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.

Ingredients: 

Macaron Shells:

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

Filling:

125 grams Vegan Butter

55 grams Powdered Sugar

A few drops of Vegan Red Food Coloring

20 Fresh Raspberries

For baking: 

Piping Bag w/Round Tip

Parchment Paper or Silpat

Kitchen Scale

Directions: 

The Night Before (aquafaba prep)

• Drain the liquid from 1 can of chickpeas and strain to remove any impurities. 
  
• Place a small, empty saucepan on your kitchen scale with a potholder underneath. Use the "tare" function to account for the saucepan's weight (you will need to weigh the aquafaba)
  
• Pour the aquafaba into the saucepan and simmer until the liquid has been reduced to 100 grams (you will need to use the kitchen scale to weigh the liquid a couple of times). 
  
• Once the liquid has been reduced to 100 grams, pour the aquafaba into a container and refrigerate overnight.
  

Making the Macaron Shells

• Macaron Shells: Pulse Ground Almonds and Powdered Sugar in a food processor and strain through a sieve to make sure there aren’t any lumps. Set aside.
  
• In a mixer, whisk Aquafaba, cream of tartar and salt on high until it forms soft peaks
  
• Reduce the mixer speed to low and slowly add the granulated sugar. Add your food colouring and beat on high for another minute or so, or until it produces firm peaks. The mixture should resemble a thick, glossy meringue. Turn off the mixer.
  
• Fold in half the powdered sugar/almond mixture into the meringue by hand, using a spatula. Add the remainder and fold until well incorporated.
  
• Fill a piping bag fitted with the mixture. Cover two baking sheets with a Silpat or Parchment Paper. Pipe mixture onto the surface in two inch rounds.
  
• Once piped, lightly tap the tray on the kitchen counter to remove remaining air bubbles from the macarons. Allow macarons to rest while you preheat the oven.
  
• Preheat oven to 225 degrees Fahrenheit/. Bake each tray of macarons individually for approximately 45 minutes, or until macarons are matte and crispy (they should be totally dry on the bottom and easy to remove from the parchment paper.
  
• Once the macarons are dry, turn off the oven and leave the door slightly ajar. Allow macarons to dry out for a further 15 minutes. Remove the baking sheets from oven and allow to cool thoroughly before removing the macaron shells from the Silpat/parchment paper.
  

The Filling

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!