33+ Delicious Dairy Free Macaron Recipes That Will Sweeten Your Day

Macarons are the ultimate treat – delicate, crisp on the outside, chewy on the inside, and bursting with flavor in every bite.

But if you’re avoiding dairy, finding macarons that fit your diet can feel like a challenge.

Fear not!

We’ve compiled an irresistible list of 33+ dairy-free macaron recipes that don’t compromise on flavor or texture.

From fruity and nutty creations to indulgent chocolate and seasonal favorites, these recipes are perfect for every occasion. \

Whether you’re hosting a party, treating yourself, or gifting something sweet, these dairy-free macarons will become your new go-to desserts.

Ready to dive in?

Let’s get baking!

33+ Delicious Dairy Free Macaron Recipes That Will Sweeten Your Day

Who says dairy-free desserts can’t be just as delectable?

With these 33+ dairy-free macaron recipes, you can enjoy the elegance and deliciousness of this classic French treat without worrying about dairy ingredients.

Whether you’re a macaron master or a first-time baker, these recipes are designed to inspire and delight.

Try a few (or all of them!) and discover just how versatile and fun dairy-free baking can be.

Your taste buds will thank you, and so will your friends and family!

Now, it’s time to roll up your sleeves, preheat the oven, and create some macaron magic.

Almond Flour Coconut Cream Macarons

These almond flour coconut cream macarons are a luxurious, dairy-free twist on the classic French treat. The delicate shells are made with almond flour and aquafaba (the liquid from chickpeas) as an egg white substitute, while the filling features a creamy coconut base that is light, smooth, and keto-friendly. This recipe is perfect for those looking to indulge in a sweet treat without sacrificing their low-carb goals.

For the Shells

• 1 cup almond flour
• 1 ½ cups powdered erythritol (or powdered monk fruit sweetener)
• ½ cup aquafaba (chickpea liquid)
• ½ tsp cream of tartar
• ½ tsp vanilla extract

For the Coconut Cream Filling

• ½ cup coconut cream (chilled overnight)
• 3 tbsp powdered erythritol
• 1 tsp vanilla extract

Instructions

1. Prepare the Shells:
   • Sift the almond flour and powdered erythritol together to ensure a fine texture.
   • In a clean mixing bowl, whisk the aquafaba with cream of tartar until soft peaks form. Gradually add powdered erythritol and vanilla extract, whisking until stiff peaks form.
   • Gently fold the dry ingredients into the aquafaba mixture until the batter flows like molten lava.
   • Pipe small circles onto a baking sheet lined with parchment paper. Tap the tray to remove air bubbles and let them rest for 30 minutes until a skin forms.
   • Bake at 300°F (150°C) for 15-18 minutes. Let the shells cool completely before filling.
2. Make the Filling:
   • Whip the chilled coconut cream with powdered erythritol and vanilla extract until fluffy.
3. Assemble:
   • Pipe the coconut cream filling onto half of the macaron shells and sandwich with the other half.

These almond flour coconut cream macarons are a delightful, dairy-free dessert that balances sweetness and texture. The light coconut cream filling pairs beautifully with the chewy almond shells, creating a guilt-free indulgence for any occasion.

Chocolate Avocado Keto Macarons

Rich, chocolatey, and completely dairy-free, these chocolate avocado macarons redefine healthy indulgence. The cocoa-infused shells are perfectly crisp, and the avocado-based filling adds a creamy, velvety texture packed with healthy fats. Whether you’re following a keto diet or just looking for a unique treat, these macarons are sure to satisfy your sweet tooth without the carb crash.

For the Shells

• 1 cup almond flour
• 1 ½ cups powdered erythritol
• 2 tbsp unsweetened cocoa powder
• ½ cup aquafaba
• ½ tsp cream of tartar

For the Avocado Filling

• 1 ripe avocado
• 2 tbsp unsweetened cocoa powder
• 3 tbsp powdered erythritol
• 1 tsp vanilla extract

Instructions

1. Prepare the Shells:
   • Combine almond flour, powdered erythritol, and cocoa powder in a bowl. Sift for a fine texture.
   • Whip aquafaba with cream of tartar until stiff peaks form, then fold in the dry ingredients gently.
   • Pipe the mixture into circles on a parchment-lined tray. Tap the tray to release air bubbles and rest for 30 minutes.
   • Bake at 300°F (150°C) for 15-18 minutes. Cool completely.
2. Make the Filling:
   • Blend the avocado, cocoa powder, powdered erythritol, and vanilla extract until smooth.
3. Assemble:
   • Pipe the avocado filling onto one macaron shell and sandwich with another.

