Pumpkin seeds. That is Stella's secret to a nut-free macaron. She already debunked the myth that only almonds could be used to make these cookies, so why not get rid of nuts altogether?
Stella has you toast the seeds first and then grind them in a food processor with the powdered sugar to make a flour. With that little substitute, the rest of the macaron-making endeavor is business as usual.
I'm so glad to have this recipe in my back pocket. In one fell swoop, this recipe covers almost all the possible food allergies: nut-free, gluten-free, dairy-free, lactose free. It would be great for a bake sale or holiday dessert buffet. Or just to give your friend with the food allergies a special treat all their own.
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