Description
These elegant nut-free macarons are a delicious surprise for anyone with allergies. A perfect treat for special occasions or a sophisticated dessert.
Ingredients
Units
Scale
- 4 ounces (115 g) toasted pumpkin seeds
- 8 ounces (230 g) powdered sugar
- 0.75 ounces (21 g) malt powder
- 0.25 ounces (7 g) cocoa powder
- 5 ounces (144 g) egg whites
- 2.5 ounces (72 g) sugar
- the scrapings of 1 vanilla bean
- 0.5 tsp (2 g) salt
- 8 ounces (230 g) of your favorite vanilla buttercream
- 1 ounce (28 g) barley malt syrup
Instructions
- Preheat the oven to 300°F (148°C).
- Fit a large pastry bag with a plain tip, set aside.
- Line two sheet pans with parchment paper and set aside.
- In a food processor, grind pumpkin seeds, powdered sugar, malt powder, and cocoa for one minute.
- Sift this mixture, reserving any bits that don’t pass through.
- Repeat processing and sifting until all the mixture passes through a sieve, then set aside.
- In a stand mixer, combine egg whites, sugar, vanilla bean, and salt.
- Whip on medium speed for 3 minutes.
- Increase speed to medium-high and whip for another 3 minutes.
- Increase speed to high and whip for 3 minutes.
- Whip for a final minute on the highest speed until stiff and dry.
- Add the dry ingredients at once and fold in with a rubber spatula until a cake batter consistency is achieved.
- Transfer the batter to a piping bag and pipe onto the parchment-lined baking sheet.
- After piping, rap the sheet pan firmly against the counter two or three times.
- Bake for about 18 minutes, or until the macarons peel cleanly from the parchment paper.
- Cool thoroughly before removing from the parchment.
- Whip the buttercream and barley malt syrup together.
- Use as a filling, sandwiching approximately 1/2 Tablespoon buttercream between each cookie pair.
- Store the macarons refrigerated overnight before consuming.
Notes
- For a smoother batter, ensure your dry ingredients are finely ground and sifted multiple times.
- To prevent cracking, ensure the macarons are completely cool before attempting to remove them from the parchment paper.
- Sunflower seeds can be substituted for pumpkin seeds, but the flavor profile will change slightly.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 macaron
- Calories: 100
- Sugar: 15
- Sodium: 20
- Fat: 5
- Saturated Fat: 2
- Unsaturated Fat: 3
- Carbohydrates: 15
- Fiber: 1
- Protein: 2
- Cholesterol: 10