VEGAN AQUAFABA CARAMEL MACARONS
Happy New Year! I hope you all had a lovely Christmas and are looking forward to the year ahead!
I’ve decided to kick start 2018 with some new goals.
The first is to get outdoors more and the second is to incorporate more plant based foods into my diet.
The latter is how this recipe for vegan aquafaba caramel macarons came about.
Just for fun, I thought I’d include some pictures of winter here in Montana. Getting outside to ski and making a vegan macaron recipe…I guess I can cross my goals off for the rest of the year!
The basis of this recipe is aquafaba. If you have no idea what aquafaba is then your mind is about to be blown. Aquafaba is chickpea brine, the liquid that is leftover after you strain chickpeas.
Basically someone really smart discovered that the protein structure from the chickpea brine is exactly the same as the structure of egg whites. This is an absolute game changer for vegan baking. Whipping the aquafaba with sugar produces a meringue just like egg whites, which means you can obtain a meringue that is stable enough for french macarons without using any eggs!
Ingredients
Instructions
for full recipes please see : www.foursistersweets.com
I’ve decided to kick start 2018 with some new goals.
The first is to get outdoors more and the second is to incorporate more plant based foods into my diet.
The latter is how this recipe for vegan aquafaba caramel macarons came about.
Just for fun, I thought I’d include some pictures of winter here in Montana. Getting outside to ski and making a vegan macaron recipe…I guess I can cross my goals off for the rest of the year!
The basis of this recipe is aquafaba. If you have no idea what aquafaba is then your mind is about to be blown. Aquafaba is chickpea brine, the liquid that is leftover after you strain chickpeas.
Basically someone really smart discovered that the protein structure from the chickpea brine is exactly the same as the structure of egg whites. This is an absolute game changer for vegan baking. Whipping the aquafaba with sugar produces a meringue just like egg whites, which means you can obtain a meringue that is stable enough for french macarons without using any eggs!
Ingredients
- For the Vegan Macaron Shells
- 2/3 cup almond flour
- 1 1/2 cups powdered sugar
- 1/4 teaspoon cornstarch
- aquafaba (chickpea brine) from one can
- 5 TBS sugar
- For the Vegan Caramel Date Filling
- 10 pitted dates
- 1-2 TBS soymilk or any other non-dairy milk
Instructions
- For the Vegan Macaron Shells
- Drain the aquafaba from one can of chickpeas into a saucepan. Simmer the liquid on low until it reduces by a third. Pour into a container and store in refrigerator overnight.
- Pre-heat oven to 300 degrees and line cookie sheets with silipat liners or parchment paper.
- Sift together the almond flour, powdered sugar, and cornstarch or pulse the ingredients in a food processor until well combined.
- In a large clean bowl, use a hand mixer to whip 90 grams or 6 TBS of the chilled aquafaba until frothy.
- ........................................
for full recipes please see : www.foursistersweets.com
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