Nut-Free Macarons
Description
Food allergies don't stand a chance against these nut-free French macarons made with a base of coconut flour, not almond flour, and filled with a raspberry buttercream.
Ingredients
•
1 cup confectioners' sugar
•
3/4 cup coconut flour
•
3 egg whites
•
1/3 cup white sugar
•
1 cup raspberries
•
1/2 cup butter, softened
•
1 1/2 cups confectioners' sugar
•
1 tablespoon heavy whipping cream
Directions
1
Sift confectioners' sugar into a medium bowl. Sift in coconut flour.
2
Beat egg whites in a separate bowl using an electric mixer until white and foamy. Add white sugar slowly. Beat until mixture is glossy and forms stiff peaks.
3
Sift the coconut flour mixture into the egg whites, a few tablespoons at a time, folding after each addition. Batter should be thick and gooey and able to fall off a spoon slowly like lava.
4
Fit a piping bag with a coupler and a tip. Drop piping bag tip-down into a tall glass and fold edges down around the glass. Spoon batter into the bag. Gather edges and twist together.
5
Holding the tip at a 90 degree angle, pipe batter onto a greased baking sheet to form individual macaron shells. Tap baking sheet onto a countertop to remove air bubbles. Let sit until dry, 15 to 60 minutes.
6
Preheat the oven to 300 degrees F (150 degrees C).
7
Bake in the preheated oven until tops are firm, 15 to 20 minutes.
8
Puree raspberries in a food processor, adding water if using frozen raspberries. Strain out the seeds using a fine-mesh strainer.
9
Beat butter and 1/2 the confectioners' sugar in a bowl using an electric mixer until combined. Add the remaining 1/2 and beat until creamy. Add raspberry puree and heavy cream; mix well to make the frosting.
10
Spoon a small amount of frosting over the flat side of a macaron shell; cap with another shell. Repeat with the remaining filling and shells.