Flourless Brazil Nut Macaroons Recipes

3 INGREDIENT COCONUT MACAROONS

Steps:

• Preheat oven to 325F (160C) and line a baking sheet with parchment paper.
• In a large mixing bowl, whisk the egg whites and powdered sugar until foamy.
• Add in the shredded coconut and stir gently with a spatula. Try to make a ball with your hand, squeezing the ball a little. If you think it is too dry and doesn't hold together, add one small egg white. If you think it is too moist, add a little extra coconut.
• Using an ice cream scoop or a measuring tablespoon, drop macaroons on the parchment paper. You can make balls using your hands too.
• Bake for 20 minutes. Open the oven and place them on the top shelf. Bake for another 2-3 minutes or until their top gets golden.
• Cool for about 10 minutes before serving.
• Keep them in an airtight container for up to 4 days.

NUT-FREE MACARONS RECIPE BY TASTY

Steps:

• In a bowl, beat egg whites until frothy.
• Gradually add the granulated sugar until stiff peaks form.
• In a separate bowl, whisk the flour and powdered sugar together. Then, sift the flour and powdered sugar mixture into the egg white mixture.
• Add the vanilla extract, and gel food coloring if you want the macarons to be colored.
• Gently fold all the ingredients together.
• Transfer the batter into a piping bag with a rounded tip.
• Pipe the macarons onto a baking sheet with parchment paper. Gently tap the baking sheet on a flat surface a few times to release air bubbles.
• Let the macarons sit at room temperature for about 45 minutes.
• Preheat the oven to 280°F.
• Bake the macarons for 17-20 minutes.
• Allow the macarons to cool for 10 minutes, then transfer the macarons on to a cooling rack.
• Add a dollop of buttercream or any frosting of your choice to one of the macaron shells, then top it with another macaron shell to create a sandwich. Repeat with the remaining shells and frosting.
• For best results, allow the macarons to "bloom" for about 24 hours.
• Enjoy!

COCONUT-NUT MACAROONS

Steps:

• Heat oven to 350 degrees. Whisk together egg whites, sugar and vanilla in a large bowl. Add remaining ingredients and mix well with a rubber spatula or your hands.
• Use a nonstick baking sheet, or line a baking sheet with parchment paper. Wet your hands and make small piles of the mixture, each 1 to 2 tablespoons; place on sheet about an inch apart.
• Bake until firm to the touch and lightly browning on edges, about 15 minutes. Remove baking sheet and cool on a rack for at least 30 minutes before eating. These keep well in a covered container for up to 3 days.

FLOURLESS BRAZIL NUT MACAROONS

Steps:

• Day One: Combine oats, sugar, orange rind and salt. Stir in the salad oil. Cover and refrigerate overnight.
• Day Two: Preheat oven to 350 degrees F (175 degrees C).
• To the chilled mixture, add the beaten egg and the nuts.
• To form cookies, press some of this mixture into a teaspoon. Push off onto ungreased cookie sheet leaving a distance of about 1-1/2 inches between each one. Bake 15 minutes or until done.

NUT-FREE MACARONS

Steps:

• Sift confectioners' sugar into a medium bowl. Sift in coconut flour.
• 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.
• 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.
• 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.
• 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.
• Preheat the oven to 300 degrees F (150 degrees C).
• Bake in the preheated oven until tops are firm, 15 to 20 minutes.
• Puree raspberries in a food processor, adding water if using frozen raspberries. Strain out the seeds using a fine-mesh strainer.
• 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.
• 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.