Eggless Raspberry Rose Macaroons (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.

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.