Aquafaba (the liquid from a can of chickpeas) has taken the vegan baking world by storm. At first it sounds absolutely insane. Chickpea water? In baked goods? It turns out that "aquafaba" is actually a perfect substitute for egg whites in baking. And even if you aren't vegan, at less than $1 per can, it's a very affordable egg substitute and perfect if you are baking for someone with egg sensitivities.
Ever since my first trip to France, I have been in love with macarons. Going to famed french patisserie Laduree was a quasi-spiritual experience for me, and I freely admit macarons were the one thing I wasn't quite sure I could give up after going vegan. I'm pretty good at veganizing recipes, but I had no idea how I would be able to perfectly imitate a fine french macaron.
Enter aquafaba. It perfectly matches the consistency and chemical function of egg white in this recipe, and I guarantee you will be amazed at the results. The only drawback is that it takes several hours to make these delicacies (not including preparing the aquafaba the night before). But I promise its worth it! Please note: having an accurate kitchen scale is essential for this recipe. Macarons - vegan or not - require extremely precise measurements. And since it takes a while to make these, you definitely are going to want perfect results.
Liquid from 1 can Chickpeas
1/4 teaspoon Cream of Tartar
1/8 teaspoon Salt
150 grams Ground Almonds
130 gram Powdered Sugar
100 grams Granulated Sugar
A drop of Vegan Red Food Coloring
125 grams Vegan Butter
55 grams Powdered Sugar
A few drops of Vegan Red Food Coloring
20 Fresh Raspberries
Piping Bag w/Round Tip
Parchment Paper or Silpat
The Night Before (aquafaba prep)
Making the Macaron Shells
The easy part! In a stand mixer, whisk Vegan Butter with Powdered Sugar, and a couple of drops of food coloring. Whisk till fluffy and then place filling in a piping bag with a round tip. Rinse and dry the raspberries and set aside.
Putting it all together
You made it! Now you just need to assemble the macarons. Pipe a circle of filling around the outer edge of half (20) of the macaron shells. Place a raspberry in the centre and sandwich the shells together. Your macarons are complete!
But don't eat them just yet. Place the completed macarons into containers and refrigerate overnight. They will be even better the second day! The macarons need time to absorb the moisture of the frosting and raspberry, which will give them that delightful crispy-yet-smooth texture that is the hallmark of a perfect macaron. Your patience will be rewarded!
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