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!
Line each baking sheet with your prepared parchment templates and prepare your piping bags along with your piping tips.
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.
Your meringue is complete when it holds stiff peaks - add desired food coloring.
Now it’s time for the ever so important Macaronage! To start, pour your dry mixture onto the meringue and slowly start to fold with a spatula.