I have finally achieved a nut-free macaron that looks and tastes almost exactly like the real thing!
I tried coarse chickpea flour first, but felt the macaron was a too grainy and tasted very strongly of chickpeas. After much tinkering and adjustment, I landed on 50% chickpea flour and 50% oat flour. For the chickpea flour, I ground 75% of it down very finely, but left about 25% as is so that there would still be a little bit of the texture in the final cookie (since almond flour does have a little bit of a grain).
Overall, I'm very pleased! Now to just make 360 more for a friends wedding 💀💀
by Additional_Lychee311
2 Comments
Awesome! I’ve been experimenting with oat flour but not sure I’m completely satisfied so thought of also doing a 50/50 chickpea and oat flour blend! Did you just grind the chickpea flour finer in a food processor?
Once upon a time I tried making nut free macarons for my then fiancé. I had success with pumpkin seed flour!