Ingredients:
Cookies:
4 large egg whites
1 1/2 cups pumpkin seed flour (I just pulsed the pumpkin seeds in my nutribullet.)
1 1/4 cups confectioners sugar
1/2 tsp ground cinnamon
3/4 cups sugar
Filling:
4 oz. cream cheese, softened
3 tbsp butter, softened
1 tsp vanilla extract
1 1/2 cups confectioners sugar
Directions:
1. Place egg whites into a small bowl and let them come to room temperature for 30 minutes.
2. Sift the flour, confectioners sugar, and cinnamon together twice.
3. Preheat the oven to 325 degrees and line cookie sheets with parchment paper.
4. Beat the egg whites on medium speed until soft peaks form (about 4-5 minutes).
5. Gradually add in the sugar 1 tbsp at a time and beat on high until stiff peaks form (about 4 more minutes.)
6. Fold in the flour mixture, but be sure not to overmix.
7. Using a pastry bag or ziploc bag, pipe 1 inch diameter cookies onto the prepared cookie sheet about 2 inches apart.
8. Gently tap the pan on the counter top to release bubbles.
9. Bake 9-12 minutes until the cookies are golden brown.
10. Remove from the oven and transfer the entire parchment sheet with the cookies on it to a cooling rack to cool completely.
11. While the cookies are cooling or baking you can start the filling by beating the cream cheese and butter in a small bowl until creamy.
12. Beat in the vanilla extract.
13. Gradually beat in the confectioners sugar until fluffy.
14. Refrigerate about 10 minutes to firm up for easier spreading.
15. Dollop a generous amount of the filling onto the bottoms of half the cookies and top them with the other half. Enjoy!!!
*Store them in an airtight container in the refrigerator.
OMG! These cookies are so good! This is the first time I have tried to make macarons and let me tell you that it won’t be my last. Mine did not really look pretty but I think I made a few mistakes that I can easily fix next time. I let a little yolk into my egg whites so next time I will be sure not to do that. I also didn’t remove the air bubbles. Another tip I learned is that you should pipe all the cookies at the same time. My family sure didn’t mind the cracks in them though. There were no complaints! Thanks for watching! I have been making these videos for 6 years now! Wow! Thanks for the support!!!
Hey everyone nut free mama here today I'm going to show you how to make a Nut-free cinnamon roll macarons All right let's start off with our Ingredients first for your cookies You're gonna need four egg whites and You want those to sit at room Temperature for 30 minutes then we need One and a half cups of almond flour but I'm using pumpkin seed flour because we Can't have almonds here then we need one And one fourth cup of confectioner sugar A half a teaspoon of ground cinnamon and 3 4 cup of granulated sugar so that is For the cookies then for the filling we Need four ounces of cream cheese Softened three tablespoons of butter Softened one teaspoon of vanilla extract One and a half cups of confectioner Sugar and then additional ground Cinnamon for topping so we are going to Get started first we are going to take Our um almond flour or pumpkin seed Flour confectioner sugar and cinnamon And we are going to sift those three Things together twice through a sifter All right that looks good to me that is A little time consuming because you do Have to do that twice through your Sifter so next we are going to go ahead And preheat our oven to 325 And beat our egg whites on medium speed Until soft peaks form so that is Probably about four to five minutes
All right that looks perfect mine was a Little over four minutes so next we are Going to gradually add in a tablespoon At a time our sugar and beat that on High until stiff peaks form All right this is all set up so now I'm Gonna gradually fold in my um flour Mixture okay that looks pretty folded in And all mixed together so next with a Pastry bag or I'm just using a Ziploc Bag we're gonna pipe one inch diameter Cookies two inches apart on parchment Lined baking sheets All right my first batch of cookies is Ready to go into the oven and this does Make quite a bit this is 31 that I have Here and if you need to know about how Big to make them if you're not if you're Like me and you don't know like what an Inch would be my husband said like a 50 Cent piece so we are going to get these Into the oven for 9 to 12 minutes Okay while my first batch of cookies is In the oven I am going to go ahead and Get to work on the filling so right now I have my softened butter and cream Cheese in a bowl and I am just going to Beat that with an electric mixer until It is creamy All right that looks creamy to me so I Am going to go my head and beat in the Vanilla extract All right that's perfect so now we are Going to gradually beat in our
