Delicious Gluten-Free and Dairy-Free Blueberry Macarons

Delicious Gluten-Free and Dairy-Free Blueberry Macarons

Hey there, lovely bakers! 🌟 Neekta here, from Baking with Neekta. Today, I’m super excited to share with you my recipe for Blueberry Macarons. These delicate, sweet treats are perfect for anyone with food sensitivities. They’re gluten-free, dairy-free, and absolutely delicious. Plus, I’ve got a special video tutorial on my YouTube channel to guide you through every step. Ready to make some magic in the kitchen? Let’s get started!

Ingredients (Makes 20 Macarons)

For the Cookie:

• 100 grams egg whites (about 3 eggs)

• ¼ tsp cream of tartar

• ½ tsp vanilla extract

• 140 grams almond flour

• 130 grams powdered sugar

• 90 grams granulated golden cane sugar

For the Filling:

• My coconut frosting recipe

• Any blueberry jam of choice

Instructions

Day Before:

1. Precisely measure 100 grams of egg whites (about 3 eggs) and place them in a bowl. Cover with aluminum foil and poke holes on top with a fork. Place in the fridge overnight to dehydrate.

Next Day:

1. Prep the Dry Ingredients:

• Measure the almond flour and powdered sugar. Mix them together in a bowl.

• Sift, blend, sift, blend, and sift one last time to ensure your macarons turn out smooth.

1. Prep the Egg Whites:

• Clean the bowl of your stand mixer and the whisk attachment with apple cider vinegar to remove any fat residues.

• Pour the dehydrated egg whites into the clean bowl of your stand mixer. Add the vanilla and cream of tartar. Whip until frothy.

• Slowly drizzle in the granulated golden cane sugar while whipping. Continue whipping until you reach stiff, glossy peaks.

1. Macaronage:

• Pour a third of the dry mixture into the egg whites and fold with a spatula. Add the rest and fold some more.

• Add natural purple (or blue) food coloring before completing the folding. Fold until you can form a silky, sturdy figure-8 with your batter. Stop folding and start piping.

1. Piping:

• Pour the batter into a round-tipped piping bag. Pipe little round cookies onto silicone-lined baking sheets. You will need two baking sheets.

• Slam the trays on the counter to release air bubbles. Let the macarons sit under the air vent until they form a skin (they should be dry to the touch).

1. Baking:

• Preheat your oven to 300°F (150°C).

• Bake one tray at a time to ensure proper air flow and even baking. Bake for 5 minutes, rotate the tray, then bake for another 7 minutes. Repeat with the second tray.

1. Cooling:

• Let the macarons cool completely before removing them from the silicone liners.

1. Assembling:
   

• Pair up the macaron shells.

• Spread a thin layer of coconut frosting onto each shell to prevent the filling from soaking in and making them soggy.

• Pipe a border of coconut frosting onto half of the shells, then fill the centers with blueberry jam.

• Sandwich the filled cookies with the remaining shells.

Enjoy!

Voilà! You’ve just made delicious blueberry macarons. These are perfect for sharing at a tea party with family and friends. For a step-by-step visual guide, check out my video on YouTube. Happy baking, and enjoy these tasty, food sensitivity-friendly treats!

I hope you enjoyed this recipe! Don’t forget to like, comment, and subscribe to my channel for more delicious gluten-free and dairy-free recipes. Until next time, happy baking!

Love, Neekta

P.S. Have any questions or want to share your macaron creations? Drop a comment below or tag me on social media (@bakingwithneekta)!