Introduction
Diwali, the festival of lights, is a time for celebration, indulgence, and sharing delicious sweets with loved ones. Macarons, with their delicate shells and flavorful fillings, can be a delightful addition to your Diwali festivities. This eggless macaron recipe ensures that everyone can enjoy this exquisite French treat during the festive season, making it an ideal choice for those avoiding eggs.
Detailed Ingredients with measures
almond flour – 1 cup
powdered sugar – 1 cup
water – ¼ cup
granulated sugar – ½ cup
food coloring – as desired
cream of tartar – ¼ tsp
vanilla extract – 1 tsp
filling of choice (ganache, jam, or buttercream) – as needed
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Approximately 12 macarons
Detailed Directions and Instructions
Preparing the Aquafaba
Begin by draining a can of chickpeas and reserving the liquid (aquafaba). Make sure to measure about ½ cup of aquafaba for the macarons.
Whipping the Aquafaba
Transfer the aquafaba to a mixing bowl. Using an electric mixer, beat the aquafaba on high speed until it becomes foamy. This may take about 5 minutes.
Adding Sugar
Gradually add ⅓ cup of powdered sugar to the whipped aquafaba, continuing to beat until stiff peaks form. This process should take around 5-7 minutes.
Coloring the Mixture
If you desire colored macarons, add food coloring to the whipped mixture at this stage. Mix until the color is evenly incorporated.
Preparing the Dry Ingredients
In a separate bowl, sift together 1 cup of almond flour and 1 cup of powdered sugar. Ensure there are no lumps.
Combining Ingredients
Gently fold the dry ingredients into the aquafaba mixture using a spatula. Be careful not to deflate the meringue.
Piping the Macarons
Transfer the macaron batter into a piping bag fitted with a round tip. Pipe even rounds onto a baking sheet lined with parchment paper.
Resting the Macarons
Let the piped macaron shells rest at room temperature for about 30-60 minutes, or until a film forms on their surface.
Baking the Macarons
Preheat the oven to 150°C (300°F). Bake the macarons for 20-25 minutes. They should be firm to the touch and not sticky.
Cooling the Macarons
Once baked, allow the macarons to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Filling the Macarons
Once the macaron shells are completely cool, fill them with your choice of filling, such as chocolate ganache or buttercream.
Assembling the Macarons
Sandwich two macaron shells together with the filling. Gently press to ensure they stick together.
Storing the Macarons
Place the assembled macarons in an airtight container and refrigerate for at least 24 hours for the best flavor and texture.
Notes
Important Measurement
Ensure accurate measurements of aquafaba and powders for optimal results in texture and flavor.
Aquafaba Consistency
The aquafaba should be whipped to a consistency where it holds stiff peaks; this is crucial for successful macarons.
Baking Temperature
All ovens may vary in temperature; keep an eye on the macarons to prevent over-baking.
Flavor Variations
Feel free to experiment with various fillings such as fruit preserves, ganache, or flavored buttercreams to personalize your macarons.
Serving Suggestion
Serve the macarons at room temperature for the best experience in texture and taste.
