Nut Free Macarons
Recipe Type: Cookie
Prep Time: 
Cook Time: 
Total Time: 
Serves: About 35 sandwich cookies
A nut free macaron recipe
  • 4 ounces (115g) toasted pumpkin seeds
  • 8 ounces (230g) powdered sugar
  • ¾ ounce (21g) malt powder
  • ¼ ounce (7 g) cocoa powder
  • 5 ounces egg whites (144g)
  • 2½ ounces (72g) sugar
  • the scrapings of 1 vanilla bean
  • ½ tsp (2g) salt
  • 8 ounces (230g) of your favorite vanilla buttercream
  • 1 ounce (28g) barley malt syrup
  1. Preheat the oven to 300° F (148° C).
  2. Fit a large pastry bag with a plain tip, set aside.
  3. Line two sheet pans with parchment paper and set aside as well. (If your oven has a particularly strong bottom-level heating element, consider double panning.)
  4. In the bowl of a food processor, grind the pumpkin seeds, powdered sugar, malt powder and cocoa for one minute.
  5. Sift this mixture, reserving whatever bits don’t pass through.
  6. Repeat processing and sifting until all of the mixture passes through a sieve, then set aside.
  7. In the bowl of a stand mixer, combine the egg whites, sugar, vanilla bean and salt. Turn the mixer to medium (4 on a Kitchen Aid) and whip for 3 minutes.
  8. Increase the speed to medium-high (7 on a Kitchen Aid) and whip another 3 minutes.
  9. Increase the speed to 8 for go another 3 minutes.
  10. Whip for a final minute on the highest speed. At the end of this minute you should have an exceedingly stiff, dry meringue.
  11. Now dump in the dry ingredients all at once and fold them in with a rubber spatula; mix until a cake batter-esque consistency is achieved.
  12. Transfer the batter to a piping bag and pipe onto the parchment lined baking sheet.
  13. After piping the macarons, rap the sheet pan firmly against the counter two or three times.
  14. Bake for about 18 minutes, or until you can cleanly peel the macarons away from the parchment paper. This may take longer than 18 minutes depending on your oven.
  15. Cool thoroughly before removing them from the parchment.
  16. Whip the buttercream and barley malt syrup together and use as a filling for the cookies; sandwiching approximately ½ Tablespoon buttercream between every cookie pair.
  17. Store the macarons, refrigerated, overnight before consuming.
Recipe by Honest Cooking at