This used “aquafaba” which is basically chickpea brine cooked and then chilled in the refrigerator for a day. At first it didn’t look like a good egg substitute but after chilling in the fridge, it actually did have that egg texture. It made a SUPER good merengue and I was really surprised how this could happen without the use of eggs. The macarons itself didn’t turn out really good. The foot only appeared on some, and if it did appear, it was a little sloppy. The tops were really smooth on some, while cracked on others. However, it tasted amazing and you wouldn’t have guessed they were vegan! Also, my oven doesn’t usually make good macarons but this recipe proved it wrong! Planning to try this again in the future to see if I can make them any better.
Original Recipe HERE
200 g / 7oz icing powdered sugar
200 g / 7oz ground almonds
150 g / 5 oz aquafaba (chickpea brine — purchase 2 cans of chickpeas and you’re all set!)
200 g / 7oz caster sugar
50 ml / 1/5 cup water
Drain the liquid from two 400g (14oz) cans of chickpeas into a saucepan. Weigh the pot and make a note of the weight. Simmer over medium-low heat until the liquid is reduced by about half – since you need 150ml. Cool completely, transfer to a jar and chill in the fridge overnight. This is your aquafaba!
Sift the ground almonds and icing sugar into a large bowl. Pour half the aquafaba into the bowl and mix together vigorously until the mixture forms a paste.
Put the caster sugar and water in a saucepan and put the rest of the aquafaba in the bowl of your stand mixer.
Bring the sugar to the boil and have your Thermapen handy. When the sugar temperature reaches 110C / 230F start whisking the aquafaba on high speed. Keep checking the sugar with the Thermapen – once it reaches 117 C /242F pour it carefully down the side of your mixing bowl while still whisking on medium speed.
Increase the speed to highest setting and continue whisking for 8-10 minutes till the mixing bowl is cool. You will have a very glossy 'meringue'
Add the almond paste to the meringue bowl and mix it together until it's well combined. Don't be afraid to be quite forceful when mixing it and make sure you scrape the bottom and sides of the bowl. The consistency of the batter is very important - it needs to flow smoothly and when dropped back into the bowl it should spread slowly.
Line 4 heavy trays with baking parchment - secure the paper by dotting a bit of macaron batter on each of the tray corners.
Put the batter into a piping bag and pipe small rounds of batter onto the baking parchment, spaced slightly apart as the macarons will spread when cooking. Use a template if you want absolute uniformity or draw circles using a cookie cutter.
Carefully but forcefully knock the trays against your worktop to release any air bubbles. I found the vegan macarons actually were more uniform and had fewer imperfections than the regular kind.
Leave them to dry out for an hour or longer until the tops are touch dry. Humidity and temperature can wreak havoc with this drying time so test them after 30 minutes just to be sure.
Preheat the oven to 120C / 250F. Once the shells are touch dry, bake the trays one at a time for 25-30 minutes, checking them after 20. If your oven tends to have hot spots, rotate the tray halfway through the baking time.
The macarons are ready when they have a smooth, dry top and are firm to the touch. Leave them to cool down completely before carefully lifting off the baking paper.