on the top cookie for additional flavor and decoration. Freeze the macarons overnight – if you can wait! – to deepen the flavors, then thaw the next morning and enjoy!
Flavor Variations
Chocolate – Sift two tablespoons of cocoa powder in with the sunflower seed flour and powdered sugar. Use a chocolate spread or chocolate frosting for the middle of the cookies for a decadent delight!
Peppermint – Add finely crushed peppermint candies to the tops of the macarons before baking. Then whisk in ¼ teaspoon of peppermint extract to a buttercream frosting for spreading on the inside. If you use a chocolate buttercream, they will taste like little peppermint patties!
Berry – Add two tablespoons of freeze dried berries into a blender or coffee bean grinder, and blitz until fine. Sift in with the sunflower seed flour and powdered sugar. Spread a thick jam between two cookies for a burst of berry flavor!
Tips for Success
Ensure your equipment is clean – all tools, bowls, and pans! The slightest bit of oil can sabotage an entire batch of macarons. Wash your equipment thoroughly before use and dry with a paper towel. Wipe again with a paper towel dipped in vinegar, then let everything dry completely before using.
Weighing the ingredients provides better accuracy than measuring with cups and spoons.
Hand fold the aquafaba/sugar and flour/sugar mixture together, do not use the stand mixer! The stand mixer will push too much air out of the batter which will cause the macarons not to rise in the oven.
Keep it low and slow – the best macarons are baked at low heat and cooled completely. Rushing the recipe by turning up the oven heat or cutting baking time will lead to puddles of batter!
Use a thick frosting or spread for between the cookies. Too thin of a frosting will ooze out the sides. Pick a thick jam or this Vegan Frosting Recipe to achieve the classic macaron look and taste!
Freeze the macarons overnight, then thaw the next day. Freezing the macarons helps infuse the flavors and creates a chewier bite.
Storing Almond-Free Macarons
Store Almond-Free Macarons in an airtight container in the fridge for 1-2 weeks. They also freeze very well for several months. When ready to eat, move from the freezer to the fridge the day before to thaw.
FAQ
Sunflower seed flour works beautifully for macarons! Grind the appropriate amount of seeds and salt in a food processor, blender, or coffee bean grinder and use as directed in recipe.
No, traditional macarons contain almond flour which is a nut. Find macarons (or make your own!) that use a seed flour. (Like these!)
You can still achieve gorgeous macarons with seed flours! The flavor of the seeds is subtle and blends deliciously with the sugar and other flavors in the mix.
Use aquafaba for eggless macarons. It is the residual water from a can or from cooking chickpeas. Aquafaba acts the same as egg whites and whips into lovely peaks for making macarons!
Almond-Free Macarons (Taste the Difference!)
- Prep Time: 40
- Cook Time: 20
- Total Time: 60
- Yield: 18–20 sandwiched cookies 1x
- Category: Dessert
- Method: Baking
Ingredients
100ml reduced aquafaba (from ~2 cans of chickpeas)
140g sunflower seed flour
160g powdered sugar
1/4 tsp cream of tartar
40g granulated sugar
Vanilla bean paste for decorating
Frosting or spread to pipe between two cookies
Instructions
Pour aquafaba into a small saucepan and simmer until the liquid is reduced by half (approximately 10 minutes). Pour into a container and let cool completely before use.
Prep two baking trays with silicone mats or parchment paper.
In a large bowl, sift together sunflower seed flour and powdered sugar.
In a standmixer bowl, pour in cooled, reduced aquafaba and cream of tartar. Whip until light, white peaks begin to form, ~4 minutes. Add in granulated sugar slowly as the mixer continues to work, until peaks are glossy and stiff.
Scoop the aquafaba/sugar peaks into the bowl with the sifted sunflower seed flour and powdered sugar. Using a large spoon or rubber spatula, fold the mixture until thoroughly blended. Push the mix into the side of the bowl as you fold until the consistency is like cake batter.
Transfer the mix into a round-tipped piping bag and pipe 1-2” circles onto your baking trays.
Lightly tap the baking trays to remove air bubbles from the macarons, turning the trays to make several taps on each side. If any bubbles remain, use a toothpick to carefully pop them.
Let the trays of unbaked macarons sit on the counter for 30 minutes – 1 hour until the tops are dry to the touch.
Preheat oven to 250 degrees Fahrenheit, (you can also do this while the macarons are drying).
Place trays into the oven as close to the center rack as possible. Bake macarons for 20 minutes; watch them carefully starting at 15 minutes to ensure they don’t start browning! Remove the trays from the oven and cool until room temperature.
Once the macarons are at room temperature, pipe or spread filling between two cookies to create the class sandwich look, (we used a store bought dairy-free chocolate spread!). Use a pastry brush to swipe a bit of vanilla bean paste on the top cookie for additional flavor and decoration. Freeze the macarons overnight – if you can wait! – to deepen the flavors, then thaw the next morning and enjoy!
Nutrition Facts
- Serving Size: 1
- Calories: 97
- Sugar: 11
- Sodium: 3
- Fat: 3.6
- Saturated Fat: .3
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: .7
- Protein: 2.4
- Cholesterol: 0
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