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    Home » All Recipes » Macarons

    Tiger Nut Macarons with Dark Chocolate Ganache

    September 23, 2021 by Emily 4 Comments

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    Jump to Recipe Print Recipe

    These Tiger Nut Macarons with Dark Chocolate Ganache are dedicated to those that cannot enjoy macarons due to a nut allergy or sensitivity! When you replace almond meal with Tiger Nut Flour, the macaron shells still retain their shape, have a developed foot, and look incredibly similar to the almond meal macarons I’ve made! Ever heard of Tiger Nuts before? They're a nut-free and gluten-free ingredient - keep reading to learn all about it!

    Tiger Nut Macarons with Dark Chocolate Ganache.
    Jump to:
    • What is Tiger Nut Flour?
    • How to use Tiger Nut Flour in Recipes?
    • Where to buy Tiger Nut Flour?
    • Ingredients You'll Need
    • How to make Dark Chocolate Ganache
    • Storage Tips for Macarons
    • Tips & Tricks for Making Macarons
    • Here are some other Macaron Recipes to try!
    • Tiger Nut Macarons with Dark Chocolate Ganache
    Tiger Nut Macarons with Dark Chocolate Ganache.

    What is Tiger Nut Flour?

    Although you may think that a Tiger Nut is a nut, it's actually not! They're a small root vegetable that grows in Northern Africa and the Mediterranean. Once processed, Tiger Nut Flour can be used as a gluten-free and nut-free alternative in all kinds of recipes, including macaron recipes!

    How to use Tiger Nut Flour in Recipes?

    You can use tiger nuts and flour in recipes that would otherwise use almond meal or flour! Whether that's cakes, tarts, granola, or even french macarons! The options are endless.

    Where to buy Tiger Nut Flour?

    You can find tiger nut products in a number of different health food stores as well as online! You can purchase them whole, slivered, or ground such as the tiger nut flour that is used in this macaron recipe.

    Tiger Nut Shells on a countertop.
    Ganache piped onto tiger nut macaron shells.

    Ingredients You'll Need

    Tiger Nut Macarons

    • Egg Whites
    • Granulated Sugar
    • Tiger Nut Flour
    • Powdered Sugar

    Dark Chocolate Ganache

    • Dark Chocolate
    • Cream
    • Glucose or Corn Syrup
    • Unsalted Butter

    How to make Dark Chocolate Ganache

    1. Add cream & glucose to a saucepan and bring to a slight boil. Remove from heat and pour over the dark chocolate. Stir to combine as the warm cream continues to melt the chocolate. 
    2. Add the butter into your warm chocolate mixture and, using an immersion blender or whisk, blend ganache until the butter has fully incorporated and your mixture is smooth. Allow to cool until the chocolate ganache has set before assembly. 

    Storage Tips for Macarons

    Technically, allowing your completed macarons to sit overnight in the fridge allows for the best texture for consuming! If you have the patience, place your macarons in the fridge overnight and enjoy the following day. Macaron shells can be stored in the freezer in an airtight container for a month and still taste as good as new! Take the frozen macarons out of the freezer and let them sit for 10-15 minutes before enjoying, In the fridge, filled macarons should be stored in an airtight container for no more than 3 days.

    Tiger Nut Macarons with Dark Chocolate Ganache.

    Tips & Tricks for Making Macarons

    How to Make Perfectly Circular Macarons

    Want to make sure that you have perfectly circular macarons? Use a template! Before I pipe my macaron batter, I like to draw identical circles onto a piece of parchment paper that I will then flip over before piping. You can use a cookie cutter, small lid, salt shaker – anything that is about 1 inch in diameter that you can then trace onto your parchment.

    Do I need an Oven Thermometer?

    After renting various apartments throughout the west coast, I have experienced my fair share of…let’s say quirky ovens. Without an oven thermometer, I would not have known that a couple of my ovens were running 50 degrees hotter than what I had actually set my oven temperature to. If you don’t have an over thermometer already, I would highly recommend grabbing one to make these delicate macarons. Here’s the one I use!

    The Importance of Precise Measurements

    Since macarons require such precise measurements, I would encourage those that do not own a kitchen scale to invest in one! Here’s a link to the scale I used throughout pastry school, and to this day. When working with pastry and confection recipes such as macarons, even a slight over-measurement of say, egg whites, will alter and potentially ruin your recipe. Macarons only require four ingredients – if one of those ingredients is not measured correctly, your odds for macaron success are considerably decreased.3

    What is Mise En Place?

