Eggless Macaron | How to make Eggless Macaron

By Jaya Rajesh  |  27th May 2016  |  
3 reviews Rate It!
  • Eggless Macaron, How to make Eggless Macaron
Eggless Macaronby Jaya Rajesh
  • Prep Time

    2

    Hours
  • Cook Time

    20

    mins
  • Serves

    10

    People

26

3





About Eggless Macaron

Macarons who doesn†:tm:t like it? Lovely leveled top, sweet butter cream filling and the crunchy top and chewy center. I always wanted to try them but was really afraid how they would come out. The second thing was i wanted to try an egg-less recipe which according to me was nearly impossible. Than i had a chance to interact with Sunita from an popular Fb group who introduced me to Aqua faba. It worked like magic to me. My special thanks to, floral frosting(youtube video which i referred), Freda (http://aromaticessence.co/)and Priti (https://mypinchofyum.wordpress.com/). Thanks guiding me through this magical journey.

The delicious and mouthwatering Eggless Macaron is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Eggless Macaron is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Eggless Macaron. Jaya Rajesh shared Eggless Macaron recipe which can serve 10 people. The step by step process with pictures will help you learn how to make the delicious Eggless Macaron. Try this delicious Eggless Macaron recipe at home and surprise your family and friends. You can connect with the Jaya Rajesh of Eggless Macaron by commenting on the page. In case you have any questions around the ingredients or cooking process. The Eggless Macaron can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Eggless Macaron with other users

Eggless Macaron

Ingredients to make Eggless Macaron

  • Ingredients for Macaron Shell-
  • 3/4 cup water drained after boiling chick-pea till chick-pea turns soft.
  • 1/4 tsp of mint extract or flavoring of your choice.
  • 1 1/4 cup blanched and grounded almond flour.
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar.
  • Ingredients for Frosting:-
  • 1/2 stick of soft unsalted butter.
  • 3 1/2 cup powdered sugar/ icing sugar
  • 1/4 cup of unsweetened cocoa powder

How to make Eggless Macaron

  1. First we will make aquafaba in small pan over medium heat till chic-pea water is reduced to 1/3rd cup. Let this cool completely.
  2. Now process and sieve the almond flour for 3-4 times. Add powdered sugar and sieve again till there are no lumps. Remove any bit of unground almond.
  3. By this time the chic-pea liquid will be cooled. Pour it in a large bowl and whisk till soft peaks.
  4. Now add the granulated sugar and whisk till stiff and glossy. Now add the flavoring and add in the shifted flour in 3 batches by pressing down the ingredients.
  5. This step is very important since this steps helps in forming macaronage which yields crispy crust.
  6. Once the batter is ready it will be thick glossy and will have ribbon like consistency. Now transfer this in a piping bag and pipe it in a baking tray with parchment paper.
  7. Let this piped macarons rest for about an hour or 2 or till it doesn’t stick in your fingers when touched.
  8. Now place this tray in oven convection mode at 100 degree c for 20 mins. The best way to check its doneness is touch its top.
  9. If its not wobbly and is firm in touch its ready, the second way is to peel the parchment paper. If the parchment paper doesn’t stick to macaron than its ready.
  10. Now let them cool. By that time we will make its filling by creaming all ingredients till soft and fluffy.
  11. Once cooled pipe them inside the macaron and sandwich with the other macaron.
  12. Macrons taste best the next day so resist your temptations and store it in an air airtight container and preferably store in a cool dry place,

Reviews for Eggless Macaron (3)

Deepali Nikunj parikha year ago

Reply

Kalpana Vinaya year ago

Thanks for introducing me to Aquafaba.
Reply

Reema Thukrala year ago

Lovely recipe, Jaya
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