Nut Free French Macaron Shells
One dessert I have been missing since developing a nut allergy is a chewy french macaron. This recipe is a nut free recipe so that you can eat french macarons again!
Servings: 15 cookies
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!