Exquisite Eggless Raspberry Rose Macarons
2 hours 30 minutes
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About Exquisite Eggless Raspberry Rose Macarons
Savor the delicate beauty and exquisite flavor of Eggless Raspberry Rose Macarons. These elegant, plant-based treats offer a symphony of textures and tastes, perfect for elevating any occasion.Imagine biting into a crisp shell that gives way to a chewy interior. A fragrant rose buttercream and tangy raspberry jam filling create a truly unforgettable experience.Made with aquafaba (chickpea brine), these macarons are a testament to the versatility of vegan baking, ideal for special occasions or a luxurious afternoon tea.
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Recipe Time & More
Prep2 hours
Cook30 minutes
Total2 hours 30 minutes
Ingredients
Macaron Shells
- 250 ml Aquafaba liquid brine drained from a can of chickpeas
- 1/8 tsp Lemon Juice or cream of tartar
- 1 pinch Salt
- 150 gm Almond Flour
- 130 gm Icing Sugar
- 100 gm Caster Sugar
- 1 tsp Gel Food Coloring red
- 3-4 drops Rose Essence
Rose Buttercream
- 125 gm Butter unsalted
- 55 gm Icing Sugar
- 2-3 drops Rose Essence
Assembly
- 150 gm Raspberry Jam
- Gel Food Coloring red
Instructions
- Reduce the aquafaba in a saucepan over medium heat until it reaches 110g. This concentrates the aquafaba's proteins, improving its whipping ability. Cover and chill overnight to thicken further.
- Sift the almond flour and icing sugar together twice. This creates a light and airy texture in the macaron shells.
- In a clean, grease-free bowl, beat the chilled aquafaba, lemon juice (or cream of tartar), and salt with an electric mixer until foamy. The acid helps stabilize the aquafaba.
- Gradually add the caster sugar, 2 tablespoons at a time, while continuously beating until the mixture becomes thick, glossy, and forms stiff peaks. This creates a stable meringue.
- Add the red gel food coloring and rose essence. Beat for 1 minute to incorporate evenly.
- Gently fold half of the meringue into the dry ingredients. Then, fold in the remaining meringue until the batter flows like lava off the spatula. This process, called macaronage, is crucial for achieving the right consistency.
- Transfer the batter to a piping bag fitted with a round nozzle.
- On two parchment-lined baking sheets, draw 2-inch circles, spaced about 2 cm apart. Secure the parchment with a dab of batter at each corner.
- Pipe the batter into the circles. Tap the baking sheets firmly on the counter a few times to release any air bubbles. Let the piped macarons rest uncovered for 1-2 hours, or until a skin forms on top. This helps create the characteristic 'feet' of the macarons.
- Preheat oven to 250°F (120°C). Bake for 25-30 minutes, rotating the trays halfway through. A fully baked macaron will release cleanly from the parchment.
- While the macarons bake, prepare the buttercream. Beat the unsalted butter, icing sugar, and rose essence together until light and fluffy. Transfer to a piping bag.
- Once the macarons have cooled completely, paint small red hearts on half of them using a thin brush and red gel food coloring.
- Pipe a ring of rose buttercream around the edge of a macaron shell. Fill the center with raspberry jam.
- Top with another macaron shell to create a sandwich. Gently press to seal.
Recipe Notes
Good To Know
- Weigh all ingredients before beginning, as precision is crucial for this recipe.
- Use superfine almond flour and sift it thoroughly to avoid a gritty texture.
- Beat aquafaba until stiff peaks form to prevent spreading during baking.
- Gently fold the almond flour and icing sugar into the meringue until it reaches a molten lava consistency to prevent cracking or flattening.
- Let the macaron rounds dry at room temperature for at least 45 minutes (or longer) before baking.
Expert Tips
- For vibrant colors, use gel food coloring instead of liquid food coloring.
- Use a piping bag and a macaron template to ensure uniform macaron sizes.
- To test if the macarons are ready to bake, gently touch the surface – if it’s dry and doesn’t stick to your finger, they’re good to go.
Storage Instructions
- Store leftover macarons in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Also See
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Recipe Nutrition
Calories: 131kcalCarbohydrates: 17gProtein: 1gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 11mgSodium: 294mgPotassium: 6mgFiber: 1gSugar: 14gVitamin A: 125IUVitamin C: 1mgCalcium: 15mgIron: 0.3mg
divya jain
Articles: 38
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