Many might be cynical about the vegan ways of preparing macarons. Not using the egg whites, one of the most primary items in the list, might consider it inedible. But if done correctly following the proper steps, the output can be wonderful. Using the brown liquid of the chickpeas, the aquafaba, you can get the most appetizing macarons that just the perfect blend of a crisp outer with a little chewy at the center.
Take a pot and reduce the 250 grams aquafaba to 110 grams with low heating. The aquafaba needs to be refrigerated overnight.
Then preheat the oven to 120 degrees Celsius. Blend the almond flour and the icing sugar in a mixer for about one minute.
Now take a separate bowl and add the refrigerated aquafaba. Start mixing it well so that soft peaks begin to form. It should be noted here that you can add some vanilla extract to it at this stage.
Now sieve the powdered sugar and almond meal into the aquafaba and gently give it a gentle flog.
Next, add this batter to a piping bag. Take a parchment paper baking sheet and pour the mixture in rounds directly on it.
You can either keep it this way at room temperature or directly put it into the oven. It needs to be baked for around 25-30 minutes. Once done, leave it inside for a good 15 minute with the oven's doors remaining closed.
Follow this process with slightly opening the doors for around 10 minutes, after which you can finally take out your macarons easily.
Add some buttercream into a mixer and blend well to make a smooth paste.
Now with the piping machine, put the buttercream into the macarons' two halves sandwiching them with each other. The prepared macarons must be refrigerated for at least two hours before serving.
Serving Size 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.