Nut Free Whipping It Up Macarons

Enjoy making macarons the easy way, with our Whipping it Up multi-mix.  I’ve had a fear of making these for years, but now I have found a way that’s so simple, just follow my steps one by one.

What Are Nut Free Macarons?

A macaron or French macaroon is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, ground almonds, and food colouring, but we are making them NUT FREE by using semolina instead of ground almonds.

In addition, you can also try making this cake using our amazing range of Natural Flavoured Icing Sugars!

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Ingredients

• 250g Flavoured Whipping it Up Mixture flavour of choice
• 180g Semolina
• 100ml Warm (Room Temperature) Water
• 50g Flavoured Icing sugar of your choice

Filling

• 250ml Whipping it Up! Mixture flavour of your choice
• 250g Softened Butter – unsalted or salted it really doesn’t matter – however it must be soft like margarine.
• 135ml tepid water

Instructions for Macarons

Preheat oven to 275°F (150°C) Gas 2

1. Place 250g mixture and 100ml water, beat with a whisk until you reach stiff peaks.
   
2. In a large bowl, place your sieved semolina.
   
3. Now add your 50g of flavoured icing sugar to the semolina and mix together dry.
   
4. Add half of the whipped meringue mix, you must fold in, not mix in – there is a difference, once done add the rest of the meringue mix and fold in till everything is incorporated including all almonds.
   
5. This is the important bit, that most people miss out on, you now have to drag the mixture up the sides of the bowl all the way around, then scape it back down, do this at least 10 times, until you see the mix slide down the bowl it’s self.  The reason you have to do this is to gently take out the air if you mix, it will incorporate more air if you don’t do it you will have air bubbles in your macarons.
   
6. Once you’re happy you can now fill your piping bag without a nozzle, don’t overfill, use a large 21-inch piping bag.
   
7. Start piping onto your greaseproof paper, I use a preprinted silicone mat, and lay the greaseproof paper on the top, using the circles as my guide.
   
8. Once piped slide the piped macarons on the greaseproof paper onto your baking tray.
   
9. Now drop your baking tray on your worktop 10 times, obviously with the macarons on top lol, don’t turn it upside down ;-). This will release any more air from the macarons.
   
10. If you see any bubbles just prick them with a cocktail stick.
    
11. There is no need to rest them, just pop them in the oven for 9 minutes.
    
12. Take them out of the oven to rest on a cooling rack for 30 minutes, do not try to lift them.
    
13. After 30 minutes slowly lift the edge of the greaseproof paper gently pulling the macaron away.
    
    You now have delicious macarons ????

Instructions for filling – Swiss Meringue Buttercream

1. Place 250g at room temperature butter (you must be able to squeeze it, like margarine) into the mixer, using a beater, beat till it’s light and fluffy, about 6 minutes.
   
2. Add 250g of Whipping it Up Flavoured Powder.
   
3. Chop in till everything is combined.
   
4. Now start to beat on medium speed.
   
5. Add 135ml of tepid water, slowly until combined.
   
6. Turn the mixer up to full speed, until the mixture comes away from the inside of the bowl.
   
7. Fill a piping bag with a nozzle of choice and the mixture, now pixie on to one macaron, sitting another macaron on top.

Top Tips

• You must always use a perfectly clean grease-free bowl, and whisk when making the meringue part of the mixture.
• If you want the colour, all the same, add gel colouring once you have reached foam peaks, not stiff peaks.
• If you want to divide the mixture into separate colours, divide it into separate bowls, then add gel colouring folding in the colouring, don’t overfold.