Nut Free Macaron Recipe | substitute almond flour

Nut Free Macaron Recipe | substitute almond flour

substitue almond meal macaron
This is a golden macaron. It is special because it contains no nuts, that’s right not a hint of almond meal or any other ground nuts or seeds. Many people have nut allergies and some just can not get hold of almond meal so they asked ‘ Can I substitute almond meal for wheat flour?‘ To which I would answer, ‘Almond meal is high in fat and protein and low in carbs, wheat flour is high in complex carbs, low fat and low protein so the substitution would not work’. But that got me thinking what else could we use.

I have read other recipes that use ground pumpkin seeds. I don’t grind my own almonds, I buy them as almond meal or flour so the thought of buying seeds and grinding them seemed like too much hard work. If you want to try that method swap in equal quantities for the almond meal.

At first the only other things I could think of that were high protein and fat were also full of water, like egg yolks, which wouldn’t help. Then white chocolate came to mind – high fat, high protein and high sugar, perhaps if I reduced the sugar in the recipe I could get the nutritional composition of the white chocolate to match the almond meal and it will work – may be!

A couple of trial runs and adjusting ingredient quantities and we have nut free macarons. Now let me warn you they look and taste great but they are not perfect they are a little hollow. If you are after perfect macarons then almond meal is the best way to go.

substitue almond flour macaroon

Nut Free Macaron Ingredients
4 (140g (4.94 ounces)) egg whites
72g (2.54 ounces) caster sugar
240g (8.47 ounces) finely grated white chocolate
120g (4.23 ounces) icing sugar sifted

Nut Free Macarons Directions

Whisk together your egg whites and sugar until stiff, add colour if desired and whisk through. Egg whites should be stiff enough that you can turn your bowl upside down and it will not spill out of the bowl.
Gently fold in your icing sugar and white chocolate. Once it is just combined continue to fold some more until some mixture dropped into the bowl very slowly melds down into the rest of the mixture. You do not want a runny mixture or your macarons will be flat. See the video for a visual example of what you are looking for.
 

Pour the mixture into a piping bag or ziploc bag with the corner cut off and pipe circles onto non-stick baking paper.
Bake at 150 degrees C for approximately 20 minutes. I like to bake on the top shelf for 15 and then move down for the last 5 – 10 as needed. Leave to cool on the paper and then carefully peel off.
Pair similarly sized macrons and fill with ganache.

Chocolate Ganache Recipe
150g (5.29 ounces) dark chocolate chopped
50g (1.76 ounces) cream

Place chocolate in a bowl. Bring the cream to the boil and pour over the chocolate. Wait approximately 3 minutes for the chocolate to melt and then stir until smooth. Place in a ziplock bag in the fridge until firm enough to pipe – it thickens as it cools.

substitue almond flour

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Salted Caramel Macarons

2014

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Ann

About Ann

Hi I'm Ann, food scientist, dietitian, wife, mum to 3 boys. Join me each week for desserts, chocolate and cakes.
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119 Responses to Nut Free Macaron Recipe | substitute almond flour

  1. Anh says:

    I tried this recipe, I used white chocolate chips. I thought maybe I could crush them into fine grains but it didn’t work so I just stuck them together (no microwave or heating, they just melted after I attempted to break them apart in a food processor) and formed a block where I put it in the freezer. I then took the block of white chocolate and grated it into fine chocolate. I did not over mix, as the mixture was extremely thick (but perfect) when I piped it onto my tray. But the minute I put it in the oven, the whole macaron just melted into a puddle (like water!) it tasted great but I think the chocolate melts and turns into a liquid? Please help thanks so much

  2. Loretta says:

    Can I substitute the almond meal with oatmeal?

  3. shaun says:

    Do you have to add the chocolate? Or is it just a added flavour?

  4. Lelia says:

    When you sub almond meal for the white choc are the macaroons still soft and chewy or are they crisp?

  5. krutika says:

    Hey! :)
    Thanks for the lovely recipe but I have a few questions:

    1l will normal chocolate do? (Something like a Cadbury, maybe?)
    2) Also, does the microwave require to be preheated? At what temperature?
    Waiting for a reply. Please reply ASAP as I’m planning on baking these tomorrow xx
    Thanks!

  6. Sarah says:

    is anyone else from America and have a good converter from grams/ounces to cups? I’m very bad at converting and there is not much to look at online. And this is the perfrect recipe, I can’t seem to find almond flour anywhere. Thank you so much Ann, you recipies are a life-saver!

  7. Jess says:

    Hi Ann,

    So I don’t need to use Almond Flour in the macron recipe? I can substitute it with White Chocolate or Normal Chocolate?

    Thank you :)

    • Ann Ann says:

      Yes that is correct, this recipe has been adjusted to work with the chocolate, you can’t just swap it out in any recipe for macaroons.

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