The first time I tasted a French Macaron I wondered why they were so popular. Feathery light, airy Macarons can win almost everyone’s heart! I have been working on no eggs Vegan French Macarons for a while now and finally I got success with some recipes. One of them is meringue made with flax seeds gel and the other one is meringue made out of boiled Chickpea liquid. I will share all of them as I get chance. I follow the exact same traditional recipe of French Macaron but prepare the meringue from Flax Gel or Chickpea liquid known as Aquafaba. Be sure to follow all the tips as usual as traditional recipe. Below you can read more tips to make perfect Macarons so let’s begin the journey of making French Macarons.
I wanted to share this recipe with common ingredients but I never got success making Macarons with other ingredients but Versa Whip and Ener-G egg replace gives the exact result as if Macarons made with egg meringue.
I am still working on this recipe with common ingredients and hoping to success.
- Almond flour 1/2 Cup (8 tbs) (Almond meal)
- Powdered sugar 1 Cup (16 tbs)
- Egg replacer powder 2 Tablespoon (Ener-G) Recipe Below if you can't find
- Water 1/4 Cup (4 tbs)
- Granulated sugar 2 Tablespoon
- Versawhip powder 1/2 Teaspoon if available but necessary if you want to get right texture
- Agar/Xantham gum powder 1/4 Teaspoon
FOR LEMON MACAROON
- Lemon zest 1 Teaspoon
- Yellow food color 1 Drop
FOR PEPPERMINT MACAROON
- Pure peppermint extract 1 Drop
- Green food color 1 Drop
FOR VANILLA MACAROON
- Pure vanilla extract 1 Drop
- Pink food color 1 Drop
FOR THE FILLING
- Butter or Margarine 1/4 Cup (4 tbs)
- Powdered sugar 2 Tablespoon
- Flavoring extract To Taste (Optional)
- Food color To Taste (Optional)
To prepare the egg free meringue, whip the egg replacer and water till it is frothy. Let it rest.e
Once the meringue is rested add agar, versawhip, sugar and whip for 1 – 1 ½ minute. The mi would have stiff peaks.
Sift the powdered sugar and almond meal together. Fold it in the meringue
Divide the mixture and flavor and color the macaroons to your choice.
Fill the mixture in piping bags with wide tips. Pipe out the mixture in a baking tray with multiple parchment papers.
Tap the tray and let it rest for atleast 1 hour.
When the mixture is dry to touch it can be baked in a preheated oven (250 degree F) and bake it for 1 hour.
Let the macaroons cool.
Mix butter and sugar to make the filling. Put it in the piping bag
Fill the macaroons with filling of your choice and sandwich them
Serve next day for better taste and texture
Baking time is longer for this recipe.
Homemade Egg replace powder recipe
Powdered Egg Replacer
Makes the equivalent of approx. 45 – 50 eggs
2 1/2 cups potato starch
1 1/2 cups tapioca starch (see other starch options below in Notes section)
2/3 cup baking powder (See MYO Aluminum & Corn-Free Baking Powder)
1/3 cup baking soda
1. Place all ingredients in a bowl.
2. Combine well.
3. Store in an airtight container.
1. Rinsing the spoon off after using this replacer gets tedious really fast. I leave a 1/2 Tbsp spoon in my container at all times. See my post on Saving Time with Measuring Tools.
2. I recommend putting a little card with the measuring instructions on the outside of your Powdered Egg Replacer container so that it will always be handy when you need it :-)!
3. You should always get whatever you are making into the oven or onto the stove as soon as possible after mixing in the egg replacer. It tends to lose its effectiveness the longer you wait (due to the leavening agents in it).
4. To substitute for 1 egg, use 1 rounded 1/2 Tbsp egg replacer powder and 2 Tbsp (1/8 cup) water (filtered water preferred).
5. If your recipe calls for egg whites beaten stiff, beat the egg replacer powder with water until stiff (this won’t work for heavily egg-white-based dishes like meringues, however. Believe me, I learned this the hard way with a meringue that wasn’t, um, a meringue :-).)
6. For recipes calling for egg yolks, use 1 rounded 1/2 Tbsp egg replacer powder with 1 Tbsp water.
7. You can substitute cornstarch or arrowroot for the tapioca starch with I think minimal difference. You could also sub out the potato starch, but it is a bit “heftier” than the other starches so I would use it if you can. You could also use white flour for either, but then your egg replacer will not be gluten free.
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