Some days when it’s hot enough to do Bikram Yoga in the kitchen, the macarons dry with a quickness.
Someone started a movement to rid macarons of tree-nut flour. Well, it’s catching on steadily and the Tree-Nut-Free Macarons‘ following is increasing by the day. This is very good news because more people can now enjoy these little French treats.
This batch of macarons is inspired by Mardi and I have adapted the concept to my basic macaron recipe, replacing the same amount (by weight) of almond flour with cacao nibs.
Ingredients
- 3 ounces [85 g] raw cacao nibs
- 3.5 ounces [99 g] confectioner’s sugar
- 1/4 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 2.5 ounces [71 g] egg whites [from 2 eggs]
- 2 ounces [57 g] granulated sugar
- roasted cacao nibs for sprinkling
Directions
- Grind raw cacao nibs in a coffee grinder. Sift with salt and confectioner’s sugar.
- The rest of the instructions is same as usual.
- I still dry my macarons before baking. Depending on the weather, the drying process will vary.
- Ground cacao nibs in batter. Cacao nibs for sprinkling. Filling these macarons with white or dark chocolate makes three!
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