Eggless Raspberry Rose Macarons (Aquafaba)

Name: Eggless Raspberry Rose Macarons (Aquafaba)
Cuisine: Indian
Ingredients: cookies:; 250 ml Aquafaba (liquid brine drained from chickpeas can); 1/8 tsp lemon juice / cream of tartar; 1 pinch salt; 150 gms almond flour; 130 gms icing sugar; 100 gms castor sugar; 1 tsp gel red food colour; 3-4 drops rose essence; butter cream:; 125 gms Unsalted butter; 55 gms icing sugar; 2-3 drops rose essence; 150 gms raspberry jam; heart shapes:; 1 tsp gel red food colour

Divya Jain @cook_9584569

#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.

Divya Jain @cook_9584569

Saved

Ingredients

cookies:
250 mlAquafaba (liquid brine drained from chickpeas can)
1/8 tsplemon juice / cream of tartar
1 pinchsalt
150 gmsalmond flour
130 gmsicing sugar
100 gmscastor sugar
1 tspgel red food colour
3-4 dropsrose essence
butter cream:
125 gmsUnsalted butter
55 gmsicing sugar
2-3 dropsrose essence
150 gmsraspberry jam
heart shapes:
1 tspgel red food colour

Saved

Steps

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.