Nut-Free Classic French Macarons
Elevate your baking game with these Nut-Free Classic French Macarons, a delightful twist on the beloved pâtisserie treat that’s safe for those with nut allergies. This recipe uses sunflower seed flour instead of traditional almond flour, resulting in a delectable macaron shell that’s crisp on the outside and irresistibly chewy inside. Paired with a luscious vanilla buttercream filling, these macarons are as beautiful as they are flavorful. Perfectly suited for any special occasion or as an indulgent homemade dessert, the recipe guides you through essential techniques like achieving stiff peaks in the meringue and mastering the macaronage for a smooth, lava-like batter. With an elegant appearance and nut-free twist, these macarons are ideal for gatherings or gifting, offering a stunning and allergen-friendly treat everyone can enjoy.
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Recipe Information
Ingredients
- 3 large Egg whites
- 90 grams Granulated sugar
- 1 teaspoon Vanilla extract
- optional Food coloring
- 100 grams Sunflower seed flour
- 180 grams Powdered sugar
- 1 optional Pinch of salt
- 90 grams Butter
- 150 grams Powdered sugar (for filling)
- 2 tablespoons Milk
- 1 teaspoon Vanilla extract (for filling)
Instructions
Line two baking sheets with parchment paper. Have a piping bag with a round tip ready.
Sift the powdered sugar and sunflower seed flour together in a large bowl. If desired, add a pinch of salt to enhance flavor.
In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy, then gradually add the granulated sugar. Increase speed to high and beat until stiff peaks form.
Gently fold the vanilla extract and desired food coloring into the meringue using a spatula.
Add half of the sifted dry ingredients to the meringue and fold gently until just combined. Add the remaining dry ingredients and continue folding until the batter flows like lava when dropped from the spatula.
Transfer the batter to the prepared piping bag. Pipe small circles onto the parchment-lined baking sheets, leaving space between each macaron. Tap the baking sheets on the counter to release any air bubbles.
Let the piped macarons sit at room temperature until a skin forms on the surface, about 30-60 minutes, depending on humidity. Preheat oven to 300°F (150°C) in the meantime.
Bake the macarons for 12-15 minutes. They are done when they are firm on their 'feet' and peel off easily from the parchment paper.
Once cooled, remove macarons from the baking sheets.
For the filling, beat the butter until creamy. Gradually add powdered sugar and mix until combined. Add milk and vanilla extract; beat until smooth.
Pair the macaron shells by size; pipe or spread the filling on one half and gently press together with another shell.
Store the macarons in an airtight container in the refrigerator for at least 24 hours before serving to allow flavors to meld and achieve the desired texture.
Nutrition Facts
Calories |
2710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 796 mg | 35% | |
| Total Carbohydrate | 459.3 g | 167% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 418.4 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 145 mg | 11% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 969 mg | 21% | |
*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.
