Nut-Free Macarons
Summary: Indulge in these decadent nut-free macarons that are perfect for those with nut allergies. These delicate treats are made with a light and airy meringue-based shell filled with a creamy ganache, creating a delightful combination of textures and flavors. Whether you have nut allergies or simply want to try a new twist on the classic macaron, this recipe is sure to impress your taste buds.
Category: Dessert
Cuisine: French
Servings: 12 macarons
Duration: 1 hour
Ingredients:
- 3 large egg whites, room temperature
- 1/4 cup granulated sugar
- 1 cup powdered sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup heavy cream
- 4 oz dark chocolate, chopped
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form.
- Sift together the powdered sugar, flour, and cocoa powder. Gently fold the dry ingredients into the egg white mixture until just combined.
- Pipe the macaron shells onto the prepared baking sheet and let them rest for 30 minutes.
- Bake the macarons for 15-18 minutes, then let them cool completely.
- In a small saucepan, heat the heavy cream until just simmering. Remove from heat and add the chopped chocolate, stirring until smooth. Stir in the vanilla extract and salt.
- Fill the macaron shells with the chocolate ganache and sandwich them together.
- Refrigerate the macarons for at least 1 hour before serving. Enjoy!
Nutrition Facts:
- Sugar: 10g
- Fiber: 1g
- Calories: 120
- Carbohydrates: 15g
- Protein: 2g
- Fat: 7g
