Nut Free French Macarons
Do you have a nut allergy? No problem! We solve your macaron craving needs. No one will tell the difference.
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.Â
- Preheat oven to 300F, conventional oven.Â
- 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.Â
- 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:Â The reason why this recipe is not converted to cups is because it's extremely temperamental, so exact ingredients are a must.
Tried this recipe?Let us know how it was!