Nut-Free Raspberry Macaron
Delight in the irresistible charm of Nut-Free Raspberry Macarons, a beautiful twist on the classic French treat crafted with sunflower seed flour instead of almond flour, making them perfect for nut-free diets. These vibrantly-hued macarons feature crisp shells with delicate feet, achieved through expert meringue folding and precise baking techniques. Sandwiched between the shells is a luscious raspberry buttercream filling made with creamy unsalted butter, fruity raspberry jam, and fragrant vanilla extract, creating a perfectly balanced bite. With just 30 minutes of prep and minimal baking time, these macarons are an achievable showstopper for any occasion. Whether you’re catering to nut allergies or exploring new flavors, these raspberry macarons deliver indulgence without compromise. Perfect for gifting, sharing, or savoring solo, they promise to be your favorite nut-free treat!
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Recipe Information
Ingredients
- 100 grams Sunflower seed flour
- 200 grams Powdered sugar
- 100 grams Egg whites
- 100 grams Granulated sugar
- 1 drop Red food coloring
- 100 grams Unsalted butter, softened
- 75 grams Raspberry jam
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 150°C (300°F) and line a baking sheet with parchment paper.
In a food processor or blender, combine the sunflower seed flour and powdered sugar. Pulse until well mixed and finely ground. Sift the mixture into a large mixing bowl to remove any clumps.
In a separate mixing bowl, use an electric mixer to beat the egg whites on medium speed until foamy. Gradually add in the granulated sugar, continuing to beat until stiff peaks form.
Gently fold the sifted sunflower seed flour and powdered sugar mixture into the meringue using a spatula. Add a drop of red food coloring and fold gently until the batter is smooth and flows like lava.
Transfer the batter to a piping bag fitted with a round tip. Pipe small rounds (about 3cm in diameter) onto the prepared baking sheet, spacing them about 2cm apart.
Tap the baking sheet on the counter a few times to release any air bubbles in the macarons and let them sit at room temperature for about 30 minutes, until a skin forms on the surface and it feels dry to the touch.
Bake the macarons in the preheated oven for 12-15 minutes or until they have risen and set. Let them cool completely on the baking sheet.
To make the raspberry buttercream filling, beat the unsalted butter in a mixing bowl until light and fluffy. Add the raspberry jam and vanilla extract, beating until well combined.
Once the macaron shells have cooled, pair them based on size and shape. Pipe or spread a small amount of raspberry buttercream onto the flat side of one shell and sandwich it with a second shell.
Refrigerate the filled macarons for at least 24 hours to allow the flavors to mature. Bring to room temperature before serving.
Nutrition Facts
Calories |
2451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.0 g | 106% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 195 mg | 8% | |
| Total Carbohydrate | 379.0 g | 138% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 336.7 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 922 mg | 20% | |
*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.