These chocolate avocado macarons prove that indulgence and healthy eating can go hand-in-hand. With their rich flavor and creamy filling, they’re perfect for anyone craving chocolate while staying on track with their keto goals.

Lemon Basil Macarons with Cashew Cream

Bright and zesty, these lemon basil macarons are a refreshing take on the classic French confection. Paired with a cashew-based filling, these macarons are dairy-free, low-carb, and bursting with flavor. The unique blend of citrus and herbs offers a sophisticated treat perfect for springtime gatherings or as a light dessert option.

For the Shells

• 1 cup almond flour
• 1 ½ cups powdered erythritol
• ½ cup aquafaba
• ½ tsp cream of tartar
• 1 tsp lemon zest

For the Cashew Cream Filling

• ½ cup raw cashews (soaked for 4 hours)
• 2 tbsp powdered erythritol
• 2 tbsp fresh lemon juice
• 1 tbsp chopped fresh basil

Instructions

1. Prepare the Shells:
   • Sift together almond flour, powdered erythritol, and lemon zest.
   • Whisk aquafaba with cream of tartar until stiff peaks form. Fold in the dry ingredients gently.
   • Pipe the batter onto a baking sheet, tap to remove air bubbles, and rest for 30 minutes.
   • Bake at 300°F (150°C) for 15-18 minutes. Cool completely.
2. Make the Filling:
   • Blend soaked cashews, powdered erythritol, lemon juice, and basil until creamy and smooth.
3. Assemble:
   • Pipe the cashew cream filling onto one macaron shell and sandwich with another.

The vibrant combination of lemon and basil in these macarons creates a sophisticated and flavorful dessert. Paired with the creamy cashew filling, these macarons are perfect for anyone seeking a dairy-free, low-carb indulgence that feels both light and elegant.

Raspberry Matcha Macarons with Coconut Buttercream

These raspberry matcha macarons offer the perfect blend of fruity tartness and earthy green tea flavors. The delicate macaron shells are infused with matcha powder, while the filling consists of a creamy coconut buttercream with a hint of raspberry. Dairy-free and low-carb, this recipe is ideal for anyone looking for a refined, guilt-free treat that balances vibrant flavors.

For the Shells

• 1 cup almond flour
• 1 ½ cups powdered erythritol
• 1 tsp matcha powder
• ½ cup aquafaba
• ½ tsp cream of tartar

For the Coconut Buttercream Filling

• ½ cup coconut oil (solid)
• 2 tbsp powdered erythritol
• 2 tbsp raspberry puree

Instructions

1. Prepare the Shells:
   • Sift almond flour, powdered erythritol, and matcha powder together.
   • Whip aquafaba with cream of tartar until stiff peaks form. Gently fold in the dry ingredients.
   • Pipe the mixture into circles on parchment-lined baking sheets. Rest for 30 minutes, then bake at 300°F (150°C) for 15-18 minutes. Cool completely.
2. Make the Filling:
   • Beat the coconut oil with powdered erythritol until creamy. Add raspberry puree and mix until smooth.
3. Assemble:
   • Pipe the raspberry coconut buttercream onto one shell and sandwich with another.

The combination of matcha and raspberry in these macarons delivers a unique flavor profile that is both refreshing and indulgent. Perfect for special occasions or a mid-day treat, these macarons prove that dairy-free desserts can be sophisticated and satisfying.

Vanilla Chai Macarons with Cashew Milk Ganache

Warm and spiced, these vanilla chai macarons are an irresistible twist on the classic treat. Infused with chai spices, the macaron shells pair beautifully with a creamy cashew milk ganache. Completely dairy-free and low-carb, this recipe brings a cozy flavor to a delicate dessert.

