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Nut-Free Macarons
Nut-Free Macarons

Before you jump to Nut-Free Macarons recipe, you may want to read this short interesting healthy tips about How to Boost Your Mood with Food.

Mostly, people have been taught to believe that “comfort” foods are terrible for the body and have to be avoided. Sometimes, if your comfort food is a high sugar food or another junk food, this is very true. At times, comfort foods can be very healthy and good for us to eat. A number of foods really do improve your mood when you consume them. If you are feeling a little bit down and you’re in need of a happiness pick me up, try a few of these.

Cold water fish are excellent for eating if you want to battle depression. Tuna, trout, mackerel, herring and wild salmon are all rich in omega-3 fats and DHA. These are two things that actually help the grey matter in your brain function a lot better. It’s true: eating a tuna fish sandwich can really help you fight back depression.

You can see, you don’t have to turn to junk food or foods that are not good for you so you can feel better! Try a couple of of these suggestions instead.

We hope you got insight from reading it, now let’s go back to nut-free macarons recipe. You can have nut-free macarons using 7 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to cook Nut-Free Macarons:
  1. Get 2 eggs
  2. Use 25 grams finely grated white chocolate
  3. Prepare 2 tsp vanilla
  4. Prepare 70 grams all purpose flour
  5. You need 80 grams icing sugar
  6. Get 60 grams granulated sugar
  7. Provide 1 egg yolks
Instructions to make Nut-Free Macarons:
  1. Start by separating your eggs. You can discard the egg yolks or use them for something else – perhaps a yummy, creamy carbonara?
  2. Beat them until they start to foam heavily, then add 1/4 of the sugar whilst continuing to beat. When combined, add another 1/4 and continue doing so until you have combined all the sugar. When you’ve combined that sugar, add your food coloring. Beat the egg whites and sugar until very stiff peaks form. Then you’re done!
  3. Sift the flour and icing sugar. Add your finely grated chocolate and mix well. Add your vanilla (I use a vanilla sugar, which is a mix of vanilla bean and icing sugar), and once again mix it through.
  4. Mix half the egg white mixture with your flour mixture. It’s gonna look incredibly lumpy but it’s supposed to look that way, so don’t worry!
  5. Once you’ve combined that as well as you can, add the rest of the egg whites and mix until you have a smooth mixture. It might look a little gritty because of the chocolate but that is totally fine.
  6. Place your mixture in a piping bag and cut a hole at the bottom or use a round piping nozzle.
  7. Pipe macarons on a baking tray lined with baking paper.
  8. Bang the tray carefully on a counter to get rid of any airbubbles in your macarons.
  9. Let your macarons air dry for about 45-50 minutes. When you gently put your finger on them the mixture should not leave a trace on your finger!
  10. Bake for about 20 minutes at 280°F fahrenheit or 140°F celsius.
  11. Let cool completely before carefully peeling off the paper.
  12. The buttercream frosting is made by mixing softened butter, vanilla, icing sugar, a dash of milk, and some cocoa powder until you have reached a consistency you're happy with. Add a bit of salt to taste.

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