For best results, use a kitchen scale to measure ingredients accurately. The macaron batter should be thick and lava-like. If it's too runny, the macarons will spread too much during baking. Resting the piped macarons before baking is crucial for developing the 'feet'. Baking time may vary depending on your oven. Keep a close eye on the macarons to prevent burning.
Nut-Free Macarons
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PREP TIME35 mins
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COOK TIME15 mins
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TOTAL TIME1 hrs 5 mins
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SERVING12 People
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VIEWS9
Delight in the delicate charm of French macarons, now made accessible to everyone! These nut-free macarons capture the signature airy texture and delightful sweetness, without any almond flour.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Cholesterol22 mg
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Fiber1 g
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Protein1 g
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Saturated Fat5 g
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Sodium16 mg
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Sugar32 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSift 1 cup confectioners' sugar into a medium bowl. Sift in 0.75 cup coconut flour.
02
StepBeat 3 egg whites in a separate bowl using an electric mixer until white and foamy. Add 0.33 cup white sugar slowly. Beat until mixture is glossy and forms stiff peaks.
03
StepSift the coconut flour mixture into the egg whites, a few tablespoons at a time, folding after each addition. Batter should be thick and gooey and able to fall off a spoon slowly like lava.
04
StepFit a piping bag with a coupler and a tip. Drop piping bag tip-down into a tall glass and fold edges down around the glass. Spoon batter into the bag. Gather edges and twist together.
05
StepHolding the tip at a 90 degree angle, pipe batter onto a greased baking sheet to form individual macaron shells. Tap baking sheet onto a countertop to remove air bubbles. Let sit until dry, 15 to 60 minutes.
06
StepPreheat the oven to 300 degrees F (150 degrees C).
07
StepBake in the preheated oven until tops are firm, 15 to 20 minutes.
08
StepPuree 1 cup raspberries in a food processor, adding water if using frozen raspberries. Strain out the seeds using a fine-mesh strainer.
09
StepBeat 0.5 cup butter and 1/2 the 1.5 cups confectioners' sugar in a bowl using an electric mixer until combined. Add the remaining 1/2 and beat until creamy. Add raspberry puree and 1 tablespoon heavy cream; mix well to make the frosting.
10
StepSpoon a small amount of frosting over the flat side of a macaron shell; cap with another shell. Repeat with the remaining filling and shells.
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Lucinda Rolfson
Jun 30, 2025I've always wanted to try macarons, but couldn't because of my nut allergy. These were amazing!
Nellie Koepp
Jun 29, 2025I was skeptical about using coconut flour, but it worked beautifully!
Brandt Jones
Jun 27, 2025The recipe was easy to follow, and the macarons turned out perfect!
Assunta Hermiston
Jun 27, 2025These macarons are delicious and taste just like the real thing!