Cooking with fruit flours

I've been experimenting in the kitchen today and it still continues.  Here is one of the results - a raspberry macaron (and yes, I did make more than one!!).  Macarons, if you didn't know, are the light fluffy meringue melt-in-your-mouth confectionery, originally from France.


Macarons are naturally gluten free as they use almond flour instead of a gluten flour.  The exciting part about todays experiment's, for me at least, is that I made flour from fruit and used it in the macaron, replacing some of the almond flour.  The flour I made was from raspberries.  How cool is that - and so the little meringues taste of raspberries!  With all these alternative flours out there, I thought I'd try making some for myself and this is my first attempt.  I wonder what will come next?????

The theme of macarons is continuing in this kitchen, as I'm trying out a sugar free version.  They are just drying now.  If they are successful, you'll see them soon!

Have you ever tried using/making fruit flour?
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