Growing up I never had allergies to worry about and could eat everything under the sun. That is until around my 16th birthday when I had my first anaphylaxis attack. I went to an allergist shortly after and found out that I had a couple allergies and intolerances at that point! One of those intolerances was almonds meaning I could no longer enjoy french macarons.
I am older now and luckily the world has become more allergy friendly throughout the years and new food alternatives have been invented. I stumbled upon the brand Think. Eat. Live. and their SunFlour. While a great gluten alternative it also can be used to make nut free french macarons! No more missing our for me!
Ingredients
100 grams egg whites
100 grams sugar
96 grams Think. Eat. Live. SunFlour
90 grams powdered sugar
How to Make it
Start by heating up a double broiler. If you do not have one you can easily create one by setting a metal or glass bowl over a pot of simmering water. Just make sure that the water does not touch the bowl on top.
In the bowl combine egg whites and sugar and mix them together. At this step you want to dissolve the sugar but be careful not to cook the egg whites.
Once the sugar is dissolved add the egg mixture into a mixer with a whisk attachment and mix until stiff peaks form. You know you have stiff peaks when you turn the whisk upside down and the tip does not curl down.
Sift together the Think. Eat. Live. SunFlour and powdered sugar into the egg whites.
Slowly fold the dry ingredients into the egg whites. You want the mixture to come together but not release all of the air you just created.
If you want a colored cookie add a few drops of color just as the mixture has come together. Continue to stir the mixture until it flows off the spoon without breaking.
Once you reach the right consistency grab 2 baking sheets. Either line them with an oven safe silicon mat or parchment paper. If using parchment paper secure the paper down with dots of your mixture in the corners to keep the paper flat.
Add the mixture into a piping bag with a circle tip and pipe about 30 one inch uniform circles 1/2 inch apart. You can eyeball it or if using the parchment paper you can add a stencil underneath to follow.
After the circles have been piped tap the sheet several times against the counter. This is to remove any air bubbles so that you get a smooth cookie top. Set the trays aside undisturbed for around 1 to 1.5 hours. Depending on the weather it may take more or less time. You can tell they are done if you run your finger over the top lightly and the cookie does not stick to your finger.
When a thin film has formed on the top of the cookies place one sheet at a time into an oven preheated to 325 degrees. Rotating the tray every 5 minutes bake the cookies for 15-20 minutes. You can tell they are done when they have formed their feet and top does not jiggle when touched.
Let your cookies cool to room temp before adding a filling. If the cookies are too warm then your filling will melt off.
The possibilities for fillings are endless!
- Vanilla buttercream and sprinkles
- Chocolate ganache and fresh raspberries
- Cookies and cream
I had some homemade lemon curd in the fridge so it was a no brainer for me to make lemon french macarons! If you are using a filling like curd or jam you will need to create a nest for it to sit in so that it does not ooze out. I went with an easy vanilla buttercream to hold in my lemon curd.
Top off your cookie and pop them into the fridge to cool. French macarons are best enjoyed once chilled. I recommend letting them cool over night if you have enough patience but if not at least 4 hours. You get that iconic chew from a macaron when it has taken time to cool.
If you are making a large batch and want them to last longer you can even store them in an air tight container in the freezer. I will enjoy them directly from the freezer because I never have enough patience haha. But if you know you will want one that night let it defrost in the fridge until you are ready to enjoy them!
Nut Free French Macaron Shells
Ingredients
- 100 grams egg whites
- 100 grams sugar
- 96 grams Think. Eat. Live. SunFlour
- 90 grams powdered sugar
Instructions
- In a double broiler over medium to medium low heat combine the egg whites and sugar. Mix them together until the sugar dissolves. Do not let the mixture boil.
- Add your egg mixture to a mixer with a whisk attachment and mix until stiff peaks form.
- Sift the Think. Eat. Live. SunFlour and powdered sugar together into the egg whites.
- Slowly fold the dry ingredients into the egg whites. If you are adding food coloring add a few drops in once the dry ingredients have just been combined. Continue to stir the mixture until it flows off the spoon without breaking.
- Grab 2 baking sheets and either line them with an oven safe silicon mat or parchment paper. Add your mixture into a piping bag with a circle tip and pipe uniform circles 1/2 inch apart.
- After the circles have been piped tap the sheet several times against the counter. Set the trays aside undisturbed for around 1 to 1.5 hours.
- When a thin film has formed on the top of the cookies place one sheet at a time into an oven preheated to 325 degrees. Rotating the tray every 5 minutes bake the cookies for 15-20 minutes. Cookies are best enjoyed after a couple hours in the fridge and can even be stored in the freezer!
