Vegan Macarons Aquafaba
|Vegan Macarons Aquafaba Recipe|
This recipe uses Italian meringue and it involves melting sugar at the right temperature and mixing it into a shaken aquafaba. This requires the right tools, believe me.
The sign of a successful macaron is the “foot” seen in the shell. See the textured part around the chocolate layer on each side? Success!
Vegan Macarons Aquafaba
- Food coloring (optional)
- 60 ml (1/4 cup) water
- 150 ml of processed Aquafaba *
- 200 grams of almond flour
- 200 grams of confectioner’s sugar
- 200 grams (1 cup) white sugar
- Drain the water from a large can of beans into a small saucepan. Boil the liquid until it is slightly reduced and achieve a consistency similar to egg white. Measure 150 ml and set aside to cool to room temperature. If you have more than 150ml, you can put the rest in the fridge and save it for another recipe.
- Sift almond flour and confectionery into a large bowl. You may have to work in batches, using a rubber spatula to push the mixture. After you filter everything, give the shaker and make sure it is evenly mixed.
- Pour 75 ml of aquafaba into a bowl of your seat mixture and set aside.
- Stir your food coloring into the remaining aquafaba and pour it over the almond flour and candied sugar mixture. Mix well with a rubber spatula until the mixture is completely evenly distributed. Set this mixture aside.
- In a small saucepan, mix sugar and water and bring to a boil over medium heat. Bring the temperature of this mixture up to 245F. This can take several minutes but pay attention because you don’t want to overheat.
- When the sugar heats up, whip aquafaba at medium-high speeds to form a medium-sized company peak then change the speed to low.
- After the sugar reaches 245F, remove it from the heat and pour it into the mixer carefully. Maybe a little splashing, but don’t worry. Don’t scrape the bowl. After you pour everything, turn the speed to high and beat for about 8-10 minutes. The mixture will be shiny and fluffy.
- Grab a bowl of almond mixture and then put it in meringue. Stir, stir, and turn this mixture until evenly mixed. When it’s ready, the texture should be like lava and your spatula falls on a thick ribbon.
- Place half of the mixture in a cake bag with a 1/2 inch tip.
- Squeeze the mixture into silpat or parchment in a 1.5 inch rotation. This may require some practice. The mixture will settle a little, so don’t worry if they are slightly uneven on it.
- After filling the tray, you must remove air bubbles. The best way to do this is to take the tray and drop it back on the table. It’s hard and annoying, but it works. Do it twice for a good size.
- Refill the cake bag and repeat the process until all the dough is gone.
- Set the tray aside for an hour or more. A soft fan that blows a tray can help the process. They are ready to bake when you can gently touch them without sticking to your fingers.
- Preheat the oven to 210F with the rack centered. This number is a guideline, it may need a little adjustment to get the right temperature.
- Bake the first tray for 30 minutes, turn off the heat and let them sit with the door closed for 15 minutes and then open the door and let them sit in the oven for 15 minutes. At this point they must dry on the outside and edges. The bottom might be a bit soft, so don’t try to remove it immediately. Instead, slide silpat or parchment from the tray and let it cool.
- Repeat this process with the second tray, adjusting the temperature or any time.
- After it is really cold, match it to pairs based on size.
- Using a pipe bag, fill one macaron shell with vegan ganache or buttercream, then cover with another shell. Press them together gently.
- After you have filled all the macarons, wrap it in an airtight container and put it in the child overnight in the fridge.
- They must last about 4 days in the refrigerator.