Eggless Raspberry Rose Macarons (Aquafaba)
#Love Raspberry Rose Macarons are ultimate meringue cookies that are sandwiched together with rose buttercream and raspberry jam. I have replaced the traditional recipe (which calls for egg whites) with aquafaba which is a liquid brine that we can obtain after boiling chickpeas.
Eggless Raspberry Rose Macarons (Aquafaba)
#Love Raspberry Rose Macarons are ultimate meringue cookies that are sandwiched together with rose buttercream and raspberry jam. I have replaced the traditional recipe (which calls for egg whites) with aquafaba which is a liquid brine that we can obtain after boiling chickpeas.
Cooking Instructions
- 1
Boil aquafaba in a sauce pan till it reduces to 110 gms. Cover and chill overnight to get it thicken and viscous.
- 2
Cover and chill overnight to get it thicken and viscous.
- 3
Swift almond flour and icing sugar together twice.
- 4
Start beating aquafaba, salt and cream of tartar until it becomes foamy.
- 5
Now start adding castor sugar 2 spoons at a time and continue beating it till it becomes thick and glossy.
- 6
Add gel red food colour and rose essence and bear for 1 more minute.
- 7
Take half of meringue and gently mix with almond flour and icing sugar mixture.
- 8
Now add rest of the meringue and fold very gently till it flows down the spatula like a molten lava.
- 9
Fill the meringue mixture in a piping bag with round nozzle.
- 10
Draw 2 inch circles, 2 cm apart, in 2 parchment papers. stick this parchment papers to 2 baking sheets with help of little meringue by turning back the paper so that drawn circle faces towards the baking sheet.
- 11
Now pipe the meringue within these circles.
- 12
Gently tap the tray 3-4 times in kitchen counter so that the top of cookies smooths out and releases any air bubble.
- 13
Leave the tray uncovered for 1-2 hours so that a thin film gets form over the cookies.
- 14
Preheat oven to 250 F and bake the macarons for 25-30 minutes, rotating the tray halfway.
- 15
Check if one comes off the tray fairly cleanly, if not bake for a little longer.
- 16
Meanwhile beat the butter, icing sugar and rose essence until creamy and fill in piping bag.
- 17
Once the cookies cool down draw little hearts over the macarons with the help of a thin painting brush.
- 18
Now pipe the rose buttercream icing around the edges of macarons and fill raspberry jam in center.
- 19
Now cover the prepared macarons with rest plain macaroons to form a sandwich cookie.
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