It's no secret, macarons have become a baking favourite of mine. So why shouldn't vegans get to enjoy them too? After finding out you can make eggless meringue using chickpea liquid, also known as aquafaba, I just had to give it a go. I've seen a lot of recipes using cups as measurement, however I've created a UK friendly version using metric grams and ml. Here of course I've filled my vegan macarons with peanut butter - a firm egg and dairy free favourite - but the possibilities are endless!
For the vegan macarons
♥ 150ml chickpea liquid (aquafaba)
♥ 65g caster sugar
♥ 90g ground almonds, sieved until fine with lumps discarded
♥ 60g icing sugar, also sieved
For the filling
♥ 3 tbsps peanut butter
♥ 1 tbsp icing sugar
♥ Dash of water
Equipment; saucepan, electric whisk or mixer, spatula, piping bags, baking tray, macaron mat preferable.
Step one. Gently heat the chickpea liquid in a saucepan over a very low heat until it has reduced to half. You're looking to get it to 70-80ml. When reduced, put in the fridge to cool.
Step two. Meanwhile make sure your almonds and icing sugar are weighed and sieved, and your caster sugar is weighed and ready to go.
Step three. Whisk the chickpea liquid at a high speed until it resembles foamy bubbles, like an egg white would in regular meringue. This will take around 5 minutes. Then gradually add in your sugar until it changes to a thick, white and glossy consistency. I really couldn't believe my eyes!
Step four. Next add in your almonds and icing sugar. If you want, add in food colouring here too.
Step five. Similar to in my macaron recipe tips, mix together the almonds, sugar and meringue with a spatula in a figure of eight. Work fast but don't pat down the mix, instead slice through. The mixture is ready when it drizzles from your spatula like a ribbon.
Step six. Fill a piping bag and make sure there are no air bubbles. Then, pipe away!
I definitely noticed this had a thicker consistency than my regular macaron recipe, so little points formed on each one.
Step seven. Allow to dry for 15 minutes before you put them in the oven. In this time, preheat the oven to 150 degrees c.
Step eight. When they are dry, bake for 15 minutes.
Step nine. In this time, make the peanut butter filling by whisking together the ingredients to create a firm peanut buttercream.
Step eight. Allow the macarons to cool before piping the shells and forming together.
You may have seen over on my Twitter and Instagram that I went to visit my pal Amelia in her homeland of South Wales. As she's vegan, I made these as a little congrats gift for her new job in Berlin. Exciting times!
Okay I'll take a break from making macarons now...