Just when my daughter Emi thought her macaron days were over after going vegan, Mummy investigated and took different elements from a few recipes and nailed it! I have been reading about aquafaba, the brine from chickpeas, for a while now, and that it can replace egg whites. So into the kitchen we went, though admittedly I was totally going into this with no hope of these macarons being edible.
I experiment a lot in the kitchen but never with baking as it always goes wrong as I am not a natural baker. Well, let me tell you these are amazing! I was in shock! These classic yet plant-based macarons are crispy on the outside and a little chewy in the center, just as a macaron should be. And you cannot taste a trace of chickpea brine. This is a whole new arena for me.
Feel free to experiment with the food colorings or natural plant pigments for a range of hues.
- 250 grams aquafaba (water from a can of chickpeas -- roughly 2 cans)
- 100 grams ground almonds
- 200 grams pure icing sugar*
- 40 grams caster sugar
- 1 drop vegan red food coloring (or beetroot juice)
- A few drops organic vanilla extract
- 125 grams vegan butter
- 55 grams icing sugar
- A few drops vanilla extract
- A few drops vegan red food colouring (or beetroot juice)
- 2 tablespoons organic raspberry jam
- Pour aquafaba into a pot and reduce over a low heat to 110 grams.
- Refrigerate aquafaba overnight or pop it in the freezer for 15 mins.
- Preheat oven to 250° Fahrenheit (120° Celsius).
- Place almond flour and icing sugar in a food processor and blend for 1 minute.
- Add the chilled aquafaba to another bowl and mix on high until soft peaks begin to form. (I added a few drops of vanilla extract, rose could be nice also)
- Sift powdered sugar and almond meal into the whipped aquafaba, and gently fold ingredients together. The mixture should be silky and shiny.
- Transfer the batter to a piping bag and pipe rounds directly onto a parchment paper-lined baking sheet.
- Many leave these to sit for 2 hours at room temperature, but I just put them straight in the oven.
- Bake for 25- 30 minutes. Once finished, turn off the oven and leave the door closed for 15 minutes, then slightly open the oven door for another 10 minutes. Then take the macarons out to completely cool. This process really allows them to set. Don't skip it!
- Place the buttercream ingredients into a food processor and mix until smooth.
- Pipe the raspberry buttercream onto half of the macarons, then sandwich with the remaining macarons.
- Refrigerate macarons for another 2 hours before serving.
This recipe was republished with permission from Vegan Soulicious.
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