For the Shells

• 1 cup almond flour
• 1 ½ cups powdered erythritol
• 1 tsp chai spice mix
• ½ cup aquafaba
• ½ tsp cream of tartar

For the Cashew Milk Ganache

• ½ cup cashew milk
• ½ cup cocoa butter
• 2 tbsp powdered erythritol
• 1 tsp vanilla extract

Instructions

1. Prepare the Shells:
   • Combine almond flour, powdered erythritol, and chai spices. Sift well.
   • Whip aquafaba with cream of tartar until stiff peaks form. Fold in the dry ingredients carefully.
   • Pipe onto a baking sheet, let rest for 30 minutes, and bake at 300°F (150°C) for 15-18 minutes. Cool before filling.
2. Make the Ganache:
   • Heat cashew milk in a small saucepan until warm. Add cocoa butter and whisk until melted. Stir in powdered erythritol and vanilla extract. Cool until thickened.
3. Assemble:

The chai spice and creamy cashew ganache create a comforting, dairy-free macaron that is perfect for tea lovers. These macarons are a wonderful way to bring the flavors of your favorite chai latte into a low-carb dessert.

Salted Caramel Pecan Macarons

Sweet, salty, and nutty, these salted caramel pecan macarons are a decadent dairy-free dessert that feels indulgent but fits within a keto-friendly diet. The pecan-infused shells and rich caramel filling make these macarons a unique, crowd-pleasing treat.

For the Shells

• 1 cup almond flour
• ½ cup powdered pecans
• 1 ½ cups powdered erythritol
• ½ cup aquafaba
• ½ tsp cream of tartar

For the Salted Caramel Filling

• ½ cup coconut sugar
• ¼ cup coconut cream
• 2 tbsp coconut oil
• Pinch of sea salt

Instructions

1. Prepare the Shells:
   • Combine almond flour, powdered pecans, and powdered erythritol. Sift thoroughly.
   • Whip aquafaba with cream of tartar until stiff peaks form. Fold in the dry mixture gently.
   • Pipe onto a baking sheet, rest for 30 minutes, and bake at 300°F (150°C) for 15-18 minutes. Cool.
2. Make the Filling:
   • Heat coconut sugar, coconut cream, and coconut oil in a saucepan. Stir until thickened. Add sea salt and cool before using.
3. Assemble:
   • Pipe salted caramel onto one shell and sandwich with another.

These salted caramel pecan macarons offer a delightful balance of salty and sweet flavors, paired with a crisp shell and creamy filling. A sophisticated and indulgent treat, they are perfect for special occasions or as an afternoon pick-me-up.

Blueberry Lemon Macarons with Almond Cream

Bursting with fresh, fruity flavors, these blueberry lemon macarons are a refreshing dairy-free option that’s perfect for spring or summer. The almond-based filling is smooth and lightly sweet, complementing the tangy lemon-infused shells.

For the Shells

• 1 cup almond flour
• 1 ½ cups powdered erythritol
• 1 tsp lemon zest
• ½ cup aquafaba
• ½ tsp cream of tartar

For the Almond Cream Filling

• ½ cup almond butter
• 2 tbsp powdered erythritol
• 2 tbsp blueberry puree

Instructions

1. Prepare the Shells:
   • Mix almond flour, powdered erythritol, and lemon zest. Sift well.
   • Whip aquafaba with cream of tartar until stiff peaks form. Fold in the dry ingredients carefully.
   • Pipe, rest, and bake at 300°F (150°C) for 15-18 minutes. Cool.
2. Make the Filling:
   • Mix almond butter, powdered erythritol, and blueberry puree until smooth.
3. Assemble:
   • Pipe the filling onto one shell and sandwich with another.

These blueberry lemon macarons are a fruity, dairy-free treat that feels light and indulgent. Perfect for a summer picnic or as a unique dessert, they’re a refreshing option for macaron lovers.

Pistachio Cardamom Macarons with Tahini Cream

Earthy and aromatic, these pistachio cardamom macarons are a sophisticated dairy-free dessert. The pistachio-flavored shells pair beautifully with the rich and nutty tahini cream filling, creating a unique and low-carb macaron that feels both indulgent and healthy.

