Earlier I shared making vegan meringue from Flax seeds gel and now I got my hands on chickpea liquid aka aquafaba. I use aquafaba in recipes to replace egg and believe me or not it makes the end product moist such as cakes, cookies and more.
Preparing meringue is lot of fun compared to making meringue out of flax seeds gel. All I do is whenever I have left over chickpea liquid after making Indian curry, I reserve it and refrigerate or freeze and use whenever I need.
I am a lacto vegetarian so I use butter to make filling but if desired this recipe can be converted to vegan easily.
- Chickpea Liquid aka aquafaba 3/4 Cup (12 tbs) (water drained from chickpeas and reduced to 1/3)
- Sugar 1/2 Cup (8 tbs)
- Food color 1/4 Teaspoon
- Ground almonds 1 1/4 Cup (20 tbs)
- Powdered sugar 1/2 Cup (8 tbs)
- Sprinkles 2 Teaspoon
- Butter 1 Cup (16 tbs)
- Powdered sugar 4 Cup (64 tbs)
1. Making of Aquafaba Liquid: The night before you want to make your Macarons, prepare your Aquafaba.
2. First, you need to reduce the aquafaba. For this recipe, I used the liquid from 2 tins of chickpeas; the amount you get will vary by brand, but I got around 280ml. Pour 230ml of this into a saucepan, and simmer on a medium heat, measuring occasionally until it is reduced down to 100ml; this took around 20 minutes for me.
3. Preheat oven to 120 degrees Celsius*.
4. Bake each tray of macarons individually for 28-30 minutes, without opening the oven door inbetween. Smaller macarons or ovens may take slightly more or less than 30 minutes. It's all about trial and error.
5. Once 30 minutes is up, leave your macarons in the oven for another 15 minutes without opening the door. After 15 minutes, open the oven door slightly and leave macarons in the oven with the door ajar for a further 15 minutes.
6. Remove tray from oven and leave to cool thoroughly before peeling macaron shells off from Silpat/Silicone paper.
Repeat baking process with remaining trays of macarons.
7. Frost the macarons as shown in the video and serve.