Best 2 Nut Free Macarons Recipes
In the realm of delectable treats, macarons stand out as exquisite confections that tantalize taste buds with their delicate texture and symphony of flavors. However, for those with nut allergies or dietary restrictions, the traditional macaron, often adorned with nuts, can pose a challenge. This article embarks on a culinary adventure to discover the secrets of creating delectable nut-free macarons, guiding you through a world of alternative ingredients and techniques to ensure that everyone can indulge in these delightful pastries.
Check out the recipes below so you can choose the best recipe for yourself!
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:
- Choose the Right Nut-Free Flour: Almond flour is the most common flour used in macarons, but it can be easily substituted with other nut-free flours such as coconut flour, oat flour, or a blend of different flours.
- Measure Ingredients Accurately: Macarons are a delicate pastry and require precise measurements. Use a kitchen scale to measure ingredients for the most accurate results.
- Beat the Egg Whites Until Stiff Peaks Form: The egg whites are the key to creating the macaron's signature chewy texture. Beat them until they reach stiff peaks, which means they should hold their shape when you lift the whisk out of the bowl.
- Fold the Ingredients Gently: When combining the egg whites with the other ingredients, use a spatula and fold them together gently. Overmixing can deflate the egg whites and result in flat macarons.
- Let the Macarons Rest Before Baking: After piping the macarons onto the baking sheet, let them rest for 30 minutes to 1 hour. This will help them develop a skin, which will prevent them from cracking in the oven.
- Bake the Macarons at a Low Temperature: Macarons are baked at a low temperature, typically around 300°F (150°C). This helps them to dry out slowly and develop their characteristic chewy texture.
Conclusion:
With careful attention to detail and a few simple tips, you can easily make delicious and beautiful nut-free macarons at home. These delicate pastries are perfect for any occasion, and they are sure to impress your friends and family. Whether you are a seasoned baker or a beginner, I encourage you to try making nut-free macarons. With a little practice, you will be able to create these delicious treats with ease.
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