For the Shells

• 1 cup almond flour
• ½ cup powdered pistachios
• 1 ½ cups powdered erythritol
• ½ cup aquafaba
• ½ tsp cream of tartar
• ½ tsp cardamom powder

For the Tahini Cream Filling

• ½ cup tahini
• 3 tbsp powdered erythritol
• 1 tsp vanilla extract

Instructions

1. Prepare the Shells:
   • Mix almond flour, powdered pistachios, powdered erythritol, and cardamom. Sift thoroughly.
   • Whip aquafaba with cream of tartar until stiff peaks form. Fold in the dry mixture gently.
   • Pipe, rest, and bake at 300°F (150°C) for 15-18 minutes. Cool.
2. Make the Filling:
   • Combine tahini, powdered erythritol, and vanilla extract. Whip until smooth.
3. Assemble:
   • Pipe the tahini cream onto one shell and sandwich with another.

These pistachio cardamom macarons are a unique combination of flavors that feel indulgent yet healthy. With their aromatic filling and nutty shells, they’re perfect for anyone looking for a dairy-free, low-carb macaron with a touch of elegance.

Chocolate Mint Macarons with Avocado Ganache

These chocolate mint macarons bring a refreshing twist to a classic dessert. The chocolate shells are complemented by a creamy avocado-based ganache with a hint of mint, making them not only dairy-free but also rich in healthy fats. Perfect for chocolate lovers, this low-carb treat is a fresh and decadent delight.

For the Shells

• 1 cup almond flour
• 1 ½ cups powdered erythritol
• 2 tbsp unsweetened cocoa powder
• ½ cup aquafaba
• ½ tsp cream of tartar

For the Mint Avocado Ganache

• 1 ripe avocado
• 2 tbsp unsweetened cocoa powder
• 3 tbsp powdered erythritol
• ½ tsp peppermint extract

Instructions

1. Prepare the Shells:
   • Sift almond flour, powdered erythritol, and cocoa powder together.
   • Whip aquafaba with cream of tartar until stiff peaks form. Fold in the dry ingredients gently.
   • Pipe onto a parchment-lined baking sheet, rest for 30 minutes, and bake at 300°F (150°C) for 15-18 minutes. Cool completely.
2. Make the Ganache:
   • Blend the avocado, cocoa powder, powdered erythritol, and peppermint extract until smooth.
3. Assemble:
   • Pipe the mint avocado ganache onto one shell and sandwich with another.

The combination of chocolate and mint in these macarons is both refreshing and indulgent. With their creamy avocado ganache, they’re a perfect low-carb dessert that’s satisfying yet healthy.

Orange Ginger Macarons with Cashew Cream Filling

These orange ginger macarons are a zesty, spiced treat that pairs perfectly with the creamy cashew filling. The bright citrus flavor and subtle warmth from the ginger make these macarons a refreshing, dairy-free option for any season.

For the Shells

• 1 cup almond flour
• 1 ½ cups powdered erythritol
• 1 tsp orange zest
• ½ tsp ground ginger
• ½ cup aquafaba
• ½ tsp cream of tartar

For the Cashew Cream Filling

• ½ cup raw cashews (soaked for 4 hours)
• 2 tbsp powdered erythritol
• 2 tbsp fresh orange juice
• 1 tsp grated fresh ginger

Instructions

1. Prepare the Shells:
   • Mix almond flour, powdered erythritol, orange zest, and ground ginger. Sift well.
   • Whip aquafaba with cream of tartar until stiff peaks form. Fold in the dry ingredients.
   • Pipe, rest, and bake at 300°F (150°C) for 15-18 minutes. Cool.
2. Make the Filling:
   • Blend soaked cashews, powdered erythritol, orange juice, and fresh ginger until smooth.
3. Assemble:
   • Pipe the cashew cream onto one shell and sandwich with another.

The blend of orange and ginger in these macarons offers a unique balance of zesty and warm flavors. The creamy cashew filling adds richness, making these macarons a delightful dairy-free, low-carb dessert.

Coconut Lime Macarons with Coconut Whip Filling

Bright and tropical, these coconut lime macarons are a refreshing escape for your taste buds. With lime-infused shells and a light coconut whip filling, these dairy-free, low-carb macarons are perfect for summer gatherings or as a unique dessert option.

For the Shells

• 1 cup almond flour
• 1 ½ cups powdered erythritol
• 1 tsp lime zest
• ½ cup aquafaba
• ½ tsp cream of tartar

For the Coconut Whip Filling

• ½ cup chilled coconut cream
• 2 tbsp powdered erythritol
• 1 tsp lime juice

Instructions

1. Prepare the Shells:
   • Mix almond flour, powdered erythritol, and lime zest. Sift thoroughly.
   • Whip aquafaba with cream of tartar until stiff peaks form. Fold in the dry ingredients.
   • Pipe onto a baking sheet, rest, and bake at 300°F (150°C) for 15-18 minutes. Cool completely.
2. Make the Filling:
   • Whip chilled coconut cream with powdered erythritol and lime juice until fluffy.
3. Assemble:
   • Pipe the coconut whip filling onto one shell and sandwich with another.

