Nut-Free Raspberry Macaron
Delight in the elegance of Nut-Free Raspberry Macarons, a twist on the classic French treat that's perfect for those with nut allergies. Crafted with sunflower seed flour, these nut-free macarons achieve the same delicate texture and signature chewy center as traditional almond-based versions. Vibrantly hued with a touch of red food coloring and filled with a luscious raspberry buttercream featuring real raspberry jam, this recipe brings a burst of fruity sweetness to every bite. With step-by-step guidance on creating smooth meringue and achieving perfectly formed shells, this recipe is approachable for both seasoned bakers and beginners. Perfect for celebrations, afternoon tea, or gifting, these macarons can be prepared in just 45 minutes plus resting time, with a flair that’s sure to impress.
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Ingredients
- 100 grams Sunflower seed flour
- 200 grams Powdered sugar
- 100 grams Egg whites
- 100 grams Granulated sugar
- 1 drop Red food coloring
- 100 grams Unsalted butter, softened
- 75 grams Raspberry jam
- 1 teaspoon Vanilla extract
Directions
Step 1
Preheat your oven to 150°C (300°F) and line a baking sheet with parchment paper.
Step 2
In a food processor or blender, combine the sunflower seed flour and powdered sugar. Pulse until well mixed and finely ground. Sift the mixture into a large mixing bowl to remove any clumps.
Step 3
In a separate mixing bowl, use an electric mixer to beat the egg whites on medium speed until foamy. Gradually add in the granulated sugar, continuing to beat until stiff peaks form.
Step 4
Gently fold the sifted sunflower seed flour and powdered sugar mixture into the meringue using a spatula. Add a drop of red food coloring and fold gently until the batter is smooth and flows like lava.
Step 5
Transfer the batter to a piping bag fitted with a round tip. Pipe small rounds (about 3cm in diameter) onto the prepared baking sheet, spacing them about 2cm apart.
Step 6
Tap the baking sheet on the counter a few times to release any air bubbles in the macarons and let them sit at room temperature for about 30 minutes, until a skin forms on the surface and it feels dry to the touch.
Step 7
Bake the macarons in the preheated oven for 12-15 minutes or until they have risen and set. Let them cool completely on the baking sheet.
Step 8
To make the raspberry buttercream filling, beat the unsalted butter in a mixing bowl until light and fluffy. Add the raspberry jam and vanilla extract, beating until well combined.
Step 9
Once the macaron shells have cooled, pair them based on size and shape. Pipe or spread a small amount of raspberry buttercream onto the flat side of one shell and sandwich it with a second shell.
Step 10
Refrigerate the filled macarons for at least 24 hours to allow the flavors to mature. Bring to room temperature before serving.
Nutrition Facts
| Serving size | 679.2 grams (679.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2451 |
| Total Fat 83.00g | 106% |
| Saturated Fat 51.50g | 258% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 218mg | 73% |
| Sodium 195mg | 8% |
| Total Carbohydrate 379.00g | 138% |
| Dietary Fiber 23.40g | 84% |
| Total Sugars 336.70g | |
| Protein 59.70g | 119% |
| Vitamin D 0IU | 0% |
| Calcium 109mg | 8% |
| Iron 7mg | 39% |
| Potassium 922mg | 20% |
Source of Calories