Eggless Raspberry Rose Macarons (Aquafaba)

About this recipe

Raspberry Rose Macaroons are ultimate meringue cookies that are sandwiched together with rose buttercream and raspberry jam. 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.

Ingredients for Eggless Raspberry Rose Macarons (Aquafaba)

COOKIES: Aquafaba 250 ml (liquid brine drained from chickpeas can)
lemon juice / cream of tartar 1/8 tsp
salt a pinch
almond flour 150 gms
icing sugar 130 gms
castor sugar 100 gms
gel red food colour 1 tsp
rose essence 3-4 drops
BUTTER CREAM: Unsalted butter 125 gms
icing sugar 55 gms
rose essence 2-3 drops
raspberry jam 150 gms
HEART SHAPES: gel red food colour

How to cook Eggless Raspberry Rose Macarons (Aquafaba)

Boil aquafaba in a sauce pan till it reduces to 110 gms. Cover and chill overnight to get it thicken and viscous.

swift almond flour and icing sugar together twice.
start beating aquafaba, salt and cream of tartar until it becomes foamy.
now start adding castor sugar 2 spoons at a time and continue beating it till it becomes thick and glossy.

add gel red food colour and rose essence and bear for 1 more minute.
take half of meringue and gently mix with almond flour and icing sugar mixture. now add rest of the meringue and fold very gently till it flows down the spatula like a molten lava.
fill the meringue mixture in a piping bag with round nozzle.
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.
now pipe the meringue within these circles. gently tap the tray 3-4 times in kitchen counter so that the top of cookies smooths out and releases any air bubble. leave the tray uncovered for 1-2 hours so that a thin film gets form over the cookies.

preheat oven to 250 F and bake the macarons for 25-30 minutes, rotating the tray halfway. Check if one comes off the tray fairly cleanly, if not bake for a little longer.
meanwhile beat the butter, icing sugar and rose essence until creamy and fill in piping bag.
once the cookies cool down draw little hearts over the macarons with the help of a thin painting brush.

now pipe the rose buttercream icing around the edges of macarons and fill raspberry jam in center.

now cover the prepared macarons with rest plain macaroons to form a sandwich cookie.

Notes

• Tastes:  sweet |