The October Daring Bakers’ challenge is the most temperamental cookies of all – French macarons. I stopped making these about three years ago, as my little son developed a severe nut allergy. Grinding the nuts, then multiple sifting seemed extremely hazardous and life threatening. I loved the cookies, but mother’s love was stronger, so I gave up on them. I didn’t have my baking blog back then, so this is my first macaron post. Somehow, it hasn’t occurred to me before to look for nut flour substitutes. But it is actually possible. Finely ground coconut, along, or in combination with black sesame seeds produced familiar, very French result. The shape, the texture (thin crackly crust and moist interior) were just as they were supposed to be. I made two kinds:
- Coconut black sesame macarons filled with wasabi bittersweet ganache (totally awesome filling)
- Chocolate coconut macarons filled with white chocolate and mango ganache
This month’s challenge was hosted by Ami S., who chose the macarons recipe from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern, which worked for me with some minor baking time adjustments.
I would advise not to get discouraged by some intimidating information on the net concerning the macaron making. It’s definitely not a rocket science. I never had any problem myself; approached them knowing no fear and succeeded on the first attempt (unfortunately, I also didn’t know then that I accomplished quite a feat :)
Makes about 4 dozen sandwiches
For the macarons:
- 2 ¼ cups confectioners’ sugar (225g)
- 2 cups almond flour (190 g) (I used 50/50 ground coconut and black sesame seeds)
- 5 egg whites, at room temperature
- 2 tbsp (25g) fine granulated sugar
For the wasabi ganache filling:
- 4 oz bittersweet chocolate, finely chopped
- 20 g unsalted butter, at room temperature
- ½ cup whipping cream
- 2 tsp corn syrup
- 1 ½ tsp wasabi powder
For the white chocolate mango ganache: follow this recipe, using mango puree (make sure fruit is ripe and flavorful) and mango liqueur or white rum
Preparation:
Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.
Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.
Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).
Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.
Cool on a rack before filling.
July 25, 2011 at 1:03 pm
Shulie, thank you. I will check your macarons for sure. I should try the pumpkin ones myself one day.
July 3, 2011 at 4:41 pm
btw saw Jen’s comment and Igot one on my site, sesame free, nutfree and coconut free. ganache can be made with oconut milk or whipping cream. It’s the pumpkin seed matcha macaron by TheBraveTart
July 3, 2011 at 4:38 pm
Hi sweet Xiaolu just told me about you and your nut free macarons so I googled. I launched a tree nut free and as it turns out some are complete nut free macaron series for the same reason you stated, my son has severe allergies. Though my son is all grown up I still felt a void (and he comes home during the summer and college vacations) and turned to my twitter friends who came up with amazing innovative versions! It’s an ongoing series so more scheduled to be published. Love your version here it’s fantastic!! You are welcome to join as well if you wish. I am now scheduling August. I can also link to this post if you wish in my recap in every guest post. I will look for you in FB I don’t know if you are on twitter I am @foodwanderings, FoodWanderings (FB) & Shulie FoodWanderings. Hope to hear back from you at the least I can link if you agree for me to. Shulie
June 1, 2011 at 5:25 am
Madi, for the chocolate ones I used 68 g egg whites (about 2 whites), 45 g extra-fine sugar, 55g ground coconut, 100g confectioners’ sugar, and 15g Dutch-processed cocoa powder (sifted with dry ingredients).
May 31, 2011 at 10:49 am
Hi Vera. I’m going to try making the coconut and sesame Macarons but, was wondering about the coconut and chocolate ones. Is it the same ratio of 50/50 cocoa powder and ground coconut??? Thanks, Madi
May 29, 2011 at 8:19 am
By the way, is it the same 50/50 ratio when making the coconut and chocolate flavor?
May 29, 2011 at 8:06 am
Thanks Vera. Going give the coconut and sesame seeds a try this week…….can’t wait to taste them!
May 27, 2011 at 10:33 pm
Madi, thank you. Rice flour wouldn’t work. French macarons are meringue-like cookies, with only crisp shell and not crunchy throughout but still. If you add flour (rice or wheat) to the meringue, you’ll get some cookies, but not these particular ones. Other seeds or nuts, on the other hand, should work.
