As I have previously mentioned, Kettle has a severe nut allergy. Like break out the epi pen and rush him to the hospital severe. And being the paranoid and nervous Pot that I am, I try not to bring nuts in the house because I am so afraid of making him sick or cross-contaminating something he might eat. I was actually so nervous about it when we first started dating that I googled the fastest route to the hospital just in case. I’m a nut, but one he’s not allergic to.
This has been a huge challenge for me with regards to my mild obsession with the french macaron. I love their look with their brightly colored, tiny little, almost cartoonish packages and their soft and light yet crisp texture (I’ve been dying to get my oven mitts on Jill’s book, Mad about Macarons, so I can explore more). But, being that I refuse to bring almond flour into the house (even though Kettle has offered numerous times to leave the apartment while I bake so any aersolized almond flour doesn’t kill him), I have been on a personal mission to create nut-free macarons so he can enjoy their sheer wonderfulness and so I don’t have to plan my baking expeditions around his business trips. What can I say, I’m smitten with macarons. Oh, and of course Kettle.
I was inspired this week by Brave Tart’s post on “10 macaron myths” especially when I stumbled upon number 4: Even using Almonds. To be honest, just leaving out the almond flour had never even crossed my mind. It seems so obvious, but I’ve been tooling around with various bizarre, some successful some not so successful, alternatives (posts to come on these escapades!) when I could have tried leaving it out all together. Hmm. I love it when the answer is right in front of my nose.
The macarons were very fragile! More so than those made with almond flour. The flavor of both the shell and curd were well received, but the shells were so fragile it made transporting and storing them a real challenge. They looked a little ugly by the time they got to french lunch, but my fellow lunchers had no issues eating them.
Upon discussion of the structural integrity of my macarons with my boss (not kidding, this is how our workplace rolls) we decided that in the absence of almond flour, a substitute is essential to give the macaron the strength to ‘hold up’ the curd/ganache/frosting. She suggested cream of tartar, but I’m contemplating other options. So back to the lab, er, kitchen I will go to try again.
Overall, there was definitely some success. The cookies I made look like french macarons, they just need a little tweaking to become french macarons. The lemon curd was excellent. In fact I could eat it with a spoon.
Nut-free Lemon Macarons
2+1/2 egg whites (save the yolks for the curd!)
1 tbsp sugar
2 cups confectioners sugar, sifted
food coloring
lemon zest
Beat egg whites until soft peaks form. Slowly beat in sugar. Once firm peaks form, add food coloring and lemon zest. Slowly fold in confectioners sugar. Pipe 1 inch circles on parchment lined cookie sheets. Bake at 250°F for 5 minutes. Remove from oven, turn temperature up to 375°F and return to oven once temperature is reach. Bake 6-8 minutes.
Awesome Lemon curd
based on this recipe
2 eggs
2 egg yolks
1/3 cup sugar
1/3 cup fresh squeezed lemon juice
1 tsp lemon zest
1/4 tsp salt
6 tbsp butter
Whisk eggs, yolks, sugar, lemon juice, zest, and salt in a bowl that can be used as for a double boiler. Once well blended, set bowl on sauce pan of simmering water. Whisk curd-to-be constantly as it will begin to thicken as it warms up. Heat the mixture to 170-175, but don’ let it boil. Once temperature is achieved, remove from double boiler and whisk in butter. Once well blended, cover with plastic wrap and refrigerate.
Enjoy!
April 1st, 2011 at 7:28 am
Baking substitutions can be tricky, but experimentation can be lots of fun. These look pretty good, but have fun trying new other options!
April 4th, 2011 at 12:10 am
Thanks! I’m still working out the kinks, but I think it wasn’t a bad try.
April 1st, 2011 at 10:20 am
It looks like you were able to make it work! They look tasty! Nut allergies are so hard!
April 4th, 2011 at 12:12 am
Allergies are such a challenge, but it’s worth trying! Thanks!
April 1st, 2011 at 11:57 am
Wow! What a surprise to see your post today and well done you on the experimenting. Can’t be easy with junior so fragile and sorry to hear about the fragile macs, too.
WELL good news! I did some experimenting myself and there IS a NUT-FREE MACARON recipe in “Mad About Macarons”, too. I used quinoa flakes and played around with the quantities and it worked nicely.
Love your lemon curd, btw, esp love it when it needs to use up yolks 😉
April 4th, 2011 at 12:13 am
Thanks so much for your comments Jill! I will definitely have to check out your book now! The curd was too tasty.
April 1st, 2011 at 4:15 pm
I love that you have a workplace where you can discuss the integrity of your macaroons with your boss 😀 I’m an almond addict so I’ll be sticking to the original nut-loaded version but your lemon curd sounds magnificent.
April 4th, 2011 at 12:14 am
Yes, my workplace is a little unconventional, but it’s fun. The lemon curd is definitely worth a try! Thanks!
April 1st, 2011 at 8:14 pm
Way to take on a nutless macaron, I don’t think I’d be able to do it! I have enough trouble with regular macs, looks good!
April 4th, 2011 at 12:15 am
Thank you! I hope to tackle the macaron beast at some point!
April 3rd, 2011 at 10:13 pm
Nice job!!! I find it daunting to even think about making macarons, let alone a nut free version. You rocked it~
April 4th, 2011 at 12:15 am
Thanks so much! It definitely has been a bit of a struggle, but I think I’m making progress!
April 4th, 2011 at 1:02 pm
Egb, glad I could give you some inspiration! Actually, I’ve made several batches of nut-free macarons with great success. Simply replace the almond flour with cornmeal or ground pumpkin seeds. Both produce terrific macarons with perfect feet that look just like the real thing! 🙂 Rosco and I just did a photo shoot on it, should have pix etc up soon, but it’s the same as my basic recipe, just with those substitutions. I’ve even made them substituting with cocoa nibs, but so far that variation is a little prone to cracking…
April 6th, 2011 at 2:21 am
Thanks so much for the tip! I really appreciate it! I can’t wait to try out these ideas!
April 6th, 2011 at 1:30 am
I think you’re too hard on yourself, they look great to me.
thanks for sharing
April 6th, 2011 at 2:20 am
Thanks! That is so nice to hear!
July 28th, 2011 at 6:31 pm
I’m curious here… macarons looks so yummy but I don’t like almonds in baking. Don’t stop posting now that I’ve found this!
September 4th, 2011 at 9:57 am
These look amazing. I am also allergic to nuts so this will be a great recipe for our house.
Thanks for sharing.
September 4th, 2011 at 12:28 pm
I’m working on a few more nut-free options. I’m glad we can help out other nut-allergic households!
March 8th, 2012 at 7:38 am
I have a nut allergy-almonds,cashews,hazelnuts etc…
I want to make French Macaroons for my mom’s B~day party SO
I am going to attempt this recipe using ground , unsalted Wheat Nuts which are 100% nut free ( and no I don’t work for them ! ) I really like them as a nut sub and for snacking.Not good if you have a wheat allergy.I will let you know how they come out !
http://www.wheatnuts.com/index.htm
April 29th, 2012 at 3:21 pm
Thanks for the tip Leela! I am excited to hear how they come out. Please keep me posted!