With Ann Reardon

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.

Nut Free Macaron Ingredients

140g (4.94 ounces) or 4 egg whites
72g (2.54 ounces) or 1/3 cup caster sugar
240g (8.47 ounces) finely grated white chocolate
120g (4.23 ounces) or 1 cup 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 150C (302 degrees Fahrenheit) 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. The recipe should make about 20 macarons.

Chocolate Ganache Recipe
150g (5.29 ounces) dark chocolate chopped
50g (1.76 ounces) or 3 tbsp plus 1 tsp cream (35% fat)

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.

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294 Comments View Comments

  1. How much woyld I need for say 60 macarons

    • Admin HowToCookThat

      Hi AwesomeN, as stated in the recipe this will make approximately 20 filled macarons. Results will vary depending on how large you make them.

      • I love your videos so much, it would be amazing if I had a shout out if you don’t mind.

  2. Hey Ann, I love your videos and blog posts, they’re great! I can’t get hold of almond meal so I think I might make my own. When I ground the almonds, do they need to be skin free blanched almonds, or can I just use unsalted almonds you buy for a snack at the shops? I want to make macaroons tomorrow, so please reply as quick as possible.

    • Admin HowToCookThat

      Hi Cyan, Usually you would use unsalted, blanched, skin free almonds. You would need to grind the meal quite fine to work.

  3. instead of using white chocolate, I replaced it with cocoa. it turned out the same.

    • Did you use cocoa powder or some other type of chocolate?

  4. I just tried the white chocolate recipe for the macarons, I used melting wafers. They were runny, but delicious. Thanks for the recipes & tips on this little desert.

  5. can you switch out the white chocolate for milk chocolate?

    • Admin HowToCookThat

      Hi Emily, Ann hasn’t tried it but how well it will work will depend on the delicate balance of protein and fat in the recipe. If you give it a go, let us know how it turns out.

  6. how long do they last? x

    • Admin HowToCookThat

      Ususally they get eaten straight away at our place! Unfilled shells stored in an airtight container will last 3-5 days. Once filled you need to consume them as the filling will make the shells soften.

  7. The nut free macaroons was so amazing.🍰

    • Admin HowToCookThat

      That is great to hear Macaroon love!

  8. Can I use milk chocolate powder instead of white chocolate?

    • Admin HowToCookThat

      Hi Autumn, Is the powder actually chcolate or is it a chcolate drink mix? Ann created this recipe to work with white chcolate so the results will not be the same with other chocolate. If you decide to experiment, then let us know how it goes.

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