Success with Eggless French Macarons Using Aquafaba Last ned

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  • 30. jan. 2018

  • My friends have asked me to share my recipe for successful eggless French macarons so I thought I'd include a video to make sure I thoroughly explain the process and help them avoid the frustrations I went through. The intro for the video will give you a glimpse of my journey to successfully bake the much coveted yet elusive perfect French macarons. This is a tricky process, especially the macaronage stage when you mix in the dry ingredients with the meringue. And when you're substituting eggs with aquafaba, it's even trickier. If you're impatient, this could be a very frustrating experience. Hopefully the instructions I shared here and the tips towards the end of the video will help you with your sanity and keep you from pulling your hair out. So here it is--consider it your survival guide for making eggless or vegan French macarons. Good luck and do share your French macaron story! EGGLESS FRENCH MACARON RECIPE Macaron Shells: 1/3 cup aquafaba (whisked till stiff) 1/8 tsp. cream of tartar 1/2 cup white sugar 1/4 tsp. almond flavor 3 drops of blue food color 1 1/4 cups almond flour (finely sifted) 1/2 cup powdered sugar Procedure: 1. Whisk aquafaba until frothy. Add the cream of tartar. Whisk another 5 minutes at high speed. Slowly add the white sugar. Whisk till stiff, about 10 more minutes at high speed. BTW, you will likely get about half a cup of aquafaba from a can of chickpeas. Simply cook the liquid on medium/high heat until it's reduced to 1/3 cup. Let it cool before whisking the liquid. 2. Add the almond flavor and food color. Whisk for a minute. 3. Sift almond flour and powdered sugar together. Mix. 4. Add half of the dry mixture to the meringue. Mix then add the second half. Mix then fold (see video). 5. Pipe batter into parchment paper and set on a baking tray. 6. Bang tray on table 5 times to remove air bubbles. Let tray sit for about an hour until macarons form a skin and won't stick to your finger when you lightly touch it. 7. Bake 10 minutes at 250 degrees at the 2nd to the lowest rack in your oven. Turn pan around. Bake another 12 minutes. Turn the temperature up to 255 degrees and bake another 3 minutes. Keep an eye on the "real" temperature of your oven throughout the baking period. Invest in a standalone thermometer and put it in the center of your oven. 8. Take the tray out of the oven and let cool 30 minutes before filling. CHOCOLATE GANACHE FILLING 3/4 cup heavy cream 6 oz semi-sweet chocolate chips Heat cream at medium heat until bubbles start to form on the sides of a heavy pan. Don't bring to a boil. Turn heat off. Pour hot cream on top of chocolate chips in a mixing bowl. Wait 30 seconds then whisk until smooth. Refrigerate until needed. HOMEMADE AQUAFABA 1. Soak 2 cups of garbanzo beans in water overnight. Beans should be sitting 2 inches below the water line. 2. Throw out soaking water and put beans in a heavy pot. Add 10 cups of water. Cook in medium heat for an hour or two until the beans as soft but not mushy. 3. Drain the beans, save the water which is now your aquafaba stash. Before using aquafaba in macaron recipe, mix the liquid as some of the heavier stuff will settle at the bottom of the pan. CHICKPEA SNACKS 1. Spread cooked garbanzo beans on a baking tray. Spray with olive oil. 2. Sprinkle with your favorite spices. 3. Bake at 300 degrees for 30-40 minutes until beans are crunchy. WHAT AND WHERE TO GET STUFF: Clear Plastic Macaron Insert Pastry Tip 1/2" round Large Plastic Coupler for Pastry Tip Pastry Bag Oven Thermometer Macaron Template Silicon Mat Food Coloring Gel


  • BakerBlackSun
    BakerBlackSun For 2 år siden

    its great it worked out thanks

  • Shelly Bell
    Shelly Bell For 2 år siden

    Great, thanks I am trying this tonight!

  • Paige L
    Paige L For 1 md. siden

    Any recommendations for a standalone oven timer? Thanks!

  • Gar
    Gar For 3 md. siden

    Oh yes! Green cookies

  • Aarsh the golden star
    Aarsh the golden star For 1 år siden

    Thank you so much for sharing

  • Linda Rosenthal
    Linda Rosenthal For 2 år siden

    Beautiful. Thanks

  • Nicole Angeles
    Nicole Angeles For 1 år siden

    So do you boil the aquafaba like all the other recipes to reduce it or do you use it freshly cooled?

  • Roxanne Ruiz
    Roxanne Ruiz For 2 år siden

    I was wondering why only two macarons had feet and the rest didn't?

  • T.J. Phoenix
    T.J. Phoenix For 1 år siden

    Nice recipe... full fat coconut cream can replace dairy cream in the ganache. Excellent video

  • Perfect in Ar-Zone
    Perfect in Ar-Zone For 7 md. siden

    Yay for American measurements! I was going crazy trying to sort out the recipe from the grams to ounces. Wasn't going too well. LOL. Thank you!

  • Sejal Patel
    Sejal Patel For 11 md. siden

    Hi Jennifer, The macrons looks amazing with perfect feet just two query you've mentioned two types of White sugar and powder sugar so have u used castor sugar which u refer as (white sugar) or granulated sugar and second query powder sugar is normal sugar powder or you've used icing sugar instead?

  • TED -dy
    TED -dy For 2 år siden

    I love this and your channel

  • Charlotte Orr
    Charlotte Orr For 1 år siden

    Any non nut substitutes for the almond flour?

  • Linda Rosenthal
    Linda Rosenthal For 1 år siden

    Can I ask why the almond extract in the Aquafina mixture? I have never added almond extract to Macarons. Thanks.

  • Cora Huang
    Cora Huang For 2 år siden

    Degree celsius?

  • agariomaster10
    agariomaster10 For 1 år siden

    Omg, I'm so tired of people calling macarons "macaroons"

  • Sachi Parikh
    Sachi Parikh For 2 år siden

    How can i work with packed one chick peas water?

  • Kelly B
    Kelly B For 2 år siden

    Hi good day can I used the gelatin for the replacement of the egg whites ?I'm allergic to eggs.

  • pooja
    pooja For 2 år siden

    Can't we use other flour than almond

  • Mahek Purandare
    Mahek Purandare For 2 år siden

    Can't we use whipped cream instead of aquafaba ?