Monday, November 17, 2014

Nut Free French Macaron =^.^=

No need to use almonds, sunflower seeds, pumpkin seeds, white chocolate, oils, or coconuts in this recipe. It is also very inexpensive to make.

I used my basic macaron recipe but substituted Kellogg's Rice Krispies Cereal.

Not hollow & these were stored in room temperature for a few days & filled with Trader Joe's Speculoos Cookie Butter. 

SIFT these 2 dry ingredients together
1 cup confectioner's (powdered) sugar
3/4 cup finely ground Rice Krispies Cereal

MIX In a CLEAN, grease free large bowl; to make meringue
1 pinch of salt
2 large egg whites (I used organic)
1/4 cup confectioner's (powdered) sugar

To make finely ground Rice Krispies cereal, I used 
a food processor to grind the cereal and measured enough to equal 3/4 cups.
 Sift 1 cup powdered sugar with the cereal.
Separate the egg whites from the yolks (I saved the yolks to make flan or ice cream). 
& add a pinch of salt and 1/4 cup of powdered sugar in a mixing bowl. 
Using a stand mixer or hand mixer, make a meringue. & mix till it is stiff & has glossy peaks.
To the meringue add the sifted cereal/powdered sugar mixture & fold until the batter slowly ribbons off the spatula. (This will be much thicker than regular almond macarons, maybe I need to tweak my recipe and decrease the amount of cereal in a future post).
Using a piping bag with a plain round tip, spoon the batter into the bag.
Pipe the batter onto a Silpat (Silicon liner) lined cookie sheet.
Rap/bang the cookie sheet onto the table to let the batter settle and allow air bubbles to escape to the surface of the piped batter. These cookies are thicker than regular French Macarons so the tops seem to dry faster than the almond batter. I use my dry finger and pat the tops down.

Let the cookies sit on the counter to form a crust about 30 minutes. Then preheat the oven to 310 degrees Fahrenheit, & bake one cookie sheet at a time for about 15-18 minutes depending on your oven. You can check for doneness when you touch the tops of the cookie and it does not wiggle. Let it cool before removing from the Silpat. Fill with buttercream, Nutella, Speculoos Cookie Butter, chocolate ganache, jellies/jams or anything delicious you can put your mind to. Once filled and sandwiched, it is best eaten 24 hours later, after maturing in your refrigerator. N-joy! 

                                   God Bless!