These coconut lime macarons bring a tropical twist to a classic treat. The tangy lime and creamy coconut make for a perfectly balanced dessert that’s light, refreshing, and dairy-free.

Hazelnut Coffee Macarons with Chocolate Ganache

Rich and aromatic, these hazelnut coffee macarons are a decadent treat for coffee lovers. With hazelnut-infused shells and a dark chocolate ganache filling, this recipe delivers bold flavors in a dairy-free, low-carb macaron.

Recipe

For the Shells

• 1 cup almond flour
• ½ cup powdered hazelnuts
• 1 ½ cups powdered erythritol
• 1 tsp instant coffee powder
• ½ cup aquafaba
• ½ tsp cream of tartar

For the Chocolate Ganache

• ½ cup coconut cream
• ½ cup sugar-free dark chocolate chips

Instructions

1. Prepare the Shells:
   • Mix almond flour, powdered hazelnuts, powdered erythritol, and coffee powder. Sift well.
   • Whip aquafaba with cream of tartar until stiff peaks form. Fold in the dry mixture.
   • Pipe, rest, and bake at 300°F (150°C) for 15-18 minutes. Cool.
2. Make the Ganache:
   • Heat coconut cream until warm, then add dark chocolate chips. Stir until smooth and let cool.
3. Assemble:
   • Pipe the ganache onto one shell and sandwich with another.

These hazelnut coffee macarons are an elegant dessert with bold flavors. The creamy chocolate ganache adds richness, making these macarons a perfect indulgence for any coffee enthusiast.

Strawberry Basil Macarons with Cashew Frosting

Sweet and herby, these strawberry basil macarons are a unique and refreshing dessert. The fruity shells and creamy cashew frosting make for a dairy-free, low-carb treat that’s both light and flavorful.

Recipe

For the Shells

• 1 cup almond flour
• 1 ½ cups powdered erythritol
• 1 tbsp freeze-dried strawberry powder
• ½ cup aquafaba
• ½ tsp cream of tartar

For the Cashew Frosting

• ½ cup raw cashews (soaked for 4 hours)
• 2 tbsp powdered erythritol
• 1 tbsp chopped fresh basil

Instructions

1. Prepare the Shells:
   • Combine almond flour, powdered erythritol, and strawberry powder. Sift thoroughly.
   • Whip aquafaba with cream of tartar until stiff peaks form. Fold in the dry ingredients gently.
   • Pipe, rest, and bake at 300°F (150°C) for 15-18 minutes. Cool completely.
2. Make the Frosting:
   • Blend soaked cashews, powdered erythritol, and basil until smooth.
3. Assemble:
   • Pipe the frosting onto one shell and sandwich with another.

These strawberry basil macarons offer a fresh and unique combination of flavors. The herby basil complements the sweet strawberry, creating a macaron that’s perfect for summer gatherings or as a light dessert.

Peanut Butter Chocolate Macarons with Coconut Filling

Peanut butter and chocolate come together in these rich, dairy-free macarons. The nutty peanut butter shells are paired with a creamy coconut filling, making for a low-carb treat that’s packed with flavor and texture.

For the Shells

• 1 cup almond flour
• 1 tbsp powdered peanut butter
• 1 ½ cups powdered erythritol
• ½ cup aquafaba
• ½ tsp cream of tartar

For the Coconut Filling

• ½ cup coconut cream
• 2 tbsp powdered erythritol
• 1 tsp vanilla extract

Instructions

1. Prepare the Shells:
   • Mix almond flour, powdered erythritol, and powdered peanut butter. Sift well.
   • Whip aquafaba with cream of tartar until stiff peaks form. Fold in the dry ingredients.
   • Pipe onto a baking sheet, rest, and bake at 300°F (150°C) for 15-18 minutes. Cool.
2. Make the Filling:
   • Whip coconut cream with powdered erythritol and vanilla extract until smooth.
3. Assemble:
   • Pipe the coconut filling onto one shell and sandwich with another.

