Behind The Label

As a hugeee fan of Gossip Girl, I’ve always been obsessed with everything Upper East Side: Chanel headbands, dramatic entrances, and, of course, French desserts. Blair Waldorf lived off of macarons while plotting her next move, and I so desperately wanted to try this amazing looking dessert.

But there was just one problem.. my nut allergy. Traditional French macarons are made with almond flour, so that meant macarons were completely off-limits. So I took matters into my own hands.

I started experimenting with nut-free alternatives, reading tons of recipes, and testing batches. Eventually, I found and created the best version of Nut-Free French macarons that are absolutely delicious—Blair Waldorf would definitely approve.

In this recipe, I am sharing 4 different flavors of French macarons: Red Velvet, Chocolate, Cookies and Cream, and Birthday Cake. All of the flavors but Chocolate and Red Velvet share the same base recipe.

I hope you enjoy them as much as I did!!!

Ingredients:

For the base layer cookie:

• 2 egg whites
• 4 tablespoons + 1/2 teaspoon granulated sugar
• 1/2 cup flour
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• Food coloring if desired

For the chocolate base layer cookie:

• 2 egg whites
• 4 tablespoons + 1/2 teaspoon granulated sugar
• 1/4 cup flour
• 1/4 cup cocoa powder
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract

Base layer cookie Instructions

1. In a large bowl with a standmixer/hand mixer, beat the egg whites until frothy.
2. Add granulated sugar into egg mixture and beat until stiff peaks form
3. In another bowl whisk the flour and powdered sugar together
4. Then sift the flour and powdered sugar micture into the egg white mixture
5. Add the vanilla extract and any desired food coloring depending on flavor macaroon you are making or if desired
6. Gently fold all of the ingredients together
7. transfer this batter into a piping bag with a round tip
8. Pipe the macarons onto a baking sheet in 1.5-2 inch diameter circles
9. Then tap the baking sheet on a flat surface a few times to release any air bubbles
10. Let the macarons sit at room temperature for 45 minutes
11. Preheat the oven to 280 F
12. Bake the macaroons for 17-20 minutes
13. Let macarons cool for 10 minutes then move to a cooling rack

Now for the fun part!!! The fillings:

Birthday cake macaron filling ingredients and instructions

Instructions

For filling:

• 4 tablespoons unsalted butter, softened
• 3 tablespoons yellow cake mix
• 1 cup powdered sugar
• 1 tablespoon heavy cream
• Rainbow sprinkles
• Pink food coloring

1. In a bowl with a hand mixer, beat the butter untill creamy and soft
2. Add the cake mix to the butter mixture and half the powdered sugar, then beat untill fully combined
3. Add the rest of the powdered sugar and beat on medium for 5-6 minutes
4. Add heavy cream and then mix untill fully combined

For cookies:

• Once the beginning base layer cookie recipe is made and piped, sprinkle on top sprinkles before placed in oven and then bake

Cookies and Cream Macaron filling ingredients and instructions

• 3/4 cup unsalted butter, softened
• 2 1/2 cup powdered sugar
• 2 tablespoons heavy cream
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 oreos, crumbled up fine

Instructions

1. Beat softened butter untill fluffy, about 4 minutes
2. Add powdered sugar, heavy cream, salt, and vanilla, then beat to combine
3. Add the crumbled Oreos and beat on low to combine

For cookies:

• Once the beginning base layer cookie recipe is made and piped, sprinkle on top the oreos before placed in oven and then bake

Red Velvet filling ingredients and instructions

• 1/4 cup cream cheese, room temperature
• 1 teaspoon vanilla extract
• 1/8 teaspoon of salt
• 1 cup of powdered sugar
• Red food coloring

Instructions

1. Beat theecream cheese on a medium speed for 1-2 minutes with a whisk attachment until smooth.
2. Mix in vanilla extract and salt on a low speed.
3. Then slowly mix in powdered sugar on a low speed.
4. Continue to mix on low for a couple of minutes until the ingredients are fully incorporated

Chocolate filling ingredients and instructions

• 1/4 cup heavy cream
• 1/3 cup chocolate chips
• 1/2 teaspoon vanilla
• 1/8 teaspoon salt

Instructions

1. Place all the ingredients into a bowl then microwave for one minute
2. Let sit for 5 minutes then whisk until smooth
3. Heat for another 15 seconds if not fully melted
4. Place into the fridge for 20 minutes then whisk until smooth

Assembly for ALL

1. Lay half of the macaron cookies flat side up on a baking sheet.
2. Pipe a small cherry-sized amount of buttercream in the center of one shell.
3. Top that shell with the other shell and gently press just enough to push the filling out to the edges.
4. Do this for all the macaron shells until done.
5. Once filled, macarons can be refrigerated in an airtight container for up to three days.
6. ENJOY!!!