Nut Free Macaron Recipe | substitute almond flour
This is a golden macaron. It is special because it contains no nuts, that’s right not a hint of almond meal or any other ground nuts or seeds. Many people have nut allergies and some just can not get hold of almond meal so they asked ‘Can I substitute almond meal for wheat flour?‘ To which I would answer, ‘Almond meal is high in fat and protein and low in carbs, wheat flour is high in complex carbs, low fat and low protein so the substitution would not work’. But that got me thinking what else could we use.
I have read other recipes that use ground pumpkin seeds. I don’t grind my own almonds, I buy them as almond meal or flour so the thought of buying seeds and grinding them seemed like too much hard work. If you want to try that method swap in equal quantities for the almond meal.
At first the only other things I could think of that were high protein and fat were also full of water, like egg yolks, which wouldn’t help. Then white chocolate came to mind – high fat, high protein and high sugar, perhaps if I reduced the sugar in the recipe I could get the nutritional composition of the white chocolate to match the almond meal and it will work – may be!
A couple of trial runs and adjusting ingredient quantities and we have nut free macarons. Now let me warn you they look and taste great but they are not perfect they are a little hollow. If you are after perfect macarons then almond meal is the best way to go.
Nut Free Macaron Ingredients
4 (140g (4.94 ounces)) egg whites
72g (2.54 ounces) caster sugar
240g (8.47 ounces) finely grated white chocolate
120g (4.23 ounces) icing sugar sifted
Nut Free Macarons Directions
Gently fold in your icing sugar and white chocolate. Once it is just combined continue to fold some more until some mixture dropped into the bowl very slowly melds down into the rest of the mixture. You do not want a runny mixture or your macarons will be flat. See the video for a visual example of what you are looking for.
Pour the mixture into a piping bag or ziploc bag with the corner cut off and pipe circles onto non-stick baking paper.
Bake at 150 degrees C for approximately 20 minutes. I like to bake on the top shelf for 15 and then move down for the last 5 – 10 as needed. Leave to cool on the paper and then carefully peel off.
Pair similarly sized macrons and fill with ganache.
Chocolate Ganache Recipe
150g (5.29 ounces) dark chocolate chopped
50g (1.76 ounces) cream
Place chocolate in a bowl. Bring the cream to the boil and pour over the chocolate. Wait approximately 3 minutes for the chocolate to melt and then stir until smooth. Place in a ziplock bag in the fridge until firm enough to pipe – it thickens as it cools.