Nut Free Oatmeal Cream Pie Macarons

These Nut Free Oatmeal Cream Pie Macarons are made with oat flour instead of almond and are filled with a marshmallow buttercream. They naturally are gluten free.

Course Dessert

Cuisine French

Prep Time 35

Cook Time 15

Dry Time 40

Total Time 1 30

Servings macarons (approx.)

Calories 110kcal

Author Meghan

Equipment

1 digital kitchen scale
2 macarons mats optional
2 half baking sheets
disposable piping bags
large round tip, such as #12
decorative star or flower tip optional

Ingredients

For the Macaron Shells:

126 grams oat flour
126 grams powdered sugar
100 grams egg whites see note
¼ teaspoon cream of tartar
90 grams granulated sugar
1 teaspoon vanilla extract see note

For the Filling:

8 tablespoons salted butter
½ cup powdered sugar
1 cup marshmallow creme
2 teaspoons vanilla extract

Instructions

Prepare the Batter:

Place a macaron mat on each of 2 baking sheets. You can also use parchment paper with 1-inch circles drawn on underneath. Set these aside.
Place a large round tip, like a #12, in a disposable piping bag. Fold over the top of the bag and place it in a tall glass or in a piping bag holder so it will be easy to fill with the batter. Set this aside.
Sift together the oat flour and the powdered sugar in a medium-sized bowl, then whisk to combine them completely. Set this bowl aside.
126 grams oat flour, 126 grams powdered sugar
Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high until frothy. Add the cream of tartar, then slowly add the granulated sugar, one spoonful at a time, with the mixer still running.
100 grams egg whites, ¼ teaspoon cream of tartar, 90 grams granulated sugar
Add the vanilla extract and continue to beat the mixture until the meringue forms stiff peaks. Remove the bowl from the mixer.
1 teaspoon vanilla extract
Using a small silicone spatula, carefully fold ⅓ of the flour/powdered sugar mixture into the meringue. Then add the remaining ⅔ of the flour mixture and continue folding until you reach the figure 8 stage. See note.
Once the batter is the proper consistency, transfer it to the prepared piping bag. Pipe 1-inch circles of batter onto the first macaron mat.
Once the batter has been piped on a full tray, slam the tray down hard on the counter or a table several times to force any air bubbles to the surface. If desired, take a toothpick and pop large bubbles then smooth out the hole left after the bubble pops.
Pipe the batter onto the second macaron mat. You will not fill the entire mat.
Allow the batter to dry at room temperature for 40 minutes. Meanwhile, preheat the oven to 300°F.

Bake the Macaron Shells:

Bake the macaron shells for 12-15 minutes, rotating the pan once about 7 minutes into the bake. Only bake one pan at at time.
Allow the shells to cool completely on the mats before removing them. To remove more easily, push up on the mat from underneath to help them pop off. If you have trouble with them sticking, that may mean they are underbaked. Some of the shells in the center of the tray may have a little bit of sticking. Very carefully use a stiff metal spatula to pry them off the mat, taking care not to rip the shell.
The cooled shells can be stored in an airtight container in the refrigerator or freezer, or you can fill them immediately.

Make the Filling:

In standing mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. NOTE: If using a hand-held mixer, increase mixing times by at least 50%.
8 tablespoons salted butter
Add powdered sugar and beat at medium-low speed until most of the sugar is moistened, about 45 seconds.
½ cup powdered sugar
Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add marshmallow creme and vanilla extract, and beat at medium speed until incorporated, about 10 seconds.
1 cup marshmallow creme, 2 teaspoons vanilla extract
Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
Filling will be soft. You can refrigerate it to thicken before piping, if desired.

Assemble the Macarons:

Because the macarons will be sandwiched, pair up the shells by size. You want the top and bottom of the sandwich cookie to match as closely in size as possible.
Add the filling to a piping bag fitted with a round or decorative tip. Pipe the filling on the flat side of one shell and carefully place the flat side of the other shell on top. Repeat with remaining pairs until all have been sandwiched. The filling may be a little sticky and harder to pipe in designs than traditional American buttercream.

Notes

I highly recommend weighing the ingredients listed in grams. French macarons are notoriously finicky and require precise measurements.

I recommend using cracked whole eggs, not store bought egg whites.

100 grams of egg whites is the equivalent of the whites from about 3 ⅓ large eggs.

Clear vanilla extract can be used in place of traditional vanilla extract if you want a lighter batter that is easier to tint with food coloring. You could also use a different flavor of extract if you prefer, such as almond extract or imitation almond extract to keep the macarons nut free.

Macaronage: The process of incorporating the dry ingredients into the meringue is called macaronage. I recommend reading about this at America's Test Kitchen to familiarize yourself with how the batter should look. This step is critical for the shells forming "feet" properly. You want the batter to flow off the spatula like a ribbon, and when you draw a figure 8 with the batter that flows off, you want it to slowly go back into the batter still in the bowl but not too quickly.

Storage: Store the assembled cookies in an airtight container in the refrigerator for up to several days. If refrigerated, allow the cookies to come to near room temperature before serving.

Source: Adapted from Flour de Liz

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