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How to Make Nut-Free Macarons - A Step-by-Step Guide

Macarons are delicate and delicious French pastries that are perfect for special occasions or simply for enjoying as a sweet treat. Traditional macarons are made with almond flour, but for those with nut allergies or sensitivities, finding a nut-free version can be challenging. That's where this recipe for nut-free macarons comes in!

These nut-free macarons are made with a combination of sunflower seed flour and all-purpose flour, creating a light and airy texture without any nuts. Th...

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Ingredients

  • 1 cup confectioners' sugar
  • ¾ cup coconut flour
  • 3 egg whites
  • ⅓ cup white sugar
  • 1 cup raspberries
  • ½ cup butter, softened
  • 1 ½ cups confectioners' sugar
  • 1 tablespoon heavy whipping cream

Information

  • Prep Time: 35 mins
  • Cook Time: 15 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 5 mins
  • Servings: 12
  • Yield: 12 macarons

  • 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

    204 cal.

    • Total Fat: 8g
    • Saturated Fat: 5g
    • Cholesterol: 22mg
    • Sodium: 16mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 1g
    • Total Sugars: 32g
    • Protein: 1g
    • Vitamin C: 3mg
    • Calcium: 6mg
    • Iron: 0mg
    • Potassium: 33mg

    Categories

    Chocolate recipes
    Vanilla recipes
    Strawberry recipes
    Lemon recipes
    Raspberry recipes