Confectioner sugar All right that filling looks great so we Are going to go ahead and put that in The refrigerator until it firms up Enough to um spread which is about 10 Minutes so I'm going to just go ahead And put mine in the refrigerator right Now and then get it out while my cookies Are cooling so at least it won't be too Hard to spread all right my first batch Of macaroons are out of the oven mine Did kind of break some of them on top Which I'm not sure they're supposed to Do but maybe I left them in too long or Maybe it's because my egg whites didn't Have stiff peaks I might have got some Yolk in there but I'm pretty happy with The way they look and feel so now we are Just going to move this whole entire Parchment liner onto a cooling rack to Let these cool completely all right all Of my macarons are out of the oven and As you can see a lot of mine did crack Which I'm not sure if that's because I Did them in stages Um You're supposed to really pipe them all On at the same time Onto your parchment paper and I didn't Do that and air might have got in there Or I might not have mixed them Well enough or I might not make I'm Going to mix them too well but anyway I Am happy for
How they turned out since it is my first Time ever making them and all you do is Get your little filling out and sandwich Two together and you can be generous on That filling too let me tell you because There's plenty And we will see what taste tester thinks By the way hey taste tester hi have a Little taste okay Do you like it yeah all right everyone Come back and see us again don't forget To like And subscribe like subscribe bye All right let's start off with our Ingredients first for your cookies You're gonna need four egg whites and You want those to sit at room Temperature for 30 minutes then we need One and a half cups of almond flour but I'm using pumpkin seed fiber because we Can't have almonds here then we need 1 And 1 4 cups of confectioner sugar a Half a teaspoon of ground cinnamon and 3 4 cup of granulated sugar so that is for The cookies then for the filling we need Four ounces of cream cheese softened Three tablespoons of butter softened one Teaspoon of vanilla extract one and a Half cups of confectioner sugar and then Additional ground cinnamon for topping So we are going to get started first we Are going to take our um almond flour or Pumpkin seed flour confectioner sugar And cinnamon and we are going to sift Those three things together twice
Through a sifter All right that looks good to me that is A little time consuming because you do Have to do that twice through your Sifter so next we are going to go ahead And preheat our oven to 325 And um beat our egg whites on medium Speed until soft peaks form so that is Probably about four to five minutes All right that looks perfect mine was a Little over four minutes so next we are Going to gradually add in a tablespoon At a time our sugar and beat that on High until stiff peaks form All right this is all set up so now I'm Gonna gradually fold in my um flour Mixture okay that looks pretty folded in And all mixed together so next with a Pastry bag or I'm just using a Ziploc Bag we're gonna pipe one inch diameter Cookies two inches apart on parchment Lined baking sheets All right my first batch of cookies is Ready to go into the oven and this does Make quite a bit this is 31 that I have Here and if you need to know about how Big to make them if you're not if you're Like me and you don't know like what an Inch would be my husband said like a 50 Cent piece so we are going to get these Into the oven for 9 to 12 minutes Okay while my first batch of cookies is In the oven I am going to go ahead and Get to work on the filling so right now
I have my softened butter and cream Cheese in a bowl and I am just going to Beat that with an electric mixer until It is creamy All right that looks creamy to me so I Am going to go my head and beat in the Vanilla extract All right that's perfect so now we are Going to gradually beat in our Confectioner sugar All right that filling looks great so we Are going to go ahead and put that in The refrigerator until it firms up Enough to um spread which is about 10 Minutes so I'm going to just go ahead And put mine in the refrigerator right Now and then get it out while my cookies Are cooling so at least it won't be too Hard to spread all right my first batch Of macaroons are out of the oven mine Did kind of break some of them on top Which I'm not sure they're supposed to Do but maybe I left them in too long or Maybe it's because my Um egg whites didn't have stiff peaks I Might have got some yolk in there but I'm pretty happy with the way they look And feel so now we are just going to Move this whole entire parchment liner Onto a cooling rack to let these cool Completely all right all of my macarons Are out of the oven and as you can see a Lot of mine did crack which I'm not sure If that's because I did them in stages
Um You're supposed to really pipe them all On at the same time Onto your parchment paper and I didn't Do that and air might have got in there Or I might not have mixed them Well enough or I might not make am I Gonna mix them too well but anyway I am Happy for How they turned out since it is my first Time ever making them and all you do is Get your little filling out and sandwich Two together and you can be generous on That filling too let me tell you because There's plenty And we will see what taste tester thinks By the way hey taste tester hi have a Little taste okay Do you like it yeah all right everyone Come back and see us again don't forget To like And subscribe like subscribe bye