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I decided to create a nut-free French Macaron recipe using seeds. I really think ground seeds or dried coconut will work instead of almonds! It's worth a try! Seeds seem to be the best alternative to nut meats.
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I wonder if rice or other non-wheat flours will work instead of ground almonds? But, I think we have to be careful about the starch content in whatever we use. It's worth a try! However, coconut is rich in starch, but I still think it will work! I am also thinking that ground dried coconut will work really well The ground results have to be finely ground and dry. I am thinking that a seed is the best substitute for nuts, such as sunflower seeds, flaxseed, sesame seeds, or what not. So, my way of thinking is that: Nuts do not have gluten, nor do they contain wheat. Nut flours come in hazelnut, almond and others, which add flavor and texture to a recipe. To create this recipe, I looked at the purpose nut flour served in the recipe to find the best substitute. I am sorry to hear about your son's allergy! Find out the solution in the recipe below! Should I reduce the amount of semolina? Or maybe I should substitute the ground almonds with something else? Someone suggested semolina and I have tried it in Sarah's recipe but the batter was too stiff. My son is allergic to nuts so I have to find an alternative to the ground almonds. Anyway, I'm in a little bit of a dilemma when it comes to making macarons. Tried both Laduree's and Pierre Hermes' and they were soooo good. Was in Paris recently and just couldn't get enough of macarons. However, a member asked me on the forum how they could achieve a Nut-free version of this famous macaron cookie. They have even been made into a Croquembouche. He has also substituted the ganache or a butter cream fillings with lighter, flavour packed ones flavored with fruit. But, today you can find them in Hermé's shop in every flavor choice possible. They used to be made in just a few flavors, such as vanilla, chocolate, coffee and raspberry, filled with either with ganache or a butter cream.
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Still made with ground almonds or almond flour, egg whites and sugar, but now with added coloring to make green, ivory, chocolate, yellow, flecked or marbled, macarons are little fragile and crispy light cookies that sandwich a creamy filling. He has elevated them from being served as petits fours in smart restaurants for the last 30 years to a fashionable statement, with his flavors changing with every season. SARAH SAYS: French macaroons, known as macrarons, have enjoyed a surge in popularity thanks to French pâtissier Pierre Hermé.