Biscuits · Dairy-Free · Gluten-Free

Fruit Tea Flavoured Macarons (paleo)

macarons collage

So I am often asked what this paleo thing is about.

Apart from delicious and wholesome food it’s about a change in diet to that our ancestors could have enjoyed in the Palaeolithic times. It does away with ingredients like grains, processed sugars and anything not wholesome and natural. It’s benefited many families and has helped even mine in times of culinary needs because it is typically gluten and lactose free. In this diet you rely mainly on nut-based flours such as hazelnut or almond meal, and coconut flour and coconut oil, and this can actually improve the taste and texture of your dishes – trust me.

I am frequently found browsing databases of paleo recipes for inspiration for dessert, dinner – even breakfast. It’s often a handy thing to do if you don’t know who is coming to what and who can eat what. I had this experience only the other night when I made chocolate cupcakes based on coconut flour and an unexpected guest (who happened to be a celiac) appeared. He was delighted to be able to eat dessert with everybody else and I was delighted to have provided it.  So it seemed only fitting to begin this blog with one delicious paleo recipe from a blog called Modern Warfare Paleo.

It’s a fantastic blog with some interesting stories and great recipes. Including the recipe for these delicious paleo macarons.

Modern Warfare Paleo’s 

Paleo Macarons

Makes: 15 Prep: 8 mins Cook: 12 mins


  • 2 egg whites
  • 50-100g almond flour (I used the full 100g)
  • 2-3 tbsp honey (I used walden farms’ maple syrup)
  • 2 fruity herbal tea bags (I used adore tea’s peach tea)
  • Optional: 1-2 tsp vanilla/almond extract


  1. Preheat your oen to 150°C
  2. Beat the egg whites until they form soft peaks
  3. Mix in the honey and the contents of the tea bags, discarding the actual bags.
  4. Fold in the almond flour until its firm enough for you to create blobs on a baking tray.
  5. Bake for approximately 12 minutes.
  6. Cool on a tray and then consume!

As an extra in the original post it does mention topping your macarons with slivered almonds. I have done this one one batch, but I do recommend you do it slowly and take your time to make sure each is pressed in.In this way when they bake the slivered almonds remain attached.

I also don’t reccomend cooking them for more than 12 minutes as despite the fact that they’re pale and soft when hot they firm up very quickly when cool. And once cool you can even drizzle them with chocolate or dip them – as the original post shows.

And finally the reason I mention my substitutes is because they contain no dairy or gluten and next to no sugar. So by substituting the walden farms maple syrup for the honey I effectively make this a much healthier treat that is incredibly quick and easy to make.


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