The problem that I identified was that French macarons are almost always baked with almond flour, and so many people with tree nut allergies, counting me, are affected by this problem, because we can't eat freshly baked French macarons from a pastry shop. This is problematic, because I've always wanted to try a French macaron, since my sisters have tried them and told me that they taste really good, and I was jealous.

Alex Michakis
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Shell:
Raspberry Buttercream Frosting:

Directions

Instructions Checklist
  • Sift confectioners' sugar into a medium bowl. Sift in coconut flour.

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  • Beat egg whites in a separate bowl using an electric mixer until white and foamy. Add white sugar slowly. Beat until mixture is glossy and forms stiff peaks.

  • Sift the coconut flour mixture into the egg whites, a few tablespoons at a time, folding after each addition. Batter should be thick and gooey and able to fall off a spoon slowly like lava.

  • Fit a piping bag with a coupler and a tip. Drop piping bag tip-down into a tall glass and fold edges down around the glass. Spoon batter into the bag. Gather edges and twist together.

  • Holding the tip at a 90 degree angle, pipe batter onto a greased baking sheet to form individual macaron shells. Tap baking sheet onto a countertop to remove air bubbles. Let sit until dry, 15 to 60 minutes.

  • Preheat the oven to 300 degrees F (150 degrees C).

  • Bake in the preheated oven until tops are firm, 15 to 20 minutes.

  • Puree raspberries in a food processor, adding water if using frozen raspberries. Strain out the seeds using a fine-mesh strainer.

  • Beat butter and 1/2 the confectioners' sugar in a bowl using an electric mixer until combined. Add the remaining 1/2 and beat until creamy. Add raspberry puree and heavy cream; mix well to make the frosting.

  • Spoon a small amount of frosting over the flat side of a macaron shell; cap with another shell. Repeat with the remaining filling and shells.

Cook's Note:

Use fresh or frozen berries, and feel free to substitute strawberries.

Nutrition Facts

204 calories; 8.2 g total fat; 22 mg cholesterol; 16 mg sodium. 32.9 g carbohydrates; 1.1 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful critical review

Rating: 2 stars
02/12/2019
Seemed like there was too much flour. The egg whites collapsed under it even adding a tablespoon at a time. Will try again and stop adding the flour mix when we get to lava consistency. Read More
(1)
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 2 stars
02/12/2019
Seemed like there was too much flour. The egg whites collapsed under it even adding a tablespoon at a time. Will try again and stop adding the flour mix when we get to lava consistency. Read More
(1)
Rating: 1 stars
04/23/2019
wayyy too much flour/powdered sugar mix. had to up the egg whites to 9 and a cup of sugar for that amount to get to a workable consistency. if/when i try this recipe again im going to cut the flour/powdered sugar by 1/2 and add another egg white Read More