Welcome to howtocookthat.net. I’m Ann Reardon.
For a printable copy of this recipe with all of the quantities go to the blog howtocookthat.net Today we’re looking how to make nut free macarons.
For those people who have a nut allergy or can’t get hold of almond meal just to let
you know that it’s not going to work out as perfect macarons they are slightly hollow
but apart from that they taste good and they look pretty good, too. So let’s get started. First of all put your
egg whites and sugar in a bowl and using an electric mixer, beat them until they are stiff.
Next if you want to color your macarons then add some gel food coloring and again beat
it until it’s combined. At this stage your mixture should be thick enough that you can
turn the bowl upside down without anything moving or falling out. Next we’re going to
fold in a sifted icing sugar and finely grated white chocolate. Again for the quantity for this recipe, just
click in the link on the description below this video and it will take you through to
the website where it’s got all the quantities written out so you can print the recipes from
there. As you fold together your mixture you need
to keep folding it it’s not like a lot of egg white recipes where you have to fold it
until it’s combined. Macarons are a bit different to that you need to keep combining until it
gets to the form where when you drop some off from your spatula it just sort of molds
back down onto the rest of the mixture slowly. So you don’t want to over mix it then they’ll
end up flat and under mix it they’ll be a little bit lumpy. So keep folding and just
checking and do five more folds and check until it looks about right.
Place your mixture into a Ziploc bag or piping bag and pipe circles of mixture onto some
non stick grease proof paper and then put this onto a tray, then you are going to need
to then bang your tray on the bench firmly at least 3 times on each side. This allows
any big air bubbles to come to the surface and they’re what would cause the macarons
to crack. Then bake in the oven at 150 degrees for about 20 minutes. Once they are baked, pair up shells that are
similar sizes and then fill them with the filling of your choice, for these ones I’m
using dark chocolate ganache. I’ll put the recipe for that on the website
as well and then just sandwich them together give a gentle push together. Developing a
nut free macaron recipe I think is worth celebrating so we’re going to take one of our macarons
and get some gold luster to dust then just dust over the top edible gold luster dust
and put some on the ganache as well so we have a golden nut free macaroon Thank you to all my wonderful subscribers
and everyone who clicks like and who clicks share to tell their friends about it and leaves
comments. Really appreciate it. Thank you