Nut-free macarons for my favourite Gen Z

Hey you

Let me tell you about Cedar.

She’s a Gen Z powerhouse—sharp, stylish, allergic to nuts, and unreasonably cool for someone who only just turned 19! So when she told me her favourite flavour was nutmeg, I couldn’t not make her something special.

These macarons? They’re not your average pastel puffs.
I swapped the almond flour for a mix of toasted pumpkin and sunflower seeds (no epi pen needed), filled them with a punchy pineapple-nutmeg jam, and piped in a creamy kaffir lime white chocolate namelaka. Then, just to show off a little, I dipped one side in tempered white chocolate and rolled it in salted roasted pumpkin seeds.

Because when you’re making something for someone one-of-a-kind, you go all in.

And if you’ve ever wanted to learn how to temper chocolate at home—like actually nail that shiny snap without losing your mind—I teach that in my Snap & Shine course. It’s built for home bakers and food lovers who want to level up with zero fluff and lots of chocolate.

Get the full recipe!
→ for free! right here

Stay shiny,
Meg

What’s Next?

I still feeling cookies, damn I love a cookie…. how about a vegan cookie? But the Snap & Shine way

Until then, tell me

What are we baking this summer?

Stay scrappy,

Meg - Chocolate Educator