How to make Macarons without nuts (Nut Free and Gluten Free, No Flour)

almond flour

🥗Healthier: ground oats

💰Cheaper: sunflower seed flour

Ground oats are lower in fat, while sunflower seed flour is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and lower in saturated fat, while margarine can be more budget-friendly.

Lay kitchen paper on a tray and spread the okara on it to dry due to its high moisture content.

Sieve the okara to make it smaller, resembling ground almonds.

Cover the okara with more kitchen paper and place it in the fridge overnight to dehydrate.

The next day, pour 75 grams of water and 300 grams of caster sugar into a small pot and heat on medium to high until it boils and reaches 118 degrees Celsius.

While the syrup is boiling, place 110 grams of room temperature egg whites in a mixing bowl.

When the syrup reaches 112 degrees Celsius, turn on the mixer to maximum speed.

Once the syrup reaches 118 degrees Celsius, remove it from heat and pour it slowly into the mixing bowl with the egg whites while mixing.

Continue to whip the egg whites until the mixture cools down to body temperature and thickens up.

In a food processor, blend 225 grams of icing sugar and 150 grams of okara until it becomes a paste.

Sieve over 225 grams of icing sugar onto the okara paste and mix with a plastic scraper.

Add the meringue to the okara icing sugar paste in batches of three, mixing until smooth and shiny with a lava consistency.

Assemble the piping bag and pipe the mixture onto a baking mat or baking paper, ensuring the mat is flat.

Tap the tray below with even taps on all sides to settle the batter.

Let the macarons set for at least 30 minutes, checking if the surface has dried.

Preheat the oven to 130 degrees Celsius with low or no fan and bake for 15 minutes, then turn the tray and bake for another 6 minutes.

Check if the macarons can be pulled apart from the mat easily to know they are done.

Pair the macarons and fill them.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens