French macarons are nearly typically made with almond flour, which affects many people with tree nut allergies, like me, because we are unable to consume freshly created French macarons from a pastry shop. This is troubling since I’ve always wanted to eat a French macaron because I was envious of my sisters who had tried them and raved about how delicious they were.
| Prep Time: | 35 mins |
| Cook Time: | 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
| Yield: | 12 macarons |
Ingredients
- 1 cup confectioners’ sugar
- ¾ cup coconut flour
- 3 egg whites
- ⅓ cup white sugar
- 1 cup raspberries
- ½ cup butter, softened
- 1 ½ cups confectioners’ sugar
- 1 tablespoon heavy whipping cream
Instructions
- Sift confectioners’ sugar into a medium bowl. Sift in coconut flour.
- 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.
- Use fresh or frozen berries, and feel free to substitute strawberries.
Nutrition Facts
| Calories | 204 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 5 g |
| Sodium | 16 mg |
| Sugars | 32 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Horrible! I don’t even have all the flour in and it’s a thick paste. I believe the ingredients are not correct for this. It was a waste of ingredients to me.
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
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.