A macaron pronounced as ( mack-a-rohn )

Is a confection made up of two flat almond flour based cookies, sandwiching an emulsified filling like a ganache or a jam. Any variation in colour or flavor, is simply a variation of the filling, plus some food colouring. The macaron was made famous by the French and is thus, often refered to as French or Parisian macaron.

 A macaroon ( two o’s pronounced as mac- a – rooon)is an American mounded cookie, made with shredded coconut and often dipped in chocolate.

Now that we know the two variations to macarons, let Naturevibe Botanicals Help you create your very own versions of macaron/macaroons.

They are bite sized cookies, which are essentially made from egg whites, even though the other ingredients might vary according to the spellings and pronounciations.

Coconut macaroons are a great snack cookie, which are healthy, because of the egg white content which is protein, they can be had as a snack during tea time, or just a grab and go cookie for breakfast, or a small bite after dinner.

Macaron, is essentially meant as dessert, enjoyed in various flavors and combinations that can be experimented with.

We at naturevibe botanicals, provide you with the ingredients to make the most healthy delicious variety of macarons

4 Ingredient Paleo Coconut Macaroons Recipe

Method

  1. Preheat the oven to 350°F. Line a baking sheet with parchmanet paper or greased foil. Set aside.
  2. Add all ingredients (coconut, coconut flour, oil and maple syrup) to a food processor.
  3. Using large coconut flakes will result in flat, spread-out cookies.
  4. Blend until you get a thick and sticky mixture that holds together, with smaller, but still noticeable coconut pieces. If any maple syrup remains at the bottom of the processor, fold into dough until well mixed.
  5. Using a 1.5-tablespoon cookie scoop, scoop firmly packed balls of coconut mixture. Drop onto the prepared baking sheet, making sure to space balls evenly apart–they will increase a bit in size.
  6. Bake for 12-16 mins, until golden around the edges and slightly golden on top. Mine took 15 mins for large ones. Place baking sheet onto a cooling rack. Allow to cool on baking sheet for 30 mins-1 hour.

 

Macaron recipe with Pumpkin flour.

Things required to make pumpkin flour :

Naturevibe Botanicals Pumpkin seeds.

Blender.

Grind the pumpkin seeds till you get a fine powder.

  Ingredients

For the Cookie

  • 100 g egg whites room temperature 3 large eggs
  • 140 g Pumpkin flour 1 1/2 cups ( using Naturevibe Botanicals Pumpkin Seeds )
  • 90 g granulated sugar just under 1/2 cup
  • 130 g powdered sugar 1 cup
  • 1 tsp vanilla 5mL
  • 1/4 tsp cream of tartar 800mg

For the Buttercream

  • 1 cup unsalted butter softened 226g
  • 5 egg yolks
  • 1/2 cup granulated sugar 100g
  • 1 tsp vanilla
  • 3 tbsp water 30mL
  • 1 pinch salt

Instructions

For the Macarons:

  • Sift the confectioners sugar and Pumpkin flour into a bowl.
  • Add the room temperature egg whites into a very clean bowl.
  • Using an electric mixer, whisk egg whites. Once they begin to foam add the cream of tartar and then SLOWLY add the granulated sugar.
  • Add the food coloring (if desired) and mix in. Continue to beat until stiff peaks form.
  • Begin folding in the 1/3 of the dry ingredients.
  • Be careful to add the remaining dry ingredients and fold gently.
  • The final mixture should look like flowing lava, and be able to fall into a figure eight without breaking. Spoon into a piping bag with a medium round piping tip and you’re ready to start piping.
  • Pipe one inch dollops onto a baking sheet lined with parchment paper (this should be glued down with dabs of batter). Tap on counter several times to release air bubbles. Allow to sit for about 40 minutes before placing in oven. 
  • Bake at 320F for 12-15 minutes, rotate tray after 7 minutes. Allow to cool completely before removing from baking sheet. 
  • Combine sugar and water in medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium- high and bring to a boil
  • Put egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.
  • Cook the sugar and water syrup until it reaches 240 degrees F. Immediately remove from heat. With mixer running, SLOWLY drizzle hot syrup into bowl with yolks.
  • Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.
  • Add in butter one cube at a time allowing each piece to incorporate before adding the next. Add vanilla and salt. Continue mixing until buttercream is smooth and creamy. (About 5-6 minutes.) Add food coloring if desired.
  • Pipe your filling onto the back of half the shells. Form a sandwich and repeat. Macarons should be aged in the fridge for 1-3 days for best results. This allows the filling to soften the shells inside.

For the French Buttercream Filling:

  • Combine sugar and water in medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium- high and bring to a boil
  • Put egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.
  • Cook the sugar and water syrup until it reaches 240 degrees F. Immediately remove from heat. With mixer running, SLOWLY drizzle hot syrup into bowl with yolks.
  • Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.
  • Add in butter one cube at a time allowing each piece to incorporate before adding the next. Add vanilla and salt. Continue mixing until buttercream is smooth and creamy. (About 5-6 minutes.) Add food coloring if desired.
  • Pipe your filling onto the back of half the shells. Form a sandwich and repeat. Macarons should be aged in the fridge for 1-3 days for best results. This allows the filling to soften the shells inside.

For Assembly

  • Pipe your filling onto the back of half the shells. Form a sandwich and repeat. Macarons should be aged in the fridge for 1-3 days for best results. This allows the filling to soften the shells inside.