Pumpkin seeds make a macaron shell that tastes like something between a cookie and a praline. The malt powder pushes it further into that roasted, almost caramel territory, which is not where most macaron recipes go. I started making these for a friend whose daughter had a severe tree nut allergy, and the pumpkin seed version stuck around long after I could have gone back to almonds.
The shells crack the same way. They have feet. They are slightly chewy in the center and crisp on the outside. If you handed someone a macaron without telling them, they would not guess the base is pumpkin seeds.
How to Make Nut Free Macarons
Getting the Pumpkin Seed Flour Right
Grind the pumpkin seeds with the powdered sugar in short pulses. You want a fine powder, not paste. If the food processor runs too long, the oils release and you end up with pumpkin seed butter. 
Sift the mixture twice. Any chunks left behind go back into the food processor for another round. This step is the difference between smooth shells and lumpy ones.
Piping and Resting Before the Oven
Pipe rounds about 3 cm (1.25 inches) across, leaving 2.5 cm (1 inch) between each one. Tap the tray hard on the counter three times to release air bubbles.
Let them sit at room temperature for 20-30 minutes before baking. The tops should feel dry to the touch. Skip this and the shells crack in the oven.
How to Make Nut Free Macarons
- Total Time: 38 minutes
- Yield: Makes 24 1x
- Diet: Gluten-Free
Description
These elegant nut-free macarons are a delicious surprise for anyone with allergies. A perfect treat for special occasions or a sophisticated dessert.
Ingredients
- 4 ounces (115 g) toasted pumpkin seeds
- 8 ounces (230 g) powdered sugar
- 0.75 ounces (21 g) malt powder
- 0.25 ounces (7 g) cocoa powder
- 5 ounces (144 g) egg whites
- 2.5 ounces (72 g) sugar
- the scrapings of 1 vanilla bean
- 0.5 tsp (2 g) salt
- 8 ounces (230 g) of your favorite vanilla buttercream
- 1 ounce (28 g) barley malt syrup
Instructions
- Preheat the oven to 300°F (148°C).
- Fit a large pastry bag with a plain tip, set aside.
- Line two sheet pans with parchment paper and set aside.
- In a food processor, grind pumpkin seeds, powdered sugar, malt powder, and cocoa for one minute.
- Sift this mixture, reserving any bits that don’t pass through.
- Repeat processing and sifting until all the mixture passes through a sieve, then set aside.
- In a stand mixer, combine egg whites, sugar, vanilla bean, and salt.
- Whip on medium speed for 3 minutes.
- Increase speed to medium-high and whip for another 3 minutes.
- Increase speed to high and whip for 3 minutes.
- Whip for a final minute on the highest speed until stiff and dry.
- Add the dry ingredients at once and fold in with a rubber spatula until a cake batter consistency is achieved.
- Transfer the batter to a piping bag and pipe onto the parchment-lined baking sheet.
- After piping, rap the sheet pan firmly against the counter two or three times.
- Bake for about 18 minutes, or until the macarons peel cleanly from the parchment paper.
- Cool thoroughly before removing from the parchment.
- Whip the buttercream and barley malt syrup together.
- Use as a filling, sandwiching approximately 1/2 Tablespoon buttercream between each cookie pair.
- Store the macarons refrigerated overnight before consuming.
Notes
- For a smoother batter, ensure your dry ingredients are finely ground and sifted multiple times.
- To prevent cracking, ensure the macarons are completely cool before attempting to remove them from the parchment paper.
- Sunflower seeds can be substituted for pumpkin seeds, but the flavor profile will change slightly.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 macaron
- Calories: 100
- Sugar: 15
- Sodium: 20
- Fat: 5
- Saturated Fat: 2
- Unsaturated Fat: 3
- Carbohydrates: 15
- Fiber: 1
- Protein: 2
- Cholesterol: 10
Frequently Asked Questions
Can I use sunflower seeds instead of pumpkin seeds?
Yes. Sunflower seeds work but produce a slightly lighter, more neutral shell. Toast them the same way and grind with the powdered sugar. The texture holds up well.
Why did my macaron shells crack?
Usually because the batter was too dry or the shells did not rest long enough before baking. Let them sit until the surface feels completely dry when you touch it lightly, about 20-30 minutes.
How far ahead can I make these?
Assembled macarons keep in an airtight container in the fridge for up to 5 days. They actually taste better after a day, once the filling softens the shell slightly. Unfilled shells freeze well for up to a month.
Resting before the oven matters more for pumpkin seed shells than almond ones. Mine cracked the first time because I rushed the twenty minutes.