Nut-Free Macarons
The issue I've recognized is that traditional French macarons are typically made with almond flour, posing a challenge for individuals like myself with tree nut allergies. Unfortunately, this means we're unable to enjoy freshly baked French macarons from pastry shops. It's frustrating because I've always been curious to taste French macarons after hearing rave reviews from my sisters, leaving me feeling envious.
Ingredients
Shell
- 1 cup confectioners' sugar
- ¾ cup coconut flour
- 3 egg whites
- ⅓ cup white sugar
Raspberry Buttercream Frosting
- 1 cup raspberries
- ½ cup butter, softened
- 1 ½ cups confectioners' sugar
- 1 tablespoon heavy whipping cream
Instructions
- 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.
Notes
- Use fresh or frozen berries, and feel free to substitute strawberries.
Nutrition
Calories: 204kcalCarbohydrates: 33gProtein: 1gFat: 8gSaturated Fat: 5gCholesterol: 22mgSodium: 16mgPotassium: 33mgFiber: 1gSugar: 32gVitamin C: 3mgCalcium: 6mg
Tried this recipe?Let us know how it was!