These peanut butter chocolate macarons are a delightful combination of sweet and nutty flavors. With their creamy coconut filling, they’re an indulgent yet healthy dessert option for any occasion.

Lemon Poppy Seed Macarons with Vanilla Cashew Cream

hese lemon poppy seed macarons bring a zesty twist to the traditional French treat. The tangy lemon shells are speckled with poppy seeds and perfectly paired with a creamy vanilla cashew filling. This dairy-free and low-carb dessert is bright, refreshing, and perfect for springtime or any special occasion.

For the Shells

• 1 cup almond flour
• 1 ½ cups powdered erythritol
• 1 tsp lemon zest
• 1 tsp poppy seeds
• ½ cup aquafaba
• ½ tsp cream of tartar

For the Vanilla Cashew Cream

• ½ cup raw cashews (soaked for 4 hours)
• 2 tbsp powdered erythritol
• 1 tsp vanilla extract
• 1-2 tbsp unsweetened almond milk

Instructions

1. Prepare the Shells:
   • Combine almond flour, powdered erythritol, lemon zest, and poppy seeds. Sift thoroughly.
   • Whip aquafaba with cream of tartar until stiff peaks form. Gently fold in the dry ingredients.
   • Pipe the batter into circles, rest for 30 minutes, and bake at 300°F (150°C) for 15-18 minutes. Cool.
2. Make the Filling:
   • Blend soaked cashews, powdered erythritol, vanilla extract, and almond milk until creamy and smooth.
3. Assemble:
   • Pipe the vanilla cashew cream onto one shell and sandwich with another.

The combination of zesty lemon and creamy vanilla cashew filling in these macarons makes them a sophisticated yet approachable dessert. The poppy seeds add a delightful texture, making these treats perfect for afternoon tea or a sunny celebration.

Chocolate Chili Macarons with Spiced Coconut Ganache

If you’re craving something bold and unexpected, these chocolate chili macarons are for you. The cocoa shells are paired with a spiced coconut ganache that has a gentle kick of chili. This dairy-free, low-carb dessert is perfect for those who love a little heat with their sweets.

For the Shells

• 1 cup almond flour
• 1 ½ cups powdered erythritol
• 2 tbsp unsweetened cocoa powder
• ½ cup aquafaba
• ½ tsp cream of tartar

For the Spiced Coconut Ganache

• ½ cup coconut cream
• ½ cup sugar-free dark chocolate chips
• ¼ tsp cayenne pepper
• ½ tsp cinnamon

Instructions

1. Prepare the Shells:
   • Mix almond flour, powdered erythritol, and cocoa powder. Sift well.
   • Whip aquafaba with cream of tartar until stiff peaks form. Fold in the dry ingredients.
   • Pipe, rest, and bake at 300°F (150°C) for 15-18 minutes. Cool completely.
2. Make the Ganache:
   • Heat coconut cream and stir in chocolate chips until melted. Add cayenne pepper and cinnamon, then mix well. Let cool and thicken.
3. Assemble:
   • Pipe the spiced ganache onto one shell and sandwich with another.

These chocolate chili macarons are a perfect balance of sweet, spicy, and rich flavors. They’re a fun twist on the classic macaron and a unique dairy-free treat for adventurous palates.

Lavender Vanilla Macarons with Coconut Cream Filling

Delicately floral and subtly sweet, these lavender vanilla macarons are a dreamy dessert. The lightly lavender-scented shells are paired with a whipped coconut cream filling, making these macarons a refined dairy-free and low-carb option for special occasions.

For the Shells

• 1 cup almond flour
• 1 ½ cups powdered erythritol
• ½ tsp dried culinary lavender, finely ground
• ½ tsp vanilla extract
• ½ cup aquafaba
• ½ tsp cream of tartar

For the Coconut Cream Filling

• ½ cup chilled coconut cream
• 2 tbsp powdered erythritol
• ½ tsp vanilla extract

Instructions

1. Prepare the Shells:
   • Combine almond flour, powdered erythritol, and ground lavender. Sift well.
   • Whip aquafaba with cream of tartar until stiff peaks form. Fold in the dry ingredients gently.
   • Pipe, rest, and bake at 300°F (150°C) for 15-18 minutes. Cool.
2. Make the Filling:
   • Whip chilled coconut cream with powdered erythritol and vanilla extract until light and fluffy.
3. Assemble:
   • Pipe the filling onto one shell and sandwich with another.

