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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rock Budhist
[email protected]I'm allergic to almonds, so I'm glad I found this nut-free macaron recipe.
AHSAAN KHWN
[email protected]These macarons are too sweet for my taste.
Kashif Hayat
[email protected]I'm not sure what I did wrong, but my macarons turned out flat and chewy. I'll have to try again.
Shaka Muns
[email protected]These macarons are a bit time-consuming to make, but they're definitely worth the effort.
Ronnie Ginther
[email protected]I love that this recipe uses simple ingredients that I can easily find at my local grocery store.
shazz russel
[email protected]These macarons are perfect for parties or potlucks. They're always a crowd-pleaser.
Sangita regmi
[email protected]I'm so glad I found this recipe. I've been looking for a good nut-free macaron recipe for ages.
Udekwe Prince collins
[email protected]These macarons are a great way to satisfy my sweet tooth without having to worry about nuts.
Richard Ndungu
[email protected]I've never been a big fan of macarons, but these nut-free ones are amazing! I love the texture and the flavor.
Clara Paul
[email protected]These macarons are so delicious and festive. I love making them for special occasions.
Keasari maya Bista
[email protected]The only thing I would change about this recipe is to add a little more almond extract. I like my macarons to have a strong almond flavor.
zahidkundi zahid
[email protected]I was really impressed with how easy these macarons were to make. I'm not a very experienced baker, but I was able to follow the recipe and make them perfectly.
M.Bilawal M.Bilawal
[email protected]These macarons were a hit at my daughter's birthday party. Everyone loved them, even the kids who don't usually like macarons.
Fausto Estudillo
[email protected]I've tried many nut-free macaron recipes before, but these are by far the best. They're so easy to make and they always turn out perfect.
Juliet Manda
[email protected]These macarons were absolutely delightful! The texture was perfect - crispy on the outside and chewy on the inside. The flavor was also spot-on, with a delicate sweetness and a hint of almond extract.