    The French term “Mise En Place” means to set up your working space in preparation for an activity. With macarons, it’s extremely important to make sure that set yourself up for success before starting. The meringue and batter you will be making are quite sensitive – if you take too much time in-between each step, you won’t see quality results. Take that extra bit of prep to measure your ingredients and prepare the tools you need before starting these macarons.

    Filled macarons with a small bite taken out of the side.
    Ganache in a small bowl.
    Small bowl of tiger nut flour.

    Here are some other Macaron Recipes to try!

    • Black Sesame Apricot Macarons
    • Dark Chocolate Raspberry Ganache Macarons
    • White Chocolate Hibiscus Macarons

    For more tips on making homemade foolproof macarons, check out my complete guide here!

    As always, I love seeing your creations and hearing from you! If you try making this Tiger Nut Macarons, please leave a review or share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - and for more delicious recipes sent straight to your inbox, sign up for my newsletter!

    Tiger Nut Macaron

    Tiger Nut Macarons with Dark Chocolate Ganache

    These Tiger Nut Macarons with Dark Chocolate Ganache are dedicated to those that cannot enjoy macarons due to a nut allergy or sensitivity! When you replace almond meal with Tiger Nut Flour, the macaron shells still retain their shape, have a developed foot, and look incredibly similar to the almond meal macarons I’ve made! Ever heard of Tiger Nuts before? They're a nut-free and gluten-free ingredient - keep reading to learn all about it!
    5 from 1 vote
    Print Recipe Pin Recipe Rate Recipe
    Course: Dessert
    Cuisine: French
    Keyword: Ganache, Macarons, Pastry
    Prep Time: 30 minutes
    Cook Time: 11 minutes
    Resting Time: 45 minutes
    Total Time: 1 hour 26 minutes
    Servings: 16 Macarons (32 Shells)
    Calories: 190kcal
    Author: Emily Laurae

    Equipment

    • Food Processor
    • Fine Mesh Strainer
    • Mixer with Whisk Attachment
    • Spatula
    • Bowls
    • Parchment Paper
    • Baking Tray
    • Piping Bags & Piping Tips
    • Saucepan
    • Immersion Blender (optional) or whisk

    Ingredients
     

    Tiger Nut Macarons

    • 76 g (⅓ cup + 1 teaspoon ) Granulated Sugar
    • 90 ml (About 3 egg whites) Room Temperature Egg Whites
    • 80 g (¾ Cup + 1 Tbsp) Tiger Nut Flour, Blanched
    • 150 g (1 ¼ Cup ) Confectioner’s Sugar, Powdered Sugar
    • Gel Food Coloring, optional

    Dark Chocolate Ganache

    • 100 g (⅓ Cup + 1.5 Tbsp) Heavy Cream
    • 32 g (1.5 tablespoon) Glucose Syrup, or Corn Syrup
    • 175 g (⅔ Cup) Dark Chocolate, Roughly Chopped and melted
    • 25 g (2 tablespoon) Unsalted Butter , Room temperature

    Instructions

    Macarons

    • Line each baking sheet with your prepared parchment templates and prepare your piping bags along with your piping tips. I like to use a small, round piping tips for piping.
    • Pour your egg whites into the bowl of a stand mixer and start whisking on medium speed. Once they start to foam, slowly add your sugar and bring up your speed to medium for about three to four minutes. 
      76 g Granulated Sugar, 90 ml Room Temperature Egg Whites
    • While your meringue is whisking away, grind together your measured powdered sugar and tiger nut flour using a food processor for one minute. Sift these dry ingredients into a large bowl with a fine sieve and set aside. 
      80 g Tiger Nut Flour, 150 g Confectioner’s Sugar
    • Your meringue is complete when it holds stiff peaks - add desired food coloring (I added a touch of yellow) and gently whisk for a few additional seconds to incorporate,
      Gel Food Coloring
    • Now it’s time for the ever so important Macaronage! This is the act of mixing your dry ingredients into your french meringue and folding these ingredients enough to allow for the perfect desired consistency. To start, pour your dry mixture onto the meringue and slowly start to fold with a spatula. While rotating the bowl, continue to fold ingredients together. Press mixture on the side of your bowl until the batter flows off your spatula rather slowly and smoothly. You should see that the batter will drip off the spatula back into the bowl, and rest on top for a moment. Then, the batter from your spatula will slowly sink back into the mixture. One too many folds and your batter could be over mixed leading to it being impossible to work with, so be careful not to overmix!
    •  Pour your macaron batter into your prepared piping bag and pipe in circles onto your templated parchment paper. In order to get rid of any air bubbles within your piped shells and to even out your tops, tap your baking sheet firmly on a flat surface. You can always use a toothpick to gently pop any extra air bubbles that you see hovering on top of your shells.
    • Allow the shells to rest for approximately 30 minutes. Once the top of your shells are dry to the touch they are ready to bake! 
    • Place your macarons in your oven that has been preheated to 310 degrees Fahrenheit. Bake for 9 minutes, then rotate the baking tray and bake for an additional 2 minutes. 
    • You will know that your macarons are ready to remove from the oven when you gently touch the upper shell, and it barely moves, while the developed foot of the macaron stays set to the parchment paper. Remove from the oven to cool completely before removing shells from the parchment paper.