May 26, 2011 at 10:46 am
Hi Vera! Would ground rice also work as a substitute for this recipe? Your photos look amazing by the way. Thanks, Madi :0)
May 14, 2011 at 5:26 am
Cassandra, thank you. Yes, you grind everything into very fine powder.
May 13, 2011 at 8:04 pm
Hi! I have a quick question. I’m supposed to grind the sesame seeds into a powder, right? should I grind the sesame, coconut and sugar together? Your pictures are amazing and I am truly inspired to make these in my own kitchen! My brother has a severe nut allergy, so I’m excited to be able to make a macaron for him that he can try. Thank you so much!
February 13, 2011 at 6:22 pm
Jen, I haven’t tried any other substitutes, sorry.
As for Linzer cookies, are there any seeds your daughter is not allergic to, like sunflour, pumpkin? I’m afraid they wouldn’t be quite Linzer, but the ground seeds would add similar texture. I’d probably double the spices in this case.
February 10, 2011 at 9:44 pm
Have you experimented with a nut-free Linzer cookie? Thanks.
February 10, 2011 at 9:41 pm
These look amazing! Unfortunately, my daughter is allergic to nuts, sesame, and coconut! Wondering if you ran across any other substitutes. Thank you!
December 18, 2010 at 12:43 am
Andrea, you are very welcome. And thank you for the mango info, I didn’t know about that. I guess, my kid is not allergic to cashews… Although, I’ll be careful with the mango from now on.
Merry Christmas!!!
December 17, 2010 at 7:23 am
Vera
Have been looking for a nut free meringue recipe for ages. Can’t thank you enough. My daughter is deathly allergic to nuts. I am so excited to have found your recipe, thank you, thank you, thank you!!
Important info for people who may be making these for nut allergic friends and family… mangos are directly related to cashews, so they should NOT give these nut allergic people the mango ganache filling. In some people it causes the same anaphylactic reaction. Just want everyone to stay safe.
Thanks again, I am so excited to make these for my daughter this Christmas!
November 4, 2010 at 9:24 pm
How did you make your chocolate coconut macarons? I know you subbed coconut for the almond powder (I’m guessing you used flaked?) but how did you add in the chocolate? Is it cocoa powder and what ratio?
July 9, 2010 at 8:21 pm
hello there, i used dessicated coconut and it turn out like macaroons. do you think i can use coconut powder?
desperate…
June 21, 2010 at 10:47 am
Rachael, I think it could work. Dry the ground seeds in a very low oven for a little bit to get rid of moisture.
May 23, 2010 at 1:33 pm
Your macarons look so beautiful & delicious! Do you think I could use ground pumpkin seeds instead of almond meal? My little brother is allergic to nuts too.
April 25, 2010 at 9:38 pm
Alex, no, I don’t think so… not in this case.
April 23, 2010 at 3:53 am
Nice and nut-free! I’ve been told that ground semolina is a good substitute for almond meal – do you think that would work? It’s got a similar texture and I could always put a drop of fake almond essence in…
January 11, 2010 at 1:34 pm
I have had a nut allergy my whole life and have always admired these in the window of confection shops, but never been able to try them myself. Can’t wait now. Thank you!
January 4, 2010 at 12:27 am
Perfect. Thank you so much :)
January 3, 2010 at 9:18 pm
Anne, yes, one kind is half-and-half and another kind is all coconut plus cocoa.
January 3, 2010 at 1:08 pm
Oh, excellent! My in-laws are allergic to nuts, and I really want to make macarons for them. Just to clarify – does one kind have half sesame, half coconut, and the other one all coconut (and chocolate)? I’m slightly worried about finding good – fresh – sesame seeds, so I’d love to try all coconut. (It also seems more neutral in flavor.)
November 29, 2009 at 1:52 pm
Oh my god Vera!! These are wonderful! beautiful! And what a revolutionary thing for me to find out you can substitute the almonds.
November 13, 2009 at 4:30 am
I always thought that almonds and eggwhites were the onlyway to macarons. These are gorgeous. I must try them.
