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Make these budget-friendly, nut-free macarons with a key ingredient swap!
French macarons are a notoriously tricky, yet rewarding dessert, often requiring multiple attempts before you get them just right. They’re also known for being expensive, mainly due high skill requirement, costly ingredients, and their delicate presentation.
The most expensive ingredient in traditional macarons is almond flour, which can cost around $8 per pound. Fortunately, you can make a surprisingly affordable alternative by using all-purpose flour instead. These macaron shells require just five simple ingredients and are a great option for anyone with tree nut allergies or for those who don’t have almond flour on hand.All of the ingredients are common pantry staples: all-purpose flour, powdered sugar, egg whites, granulated sugar, and cream of tartar (or vinegar).
To my surprise, these nut-free macarons look, taste, and feel VERY similar to traditional macarons. It would be incredibly difficult to differentiate between the two in a blind taste test. The subtle differences between the two are noted:
- Nut-free macarons are slightly more dense. Traditional ones are more airy.
- Nut-free macarons (obviously) do not have the subtle nutty taste.
- Nut-free macaron shells have a slight tanginess because of the cream of tartar/white vinegar. This flavor is masked with the macaron filling.
Prior to finally “mastering” the art of macaron-making, I made a plethora of failed flat disks, blobs, and crispy cookies. These are some tips to keep in mind while making these macarons:
- Precision is important: Invest in a food scale because macaron ingredients should be measured by the gram, not cups, tablespoons, etc.
- Understand what stiff peaks are: The meringue consistency dictates the structure of the macaron shells. You want to achieve stiff peaks. Stiff peaks are achieved when the meringue looks glossy and the bowl can be turned upside. The meringue should not move at all.
- Deflate the meringue as little as possible: When folding the meringue in with the other ingredients, use a spatula and gently fold all the ingredients in. Do not overfold. I recommend ~40 gentle folds.
- Pipe the shells quickly: When piping the macaron shells, heat from hands can alter the batter so pipe quickly.
- Patience is key: The macaron resting period is important so make sure not to skip this step. This dries out the skins and is the key to forming macaron “feet”.
- Preheat the oven completely
- Altitude and weather play a role: The ideal atmosphere is a cool and dry kitchen.
Do I need special equipment to make these macarons?
I highly recommend using the following tools for better results and to make process easier:
Black Sesame Macarons (Nut-Free)
Description
These fragrant nut-free macarons are delicate and perfectly sweet. The creamy black sesame filling complements the soft and crunchy shells.
For Macaron Shells
For Filling
Instructions
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In a large metal or glass bowl, sift together all-purpose flour and powdered sugar and mix.
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In a medium metal or glass bowl, combine egg whites and cream of tartar or vinegar and whisk on high speed with an electric beater. Add the granulated sugar in 3 batches and whisk until stiff peaks form. This takes 5 minutes.Stiff peaks are achieved when the meringue looks glossy and the bowl can be turned upside.
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Add the meringue in 3 batches to the flour and powdered sugar mixture and gently fold about 40 times with a spatula or until the batter is fully incorporated.
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Pour the mixture into a piping bag with a round tip and pipe 20 medium (3 cm) round shells on to a baking tray lined with a baking mat or parchment paper.
Piping bag substitute: sandwich bag with corned snipped off -
Tap the tray 2 times on the counter and allow the shells to rest for 30 minutes. After 10 minutes of resting, sprinkle a few crushed sesame seeds on the shells.
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Preheat the oven to 290 °F.
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While the shells are resting, add the filling ingredients in a medium bowl and beat on medium speed with an electric beater until an icing consistency is reached. Place the mixture in the fridge.
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Once the shells are done resting, bake the shells in the oven at 290 °F for 14 minutes.
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Remove immediately from the oven and allow shells to cool completely.
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Remove the filling from the fridge and add it into a pastry bag with. around or star piping tip.
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Pipe the filling on to 10 shells and close the macarons with the remaining shells.
Nutrition Facts
Servings 10
Serving Size 1
- Amount Per Serving
- Calories 244kcal
- % Daily Value *
- Total Fat 11.3g18%
- Sodium 76.5mg4%
- Total Carbohydrate 33g11%
- Dietary Fiber 0.9g4%
- Sugars 26.1g
- Protein 3.5g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
