Flax Macarons

November 24, 2014

Author Notes: I'd never ventured traditional macarons before this for fear that I'd screw up the batch and waste a lot of expensive almond meal. When I read about a success someone had using much-cheaper flaxmeal instead of almond meal, I immediately tried it, and it worked! With flax, these macarons have the same lovely chewy texture, but with some added graininess that I think makes them feel a bit more wholesome and homey--still very decadent with a filling of rich chocolate ganache!Erika

Makes: 15 macarons (~30 shells)

Ingredients

  • 14 grams granulated sugar
  • 1/8 teaspoon cream of tartar
  • 112.5 grams powdered sugar
  • 62.5 grams golden flaxmeal
  • 50 grams egg whites
  • 1/2 cup your favorite frosting, for filling (I used a simple chocolate ganache)
In This Recipe

Directions

  1. Line a baking sheet with good-quality parchment paper.
  2. Whisk together the granulated sugar and cream of tartar in a small bowl. Sift together the powdered sugar and flaxmeal (if you don't have a sifter, you can also use a blender to blend the ingredients.)
  3. Add the egg whites to a clean medium-sized bowl (make sure there are no traces of grease!) and beat them on low speed until foamy. Slowly sprinkle the sugar mixture over the egg whites as you beat. Increase the speed to medium and beat until soft peaks form.
  4. Gently fold in the flax mixture until completely incorporated, scooping from the bottom and rotating the bowl as you fold. Don't overmix or your macarons will turn out flat.
  5. Add your batter to a piping bag with a round tip or just a plastic bag with the tip cut off. Pipe small, uniform circles of batter about an inch apart (they should only spread incrementally, if at all). Let rest at room temperature for an hour to allow the tops to dry out a bit--this will help create that macaron "foot".
  6. Preheat your oven to 350 degrees and bake for about 12 minutes. I piped approximately 1 to 1.5-inch circles and 12 minutes was perfect for me. If yours are larger or smaller, keep an eye on them and adjust the baking time accordingly.
  7. Let the macarons cool completely. You can pipe or dab dollops of frosting on one shell, then top with another shell.

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Reviews (1) Questions (0)

1 Review

Miranda M. December 25, 2018
Love this recipe! I don't have a scale that is accurate enough for half grams, but I used 63g flax and 112g powdered sugar and it worked really well! Rounding the other way (62 and 113) made slightly sweeter macarons. I've made this recipe a BUNCH recently with different colors and fillings and they've all turned out pretty well! I personally have gotten wonky shapes when going larger than 1 inch so I end up making 25+ sandwiches depending on how consistent I am with sizes XD with 1in average and a packed baking tray (48 cookies on one tray roughly) 11minutes worked well!<br />Thank you for paying this recipe I've been searching high and low for one without almonds because of my sister's nut allergies, and this is great! I used ganache (with varying flavors) and a stiff citrus curd for different fillings (https://www.foodandwine.com/recipes/lemon-curd-macarons) this one worked well for the recipe because I ended up with two or three egg yolks to use in a curd!