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Allergens
Eggs
- Role in macarons: Egg whites are essential for making the meringue base that gives macarons their signature texture—crisp on the outside and chewy inside.
- Allergy info: Egg allergy is common, especially in children. Reactions can range from mild (skin irritation) to severe (anaphylaxis).
Peanuts
- Role in macarons: Peanuts are not typically used in classic macarons, but some variations may include peanut butter or peanut-based fillings.
- Allergy info: Peanut allergy is one of the most dangerous and long-lasting food allergies. Cross-contamination is a major concern in shared kitchens.
Milk
- Role in macarons: While traditional French macarons don't always contain milk, some fillings (like ganache, buttercream, or caramel) often include milk or cream.
- Allergy info: Milk allergy is different from lactose intolerance and can cause serious reactions. It's one of the most common food allergies in infants and young children.
Nuts
- Role in macarons: Almond flour is the primary ingredient in macaron shells, making nuts a core component.
- Allergy info: Tree nut allergies (like almonds) can be severe. Even trace amounts can trigger reactions in sensitive individuals.