Eggless Macroons with Aquafaba

For the Ganache:- Dark chocolate - 150gm Cream - 75gms First make the macaron shells:-

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

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.

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.

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.

Spoon the mixture into a piping bag.

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.

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 mins.you 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.

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.

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.

Making ganache:-

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.

Assemble:-

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.