How To Make Easy Nut Free French Macarons

How To Make Easy Nut Free French Macarons

Move over traditional #macarons!
These Easy Nut Free Macarons are absolutely delicious and indulgent, while being allergy free! They are so easy to make, you don’t even need a special occasion to enjoy them.

Nut Free French Macarons
120 grams Egg whites
52 grams Granulated White Sugar
250 grams Icing Sugar
140 grams White Rice Flour
2 grams Cream of tartar
Gel food coloring (optional)
Preheat the oven to 300 F ( 150 C) and prepare baking pans lined with Silpat, Teflon mat or Parchment paper.
Sift the icing sugar and white rice flour. Whisk it thoroughly and set aside.
Add the egg whites and cream of tartar to a mixing bowl and whisk on high, until the egg whites reach soft peaks. Start slowly adding the granulated and sugar and continue whisking until the meringue reaches stiff peaks. At this point, add any optional gel food coloring.
Incorporate the meringue into the dry ingredients, adding it in batches and mixing it with a spatula. Continue mixing until it reaches pipeable consistency.
Transfer the macaron mixture to a piping bag, fitted with a Wilton #12 Tip and pipe all the macarons. Let the macarons sit at room temperature for about 45 minutes to 1 hour. Once the macarons have sufficiently dried out, place one tray at a time, in the 300 F (150 C) preheated oven and bake for 7 minutes. After 7 minutes, turn the tray around and bake for another 6 minutes, but start checking for the doneness at 5 minute mark, by wiggling the macarons. If they still wiggle, bake them for another minute and then test again. Macarons are ready when they do not longer wiggle.
Let them sit on the tray until fully cooled. Match all the cookies by size and pipe with any filling of your choice. Sandwich them together and place them overnight in the fridge. Next day, take them out and leave them at room temperature for 2-3 hours before eating. They will last 5 days in the fridge and 3 months in the freezer.

#nutfreemacarons #gfdessert #easymacaronrecipe