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Flax Macarons

by erika 46 Comments

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“Let’s do a macaron taste test! We’ll find the best macarons in Paris.” <– Ah, such grand plans Ali and I had for our short time in Paris. In reality, we made it to two macaron stops (Pierre Herme and La Duree) and have you ever tried to do a taste-off between the two? It’s kind of like trying to choose your favorite child (or so I hear).

Flax Macarons // The Pancake Princess

On the downside, the price of such treasures is exorbitant. Can I be honest with you? A lot of my recipe inspiration comes from being cheap. I’ll eat something when I’m out and think, “I could make that at home [for wayyy cheaper.]”

Back in my own kitchen, I of course wanted to try making my own macarons, but I was apprehensive. They are, after all, the most finicky cookies in the blogosphere, with a toweringly intimidating reputation and an iffy chance of success. Plus I had it in my head that it would take having my own chicken and almond tree to keep up with the supply of egg whites and almond flour that I would need to bake up the perfect macaron.

Then I discovered that just two egg whites is more than enough to fuel a moderately-sized batch and that almond flour can be subbed for…you guessed it, flax meal!!!! I have nothing against almond flour but see: cheap tendencies above. Also see: Costco sacks of golden flaxmeal.

Ground flax actually works brilliantly as a substitute for the traditional almond meal because the nutrition make up is very similar, with close to equivalent amounts of fat, carbs, sugar and protein in each:

 (Per 1/4 cup)CaloriesFatCarbsFiberSugarProtein
Almond meal16014g6g3g1g6g
Flaxmeal14812g4g3.8g.2g2.6g

Yet I still didn’t think these would work since my $10 scale is not all that reliable, I don’t have a sifter, I’m terrible at math, a million more reasons. But you guys—they were actually SO MUCH EASIER than I ever imagined. I’ve had sugar cookies turn out worse than this. If I, inaccurate scale and all, could make these, YOU CAN TOO. It’s just five ingredients and a bit of whipping and folding and piping and waiting.

Some step-by-step photos for your viewing pleasure:

Flax Macarons // The Pancake Princess

Flax Macarons // The Pancake Princess

Flax Macarons // The Pancake Princess

Flax Macarons // The Pancake Princess Flax Macarons // The Pancake Princess Flax Macarons // The Pancake Princess IMG_7250 IMG_7271v3

Things I did not do when making these:

  • age my egg whites
  • pay attention to the temperature of my egg whites
  • whip my egg whites to stiff peaks
  • grind my own flaxmeal
  • properly sift my dry ingredients
  • rap the pan on the counter

I could go on.

Flax Macarons // The Pancake Princess Flax Macarons // The Pancake Princess Flax Macarons // The Pancake Princess Flax Macarons // The Pancake Princess

Taste-wise, they have the lovely chewiness of a traditional macaron with an added nuttiness and slight graininess that you will LOVE if you’re into flax and probably not prefer if you hate the taste of flax. I loved it. I didn’t even add any vanilla or salt to my shells, but you can feel free to enhance the flavor with your flavorings of choice.

I decided to dunk mine in a bowl of ice cream because I would like you to come up with one good reason why that’s not a great idea.

Flax Macarons // The Pancake Princess
Flax Macarons // The Pancake PrincessMy only regret is that I didn’t try to stuff the actual macarons with ice cream, like omgTHIS.

Notes (aka the three slightly finicky things you should actually do):

  • Excise grease from any bowls and beaters the egg will touch. Grease is the downfall of egg whites. You don’t even need to whip stiff peaks for these, but it’s always a good idea to clean your equipment with a mixture of vinegar and water to get rid of any greasy residue that will prevent your eggs from whipping up at all.
  • Let the macaron shells sit out. Waiting is not fun, but I think this step is really essential to let the top of the shells dry out. You want the oven heat to cause them to expand up–creating that much-desired “foot”–instead of out, which will crack the top of your shell.
  • Fold the ingredients GENTLY. It should be a gentle scoop and plop cycle. Scoop, plop, rotate bowl. Repeat.

And the honorary fourth thing is: use a scale. I’m sorry, but you must.

