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Lavender Macarons (Nut-Free Recipe)

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Macarons are already one of the harder desserts to make simply because they are finicky and require the perfect measurements to get right.

Traditional Macarons require the use of almond flour but since I am deathly allergic to almonds, I have to opt for a nut-free macaron recipe making an already difficult dessert, even harder.

Lavender Macarons (Nut-Free Recipe)

These Lavender Macarons ended up turning out perfect (once the recipe is perfected) and require no almond flour or nuts of any kind.

So, if you’re looking for a nut-free macaroon recipe, you’ve come to the right place.

Lavender Macarons (Nut-Free Recipe)

As I mentioned, traditional macaron recipes require almond flour since that is how they are made in France. Almond flour also has a taste that pairs well with lots of other flavors making it a go-to in macaron recipes.

Lavender Macarons (Nut-Free Recipe)

However, if you have an allergy like I do, almond flour or any nut-based flour is a no go.

So, what is the alternative?

A great alternative to using almond flour in recipes, is coconut flour.

Coconut flour is similar in texture to almond flour. The only change is that coconut flour has a more distinct taste so, pairing flavors that enhance the coconut flavor is best.

The best part is, coconut is not a nut (it is more related to a fruit) so it makes any recipe that traditionally calls for almond flour, nut-free.

Note: Most people who are allergic to tree-nuts can eat coconut just fine. In my case, this is true but make sure you are not allergic to coconut before trying this recipe!

Now, if you are wanting more of the consistency of an traditional french macaron recipe, the BEST alternative to almond flour is ground pumpkin seeds.

In fact, ground pumpkin seeds can be a one to one ratio in traditional macaron recipes that call for almond flour.

So, you just swap out the ingredient. To get ground pumpkin seeds, just take regular pumpkin seeds and throw them into a food processor until they are ground into a fine powder and make that recipe as usual.

Will Altitude or Weather Affect My Macarons?

Just like with almost anything you bake, altitude and weather (dry air, humid air, etc.) can affect the way your macarons turn out.

I found a great thread on Reddit that explains this a bit better and also offers some useful tips. You can check it out below.

Okay, let’s get to the delicious recipe…

Lavender Macarons (Nut-Free Recipe)

Here is what you need to make nut-free Lavender Macarons:

Lavender Macarons (Nut-Free Recipe)

How to make nut-free Lavender Macarons:

First, you will want to weigh out all of your ingredients. Doing so, ensures your macarons turn out perfect.

Next, sift together your coconut flour and powdered (confectioners) sugar in a large bowl and set aside. This helps remove any lumps.

Now, add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy then slowly add in the salt and continue to mix.

Now, slowly add in your granulated sugar and 2-3 drops of purple food coloring to the egg whites and mix on a medium speed until you get a soft peak consistency. It should resemble Cool-Whip.

Note: The more food coloring you add, the darker the purple color will be. I separated my mixture into 2 bowls and made one lighter purple color and one darker purple color.

Once the egg whites are the right consistency, add about 1/3 of the coconut flour/powdered sugar mixture to the egg whites and fold in until it is all mixed.

Now, add in the remaining flour/sugar mixture to the meringue and fold in until all of the mixture becomes “wet”.

You want the mixture to be a thick consistency so it will allow the macarons to bake correctly.

Prepare your piping bag with a small round tip or you can snip off the very tip of a plastic bag.

Place your bag in a large cup and fold over the edges to make it easier to add your batter. Slowly add in your batter by scooping it into the bag.

Carefully hold your piping bag completely vertical to the macaron silicone baking sheet and pipe by firmly pressing on your piping bag straight down and lift straight up. If you use the mat I linked below, you’ll have a template on how big to make these too (otherwise, make them 1 1/2 inch to 2 inches in diameter).

Make sure each “cookie” is spaced evenly apart – this is easier to do if you’re using the macaron silicone baking sheet.

After you have piped all the batter, gently tap the baking sheet on the counter to remove all air bubbles.

The last thing to do before baking, is you want to let them reach room temperature. You can do this by leaving the piped cookies to sit on the counter for 30-60 minutes until you can touch them and they should feel hard to the touch.

Once hardened, Preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until lightly browned.

Note: cooking times and temperatures may vary depending on the type of climate you live in.

Once baked, allow them to cool COMPLETELY before taking them off the baking sheet. You can carefully remove them and place on a cooling rack as you make the filling.

Lavender Macarons (Nut-Free Recipe)

To Make the Filling:

The filling I chose to use was a lavender buttercream and it’s so yummy!

First, place the butter in the bowl of your stand mixer and mix until it becomes a light, fluffy cream consitency (it is sometimes best to allow the butter to become room temperature before doing this).

Now, add in the confectioners sugar and mix until combined.

Finally, add in a few drops of the Lavender essential oil or flavoring. Note: You really only need 1-2 drops as lavender is quite a strong flavor.

bowl of lavender buttercream

You can also add in dried lavender buds if you’d like.

Once mixed, place the filling into a pipping bag and pipe a generous amount on half of the macarons. Sandwich them with the remaining macaron shells.

Lavender Macarons (Nut-Free Recipe) filling

You can eat the macarons right away or place them in the refrigerator for a future consumption.

Lavender Macarons stacked on table with milk in background

Enjoy!

Lavender Macarons

Lavender Macarons

Prep Time: 45 minutes
Cook Time: 15 minutes
Additional Time: 2 hours
Total Time: 3 hours

Delicious Homemade Lavender Macarons without any nuts or almond flour required!

