Before I started the low FODMAP diet I loved to make macarons, and I loved to eat them. Unfortunately I now react very badly to nuts so I can’t have more than half a macaron. Luckily I love to experiment at the kitchen so one day I thought: ” Well… if I can’t eat nuts, maybe I can replace the almonds with glutenfree oat?”
Sugar = weight of the egg white * 0.8
Oatmeal from gluten-free oats (use a blender to make flour) = weight of the egg white * 1
Powdered sugar = weight of the egg white * 1.4
Because it is important to have the exact ratios when making macarons you have to weigh the egg whites first and multiply the weight by 0.8 for sugar, 1.4 for powdered sugar and 1 for oat flour.
(If the weight of the eggwhite is 40 g, use 40*0,8 = 32 g sugar, 40*1,2 = 60g. powdered sugar and 40*1 = 40 g. oatmeal)
Whisk the egg whites stiff, add the sugar and make merengue. Whisk for approx. 5 min. Blend powdered sugar and oatmeal and put it in the merengue. Stir the flour and icing sugar gently into the merengue . It is important not to mix either too much or too little, but just right . The dough should be stiff enough to hold up, but thin enough to gently float when you put it on a baking tray.
Place the mixture on a baking tray with two teaspoons , if necessary use a macaroon-maker. After you have set the cakes on the baking tray you should knock the tray on the counter so the tiny airbubbles disappear. The cakes will then float a little further out .
Let the cakes stand for approx. 45 min. to 1 hour, until the surface has become dry. When the cakes are finished drying you should be able to touch them without getting any mixture on your finger.
Bake in the middle of the oven, on 140-150 degrees for approx . 10-12 min .
Let the cookies cool on the baking tray. That will make them easier to peel off.
Filling (or ganache , as they say in the patisserie)
150 g butter
125 g. cream cheese , natural
30-40 g powdered sugar
50 g white chocolate.
(If you want to avoid lactose completely , you can make the filling with only butter and powdered sugar.)
Blend everything together, place the filling on a cookie and place another one on top and you have stunning good , low FODMAP French macarons !