These eggless macarons are absolutely addictive. The macaron shells are made with Aquafaba and almonds, with a hint of cocoa powder. They are sandwiched with a dark chocolate ganache. These are so delicious and you will love it.
Prep Time 20minutes
Baking time + Resting time 40minutes
Servings 14sandwich cookies
52gramAlmonds(regular plain almonds)
33mlAquafaba(liquid from a can of UNSALTED chickpeas)
33gramfine caster sugar
1/8teaspoonVinegar(any vinegar works or even freshly squeezed lemon juice)
Please read the notes above before making the recipe.
In a grinder or food processor, add the almonds, icing sugar, cocoa powder 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 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 buttercream/ganache/jam/nutella or any filling of your choice to sandwich your macarons.
Refrigerate your macarons for at least 24 hours for the BEST texture.