Here is my favorite eggless macaron recipe. We are going to be using almond flour and aquafava which comes from chickpeas as a substatute for eggs. Here is the video from my YouTube channel: https://youtu.be/i_TA-RDW8-w
INGREDIENTS:
Almond flour – 40 grams
Powdered sugar – 55 grams
Caster sugar – 35 grams
Cocoa powder – 15 grams
Aquafava – 35 grams
MATERIALS:
Parchment paper
Baking tray
Oven
Bowls
Stand mixer (Kitchen Aid or some other brand)
Step number one:
The first step is the whip up the aquafava. Here I am putting it into my stand mixer bowl and I am going to whip it up on medium speed for a couple minutes until it becomes frothy.
Step number 2:
Next we are going to mix together all the dry ingredients except the caster sugar. You dont need to sift them because we are going to do that at a later step.
Step number three:
Now that the Aquafava has turned frothy we are slowly going to add the caster sugar in three batches into the frothy Aquafava. Keep whipping the mixture while you add the sugar. After you have added all of the caster sugar, you can switch the setting to high and continue the whip until the Aquafava forms stiff peaks.
Step number four:
Now that we have whipped up the Aquafava we are going to add in the the flour in two batches. Make sure to sift the flour before you add the flour in.
Step number five:
We are going to use the cut and fold method to mix together the wear and the dry ingredients. The reason you use the cut and fold method is so you don’t deflate the air of the meringue. To mix it together, just turn the bowl 180 degrees and cut through the mixture in the middle. Then turn it again and repeat about 15 times. You want the mixture to fall of your spatula freely, but you also don’t want it to be so runny that you cant scoop it up.
Step number six:
Now we are going to transfer the mixture to a piping bag. If you want to know how to do so, watch the video above.
Step number seven:
Now we are going to pipe the mixture onto the baking tray. To do so just make the piping bag parallel to the baking tray lined with parchment paper and pipe even circles. Too smooth out the tips, bang the tray down on the counter top. Then let them sit on the counter for 10 - 15 minutes. The idea is to form a film on the top so that when you touch them your fingers shouldn’t have any batter on them. Then bake the macarons for 33 minutes at a temperature of 284 degrees Fahrenheit.
Step number eight:
Now that the macarons are out of the oven we are going to let them cool and then fill the inside with a filling of your choice. I filled them with rose whipped cream. To make rose whipped cream I took regular heavy cream and added rose extract. Then I whipped it up until I got stiff peaks. Then I spooned it in between two macarons. That’s it we are done making macarons.!
