Eggless Macroons with Aquafaba | How to make Eggless Macroons with Aquafaba

By Namrata Malik  |  5th May 2017  |  
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  • Eggless Macroons with Aquafaba, How to make Eggless Macroons with Aquafaba
Eggless Macroons with Aquafababy Namrata Malik
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About Eggless Macroons with Aquafaba Recipe

Vegan recipe

The delicious and mouthwatering Eggless Macroons with Aquafaba is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Eggless Macroons with Aquafaba 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 Macroons with Aquafaba. Namrata Malik shared Eggless Macroons with Aquafaba recipe which can serve 5 people. The step by step process with pictures will help you learn how to make the delicious Eggless Macroons with Aquafaba. Try this delicious Eggless Macroons with Aquafaba recipe at home and surprise your family and friends. You can connect with the Namrata Malik of Eggless Macroons with Aquafaba by commenting on the page. In case you have any questions around the ingredients or cooking process. The Eggless Macroons with Aquafaba can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Eggless Macroons with Aquafaba with other users

Eggless Macroons with Aquafaba

Ingredients to make Eggless Macroons with Aquafaba

  • Making Aquafaba:
  • Dried chickpeas -1 cup
  • water -for soaking 2 to 3 cups
  • water - for cooking
  • Method:-
  • Soak chickpeas in water overnight.
  • After soaking drain the water.
  • Add soaked chickpeas to a pressure cooker .
  • And cover with water, by about 1inch.
  • Cook for 10 to 15 minutes.
  • Drain the water. It will be brownish liquid and will become thick once cool.
  • If it doesn't become thick, boil it for 5mins.

How to make Eggless Macroons with Aquafaba

  1. For making Macrons:- Aquafaba will be like this: -
  2. For the Ganache:- Dark chocolate - 150gm Cream - 75gms First make the macaron shells:-
  3. Pour this aquafaba into the bowl of an electric stand mixer fitted with a balloon whisk attachment and whisk on medium to high speed until soft peaks form. Add half of the caster sugar and whisk until well combined, then add the remaining sugar and whisk at high speed until the meringue is glossy and thick. It took around 15 minutes. Add the food colouring and whisk to combine. Set aside while you prepare your dry ingredients
  4. Pulse the ground almonds a few times in a food processor until very finely ground. Add the powdered sugar and process for a few seconds, until well combined.
  5. Sieve the almond sugar mixture and discard any large pieces. Pour half the dry mixture into the meringue and use a spatula to mix the ingredients together, pressing the dry ingredients down into the meringue until everything is incorporated well. Add the remaining dry mixture and fold into the batter.
  6. Now it's time for a crucial step the macaron firmly press the batter against the side of the bowl and then scoop it up and turn over. Repeat this process until the batter is thick and glossy but it should fall slowly off the spatula like a ribbon and then settle in the bowl.
  7. Spoon the mixture into a piping bag.
  8. Line two large baking trays with grease proof paper and carefully pipe small circles onto each, in one smooth motion holding the piping bag directly above the centre of each macaron. TAp the baking sheets twice onto a hard to get rid of air bubbles.
  9. Leave them to dry at room temperature for 2 to 3 hrs Once ready to bake, place the first baking tray into a COLD oven, and then settle set the oven to 120 degrees Celcius. Bake the macarons for 2o can check the macaron are sufficiently baked by gently lifting up a corner of the grease proof paper and lightly peeling it from a macaron shell. If it comes off easily and the macaron doesn't stick then you can turn your oven off.
  10. Turn off the oven and leave the macarons inside with the door shut for 10 minutes, then open the door and leave them to cool inside the oven for a further 10 minutes. Before removing and allowing to cool completely on the baking tray at room temperature.
  11. Once the oven is completely cold you can repeat the baking process with your second tray of macaron shells. Once the shells are cooled, gently peel them off the baking paper and place them on a tray or rack, its ready to fill.
  12. Making ganache:-
  13. Put the chopped chocolate pieces and cream together in a heatproof bowl, and microwave for about a minute. Give it a stir and if the chocolate isn't dissolved then again microwave for around 20 sec. So give it a nice stir and let it sit for about a couple of hours before using.
  14. Assemble:-
  15. Pipe a circle of ganache onto each macaron shells, and then sandwich together with the top shells. Place the macarons shells in the fridge for 24hrs or overnight before eating.

My Tip:

Macrons can be kept well in an airtight container in the fridge for a week

Reviews for Eggless Macroons with Aquafaba (1)

Sheetal Sharmaa year ago

Such beautiful macaroons!

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