Eggless Raspberry Rose Macaroons (Aquafaba)
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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.
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Ingredients
COOKIES
- 250 ml Aquafaba liquid brine drained from chickpeas can
- 1/8 tsp Lemon juice or cream of tartar
- 1 pinch Salt
- 150 gm Almond flour
- 130 gm Icing sugar
- 100 gm Castor sugar
- 1 tsp Food colour Gel red
- 3 to 4 drops Rose essence
BUTTER CREAM
- 125 gm Unsalted butter
- 55 gm Icing sugar
- 2 to 3 drops Rose essence
- 150 gm Raspberry jam
HEART SHAPES
- Food colour Gel red
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Instructions
- 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
- Make sure you weigh all of your ingredients before beginning. It’s crucial to go by weight rather than volume in this recipe.
- Make sure your almond flour is superfine powder and sieve it properly otherwise macarons will taste gritty.
- Beat your aquafaba till it peaks so that it wont spread on baking.
- Gently fold in almond flour and icing sugar in meringue till molten lava stage otherwise it may result in cracked or flatten macaroons. DO NOT OVERFOLD.
- Macaron rounds should be dry before going into the oven. That is why letting them sit at room temperature for at least 45 minutes (the longer the better) is imperative.
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Recipe Nutrition
Calories: 131 kcal | Carbohydrates: 17 g | Protein: 1 g | Fat: 7 g | Saturated Fat: 3 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 1 g | Trans Fat: 0.2 g | Cholesterol: 11 mg | Sodium: 294 mg | Potassium: 6 mg | Fiber: 1 g | Sugar: 14 g | Vitamin A: 125 IU | Vitamin C: 1 mg | Calcium: 15 mg | Iron: 0.3 mg
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