Nut-Free Pumpkin Spice Macarons

Nut-Free Pumpkin Spice Macarons

French macarons are a delicate meringue-based confection made from almond flour, sugar and egg whites. They have been associated with all things expensive and luxurious, and it is true that one should approach the mixing bowl with caution when making this fussy delicacy. What many people don’t know is that it is entirely possible to make perfect macarons without almond flour, a type of flour made from ground almonds, and this is where my nut-free pumpkin spice macarons come in.

nut-free pumpkin spice macarons

For this recipe, I used pumpkin seed flour. Not only is it far cheaper than almond flour, it is also a safe alternative for people who suffer from nut allergies. Additionally, pumpkin seeds are nutritional powerhouses that can give your health a significant boost. Most of all, it sounds autumnal. A strong blender, such as a NutriBullet, can be used to make your own pumpkin seed flour. If you would like to learn more about making your own nut/seed meal, please contact me. I have used sunflower seed flour too, but the flavour of the seeds may overpower any other flavours in your macarons.

nut-free pumpkin spice macarons

There are four important tricks to achieving a good macaron shell. Firstly, the egg whites should be stiff enough for you to turn your bowl upside down without anything falling out. It is best to slowly add your sugar to the egg whites. Secondly, you need to allow your piped macaron batter to rest for about 30 minutes. It will form a smooth film over the top. Thirdly, the oven temperature should be perfect. For this recipe, I kept the oven temperature at 150°C. Lastly, store the baked macaron shells in the fridge for about 24-48 hours to “ripen” them.

nut-free pumpkin spice macarons

Besides having good macaron shells, one will need a delicious filling to sandwich between them. Not being a lover of buttercream, I opted for a pumpkin spice chocolate ganache using the same spice in my macaron batter. I recommend using a bitter-sweet chocolate, as the macaron shells are very sweet.

Out of all of the recipes that I have ever made, macarons have been the most challenging and I had to do a lot of troubleshooting. These nut-free pumpkin spice macarons weren’t absolutely perfect, but they ticked almost all of the boxes and I am quite proud of myself. Not only do they look acceptable, they also taste absolutely wonderful! The vanilla extract does a lovely job at bringing out those warm pumpkin pie spices.

This recipe was adapted from Dessert Now Dinner Later and The Seaside Baker.

Print Recipe
Nut-Free Pumpkin Spice Macarons
These nut-free pumpkin spice macarons are made using pumpkin seed flour.
Nut-Free Pumpkin Spice Macarons
Prep Time 45 minutes
Cook Time 15-20 minutes
Servings
Ingredients
Nut-Free Macaron Shells
Pumpkin Spice Chocolate Ganache
Pumpkin Pie Spice
Prep Time 45 minutes
Cook Time 15-20 minutes
Servings
Ingredients
Nut-Free Macaron Shells
Pumpkin Spice Chocolate Ganache
Pumpkin Pie Spice
Nut-Free Pumpkin Spice Macarons
Instructions
Nut-Free Macaron Shells
  1. Grind the pumpkin seeds in a food processor until fine enough to sieve.
  2. Pulse the pumkin seed flour, icing sugar and pumpkin pie spice in the food processor.
  3. Slowly whisk the egg whites while gradually adding the granulated sugar and vanilla extract.
  4. Beat the mixture on high until stiff peaks form.
  5. Gently fold the dry ingredients into the egg white mixture in three parts until combined.
  6. Fill a piping bag with your batter and pipe rounds onto baking paper/silicone mat.
  7. Tap the baking tray on a countertop to get rid of any air bubbles and allow the macarons to sit for 30 minutes.
  8. Preheat the oven to 150°C
  9. Bake for 15-20 minutes, rotating the tray halfway through.
  10. Allow the macaron shells to cool before removing them from the baking tray.
Pumpkin Spice Chocolate Ganache
  1. Combine the chocolate and pumpkin pie spice in a heatproof bowl.
  2. Boil the cream in a saucepan and pour it over the spiced chocolate.
  3. Stir until the mixture is combined.
  4. Allow the ganache to cool and thicken before filling the macaron shells.
Pumpkin Pie Spice
  1. Thoroughly combine the spices in a small bowl.
Remember to tag me in your nut-free pumpkin spice macarons creations on social media.

2 Comments

  1. 9th April 2018 / 9:34 pm

    Thank you so much for this! My sister is allergic to nuts but loves baking, so will definitely pass this recipe along to her. Xx

    • Kaylyn van As
      10th April 2018 / 8:18 pm

      At least she can still enjoy a good ol’ macaron with this recipe! I’m sure she already knows this, but just take extra precaution with chocolate that may include traces of nuts (for the ganache). x

Leave a Reply

Your email address will not be published. Required fields are marked *