Best 2 Nut Free Macarons Recipes
Indulge in the delightful world of nut-free macarons, a symphony of flavors and textures that cater to those with nut allergies or preferences. These delicate French pastries, renowned for their crisp outer shell and chewy interior, are transformed into allergy-friendly treats, ensuring everyone can savor their charm. Embark on a culinary journey with three enticing recipes, each offering a unique taste experience. Discover the classic Vanilla Macarons, exuding a timeless elegance with their sweet and creamy filling. For a burst of vibrant flavors, immerse yourself in the Raspberry Macarons, where tart raspberry ganache complements the delicate macaron shells. Craving a touch of sophistication? The Chocolate Macarons await, their rich and decadent chocolate filling promising an unforgettable indulgence. With step-by-step instructions and helpful tips, these recipes empower you to recreate these exquisite treats in the comfort of your own kitchen. So, prepare to whisk, fold, and bake your way to macaron perfection, creating an array of nut-free delights that will tantalize your taste buds and leave you craving more.
Let's cook with our recipes!
NUT-FREE MACARONS RECIPE BY TASTY
Here's what you need: large egg whites, granulated sugar, all purpose flour, powdered sugar, vanilla extract, gel food coloring, buttercream frosting
Provided by Grace Walker
Yield 10 servings
Number Of Ingredients 7
Steps:
- In a bowl, beat egg whites until frothy.
- Gradually add the granulated sugar until stiff peaks form.
- In a separate bowl, whisk the flour and powdered sugar together. Then, sift the flour and powdered sugar mixture into the egg white mixture.
- Add the vanilla extract, and gel food coloring if you want the macarons to be colored.
- Gently fold all the ingredients together.
- Transfer the batter into a piping bag with a rounded tip.
- Pipe the macarons onto a baking sheet with parchment paper. Gently tap the baking sheet on a flat surface a few times to release air bubbles.
- Let the macarons sit at room temperature for about 45 minutes.
- Preheat the oven to 280°F.
- Bake the macarons for 17-20 minutes.
- Allow the macarons to cool for 10 minutes, then transfer the macarons on to a cooling rack.
- Add a dollop of buttercream or any frosting of your choice to one of the macaron shells, then top it with another macaron shell to create a sandwich. Repeat with the remaining shells and frosting.
- For best results, allow the macarons to "bloom" for about 24 hours.
- Enjoy!
Nutrition Facts : Calories 85 calories, Carbohydrate 16 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, Sugar 10 grams
NUT-FREE MACARONS
The problem that I identified was that French macarons are almost always baked with almond flour, and so many people with tree nut allergies, counting me, are affected by this problem, because we can't eat freshly baked French macarons from a pastry shop. This is problematic, because I've always wanted to try a French macaron, since my sisters have tried them and told me that they taste really good, and I was jealous.
Provided by Alex Michakis
Categories World Cuisine Recipes European French
Time 1h5m
Yield 12
Number Of Ingredients 8
Steps:
- Sift confectioners' sugar into a medium bowl. Sift in coconut flour.
- Beat egg whites in a separate bowl using an electric mixer until white and foamy. Add white sugar slowly. Beat until mixture is glossy and forms stiff peaks.
- Sift the coconut flour mixture into the egg whites, a few tablespoons at a time, folding after each addition. Batter should be thick and gooey and able to fall off a spoon slowly like lava.
- Fit a piping bag with a coupler and a tip. Drop piping bag tip-down into a tall glass and fold edges down around the glass. Spoon batter into the bag. Gather edges and twist together.
- Holding the tip at a 90 degree angle, pipe batter onto a greased baking sheet to form individual macaron shells. Tap baking sheet onto a countertop to remove air bubbles. Let sit until dry, 15 to 60 minutes.
- Preheat the oven to 300 degrees F (150 degrees C).
- Bake in the preheated oven until tops are firm, 15 to 20 minutes.
- Puree raspberries in a food processor, adding water if using frozen raspberries. Strain out the seeds using a fine-mesh strainer.
- Beat butter and 1/2 the confectioners' sugar in a bowl using an electric mixer until combined. Add the remaining 1/2 and beat until creamy. Add raspberry puree and heavy cream; mix well to make the frosting.
- Spoon a small amount of frosting over the flat side of a macaron shell; cap with another shell. Repeat with the remaining filling and shells.
Nutrition Facts : Calories 204.2 calories, Carbohydrate 32.9 g, Cholesterol 22 mg, Fat 8.2 g, Fiber 0.7 g, Protein 1.1 g, SaturatedFat 5.2 g, Sodium 15.6 mg, Sugar 31.7 g
Tips:
- Use almond flour that is finely ground. This will help the macarons have a smooth texture.
- Make sure the egg whites are at room temperature. This will help them whip up more easily.
- Whip the egg whites until they are stiff peaks. This means that they should hold their shape when you lift the whisk out of the bowl.
- Add the sugar gradually to the egg whites. This will help prevent the egg whites from becoming grainy.
- Fold the dry ingredients into the egg whites gently. Do not overmix, or the macarons will be tough.
- Let the macarons rest for at least 30 minutes before baking. This will help them develop a skin, which will prevent them from cracking in the oven.
- Bake the macarons at a low temperature. This will help them bake evenly and prevent them from browning too much.
- Let the macarons cool completely before filling them. This will help prevent the filling from melting.
Conclusion:
Making nut-free macarons is a delicious and rewarding experience. By following these tips, you can create perfect macarons that are light, airy, and full of flavor. Enjoy your delicious homemade macarons!
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