Delicious And Easy Vegan Aquafaba Macarons
Vegan aquafaba macarons
Did you know you can use the liquid from a can of chickpeas as an egg alternative?
I’ve always enjoyed simple recipes, but sometimes I like to take on a challenge when it comes to baking.
Non-vegan macarons are not the easiest thing to make, so trying to veganize them and still have a similar result seemed like the perfect challenge for me.
I tried a whole host of egg alternatives at first but found that aquafaba turns out the best. So here is my recipe for vegan aquafaba macarons that are sure to make everyone come back for seconds (or even thirds!) Who said vegan desserts weren’t tasty?
Ingredients:
- 7oz powdered sugar
- 7oz caster sugar
- 7oz ground almonds
- 5oz aquafaba
- 1/4 cup water
- Food coloring of your choice
Avocado Ganache:
- 2 medium ripe avocados
- 5 tsp Agave (use more if needed)
- 1 tbsp coconut oil
- 1/2 tbsp vanilla extract
Method:
- In a large mixing bowl, sift the ground almonds and icing sugar together. Add half the aquafaba and mix thoroughly until the mixture forms a paste.
- Combine caster sugar and water together in a saucepan. Pour the rest of the aquafaba into a food mixer.
- Start to bring the sugar and water mixture to a boil. When the sugar temperature reaches 230F start whisking the aquafaba at a high speed. When the sugar temperature reaches 240F remove from the heat, and pour slowly into the aquafaba while it is whisking on a medium speed.
- Once all the sugar is poured into the aquafaba, increase the speed to the highest setting and continue whisking for 8-10 minutes, or until the mixing bowl has cooled. It should be a very glossy ‘meringue’ like texture. Add in the food coloring and whisk until fully combined.
- Add the almond paste to the mixture and stir until it is well combined. Consistency is quite important; it needs to flow smoothly but when dropped back into the bowl it should spread slowly.
- Line four baking trays with baking parchment. Put the batter into a piping bag with a plain round nozzle. Pipe small round circles onto the parchment, leaving room for them to spread as they cook.
- Gently knock the tray against the counter so as to remove any air bubbles in the mixture.
- Leave them to set for approx 1 hour or until the tops are dry to the touch. Humidity and temperature can make this drying time vary, so check your aquafaba macarons regularly.
- Preheat oven to 250F. Bake the trays one at a time for 25-30 minutes, or until they have a smooth, dry top and are firm to the touch.
- Leave them to cool completely before removing them from the tray and placing them on a wire rack.
- Place all the ingredients for the filling in a food processor and blitz until smooth. Test it for sweetness and add in extra agave as needed. Transfer the filling to a piping bag and chill for 10 -15 minutes.
- Pair the macaron shells by size, and carefully pipe-filling on one side of the shell. Sandwich your shells together and serve immediately.
And there you have it! My recipe for vegan aquafaba macarons. Have you tried it out? Let us know in the comments below!
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