Unfortunately, I am one of those who has had numerous mac failures amongst 1 success! :)
November 12, 2009 at 9:49 am
Very creative and very interesting flavours! Love the black and white. gorgeous.
November 10, 2009 at 1:58 pm
Wow! These are beautiful! And they sound amazing. I love black sesame and coconut. I’m going to have to try these.
November 8, 2009 at 3:02 pm
the pictures are like art, it’s fantastic and beautiful!! Bravo!
November 7, 2009 at 3:27 pm
Gorgeous, gorgeous, gorgeous photo. I want to eat my computer screen. I love the alternative ingredients. I will definitely be trying these in my kitchen.
November 5, 2009 at 10:20 pm
Thanks to all of you for the comments! You are too kind!
November 5, 2009 at 9:09 am
Sooooooo beautiful and perfect looking! Love that mango ganache!
November 2, 2009 at 9:23 pm
They look beautiful!
wow!!!
November 2, 2009 at 5:29 pm
Wow!They look beautiful!I want to eat them very much.
November 2, 2009 at 1:01 am
wow!!! those look absolutely perfect Vera!!! well done!!! beautiful work as always!!! i do love making macarons but mine usually end up dented with a clumsy thumb-print or two instead of being lovely and smooth haha!!
November 1, 2009 at 2:55 pm
WOW, absolutely stunning photos and macs..well done!
November 1, 2009 at 8:25 am
Yours turned out beautifully. The flavor combo you chose is something I’d enjoy trying. The options are seemingly limitless on these little morsels!
November 1, 2009 at 5:06 am
wow looks so delicious. I think macarons is a very fashionable cookies.
I never had a chance of tasting it but I’m sure it tastes sooo good. Nice photos
October 31, 2009 at 3:46 am
@madge – LOL!!!!!!!!!!!!!
October 30, 2009 at 3:02 pm
@Ken
Sarah Philips is an egotist who can’t accept that other people are creative in their own kitchens. She didn’t “come up” with any idea of nut-free macaroons. She simply made a list of possible substitutions no different from what you’d find in a good cookbook. Sarah Philips is a poor sport who, without any proof, has accused this site of plagiarism on her website.
October 30, 2009 at 8:02 am
c t,
I always weigh the ingredients for the macarons, so it is by weight.
October 30, 2009 at 7:55 am
Im curious if you went 50/50 by weight or measure. Would that be 90 grams each of coconut and sesame or 1 cup each.
Thanks
October 30, 2009 at 7:37 am
Vera, beautiful macarons! I first read Sarah Phillips of baking911.com coming up with the idea of nut-free macarons using coconut and/or seeds this summer. Looks like it worked for you, too. The wasabi ganache is an intriguing idea.
October 30, 2009 at 3:10 am
I became so addicted to these precious little gems while doing a foreign exchange student thing in the 1970’s. After many years of being sick all the time I was diagnosed with a bunch of allergies one of which is nuts. Imagine my surprise to come across this recipe. I thought maccarons were lost to me forever! Thank youthankyouthankyou!
October 29, 2009 at 7:16 pm
Thank you all for the kind words! I’m very touched!
Aran, yes, they all are nut-free.
Emily, I use unsweetened, finely shredded dehydrated coconut. I dry the coconut further in a low oven for about 6 minutes, then cool completely on a rack. There’s a little trick to grind it sufficiently into the powder. First, in a food processor combine all coconut and half confectioners’ sugar required by a recipe (use any recipe you are comfortable with, replacing almonds with coconut); process in long pulses for about 3 minutes, scraping the sides as needed. Sift the processed mixture through a fine sieve into a bowl. Return everything that didn’t go through the sieve into the food processor, add the remaining half of the confectioners’ sugar and process for another 3 minutes or so. There’s no need to sift it again; it should be quite fine by this time.
October 29, 2009 at 5:21 pm
You did a fabulous job on your macarons! I love your nut free options for making them. Very inspired.
Natalie @ Gluten A Go Go
October 29, 2009 at 6:59 am
Wow, nut free macarons, who knew? And I love the wasabi ganache idea, will have to try that one of these days.
October 29, 2009 at 1:29 am
Absolutely stunning! I love your nut-free coconut version; will try it soon!