Nut-Free Classic Almond Macarons
Discover the magic of macarons without the nuts in this indulgent recipe for Nut-Free Classic Almond Macarons! Perfect for those with nut allergies, this innovative twist replaces traditional almond flour with sunflower seed flour, offering the same delicate texture and irresistible flavor you love. With crisp, airy shells and a luscious vanilla buttercream filling, these macarons are as elegant as they are approachable. The recipe walks you through key techniques, from creating glossy meringue peaks to achieving the perfect macaronage, ensuring your macarons boast flawless "feet" and a melt-in-your-mouth bite. Whether you’re a seasoned baker or a macaron-making novice, this nut-free version is sure to impress! Perfect for celebrations, gifting, or satisfying your sweet tooth, these macarons are a guaranteed showstopper. Keywords: nut-free macarons, almond-free macarons, macarons with sunflower seed flour, macarons for nut allergies, homemade macarons.
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Recipe Information
Ingredients
- 200 grams Powdered sugar
- 110 grams Sunflower seed flour
- 100 grams Egg whites, room temperature
- 50 grams Granulated sugar
- 1 pinch Salt
- 1 teaspoon Vanilla extract
- Food coloring (optional)
- 100 grams Butter, softened
- 100 grams Powdered sugar (for filling)
- 2 tablespoons Milk or cream
Instructions
Preheat your oven to 150°C (300°F). Line two baking sheets with parchment paper.
In a food processor, pulse together the powdered sugar and sunflower seed flour until fine. Sift the mixture into a large bowl to remove any lumps.
In a separate bowl, beat the egg whites and salt using an electric mixer on medium speed until frothy. Gradually add the granulated sugar and continue to beat until stiff, glossy peaks form.
Gently fold in the vanilla extract and food coloring (if using) to the beaten egg whites.
Using a spatula, fold the dry ingredients into the egg white mixture in three additions. The batter should flow in thick ribbons when lifted.
Transfer the batter to a piping bag fitted with a round tip. Pipe small rounds (about 1 inch in diameter) onto the prepared baking sheets, leaving space between the rounds.
Tap the baking sheets firmly on the counter several times to release any air bubbles. Allow the piped batter to sit at room temperature for 20-30 minutes until a skin forms on the surface.
Bake in the preheated oven for 15-20 minutes, rotating halfway through, until the macarons are firm and come off the parchment paper easily. Let them cool completely on the baking sheets.
For the filling, beat the softened butter until creamy and smooth. Gradually mix in the powdered sugar and milk (or cream) until the filling is light and fluffy.
Pair the cooled macaron shells by size. Pipe a small amount of filling onto one macaron and top with the other to create a sandwich.
Store the filled macarons in an airtight container in the refrigerator for at least 24 hours before serving to let the flavors meld.
Nutrition Facts
Calories |
2516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.5 g | 108% | |
| Saturated Fat | 52.2 g | 261% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 968 mg | 42% | |
| Total Carbohydrate | 390.8 g | 142% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 348.4 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 151 mg | 12% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1038 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
