Name: Eggless Macaron recipe by Jaya Rajesh at BetterButter
Prep time: 120 min
Cook time: 20 min
Total time: 140 min
Yield: 10
Ingredients: 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

ABOUT Eggless Macaron RECIPE

Macarons who doesnâ€: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.

Ingredients Serving: 10

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

Instructions

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.
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.
By this time the chic-pea liquid will be cooled. Pour it in a large bowl and whisk till soft peaks.
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.
This step is very important since this steps helps in forming macaronage which yields crispy crust.
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.
Let this piped macarons rest for about an hour or 2 or till it doesn’t stick in your fingers when touched.
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.
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.
Now let them cool. By that time we will make its filling by creaming all ingredients till soft and fluffy.
Once cooled pipe them inside the macaron and sandwich with the other macaron.
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,

Similar Recipes