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Eggless Raspberry Rose Macarons (Aquafaba)
Eggless Raspberry Rose Macarons (Aquafaba)

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We hope you got benefit from reading it, now let’s go back to eggless raspberry rose macarons (aquafaba) recipe. To cook eggless raspberry rose macarons (aquafaba) you only need 16 ingredients and 19 steps. Here is how you do that.

The ingredients needed to cook Eggless Raspberry Rose Macarons (Aquafaba):
  1. Use cookies:
  2. You need 250 ml Aquafaba (liquid brine drained from chickpeas can)
  3. You need 1/8 tsp lemon juice / cream of tartar
  4. You need 1 pinch salt
  5. Prepare 150 gms almond flour
  6. Get 130 gms icing sugar
  7. Take 100 gms castor sugar
  8. Take 1 tsp gel red food colour
  9. You need 3-4 drops rose essence
  10. Use butter cream:
  11. Take 125 gms Unsalted butter
  12. Provide 55 gms icing sugar
  13. Use 2-3 drops rose essence
  14. Provide 150 gms raspberry jam
  15. You need heart shapes:
  16. Take 1 tsp gel red food colour
Instructions to make Eggless Raspberry Rose Macarons (Aquafaba):
  1. Boil aquafaba in a sauce pan till it reduces to 110 gms. Cover and chill overnight to get it thicken and viscous.
  2. Cover and chill overnight to get it thicken and viscous.
  3. Swift almond flour and icing sugar together twice.
  4. Start beating aquafaba, salt and cream of tartar until it becomes foamy.
  5. Now start adding castor sugar 2 spoons at a time and continue beating it till it becomes thick and glossy.
  6. Add gel red food colour and rose essence and bear for 1 more minute.
  7. Take half of meringue and gently mix with almond flour and icing sugar mixture.
  8. Now add rest of the meringue and fold very gently till it flows down the spatula like a molten lava.
  9. Fill the meringue mixture in a piping bag with round nozzle.
  10. Draw 2 inch circles, 2 cm apart, in 2 parchment papers. stick this parchment papers to 2 baking sheets with help of little meringue by turning back the paper so that drawn circle faces towards the baking sheet.
  11. Now pipe the meringue within these circles.
  12. Gently tap the tray 3-4 times in kitchen counter so that the top of cookies smooths out and releases any air bubble.
  13. Leave the tray uncovered for 1-2 hours so that a thin film gets form over the cookies.
  14. Preheat oven to 250 F and bake the macarons for 25-30 minutes, rotating the tray halfway.
  15. Check if one comes off the tray fairly cleanly, if not bake for a little longer.
  16. Meanwhile beat the butter, icing sugar and rose essence until creamy and fill in piping bag.
  17. Once the cookies cool down draw little hearts over the macarons with the help of a thin painting brush.
  18. Now pipe the rose buttercream icing around the edges of macarons and fill raspberry jam in center.
  19. Now cover the prepared macarons with rest plain macaroons to form a sandwich cookie.

I have replaced the traditional recipe (which calls for egg whites) with aquafaba which is a liquid brine that we can obtain after boiling chickpeas. I love a challenge and besides, I want to see if I can make eggless macarons using aquafaba. Raspberry Vegan Macarons with Aquafaba French Meringue Aquafaba - it is miraculous to watch how this fancy name for the brine of tinned chickpeas or beans can go from a simple thick brown reduced liquid to a whipped up, shiny, regular-looking meringue. Ingredients for Frosting:- Learn the art of Making Perfect eggless & aquafaba less macarons. Learn the science behind the macarons and tips & tricks to get them right.

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