Introduction
Eggless macarons are a delightful treat that everyone can enjoy, regardless of dietary restrictions. These French confections are known for their delicate shells and luscious fillings. The good news is that making macarons without eggs is not only possible but can also yield exquisite results. This recipe will guide you through the process step-by-step, ensuring that you achieve that perfect texture and flavor in your eggless macarons.
Detailed Ingredients with measures
Almond flour – 1 cup
Powdered sugar – 1 cup
Aquafaba – 1/3 cup (the liquid from canned chickpeas)
Granulated sugar – 1/3 cup
Vanilla extract – 1 teaspoon
Food coloring – Optional, as desired
Prep Time
Approximately 30 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: About 20 macarons
Detailed Directions and Instructions
Preparation of Aquafaba
Start by draining a can of chickpeas and collecting the aquafaba in a bowl. You will need about ½ cup. Whip the aquafaba using an electric mixer until it forms stiff peaks, similar to whipped egg whites.
Sifting the Dry Ingredients
In a separate bowl, sift together 1 cup of almond flour and 1 ¾ cups of powdered sugar. Ensure there are no lumps for a smooth macaron texture.
Combining Mixtures
Gently fold the whipped aquafaba into the dry ingredients using a spatula. Be careful not to deflate the aquafaba; the mixture should be glossy and flow like lava.
Piping the Macarons
Transfer the mixture to a piping bag fitted with a round tip. Pipe small circles onto a baking sheet lined with parchment paper, leaving space between each circle.
Resting the Macarons
Allow the piped macarons to rest at room temperature for about 30-60 minutes until they form a skin and are no longer sticky to the touch.
Baking the Macarons
Preheat the oven to 150°C (300°F). Bake the macarons for 20-25 minutes. Keep an eye on them to ensure they don’t overbake and lose their color.
Cooling the Macarons
Once baked, remove the macarons from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Filling the Macarons
Once cooled, pair up similar-sized macarons and fill one half with your desired filling such as buttercream, ganache, or jam. Sandwich them together gently.
Storing the Macarons
Store the assembled macarons in an airtight container in the refrigerator. For best flavor and texture, allow them to rest for at least 24 hours before serving.
Notes
Chickpeas Quality
Choose high-quality chickpeas for making aquafaba as the flavor can affect your macarons.
Temperature Matters
Ensure the oven is properly preheated, as this affects the macarons’ rise and texture.
Coloring and Flavoring
You can use food coloring or flavor extracts while folding the dry ingredients to customize your macarons.
Practice Makes Perfect
Making macarons can be tricky; don’t be discouraged if they don’t come out perfectly the first time. Experimenting will improve your skills.
