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Nut-Free Macarons
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Prep Time:
35 minutes
Cook Time:
15 minutes
Total Time:
65 minutes
Delicious nut-free French macarons with coconut flour base and raspberry buttercream filling.
Ingredients:
  • 1 cup confectioners' sugar
  • 0.75 cup coconut flour
  • 3 egg whites
  • 0.33333334326744 cup white sugar
  • 1 cup raspberries
  • 0.5 cup butter, softened
  • 1.5 cups confectioners' sugar
  • 1 tablespoon heavy whipping cream
Instructions:
  • Sift confectioners' sugar and coconut flour into a medium bowl.
  • Using an electric mixer, beat egg whites in a separate bowl until they are white and foamy. Slowly add white sugar, continuing to beat until the mixture is glossy and forms stiff peaks.
  • Gradually fold the coconut flour mixture into the egg whites, ensuring to mix well after each addition. The batter should have a thick and gooey consistency, slowly falling off a spoon like lava.
  • Prepare a piping bag with a coupler and tip. Place the bag tip-down in a glass, fold edges around the glass. Add batter to the bag, twist the top to close securely.
  • Pipe batter at a 90 degree angle onto a greased baking sheet to create macaron shells. Gently tap sheet on countertop to eliminate air bubbles. Allow to dry for 15 to 60 minutes.
  • Preheat the oven to 300°F (150°C) for the perfect cooking temperature.
  • Bake in the oven until the tops are firm, for 15 to 20 minutes.
  • Process raspberries in a food processor until smooth, adding water if using frozen raspberries. Strain the mixture through a fine-mesh strainer to remove seeds.
  • In a bowl, cream together butter and half of the confectioners' sugar using an electric mixer. Gradually add the remaining confectioners' sugar and beat until creamy. Stir in raspberry puree and heavy cream until well combined to create the frosting.
  • Spread a dollop of frosting on one macaron shell, then sandwich it with another shell. Repeat with the rest of the filling and shells.

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