Delightful counters of macarons in Cannes!
I get it, macarons are all about the almond flour but sadly many of my friends (including myself) are intolerant or allergic to nuts so I thought this might be useful. I’ve since become plant-based since posting this recipe so need to find a vegan alternative too.
The recipe here is for vanilla flavoured macarons but if you purchase food colouring gels along with adding ingredients, you can create all kind of flavours as above from chocolate to lavender and more!
120g pumpkin seeds
200g powdered sugar
150g egg whites
2 vanilla beans
1/2 tsp table salt
Preheat the oven to 300° F (148° C).
Toast your pumpkin seeds until golden if they are not pre-toasted. Set aside.
Fit a large pastry bag with a plain tip.
Place two sheet pans with parchment paper or grease.
In the bowl of a food processor, grind the pumpkin seeds with the powdered sugar.
Sift and discard anything that doesn’t make it through.
Repeat until all the mixture passes through the sieve.
In the bowl add the egg whites, sugar, vanilla bean and salt and whip until you have a dry, stiff meringue.
Add the pumpkin seeds and powdered sugar and stir.
Place this mixture into a piping bag and pipe onto the parchment lined baking sheet.
After piping the macarons, rap the sheet pan firmly against the counter two or three times.
Bake for 20 minutes.
Cool thoroughly before removing them from the parchment.
Beat the butter, adding the icing sugar and milk to create the buttercream.
Place 1/2 teaspoon of the mixture in the middle of the macaroons.
Refrigerate overnight before consuming.
I realise not everyone will want to give this a go but with so many kids suffering from intolerances and allergies today, my own includedperhaps this recipe might come in useful for you or someone you know!
Let me know if you try them!