NUT-FREE MACARONS RECIPE BY TASTY
Here's what you need: large egg whites, granulated sugar, all purpose flour, powdered sugar, vanilla extract, gel food coloring, buttercream frosting
Provided by Grace Walker
Yield 10 servings
Number Of Ingredients 7
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!
Nutrition Facts : Calories 85 calories, Carbohydrate 16 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, Sugar 10 grams
COCONUT VANILLA MACAROONS (GLUTEN-FREE, NUT-FREE)
These egg-free macaroons are held together with a flour blend. A perfect cookie for all coconut lovers! You wouldn't know they are so allergy-friendly!
Provided by Karie Robertson
Categories Desserts Cookies Macaroon Recipes
Time 1h6m
Yield 36
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine coconut, flour, and sea salt in a large bowl. Add coconut milk, honey, and vanilla extract; stir until thoroughly combined. Drop tablespoonfuls of mixture onto prepared baking sheets.
- Bake in the preheated oven until golden on the bottom and tops are just beginning to brown, about 20 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, about 20 minutes.
- Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
- Dip tops or bottoms of macaroons in melted chocolate, letting any excess drip back into the bowl. Place on waxed paper until set, about 10 minutes.
Nutrition Facts : Calories 182 calories, Carbohydrate 13.3 g, Fat 15.5 g, Fiber 3.7 g, Protein 2 g, SaturatedFat 12.8 g, Sodium 32 mg, Sugar 5 g
COCONUT-NUT MACAROONS
The reward of these classic one-bowl cookies far outweighs the effort of making them. They are so easy - just dump and stir - and you don't need any special equipment. Here, Mark Bittman adds a generous handful of pistachios for crunch and color. They are also gluten-free, and the perfect treat for Passover.
Provided by Mark Bittman
Categories easy, quick, weekday, cookies and bars, dessert
Time 30m
Yield About 2 dozen
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 8 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 22 milligrams, Sugar 9 grams
COCONUT MACAROONS - SUGAR FREE
Make and share this Coconut Macaroons - Sugar Free recipe from Food.com.
Provided by internetnut
Categories Drop Cookies
Time 35m
Yield 25 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 325°F.
- In a food processor, pulverize the coconut. If you don't have a food processor, you can skip this step but the cookies will have a bit different of a texture.
- In mixing bowl beat egg whites, vanilla, and sweetener on medium until it makes peaks (tips stand straight up). A wisk attachment on your mixture will work wonders. If you beat it too hard or long you may break down the egg whites and not get it to peak. If this happens don't despair, as long as its frothy, it should work.
- By hand, gently fold in ground coconut and almond meal. Do not mix any more than necessary to wet your dry ingredients.
- Drop by rounded teaspoons onto greased cookie sheet. Bake at 325°F for 20 minutes or until edges are lightly browned.
Nutrition Facts : Calories 134, Fat 12.7, SaturatedFat 10.5, Sodium 15.5, Carbohydrate 4.7, Fiber 3.2, Sugar 1.5, Protein 2.2
NUT-FREE MACARONS
The problem that I identified was that French macarons are almost always baked with almond flour, and so many people with tree nut allergies, counting me, are affected by this problem, because we can't eat freshly baked French macarons from a pastry shop. This is problematic, because I've always wanted to try a French macaron, since my sisters have tried them and told me that they taste really good, and I was jealous.
Provided by Alex Michakis
Categories World Cuisine Recipes European French
Time 1h5m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 204.2 calories, Carbohydrate 32.9 g, Cholesterol 22 mg, Fat 8.2 g, Fiber 0.7 g, Protein 1.1 g, SaturatedFat 5.2 g, Sodium 15.6 mg, Sugar 31.7 g
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