These lavender vanilla macarons are an elegant and aromatic treat. The floral notes of lavender paired with creamy coconut filling make these macarons a perfect dessert for bridal showers, tea parties, or just a luxurious indulgence.

Almond Butter Macarons with Cinnamon Spice Filling

Rich and comforting, these almond butter macarons are a warm, nutty dessert option. The shells are infused with almond butter, while the filling is a sweet cinnamon-spiced cream. Dairy-free and low-carb, they’re a deliciously cozy treat.

For the Shells

• 1 cup almond flour
• 1 tbsp almond butter powder
• 1 ½ cups powdered erythritol
• ½ cup aquafaba
• ½ tsp cream of tartar

For the Cinnamon Spice Filling

• ½ cup coconut oil (solid)
• 2 tbsp powdered erythritol
• 1 tsp cinnamon
• ½ tsp nutmeg

Instructions

1. Prepare the Shells:
   • Mix almond flour, almond butter powder, and powdered erythritol. Sift well.
   • Whip aquafaba with cream of tartar until stiff peaks form. Fold in the dry ingredients.
   • Pipe, rest, and bake at 300°F (150°C) for 15-18 minutes. Cool.
2. Make the Filling:
   • Beat coconut oil, powdered erythritol, cinnamon, and nutmeg until creamy.
3. Assemble:

These almond butter macarons with cinnamon spice filling are perfect for autumn or winter. The warm spices and rich nutty flavor make them a comforting, dairy-free dessert to enjoy with a hot drink.

Matcha Black Sesame Macarons

A beautiful fusion of Japanese-inspired flavors, these matcha black sesame macarons are earthy and subtly sweet. The vibrant matcha shells are paired with a creamy black sesame filling, making this dairy-free and low-carb dessert both striking and delicious.

Recipe

For the Shells

• 1 cup almond flour
• 1 ½ cups powdered erythritol
• 1 tsp matcha powder
• ½ cup aquafaba
• ½ tsp cream of tartar

For the Black Sesame Filling

• 2 tbsp black sesame paste
• ½ cup coconut cream
• 2 tbsp powdered erythritol

Instructions

1. Prepare the Shells:
   • Sift almond flour, powdered erythritol, and matcha powder together.
   • Whip aquafaba with cream of tartar until stiff peaks form. Gently fold in the dry ingredients.
   • Pipe, rest, and bake at 300°F (150°C) for 15-18 minutes. Cool.
2. Make the Filling:
   • Mix black sesame paste, coconut cream, and powdered erythritol until smooth.
3. Assemble:
   • Pipe the filling onto one shell and sandwich with another.

The combination of matcha and black sesame creates a sophisticated and bold flavor profile in these macarons. Their unique taste and vibrant color make them an elegant, dairy-free dessert for any gathering.

Pumpkin Spice Macarons with Maple Cream Filling

Celebrate fall flavors with these pumpkin spice macarons. The spiced shells and creamy maple filling come together to create a cozy, dairy-free, and low-carb dessert that’s perfect for autumn festivities or holiday gatherings.

For the Shells

• 1 cup almond flour
• 1 ½ cups powdered erythritol
• ½ tsp pumpkin spice mix
• ½ cup aquafaba
• ½ tsp cream of tartar

For the Maple Cream Filling

• ½ cup coconut cream
• 1 tbsp sugar-free maple syrup
• 2 tbsp powdered erythritol

Instructions

1. Prepare the Shells:
   • Mix almond flour, powdered erythritol, and pumpkin spice mix. Sift thoroughly.
   • Whip aquafaba with cream of tartar until stiff peaks form. Fold in the dry ingredients.
   • Pipe, rest, and bake at 300°F (150°C) for 15-18 minutes. Cool.
2. Make the Filling:
   • Whip coconut cream, maple syrup, and powdered erythritol until smooth and fluffy.
3. Assemble:
   • Pipe the maple cream filling onto one shell and sandwich with another.

These pumpkin spice macarons are a festive way to enjoy the warm flavors of fall. The spiced shells and sweet maple filling make for a cozy and satisfying dessert that’s sure to impress.

Note: More recipes are coming soon