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5 from 1 vote

Flax Macarons

Ingredients

  • 14 grams granulated sugar
  • pinch of cream of tartar optional (this helps stabilize the egg whites)
  • 112.5 grams powdered sugar
  • 62.5 grams ground golden flaxseed flaxmeal
  • 50 grams egg whites

  • about 1/2 cup your favorite frosting for filling (I used a simple ganache: about 1:1 heavy cream and semi-sweet chocolate melted together)

Instructions

  • Line a baking sheet with good-quality parchment paper or a silpat.
  • Whisk together the granulated sugar and cream of tartar in a small bowl. Sift together the powdered sugar and flaxmeal (if you don't have a sifter, you can also use a blender to blend the ingredients.)
  • Add the egg whites to a medium-sized bowl and beat them on low speed until foamy. Slowly sprinkle the sugar mixture over the egg whites as you beat. Increase the speed to medium and beat until soft peaks form.
  • Gently fold in the flax mixture until completely incorporated, scooping from the bottom and rotating the bowl as you fold. Don't overmix or your macarons will turn out flat.
  • Add your batter to a piping bag with a round tip or just a plastic bag with the tip cut off. Pipe small, uniform circles of batter about an inch apart (they should only spread incrementally, if at all). Let sit out for an hour (try not to let them sit out for too long past that).
  • Preheat your oven to 350 degrees and bake for about 12 minutes. I piped approximately 1 to 1.5-inch circles and 12 minutes was perfect for me. If yours are larger or smaller, keep an eye on them and adjust the baking time accordingly.
  • Let the macarons cool completely. You can pipe or dab dollops of frosting on one shell, then top with another shell.

Notes

I tried two types of parchment paper with these; the macarons stuck much more to the dollar store parchment paper than my more expensive parchment paper. So use quality parchment paper! I also tried spraying parchment paper with baking spray, but I think it degraded the quality of the macarons.
These don't bake up into the puffiest macarons I've ever had and I have a hunch if you beat the egg whites into stiff peaks, they might rise a little taller. If you try, let me know!
Adapted from here.

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    Recipe Rating




  1. deliciouscooks.info

    October 27, 2022 at 12:54 am

    5 stars
    I love eating pancakes, but I didn’t never try to made it in my home. But when I read your recipe blog then I feel comfortable to make this item in my home and last night I made this recipe for my family member, they like it so much. Thank you for sharing this content.

    Reply
  2. Maddie

    November 1, 2017 at 6:12 pm

    Thank you so much!! This recipe is a godsend!

    Reply
    • erika

      November 3, 2017 at 8:49 am

      Thanks Maddie!! Hope they turn out wonderfully for you! I haven’t made these in so long–thanks for reminding me to re-make them!

      Reply
  3. janet @ the taste space

    December 2, 2014 at 10:54 am

    Katie’s link didn’t work but I just had to track down your recipe. Crazy. I love it. I have PTSD from my first foray into macarons. Note to self: do not make them as Christmas gifts and give yourself one night for possible success. Possibly the most finicky thing to make, ever.

    Reply
  4. Violet

    November 17, 2014 at 7:12 pm

    What a fantastic idea, they look amazing! I definitely need to try this out 😀

    Reply
  5. Selena @ The Nutritious Kitchen

    November 17, 2014 at 4:35 pm

    Okay hiiiii these photos are abosultely gorgeous! I think I went up and down this post 5 times mesmorized by each photo…is that weird? I feel like I’m on a page of Bon Appetit magazine, not even exaggerating.
    And on another note these sound delicious. I’m not a big macaroon person in general but the ingredients and photos are more than enough of a reason to try your version!

    Reply
  6. sara delaney

    November 17, 2014 at 2:37 pm

    They look awesome! Going to try them!
    Thanks
    x

    Reply
    • erika

      November 26, 2014 at 11:43 am

      Yay! Let me know how they turn out for you! 🙂

      Reply
  7. ali a

    November 17, 2014 at 2:19 pm

    macarons are my absolute FAVORITE. i’m drooling looking at these!

    Reply
  8. Cher @ Paleo + Life

    November 17, 2014 at 2:10 pm

    Wow — adding this to my list to try. Holiday cookies are a must this year.

    Reply
    • erika

      November 17, 2014 at 2:19 pm

      Yay! I hope they turn out well for you–let me know how it goes if you try them! I know macarons can be super finicky!

      Reply
  9. Marie

    October 11, 2014 at 2:36 am

    I haven’t had good luck with my first 2 batches and I can’t figure out what I’m doing wrong. I’m going to try this instead. Looks like you manage to get away with not having to follow a coupla of the “rules”.

    Reply
    • erika

      October 14, 2014 at 12:36 pm

      Hi Marie! Yes, these were the first macarons I ever tried making and they turned out amazingly well. I hope the same goes for you–let me know how they turn out if you get a chance! 🙂

      Reply
  10. Laura

    July 17, 2014 at 9:44 am

    These look amazing!! Now I want to make macarons ASAP. Aka, this weekend it is going down. Do you have any recommendations for alternate flavors (besides chocolate)?

