Nut-Free Macarons
These nut-free macarons get their delicious oatmeal cream pie flavor from oat flour!
Servings: 12 macarons
Calories: 89kcal
Equipment
- Hand or stand mixer with whisk attachment
- Piping bag or Ziplock bag and piping tip
- Kitchen scale
- 2 mixing bowls
Ingredients
Macaron Shells
- 50 grams egg whites at room temperature
- 45 grams sugar
- ⅛ teaspoon cream of tartar
- 63 grams oat flour
- 63 grams powdered sugar
Filling
- 2 tablespoons butter
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla
- ¼ cup Marshmallow Fluff
Instructions
Macaron Shells
- Line a baking sheet with parchment paper or silicone baking mat.
- Prep a piping bag with a larger round tip. I use Wilton 2A.
- Combine oat flour and powdered sugar, and set aside.
- Beat egg whites on medium speed until foamy.
- Add cream of tartar, and continue beating until you start to see a pattern from the whisk in the foam.
- Slowly and gradually add the sugar while still beating.
- Once all the sugar is added, turn the mixer up to high speed and beat until the egg whites form stiff peaks.
- Add the oat flour mixture to the egg whites. Stir by running a spatula around the edge of the bowl, and under the egg whites, folding over.
- Continue doing this until the batter falls off the spatula, with some breaking, just before the figure-8 stage that most macaron recipes call for.
- Add the batter to a piping bag, and pipe onto the lined baking sheets about an inch apart.
- Bang the baking sheet on the counter or floor to release any air bubbles.
- Let rest for 30 minutes.
- Preheat the oven to 300 F.
- Bake for 15 minutes. Let cool on the pan completely.
Filling
- Beat butter until light and fluffy.
- Add remaining ingredients and beat until desired consistency.
Assembly
- Pair similar sized shells.
- Pipe the filling onto the bottom of one shell in each pair.
- Place the bottom of the other shell onto the piped frosting, forming a sandwich.
Notes
To determine if your egg whites are ready, stick the whisk straight down into the egg white mixture and pull it straight out. If the egg whites stand straight up in a peak, it's ready!
When folding the oat flour into the egg whites, you'll want to fold it very gently. You will deflate some of the egg white as you mix, but you don't want to deflate it completely. The air whipped into the egg whites is what gives macarons a light and airy consistency.
If you reach the figure-8 stage with this batter, your macarons will still be delicious, they will just be a bit wrinkly on the tops of the shells. In this recipe, stop folding the batter just ahead of the figure-8 stage, where the batter flows off the spatula, but breaks some, for perfectly smooth shells!
Recipe significantly adapted from Mike Bakes NYC Fruity Pebbles Macarons.
Nutrition
Calories: 89kcal | Carbohydrates: 16g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 23mg | Potassium: 32mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 58IU | Calcium: 4mg | Iron: 0.2mg