nut free macarons

Nut Free Macarons

Fresh modern strudel

nut free macarons

Nut Free French Macarons

Do you have a nut allergy? No problem! We solve your macaron craving needs. No one will tell the difference.
Prep Time 8 hours
Cook Time 17 minutes
Resting/Drying Time 30 minutes
Total Time 8 hours 47 minutes
Course Dessert
Cuisine French
Servings 9 macarons

Equipment

  • Baking sheet
  • Parchment Paper
  • Silicone Mat
  • Pastry bag

Ingredients
 
 

Macaron Shells

  • 58 g aged egg whites from an actual egg, not carton. room temp.
  • 48 g granulated sugar
  • 66 g raw shelled pumpkin seeds grinded
  • 110 g powdered sugar
  • gel food color optional
  • 8 g dried fruit (strawberry, blueberry) grinded, optional, for natural color and fruity flavor. Replace pumpkin seeds by 8 grams.

White Chocolate Ganache Filling

  • 3.5 oz. white chocolate
  • 1 oz. heavy cream

Instructions
 

Macaron Shells

  • Weigh egg whites and set aside.  Make sure to let the egg whites reach room temperature, 6 to 8 hours. In a mixing bowl, weigh and sift the powdered sugar.  Next, weight the raw pumpkin seeds and grind them in a coffee grinder. Sift into the same bowl as the powdered sugar until it can pass through a sifter.  If about 2 TB of the grinded pumpkin seeds cannot pass through after grinding several times, discard
  • Mix together the grinded pumpkin and powdered sugar together.  In a mixing bowl, whip the egg white and granulated sugar until its stiff peaks.  If you want to add a color, add it after it reaches soft peaks.
  • When it reaches stiff peaks, sift again the powdered sugar and grinded pumpkin into the egg whites by the third (1/3).  Fold into stiff egg whites until everything has been incorporated.  Keep folding the mixture until a ribbon like texture. Make sure not to over beat. 
  • Preheat oven to 300F, conventional oven. 
  • Using a piping bag, pipe a round circle shape, piping straight down and lifting up in a quick circular motion, about an inch apart.  Slam pan against the surface a few times, this help remove trapped air.  Let sit for about 30 minutes until surface is dry to touch. 
  • After dry, place in oven for about 16minutes.  Feet should form and should be able to remove from parchment.  A trick to testing doneness is poke one shell. If it jiggles, it needs a few more minutes. If not, it's done. Remove and let cool.  Fill with ganache.

Ganache

  • In a heat-proof bowl, oven a double boiler or microwave, add the white chocolate and heavy cream. If oven a double boiler, stir continuously until fully melted. If using a microwave, heat for 30 seconds, then stir. Heat again for 15 seconds and stir until fully melted. Try not to boil the heavy cream.

Notes

NOTE:  The reason why this recipe is not converted to cups is because it's extremely temperamental, so exact ingredients are a must.
Keyword chocolate, cookies, dessert, egg whites, french, ganache, macarons, pumpkins, seeds
Tried this recipe?Let us know how it was!
Sign Up to Whipped It