    Reply
    • erika

      July 17, 2014 at 10:00 am

      Oooh. Great question! I originally wanted to do a fruity filling like a basic buttercream or whipped cream frosting with fruit (for example, this type of buttercream: http://www.loveandoliveoil.com/2009/05/vanilla-almond-cupcakes-with-blackberry-buttercream.html) but I was too lazy to get out my beaters to cream butter/whip heavy cream haha. So I would recommend anything fruity! Or if you’re in the mood for something a little more rich, maybe this salted caramel frosting? http://www.chow.com/recipes/12100-salted-caramel-frosting

      Let me know how it goes!! These worked like a dream for me and I’m crossing my fingers it’ll be the same for you!

      Reply
      • erika

        July 17, 2014 at 10:04 am

        Wait no! For you, this: http://www.finecooking.com/recipes/lemon-curd-macaron-filling.aspx

        Or this is a more complicated version with lemon buttercream + lemon curd in the middle. I think that would drive me nuts, but you could try just the buttercream or just the curd! http://theblondebuckeye.com/2013/10/triple-lemon-macarons/

  11. Thalia @ butter and brioche

    July 9, 2014 at 3:28 am

    one word… YUM. i’ve never made macarons using flax before and this has definitely inspired me to do so. thanks for sharing erika!

    Reply
    • erika

      July 9, 2014 at 9:34 am

      Thanks Thalia! I’d never made macarons EVER and these turned out well for me, so I’d definitely encourage you to try them!! Looking forward to checking out your blog!

      Reply
  12. Sarah @ SnixyKitchen

    July 7, 2014 at 1:24 pm

    These look perfect! I’m totally with you on “cheap tendencies” so I love your replacements! I love macarons, but I’m also always turned off by the exorbitant prices!

    Reply
    • erika

      July 7, 2014 at 3:00 pm

      Thanks Sarah! I could not have put it better myself 🙂 With flax at my side, macarons will probably be consumed all day, every day!

      Reply
  13. yummychunklet

    July 3, 2014 at 8:48 pm

    Looks yummy!

    Reply
  14. Irene @ {a swoonful of sugar}

    July 1, 2014 at 8:01 am

    Woahhh, I can’t even make REGULAR almond macarons look that perfect and you’ve nailed a flax seed one first go! You must’ve possessed an extra something from your European travels haha! You rockkk 🙂

    Reply
    • erika

      July 2, 2014 at 9:16 am

      omg blushingg. You’re so sweet!! It must have been beginner’s luck or something because they were seriously so much easier than I expected. Maybe flax is less temperamental than almond meal? Or you could be right–I brought back magical macaron-making skills from Europe!! (Another excuse to go back!!) 😉

      Reply
  15. Alice

    June 29, 2014 at 10:38 pm

    This post is so beautiful Erika 🙂 There’s a really lovely polish to your images & recipes, that’s very drool worthy. Love the snap of the crumpled paper with the flax macarons, it’s a truly genius idea too 😉

    Reply
    • erika

      July 2, 2014 at 9:13 am

      Aww! Thank you SO MUCH Alice! Huge huge compliment coming from such a talented photographer like yourself 🙂 <333

      Reply
  16. Anne

    June 29, 2014 at 9:07 pm

    OH MY GOODNESS!! I have searched all over for a macaron that does not include almonds (because I ran out and they are expensive…) and I had a nice bag of flax meal in the pantry!! Except I just bought a big 3 lb bag of almonds… These look delightful though!

    Reply
    • erika

      July 2, 2014 at 9:17 am

      Right?? Every time I buy almond meal, my wallet cries a little. I hope you get a chance to try these out sometime and let me know what you think! (I hope I’m not the only one who loves these flaxy creations :))

      Reply
  17. Sini | my blue&white kitchen

    June 29, 2014 at 1:41 pm

    Giiiirl! This is amazing.

    Reply
    • erika

      July 2, 2014 at 9:17 am

      Haha thanks so much Sini!! <3

      Reply
  18. The Vegan 8

    June 29, 2014 at 12:14 am

    Omg I just looked at that link of her flaxseed macaroons and that is a wonderful idea!! I would so love to try that, but all that flax would probably leave too strong of flax taste for me and I’ve noticed my tummy gets mad at me if I have too much. I’ll stick with my almond flour, but it is a wonderful idea! Yours look gorgeous and especially with all that yummy ice cream, I would totally wash those cookies down, flax and all! I love having something cookie/brownie/cakey with ice cream! Delicious!

