Detailed French Macarons without Almonds: Nut-Free Macarons:

This is a golden macaron recipe because it contains no nuts. Yeah, you guessed right not a hint of almond meal or any other ground nuts or seeds. Many people have nut allergies and some just can not get hold of the almond meal so they asked ‘ Can I substitute almond meal?‘ To which I would answer, Yeah you can substitute almond meal without any fear.

A couple of trial runs and adjusting ingredient quantities and we have nut-free macarons. Now let me warn you they look and taste great in fact these macarons are also very delicious but they are not the same in taste as the almond macarons have. If you are after perfect macarons then the almond meal is the best way to go.

I don’t care what the People say about these macarons, If it has a smooth, shiny dome, lacy feet, an eggshell crust, a crisp yet chewy interior, and a luscious filling, no lack of almond flour can prevent this confection from wearing its rightful macaron crown.

How to Make These Macarons In Details? Watch With Us!

Which Egg Whites to Use For Macarons?

The fresh egg whites are not the best option when making macarons. Why not?

Well, the egg whites contain a lot of water and some protein. When the egg whites are freshly separated from the egg yolks, its protein bonds are strong. You can see that – the egg white is firm and it holds itself, it is difficult to break it down. If the egg whites sit in a bowl for 12-24 hours, you will notice that they became pretty liquid and not so firm as they were before. Those, liquefied egg whites are the best for making macarons!

Just separate the egg whites a day before making the macarons in a bowl and cover it with cling wrap. You can store it in the refrigerator and before using, bring these to room temperature.

What is the Substitute of Almond Meal?

I have read other recipes that use ground pumpkin seeds. So you can buy seeds and grinding them, for me seemed like too much hard work. If you want to try that method, swap in equal quantities for the almond meal.

I have substituted almond meal with all-purpose flour in this recipe. A couple of trial runs and adjusting ingredient quantities and eventually, I have nut-free macarons. Now let me warn you they look and taste great but they are not like the almond macaron. If you are after perfect macarons then the almond meal is the best way to go and you can try these recipes for macarons.

French Coffee Macarons

French Chocolate Macarons

Red Velvet Macarons

Let’s Gather The Ingredients:

The best thing about this recipe is all ingredients are easily accessible and this recipe is very cheap. You need eggs white, all-purpose flour, powdered sugar, and regular sugar. You need to measure accurately all-purpose flour, and powdered sugar. Sieve these dry ingredients twice so there are no lumps. Discard the lumps and mix evenly with the hand whish and set aside.

Whip The Egg Whites:

In a clean and dry bowl take egg whites. Using an electric mixer beat the egg whites at medium speed. Initially, start at low speed. At the first stage, the egg whites start becoming frothy. Later they begin to rise. When the egg whites double in volume and hold their shape. While whipping, beat in the granulated sugar and vanilla extract until very stiff and firm peaks are formed, about 2-3 minutes.

You need to be more cautious while whipping the egg whites. When the meringue starts becoming glossy it is the time when your meringue is reaching at a point. You can see in the video or in the picture the peak of the meringue it should look like a bird’s beak, a little tilted. Don’t over whip the meringue otherwise a lot of air will be trapped in meringue and you will get a hollow macaron.

Finally, fold the dry ingredients into the meringue in two batches and mix with a spatula.

How Long and How Thoroughly do I Stir the Mixture?

How do you know how much to stir the mixture when folding the ingredients? Now THAT is the million-dollar question! Proper mixing of the ingredients is one of the most important steps when making macarons. If you don’t mix the batter enough, you will end up with a rough meringue cookie, usually pointed on the top. Mix the batter too much, and when you pipe macarons, they will spread way more than they are supposed to and lose their round shape. Neither is a good thing.

Seems too complicated? Don’t worry, it’s not! The batter has to be smooth, shiny and when stirred, it has to slowly become smooth on the surface, that’s all! The consistency of the batter should be like when you lift spatula, the batter will fall down like ribbon form and it will sink back into the mixture in about 20 sec itself.

When To Add The Colors In Macarons:

When dry ingredients mix in the meringue but it looks sturdy, not smooth enough, divide the batter. I divided the batter into three equal portions and then add pink, yellow, and green colors. Mix the batter until it becomes smooth and has a consistency of a cake batter.

Line two baking sheets with parchment paper yes you can confidently use parchment paper if you don’t have silicon mat and have a pastry bag with a plain tip (about 1/2-inch, 1cm) ready. Scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone). Pipe the batter on the parchment-lined baking sheets in 1-inch (2.5 cm) circles evenly spaced one-inch (2.5cm) apart.

Drying and Baking Macarons :

Tap the baking sheet a few times firmly on the countertop to flatten the macarons, and remove air bubbles with the help of toothpick if necessary.

Before you put these macarons shell into the oven, you will need to let them dry for a while. This step could take from 30 minutes up to a couple of hours, depending on the humidity. The easiest way to check if they are ready is to gently touch them with your finger. If your finger doesn’t stick to macarons, and you can feel a thin crust on the top, they are ready to go!

If you are using the conventional oven (electric or gas) bake them at 140°C (266°F) for about 20 minutes. Every now and then open the door shortly to let the moisture out. That way you will prevent crackling. When they don’t stick to the surface anymore, they are done.

Let cool completely then remove from the baking sheet. These are perfectly baked with elegant feet and they aren’t hollow.

Chocolate Ganache Filling:

To make ganache soak gelatin in cold water. As soon as the gelatin softens take it out and squeeze to get rid of the excess water. Put cream into a bowl, and add glucose syrup and vanilla powder. Heat up this in the microwave. Then, add soaked gelatin and stir until it melts. Put the white chocolate into a bowl, and strain hot cream into the chocolate. Blend the mixture with an immersion blender until it becomes uniform. Cover it with cling film, and leave it in the fridge for a couple of hours.

Pipe The Macarons:

Fill the cool ganache in a pastry bag and spread a bit of batter on the inside of the macarons then sandwich them together. Let them stand at least one day before serving, to meld the flavors. Serve macarons at room temperature.

You can easily practice your macarons with this recipe as it is very cheap and it has the same techniques. There, enough talking, let’s enjoy making some delicious chocolate french meringue method macarons! Bon appétit!