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
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Arslan AliAli
[email protected]These macarons are so cute and delicious. I love the different colors and flavors.
Chrishay Martin
[email protected]I'm not a baker, but I was able to make these macarons without any problems. The recipe is very clear and easy to follow.
Olympic Class Modelers Club (Approval not required)
[email protected]These macarons are a bit pricey, but they're definitely worth it. They're so delicious and make a great gift.
Mihai Nicula
[email protected]I've tried making macarons before, but they always failed. This recipe was so easy to follow and my macarons turned out perfect!
Ledion Kambo
[email protected]These are the best macarons I've ever had! The flavor is amazing and the texture is so light and airy.
Olivia Mano
[email protected]I'm not sure if I did something wrong, but my macarons turned out really dry. I think I might have overbaked them.
Koneti.venkataramana Nagini.radha, Srinivas
[email protected]These macarons were a hit at my party! Everyone loved them and couldn't believe they were nut-free.
weird guy
[email protected]I'm not a huge fan of macarons, but these were actually really good. The texture was perfect and the flavor was delicate and not too sweet.
Sammir Muhammad
[email protected]Meh.
Towfiq Daneshyar
[email protected]These macarons are so delicious and easy to make. I love that they're nut-free, so I can share them with my friends who have allergies.
Soniya Shrestha
[email protected]I followed the recipe exactly and my macarons came out flat and dense. I'm not sure what went wrong.
Pamela Clement
[email protected]I've made these macarons several times now and they always turn out perfect. They're my go-to recipe for a special occasion.
Ntombela Amos
[email protected]This recipe was a bit tricky, but the end result was worth it. The macarons were delicious and looked so pretty!
Syed shoraim
[email protected]These macarons turned out beautifully! They were light and airy, with a delicate almond flavor. I used a mix of almond flour and coconut flour, which gave them a lovely texture.