Name: Eggless Macroons With Aquafaba Recipe
Total time: 186 min
Yield: 5
Cuisine: French

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Valentine's Day: Bake Red Velvet Cake With Chef Sharata Kumar

Keep Guavas Fresh Longer: Simple Preservation Techniques

Lemon Coriander Soup: A Delicious Way To Beat The Winter Blues

Jaffna Odiyal Kool, Sri Lankan Seafood Stew

Macaroons From Tuticorin And The Story Behind Them 

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Eggless Macroons With Aquafaba Recipe

Namrata Malik

Crawler

French

Making Aquafaba

Dried chickpeas

water for soaking

water for cooking

Method

Soak chickpeas in water overnight

After soaking drain the water

Add soaked chickpeas to a pressure cooker

And cover with water, by about

Cook for minutes

Drain the water. It will be brownish liquid and will become thick once cool

If it doesn't become thick, boil it for mins

For making macrons:-aquafaba will be like this:.

step 1

For the ganache:-dark chocolate-150gm cream-75gms first make the macaron shells:.

step 2

Pour this aquafaba into the bowl of an electric stand mixer fitted with a balloon whisk attachment and whisk on medium to high speed until soft peaks form. Add half of the caster sugar and whisk until well combined, then add the remaining sugar and whisk at high speed until the meringue is glossy and thick. It took around 15 minutes. Add the food colouring and whisk to combine. Set aside while you prepare your dry ingredients.

step 3

Pulse the ground almonds a few times in a food processor until very finely ground. Add the powdered sugar and process for a few seconds, until well combined.

step 4

Sieve the almond sugar mixture and discard any large pieces. Pour half the dry mixture into the meringue and use a spatula to mix the ingredients together, pressing the dry ingredients down into the meringue until everything is incorporated well. Add the remaining dry mixture and fold into the batter.

step 5

Now it's time for a crucial step the macaron firmly press the batter against the side of the bowl and then scoop it up and turn over. Repeat this process until the batter is thick and glossy but it should fall slowly off the spatula like a ribbon and then settle in the bowl.

step 6

step 7

Line two large baking trays with grease proof paper and carefully pipe small circles onto each, in one smooth motion holding the piping bag directly above the centre of each macaron. Tap the baking sheets twice onto a hard to get rid of air bubbles.

step 8

Leave them to dry at room temperature for 2 to 3 hrs once ready to bake, place the first baking tray into a cold oven, and then settle set the oven to 120 degrees celcius. Bake the macarons for 2o mins. You can check the macaron are sufficiently baked by gently lifting up a corner of the grease proof paper and lightly peeling it from a macaron shell. If it comes off easily and the macaron doesn't stick then you can turn your oven off.

step 9

Turn off the oven and leave the macarons inside with the door shut for 10 minutes, then open the door and leave them to cool inside the oven for a further 10 minutes. Before removing and allowing to cool completely on the baking tray at room temperature.

step 10

Once the oven is completely cold you can repeat the baking process with your second tray of macaron shells. Once the shells are cooled, gently peel them off the baking paper and place them on a tray or rack, its ready to fill.

step 11

step 12

Put the chopped chocolate pieces and cream together in a heatproof bowl, and microwave for about a minute. Give it a stir and if the chocolate isn't dissolved then again microwave for around 20 sec. So give it a nice stir and let it sit for about a couple of hours before using.

step 13

step 14

Pipe a circle of ganache onto each macaron shells, and then sandwich together with the top shells. Place the macarons shells in the fridge for 24hrs or overnight before eating.

step 15

Better Butter