Ingredients

  • 1/4 Cup Coconut Flour (I used organic) (2 oz)
  • 1/2 Cup Confectioners Sugar (4 oz)
  • 2 Tablespoons Granulated Sugar (1 oz)
  • 4 Egg Whites (at room temperature) (4 oz)
  • 1/4 Teaspoon Salt
  • 1 Stick Butter (at room temperature)
  • 1-2 drops Lavender Flavor (I used essential oil) this is optional
  • 1 Tablespoon Dried Lavender Flowers (optional)
  • 2-3 Drops Purple Food Coloring
  • Macaron Silicone Baking Mat
  • Food Scale
  • Decorator’s Piping Bag
  • Sifter
  • Hand Mixer or Stand Mixer

Instructions

  1. First, you will want to weigh out all of your ingredients. Doing so, ensures your macarons turn out perfect.
  2. Next, sift together your coconut flour and powdered (confectioners) sugar in a large bowl and set aside. This helps remove any lumps. Sometimes I do this twice for good measure.
  3. Now, add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy then slowly add in the salt and continue to mix.
  4. Now, slowly add in your granulated sugar and 2-3 drops of purple food coloring to the egg whites and mix on a medium speed until you get a soft peak consistency. It should resemble Cool-Whip.
  5. Note: The more food coloring you add, the darker the purple color will be. I separated my mixture into 2 bowls and made one lighter purple color and one darker purple color.
  6. Once the egg whites are the right consistency, add about 1/3 of the coconut flour/powdered sugar mixture to the egg whites and fold in until it is all mixed.
  7. Now, add in the remaining flour/sugar mixture to the meringue and fold in until all of the mixture becomes “wet”.
  8. You want the mixture to be a honey-like consistency so it will allow the macarons to bake correctly.
  9. Prepare your piping bag with a small round tip or you can snip off the very tip of a plastic bag.
  10. Place your bag in a large cup and fold over the edges to make it easier to add your batter. Slowly add in your batter by scooping it into the bag.
  11. Carefully hold your piping bag completely vertical to the macaron silicone baking sheet and pipe by firmly pressing on your piping bag straight down and lift straight up. If you use the mat I linked below, you’ll have a template on how big to make these too (otherwise, make them 1 1/2 inch to 2 inches in diameter).
  12. Make sure each “cookie” is spaced evenly apart – this is easier to do if you’re using the macaron silicone baking sheet.
  13. After you have piped all the batter, gently tap the baking sheet on the counter to remove all air bubbles.
  14. The last thing to do before baking, is you want to let them reach room temperature. You can do this by leaving the piped cookies to sit on the counter for 30-60 minutes until you can touch them and they should feel hard to the touch.
  15. Once hardened, Preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until lightly browned.
  16. Note: cooking times and temperatures may vary depending on the type of climate you live in.
  17. Once baked, allow them to cool COMPLETELY before taking them off the baking sheet. You can carefully remove them and place on a cooling rack as you make the filling.

To Make the Filling:

  1. The filling I chose to use was a lavender buttercream and it’s so yummy!
  2. First, place the butter in the bowl of your stand mixer and mix until it becomes a light, fluffy cream consistency (it is sometimes best to allow the butter to become room temperature before doing this).
  3. Now, add in the confectioners sugar and mix until combined.
  4. Finally, add in a few drops of the Lavender essential oil or flavoring. Note: You really only need 1-2 drops as lavender is quite a strong flavor.
  5. You can also add in dried lavender buds if you’d like.
  6. Once mixed, place the filling into a pipping bag and pipe a generous amount on half of the macarons. Sandwich them with the remaining macaron shells.
  7. You can eat the macarons right away or place them in the refrigerator for a future consumption.

Notes

Keep in mind these will not taste or look like normal macarons since we are using coconut flour.

The salt is optional in this recipe.

Nutrition Information:
Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 45Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 47mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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Anaiyah

Thursday 25th of March 2021

Excuse me, I understand that these macarons arent't going to be "proper" French macarons, but the false Pins? I clicked 2 pins with very normal-looking "lavender macarons" claiming the same recipe that lead to this page where they are completely different. Why is that?

Brittanie

Saturday 27th of March 2021

Hi Anaiyah, I had the images recreated last year and paid someone to retest this recipe several times thus why the images have changed. Thanks!

Lyn

Sunday 29th of November 2020

Yum yeah no. This is not the proper texture for a macaron. Too thick. The batter will never create ribbons. You will be lucky to get 20 failed shells out of this. Coconut flour is a no. Just from experience in making macarons the normal way. This recipe doesn't even pipe out properly. Oh and how long are you suppose to let it dry? 6 hours? It does not dry either.

Brittanie

Sunday 29th of November 2020

Hi Lyn, I appreciate your feedback. You are correct, this is not a proper texture for a TRADITIONAL macaron but because this is a nut-free recipe, it will have a different texture. I have actually tested this recipe (and had others test it) many times and it's turned out just fine. It is a bit temperamental, but it does turn out and is a great alternative to traditional macarons for those with nut allergies. If you have any other questions or concerns please let me know. Thanks!

A

Saturday 15th of August 2020

hey! i tried this recipe but my batter came out too thick, and not at all honey like. i tried adding another egg white and a teaspoon of water but it didn’t help. what can i do?

Brittanie

Saturday 15th of August 2020

Hi there! You want this to be a bit thick (and it will be since it's not a traditional macaron recipe). Did it turn out like the image of the batter in the recipe? You can certainly try to add a bit more water but you don't want to overdo it or it can throw the consistency off.

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