Honey-Vanilla Macarons (Gluten-Free & Dairy-Free) – A Delicious, Allergy-Friendly Treat!
Hey friends! 🌸 Neekta here from Baking with Neekta, and I’m so excited to share one of my favorite treats with you all: Honey-Vanilla Macarons! These delicate cookies are gluten-free, dairy-free, and perfect for anyone with food sensitivities like me. 😋
Trust me, if you thought macarons were off-limits because of food restrictions, think again!
I've been on a mission to create treats that everyone can enjoy—no matter your diet. With a little patience (and my secret tips), you'll whip up the most delicious, chewy, and sweet macarons that are full of honey-vanilla goodness.
Oh, and if you’re more of a visual learner, check out the video tutorial on my YouTube channel where I talk you through the entire process step by step! 🎥
Let’s dive into the recipe!
Honey-Vanilla Macarons (Makes 20 macarons)
Cookies:
100 grams dehydrated egg whites (about 3 eggs)
90 grams granulated golden cane sugar
1 tsp vanilla extract
¼ tsp cream of tartar
Pinch salt
140 grams almond flour
130 grams powdered sugar
Honey-Vanilla “Buttercream”:
2 egg yolks
3 ½ Tbsp oat milk
3 Tbsp honey
1 tsp vanilla extract
7 Tbsp coconut butter
How to Make These Sweet Little Beauties:
Step 1: Dehydrate Your Egg Whites
The day before you make your macarons, measure your egg whites and place them in a separate bowl. Cover the bowl with aluminum foil and poke holes on top with a fork. Pop it in the fridge overnight to dehydrate (trust me, this is key for perfect macarons!).
Step 2: Prep Your Dry Ingredients
The next day, sift together the almond flour and powdered sugar in a medium bowl. Now, here’s the trick—whizz it in a food processor, sift again, whizz, and sift one last time. Yes, this step is tedious, but it’s SO worth it for smooth, beautiful macaron shells.
Step 3: Make Your Meringue
Clean your stand mixer’s bowl and whisk attachment with apple cider vinegar to remove any fat residue (we don’t want to kill the meringue!). Pour your dehydrated egg whites into the bowl along with the vanilla, cream of tartar, and salt. Whip on high speed until frothy, then gradually drizzle in the cane sugar. Keep whipping until stiff, fluffy peaks form!
Step 4: Fold & Pipe
Gently fold ⅓ of your dry mixture into the meringue using a spatula. Add the rest and fold until you can form a figure-eight shape with the batter. Once you can, STOP folding and start piping.
Line two cookie sheets with silicone liners (or parchment paper). Pipe little round macarons onto the sheets, then slam the trays on the counter to release any air bubbles.
Step 5: Dry & Bake
Let the cookies sit out until they form a skin—you’ll know they’re ready when you can touch them without batter sticking to your fingers. Then, bake each sheet (one at a time) at 300°F for 5 minutes. Rotate the sheet and bake for another 7 minutes. Let them cool completely before filling.
Step 6: Make the Honey-Vanilla “Buttercream”
While the cookies are cooling, make the "buttercream" filling! In a small saucepan, mix the egg yolks and oat milk. Whisk vigorously on medium-low heat until it thickens slightly. Be careful not to let it scramble! Once thickened and bubbly, remove from heat and whisk in the honey, vanilla, and coconut butter until smooth.
Step 7: Fill & Stack
Pipe the cream onto half of the cookies, then stack the other halves on top. Voila! You’ve just made the most delicious honey-vanilla macarons!
Enjoy Your Macarons!
I hope you love these sweet, chewy macarons as much as I do! They’re perfect for sharing (or keeping all to yourself 😉), and no one will guess they’re gluten-free and dairy-free.
Don’t forget to watch my full tutorial on YouTube for extra tips and tricks. Happy baking, my friends!
Until next time, Happy baking!
Neekta 💕
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