    Dark Chocolate Ganache

    • Add cream & glucose to a saucepan and bring to a slight boil. Remove from heat and pour over the dark chocolate. Stir to combine as the warm cream continues to melt the chocolate. 
      100 g Heavy Cream, 32 g Glucose Syrup
    • Add the butter into your warm chocolate mixture and, using an immersion blender or whisk, blend ganache until the butter has fully incorporated and your mixture is smooth. Allow the chocolate ganache to cool before assembly. 
      175 g Dark Chocolate, 25 g Unsalted Butter

    Assembly 

    • Once cooled, the shells will peel easily off of your parchment paper. Find each shell's matching half and pipe a circle of ganache into the middle. Finally, top with the matching half. 

    Notes

    Tips to make the best macarons
    • Mise en place - Macarons are time-sensitive! Prepare your mise en place (meaning to set up your working space in preparation for an activity) before you get started so your ingredients and equipment are ready to go. 
    • Use a piping template - A foolproof way of making perfect macaron shells every time is to trace identical 1-inch diameter circles onto the parchment paper to use as your piping template. 
    • Use an oven thermometer - Baking the shells at the right temperature is important, so I highly recommend using an oven thermometer. 
    • Weigh the ingredients - While macarons only use 4 ingredients, if one isn’t measured correctly, your odds of macaron success are considerably lower. I highly recommend investing in a kitchen scale so everything is precise! 
    • Storing your macarons - Technically, allowing your completed macarons to sit overnight in the fridge allows for the best texture for consuming! If you have the patience, place your macarons in the fridge overnight and enjoy the following day. Macaron shells can be stored in the freezer in an airtight container for a month and still taste as good as new! Take the frozen macarons out of the freezer and let them sit for 10-15 minutes before enjoying, In the fridge, filled macarons should be stored in an airtight container for no more than 3 days.
    • Practice makes perfect - It’s no secret that making macarons can be tricky. Just keep practicing and experimenting with different macaron flavors, and you’ll be a pro in no time!

    Nutrition

    Calories: 190kcal | Carbohydrates: 22g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 14mg | Potassium: 94mg | Fiber: 2g | Sugar: 18g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg
    Enjoyed this recipe?Mention @emilylaurae or tag #emilylaurae!

    More Macarons

    • Dark Chocolate & Raspberry Ganache Macarons
      Dark Chocolate & Raspberry Ganache Macarons
    •  Birthday Cake Macarons 
    • Yuzu Raspberry Macarons
      Yuzu Raspberry Macarons - French Meringue Method
    • Rose Dark Chocolate Flavored Macarons

    About Emily

    Emily is the recipe developer, writer, and food photographer behind Emily Laurae. After finishing Pastry School and working as a chef in the restaurant industry, she created this blog to share those skills with home bakers and creators all over the world!

    Reader Interactions

    Comments

    1. Andromeda LeTourneau

      October 29, 2021 at 8:11 pm

      Is the texture of the macaron shell the same as a regular macaron shell made with almonds flour?

      Reply
      • Emily

        October 29, 2021 at 8:13 pm

        It sure is! Outside of the flavor, the texture and general structure are identical!

        Reply
        • Andromeda LeTourneau

          August 20, 2022 at 10:33 pm

          I want to try this. How would you describe the flavor? Also, if I wanted to flavor the shell like with cocoa powder or grounded freeze dried fruit powder, how much of the tiger but flour would I have to cut back and how much of the added powder would I need to add?

          Reply

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