    Reply
    • erika

      July 2, 2014 at 9:19 am

      Unless you really hate the taste of flax, I don’t think the flax taste is really THAT prominent–just a little nutty. And if you just eat one macaron at a time, you definitely won’t overdo the flax–it’s a tiny amount! 🙂

      Reply
      • The Vegan 8

        July 4, 2014 at 2:23 am

        Good to know, thanks Erika!! Hope you are doing well girl! 🙂

  19. Katie (The Muffin Myth)

    June 28, 2014 at 4:34 am

    Flax macarons! Well I never woulda thunk! Definitely being added to my (ever growing) must-try list. Thanks Erika!

    Reply
    • erika

      July 2, 2014 at 9:20 am

      Whee! Anytime 🙂 Hope you love ’em 🙂

      Reply
  20. Nancy @ gottagetbaked

    June 27, 2014 at 6:59 pm

    No.freaking.way. You made these perfect, awe-inspiring, gorgeous macarons with flax?! You’re a miracle worker! I’m not even going to bother attempting to make macarons, given how expensive the ingredients are and how damned finicky they are. Fuggedabout it. I’ll just buy them and ooh ‘n aaah over yours. These are beautiful photos, Erika. Even the one where you’ve got your mise en place set out looks like a work of art. My kitchen when I’m baking looks like a tornado hit it. I’m thrilled you baked the perfect macaron and you’re a smart lady for eating them with ice cream. Have a fabulous weekend, my friend!

    Reply
  21. Medha @ Whisk & Shout

    June 27, 2014 at 2:36 pm

    This is seriously life changing… I’ve been scared of macarons for years but always wanted to make them! And I looove the nuttiness of flax and can’t wait to try these 🙂

    Reply
  22. [email protected]

    June 27, 2014 at 11:38 am

    I second Cynthia, wow!!! You used flax that’s really amazing and you got it to work. You know you need to patent and commercialize this ASAP!

    Reply
  23. Kayle (The Cooking Actress)

    June 27, 2014 at 10:24 am

    WHAAAAAAAA???! HOW COOL! I love that you can use ground flax for macarons-you did such a phenomenal job, these macarons are stunning!

    Reply
  24. Pang

    June 27, 2014 at 8:18 am

    Wow!!! You replaced that almond meal with ground flax, you little daredevil!!! Your macarons looks so good, I would not think they made without aged egg whites & those you did not do. I am loving your humble instructions and your photographs, girl!! 🙂

    Reply
  25. Kathryn

    June 27, 2014 at 3:32 am

    These are totally inspired. Flax instead of almond meal?! So smart! And your macarons look absolutely perfect with their dinky little feet. Love.

    Reply
  26. Millie l Add A Little

    June 27, 2014 at 1:30 am

    Such an amazing and creative idea Erika!! So cool and healthy (?!?) haha!
    Have a lovely day 🙂
    http://youtube.com/addalittlefood

    Reply
  27. laurasmess

    June 26, 2014 at 11:00 pm

    You are the cleverest of the clever clogs Ms Erika!! What an awesome idea! I never would’ve thought to mess with macarons as they seem to be the most temperamental biscuits ever, but you’ve completely proved that a competent baker can transform them beautifully!! I love the idea of flax much more than almond meal, actually. I LOVE FLAX (we’re BFF’s). Your macarons are perfect. Ah, so impressed! xx

    Reply
  28. Natasha @ The Cake Merchant

    June 26, 2014 at 8:52 pm

    OMG you are a genius! I never make macarons, mostly because almond meal is just too pricey, but I want to try these. You even got the little feet and everything. I think flax macarons will be the next big thing!

    Reply
  29. Michelle @ Hummingbird High

    June 26, 2014 at 4:30 pm

    Omg I have always failed at making macarons. You make it look SO easy. And flax ones too! Very cool.

    Reply
  30. renee (will frolic for food)

    June 26, 2014 at 3:28 pm

    I second everything cynthia said. You GO girl! subbing flax for almond meal? who thinks of that? such a brilliant substitution. they look absolutely perfect.

    Reply
  31. cynthia

    June 26, 2014 at 2:53 pm

    WHAT.

    … WHAT!!!! This is TOO. COOL, Erika! First of all, a gigantic “hear hear” to your thrifty philosophy on cooking — you are my economical soulmate. I am obsessed with the fact that you thought to sub flaxmeal for almond flour, and obsessed with how amazing these flax macarons look — and no aging or tempterature-ing or rapping or anything?! You goddess. Off I go to continue wigging out more quietly… so, so cool!

    Reply

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