Gastronomixs

Macaron with sunflower seeds

This almond-free macaron is amazing and highly suitable for guests with a nut allergy.

Creation by Sasu Laukkonen, Restaurant ORA, Helsinki, Finland. 

Makes 1,750 grams of mixture or 150 assembled macarons.

Macaron with sunflower seeds

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Ingredients

285

g

sunflower seeds, finely ground and sifted

285

g

icing sugar

3

g

turmeric

105

g

egg whites, maintain at room temperature

105

g

water

285

g

sugar

105

g

egg whites, refrigerate before use

Preparation method

  • Mix the icing sugar and the finely ground sunflower seeds in three steps.
  • Sieve the mixture well and add the turmeric for colour.
  • Add all of the egg whites at room temperature and beat the mixture to a thick batter.
  • Boil the water and sugar in a clean saucepan at medium heat.
  • Then, boil the sugar syrup to 121°C.
  • Now, start whisking the other 105 grams of egg whites when the syrup reaches 115°C.
  • Once the sugar has attained the desired temperature of 121°C, set aside until it has stopped bubbling and pour into the egg whites (at an average speed)
  • Once it has cooled down to 50°C, remove the egg white mixture from the machine.
  • Add 1/3 of the egg white mixture to the sunflower seed batter.
  • When the mixture has been blended into a smooth batter, add the remainder of the egg white mixture. If the mixture has been blended properly, it will be rather viscous and stick to the spatula.
  • Fill a piping bag with the mixture (nozzle no. 6). Ensure that you leave halve a macaron space between the individual macarons when piping!
  • Put the tray away in a dry place to enable the batter to form a thin film (approx. 30 minutes).
  • Then, place the tray in the  oven at 115°C, with the moisture flap open or the ventilation at half power.
  • After the macarons have been in the oven for 12 minutes, open the oven door for 5 seconds.
  • After 25 minutes in total, take the tray out of the oven and set it on a rack to cool.
  • Make equal pairs of the macarons.
  • Assemble the macarons by piping the ganache on one half and gently pressing them together.
  • Serve the macarons the same day or keep them in the freezer. Allow them to thaw gently at room temperature shortly before use.

Serving suggestions

  • Serve as a friandise or delicacy with coffee or tea.
  • Use as a component in a High Tea.
  • Present them as part of a composition with rose water, pistachio and apricot components.

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