Greetings from the West Coast
I would like to introduce myself. My name is Joy and my blog is Joy’s Misadventures. I take life one adventure at a time but in my case, Misadventures is more appropriate description. I enjoy sharing my successes, frustration, mistakes, and failures.
A little background on me, I have/had allergies since childhood. Between myself and my brother there was always an awareness of our surroundings and restrictions on what we were able to eat. I vividly remember one occasion when my little brother ate a strawberry at a local restaurant. Then all a sudden we had to leave and get medication into him because his throat started to close. Since then, he never ate another strawberry.
Unfortunately, my daughter inherited similar allergic reactions from my side of the family. I have always been aware of other people’s allergies but my daughter made me very cautious when choosing foods she is able to eat.
At an early age, we found that she was allergic to seafood and nuts. We walked into a pizza parlor that had peanut shells on the floor and within 5 minutes after order, she turned bright read and started to itch uncontrollably. From that point on, I tried to find alternatives to foods I would think she would enjoy.
When I first started to experiment in making macarons, I felt bad telling her she couldn’t have any. I would always feel bad when I would have to deny her of anything, especially food. I started to experiment in making alternatives ingredients for the little cookies.
My first attempt to a nut free macarons, it came out quite stiff and chalky. I substitute coconut flour for the almond flour without altering the amount. I had a feeling the coconut flour would work I needed to adjust the amount used.
According to the package 20% of the original amount in the recipe would be appropriate when using coconut flour. For example, if it required 100 grams of almond flour then 20g of coconut flour could be substituted. This is due to the dryness of the coconut flour. After quite a bit of experimenting, I came up with this recipe.
Coconut-banana Macaron with a Key Lime-White chocolate Ganache
Makes 20 Macarons
- 175 Grams (3/4 + 1/8 Cup) of Sugar
- 67 Grams (2 Large Egg Whites) of Egg Whites
- 68 Grams (1/2 Cup) of Ground Banana Chips
- 20 Grams (1/4 Cup) of Coconut Flour
- 150 Grams (1 ¾ Cup) of Powder Sugar
- 67 Grams (2 Large Egg Whites) of Egg Whites
- Take the 1st set of egg whites into a large metal bowl and add the sugar. Let it sit for 5-10 minutes until the sugar is absorbed by the egg whites.
- In the meantime mix the coconut flour, powder sugar, and ground banana chips. I used a food processor.
- Place the mixture into a bowl and set aside.
- Whip the egg whites until it becomes medium peaks. Slightly stiff but still glossy. Set this aside.
- Take the flour/powder sugar mixture then stir in the other set of egg whites.
- Fold in the whipped egg whites into the flour mixture until it is well incorporated. The consistency resemble marshmallow but a little bit runnier. You should be able to make an indent in the mixture and it may hold the shape for a couple of seconds before it starts smoothing out.
- Place the mixture into a piping bag and pipe out 1 inch discs on a cookie sheet lined with parchment paper. Separate the cookies an inch apart. You will notice the cookies will keep the shape while starting to spread slightly.
- Let the cookies rest for an hour or two until a film is formed over the cookies.
- Pre-heat the oven to 300F. Place another cookie pan inside of the oven while it pre-heats (this helps when creating feet).
- Place the cookies on the first cookie sheet and bake for 12-15 minutes.
- Remove from the oven and allow it to cool completely before removing from the pan.
- Match up the cookie according to size.
- Make the Filling
Key Lime and White Chocolate Ganache
- 11 Ounces of White Chocolate
- 1 Cup of Heavy Cream
- 3 Tbs of Key Lime Juice
- Place the white chocolate and key lime juice in a medium bowl.
- Pour the cream into a medium sauce pan and heat over a medium heat.
- Once it starts to bubble, remove from the heat and pour over the chocolate.
- Let it sit for a couple of minutes to allow the chocolate to melt.
- Stir the chocolate until it is melted and smooth.
- Let it cool to room temp. This may take an hour.
- Once it is cooled, whip the chocolate at a low then a medium speed until it because fluffy.
- Spread the filling on one of the cookies.
- Place the matching side on the other side to form a sandwich cookie.