Lavender Macarons (Nut-Free Recipe)

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.

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.

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…

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

• Coconut Flour (I used organic) (You can also use regular all-purpose flour or ground pumpkin seeds)
• Confectioners Sugar
• Granulated Sugar
• Egg Whites
• Salt
• Butter
• Lavender Flavor (I used essential oil)
• Dried Lavender Flowers (optional)
• Purple Food Coloring
• Macaron Silicone Baking Mat
• Food Scale
• Decorator’s Piping Bag
• Sifter
• Hand Mixer or Stand Mixer

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.

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.

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.

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

Enjoy!

Lavender Macarons

4.73 from 40 votes

Brittanie

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

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Prep Time 45 minutes mins

Cook Time 15 minutes mins

Additional Time 2 hours hrs

Total Time 3 hours hrs

Ingredients

  

• ¼ Cup Coconut Flour I used organic (2 oz)
• ½ Cup Confectioners Sugar 4 oz
• 2 Tablespoons Granulated Sugar 1 oz
• 4 Egg Whites at room temperature (4 oz)
• ¼ 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

Instructions

 

• 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. Sometimes I do this twice for good measure.
• 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 honey-like 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.

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 consistency (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.
• 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.
• 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

Serving: 1 | Calories: 45kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 47mg | Sugar: 3g

Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.

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