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

Cook Time 17

Resting/Drying Time 30

Total Time 8 47

Course Dessert

Cuisine French

Servings macarons

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.

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.

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.

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

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