When the very talented and prolific Shulie, writer of Food Wanderings, approached me on Twitter to do a guest post for her tree-nut free macaron series, I was, first and foremost, starstruck and busy thanking the high heavens that I was hiding behind a Twitter profile in my unkempt getup so Shulie wouldn’t be able to see how flabbergasted I was. Within two seconds of losing my cool, I realised the dangers of crossing into tree-nut-free macaron zone……and right about 3 seconds later, I grew acutely aware of the itch in my hands to experiment in the kitchen again. Just so you know, the adrenaline rush did the trick and I said yes. Of course I would say yes, it’s Shulie, and we’re talking about macarons here!
Regular readers of this blog would know that I am obsessed with eating them, and I am equally obsessed with making them. I’ve created a multitude of flavours over the past year but to make a tree-nut free one sounded pretty daunting to me. I mean, aren’t almonds the very soul of macarons; if we do away with almonds, which are tree nuts, would I still find feet? Would it still be a….macaron?
I was hesitant, and very intrigued at the same time. It would be wonderful to make this work, however challenging it might be, because people do suffer from tree nut allergies (take Shulie’s son for example) and I hate to know that he can’t enjoy macarons if they were made of almonds. So I did my research..if you don’t know already, the tree nut family is annoyingly large. Almonds, hazelnuts, macadamia -almost every nut you can think of is a tree nut, except peanuts, which are legumes. Just working out the base of the macaron shells was extremely challenging. Predecessors in Shulie’s tree nut-free macaron series, however have managed to make tree nut-free macarons work using pumpkin seeds, sesame seeds, peanut flour and cocoa nibs. I wanted to add on to this variety and soon found myself browsing the aisles of specialist stores, but the answer was right under my nose all this while – sunflower seeds. Now, sunflower seeds are a good source of nutrients and boast a distinctively nutty flavour with a sweet-ish aftertaste; these were just perfect for the shells. The sweetish nutty aroma was a perfect marriage with the salted white chocolate ganache that have been infused with the deep earthy flavours of black truffles; I was very pleased with these macarons.
I hope you enjoy the flavours as much as I have enjoyed making them. Most of all thank you, Shulie, for inspiring me to push boundaries with traditional recipes. I’m glad to have helped create yet another tree nut-free macaron recipe to add to your wonderful series; most of all, I’m happy to be able to offer macarons to everyone who couldn’t have them previously. No one should miss out, and it’s all thanks to your thoughtful initiative, Shulie!
Before you go, you HAVE to hop over here for the rest of the post and I promise you, more photos of my Sunflower Seed Macarons with Black Truffle Salted White Chocolate Ganache await (I am very proud of this food styling approach I used this time….)! You will also get your hands on my recipe, so please go over now! Say ‘aye’ to nut-free macarons, and say hello to the lovely Shulie too! Oh, if you’re visiting from Shulie’s, a BIG hello and warm welcome to you!
*Updated: This post has been featured on Foodgawker. Check out my profile on Foodgawker to see my other featured posts!
If you love macarons, join me on my macaron journey.