Keep the Cute, Nix the Nuts: Make Nut-Free Macarons

Emma Christensen
Emma Christensen
Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
updated May 2, 2019
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Until recently, I never fully connected the dots that macarons, made with almond flour, still contain nuts. (I know…duh.) And going one dot further, this means that our fellow foodies with nut allergies have never had the pleasure of eating a macaron (*gasp!*). Here to fix this problem with a surprise ingredient is Stella from BraveTart.

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.

• Get the Recipe: Nut-Free Macarons from BraveTart

Related: Brittle to Bibingka: 20 Gluten-Free Treats for the Holidays

(Image: Rosco Weber of Sideshow Photo via Bravetart)

Filed in:
allergies
Gluten-Free
Tips & Techniques