These mango macarons are made with aquafaba and are summer in a cookie. Use the best quality ingredients for best results.
- Macarons can be intimidating to make, it is okay if they don’t look perfect when you are beginning to make them. You will eventually figure it out. Also, no matter how they look, they will taste amazing.
- Every hand held mixer comes with (2 whipping attachments and 2 kneading attachments). I recommend using only one whipping attachment to control the stability of the meringue.
- Do not use cup measurements, always use a weighing scale.
- I always use almonds to make my own ground almond meal, almond flour might work differently.
- Figure out how your oven works, having an oven thermometer is crucial while making something as finicky as macarons.
Eggless Macarons with Mango filling
These eggless macarons are very easy to make and absolutely delicious. Filled with a luscious mango filling, they are summer in a cookie!
Servings 14 sandwich cookies
- 57 gram Almonds (regular plain almonds)
- 55 gram Icing sugar
- 1/8 teaspoon salt
- 33 ml Aquafaba (liquid from a can of UNSALTED chickpeas)
- 33 gram fine caster sugar
- 1/8 teaspoon Vinegar (any vinegar works or even freshly squeezed lemon juice)
- 1/4 teaspoon vanilla extract
- 2 drops Yellow food colour
- 1 ripe mango
- 2 tbsp sugar
Please read the notes above before making the recipe.
- In a grinder or food processor, add the almonds, icing sugar, and salt. Pulse till it becomes a fine powder. (See notes above.)
- Sift this dry mixture into a clean bowl and set aside.
- Now, in a very clean grease free bowl, add the aquafaba and vinegar. Using a hand held mixer, whisk this for 30 seconds on low speed (Read notes above). Now increase the speed to the second speed setting and whisk for 1 minute.
- Once the aquafaba becomes frothy and looks white and foamy. Add 1/3rd of the caster sugar and whisk on the second speed setting for 30 seconds. Repeat for the remaining amount of sugar (add 1/3rd, whisk for 30s, add the remaining 1/3rd and whisk). Now add the gel food colouring, add 4-5 drops for a stronger colour followed by the vanilla extract.
- Now increase the speed one more step and keep whisking the aquafaba till it reaches very stiff peak. The meringue will be pointing up. It will not droop, the tip will not bend sideways.
- Once your meringue reaches stiff peak stage add the sifted dry ingredients in three additions, gently folding 2-3 times in between.
- Once all the dry ingredients are added, very gently mix the batter. You will only need to fold a total of 6-10 times depending on the intensity of your mixing. You only need to mix the batter till it is incorporated fully.
The batter will look like a thick brownie batter. It will not be liquidy. When you pick up some batter with the spatula, it will not flow in a continuous flow. Instead it will drop in chunks on its own. Once you drop the batter from the spoon wait for 10 seconds, it should very slowly settle down. Stop mixing at this point or else the feet of your macarons will spread out.
- Transfer the batter into a piping bag (I don't use any nozzel). And on a parchment lined baking tray, pipe your macarons leaving enough space between each.
- Once piped, bang your baking tray on the counter at least 10 times for the macarons to settle down.
IMPORTANT: Let your macarons sit in a clean and dry place till it dries out. The top of the macaron should be completely dry when you touch it with your finger tip. I have found that if you live in a humid environment, keeping the tray in an air-conditioned room helps to dry out the macarons. (read notes for more details).
- Preheat your oven to 140 C, if you have a fan oven, turn it on as well. If not, it is okay. Once the tops are dried, bake the macarons for 20 minutes.
- Once baked, let your macarons sit in the oven – TURNED OFF for 2 minutes. Now take the tray out and let your macarons cool completely on the tray before removing them.
- You use your favourite cream cheese frosting and pipe it around the macaron, leaving a place in the center to add the mango filling. Pipe the mango filling in the center and sandwich with another cookie.
- Refrigerate your macarons for at least 24 hours for the BEST texture.
- Blitz the mango and sugar in a blender into a fine paste. Add it to a heavy bottom saucepan and put it on medium heat. Let the puree reduce till it thickens and coats the bottom of the pan. It helps if you stir the puree constantly.
- Set aside to cool and then use as mentioned above.