Rose and Chocolate Macarons – No Nuts no Seeds

These rose and chocolate macarons combine the delightfully indulgent flavour combination of rose and chocolate into a French Macaron made without any nut or seed flour.

rose and chocolate macarons-1 The Cupcake Confession


I thoroughly enjoy making macarons. This has especially been true since I discovered a secret ingredient that has replaced the pricey almond flour, which is traditional and typical in terms of Macarons. Want to know what that is? I’ve revealed it while making these rose and chocolate macarons.


I developed this recipe when I was 19 years old and had only just started taking my blog a bit seriously. Back then, there was too much pressure to perform well academically and look at a serious career option. So obviously, a year later, I wasn’t as regular in posting content and a couple years later, I ended up moving to Dublin, Ireland for nearly 2 years, which changed my perspective towards everything in life. This would not have been possible without all the beautiful people that I met there!


Then when I returned to India, I decided to give this blog the chance that it truly deserves and here we are, sitting before our screens, learning how to make these rose and chocolate macarons without any kind of nut or seed flour.


rose and chocolate macarons -2 The Cupcake Confession


So, here’s the big reveal of the secret ingredient – it’s a breakfast essential in most homes – the humble quick cook oats! I know you’re probably thinking that this is a sham and that how could you possibly make French macarons with oat flour, but believe me it works like magic and the results are here for you to see!


In addition to this, these rose and chocolate macarons have an added rose surprise in the form of chocolate ganache flavoured with rose water. You may think that there’s a lot of rose flavouring in this recipe but rose water is slightly different from rose extract. The latter is a slightly stronger and therefore, while I’ve used 1 tablespoon of rose water in this recipe, if you’re using rose extract, it’s a good idea to simply add 1/2 a teaspoon. Taste the ganache to see how potent it is, and then add more accordingly. This will ensure that your macaron does not taste like a florist’s shop.


I so hope that you would give these rose and chocolate macarons a try. They’ve got no nuts or no seed flour in them and the oat flour works like magic every single time and it’s also so much lighter on the pocket.


Rose and Chocolate Macarons – No Nuts no Seeds

Yield: Makes 9 macarons (18 shells)


  1. 76 grams oat flour
  2. 100 grams icing sugar
  3. 76 grams caster sugar
  4. 2 egg whites
  5. 2 teaspoon rose water
  6. dried rose petals for decoration
  7. For the Chocolate ganache filling:
  8. 60 grams dark chocolate
  9. 50 grams heavy cream
  10. 1 tablespoon rose water


  1. To make the macarons, preheat oven to 140 C / 275 F.
  2. In a food processor, add the oat flour and icing sugar.
  3. Blitz it for about 30 seconds and then pass through a sieve ensuring to discard any big bits.
  4. In a clean metal bowl (if using electric beaters) or the bowl of a stand mixer, add the egg whites and caster sugar. Using the whisk attachment on the stand mixer, start beating on medium speed for about 5 - 6 minutes until stiff peaks. After 5 minutes, add the rose water and red food colour and mix for another minute.
  5. Mix the egg white mix with the icing sugar and oat flour mix, a little at first, just to introduce the egg whites into the mix. Once you've added them all, using your spatula, go around the sides of the bowl and swipe the spatula into the center.
  6. Repeat this until the macaron mix flows like a ribbon and uniformly mixes into the rest of the batter.
  7. It's important to do this right. If you mix less, the macaron could crack. If you mix too much, the batter will spread too thinly and the feet won't form.
  8. Line a tray with parchment paper and draw an approximate 2 inch diameter circle or use the back of a large piping tip to make these circles spacing them out slightly.
  9. Fill the macaron batter into a piping bag and holding the piping bag at a 90 degree angle, pipe the circles but finish off just before the line of the circle as these will spread ever so slightly.
  10. Rap the tray onto the work surface to release any air bubbles.
  11. Place in oven for 20 minutes. Once out, let them sit for 10 minutes then peel them off the parchment paper.
  12. Make the chocolate ganache. In a microwave safe bowl, add the dark chocolate and cream. Heat at 10 second intervals until it is all uniformly combined. Alternately, heat the cream until it scalds (or bubbles start appearing along the sides of the saucepan).
  13. Pour over chopped dark chocolate and let it sit for 1 minute. Stir until well combined.
  14. Once cooled, add the rose water.
  15. Use generously to sandwich the macarons together.


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