I was sceptical as to how to make a delicious macaron without egg whites, but this recipe worked really well. I think the trick was to chill the chickpea water (aquafaba) overnight, and I used fancy organic chickpeas (but I couldn't say for sure that made a big difference).
As these are vegan, they are obviously dairy- and egg-free, but they are also gluten-free!
I filled the macarons with a vegan orange buttercream (I know I made them pink...but for this first experiment, I thought I'd go crazy and mix up the standard colour/flavour combo), and after they had been left for a few hours, the end result was soft, almond, fluffy goodness with a hit of orange.
These were only my first attempt so I'm sure I can improve these even more, and I'll be sure to keep this blog updated if I do :)
Easily makes 40 shells (20 macarons)
Ingredients:
For the vegan macaron shells:
- 150g chilled aquafaba (I got this from one can of chickpeas, but you may need a bit over one can's worth)
- 200g icing sugar
- 200g ground almonds
- 200g golden caster sugar
- 50ml water
- Food colouring of your choice (I used a pink concentrated gel)
For the vegan buttercream frosting:
- 55g vegan margarine (I used Flora dairy-free)
- 1/2 tsp orange extract
- 175g icing sugar
- 2-3 tbsp dairy-free milk (I used hazelnut)
- Food colouring (optional)
Method:
1. Grease and line the base of four baking trays with baking parchment.
2. Divide your chilled aquafaba into two, and pour half into a bowl with the icing sugar and ground almonds. Beat until you have a thick paste and set aside.
3. Begin whisking the remaining half of aquafaba on a low speed in a stand mixer (with the balloon whisk attached). Place the caster sugar and water in a saucepan on a low heat and use a sugar thermometer to analyze the temperature (swirling the pan occasionally).
4. Once the mixture reaches 110c, increase the speed of the whisk to high. Continue heating the sugar mixture until it reaches 117c.
5. As soon as the temperature reaches 117c, turn the whisk speed down to about medium, and carefully pour in the VERY HOT syrup. Once all of the syrup has been added, turn the speed up to high and whisk for at least 5 minutes. The mixture will turn very white and glossy, but I didn't find it ever created stiff peaks (as egg white meringue would). Add your food colouring and whisk in.
6. Spoon a small amount of this mixture into the ground almond paste and beat to loosen the mixture. Fold in the remaining "meringue" until the mixture is a consistent colour and texture.
7. Pour into a piping bag and pipe 4-5cm onto baking trays lined with baking parchment, leaving at least 2cm between each piped circle. Once a tray has been filled, tap the base of the tray against the counter, and then set aside for one hour, or until the top of the macaron feels dry (and doesn't stick to your finger).
8. Preheat your oven to 120c/250f. Bake the macaron shells for 20-22 minutes, until they are firm to the touch. Leave them on the trays to cool completely.
9. Meanwhile, make the filling by placing the butter, icing sugar and orange extract into the bowl of a stand mixer with the whisk attachment. Add one tablespoon of dairy-free milk and begin whisking at a low speed. Gradually add more dairy-free milk until the buttercream pours slowly off a spoon (and so would hold it's shape when piped). Add food colouring if you like and whisk in.
10. When the macaron shells have cooled, flip half of them over and pipe a small amount (about a teaspoon's worth) of buttercream onto each flipped shell. Gently cover with an un-flipped shell and press together.
11. These are lovely straight away, but even better after being left for a few hours, which allows the macaron shells to soften and become the perfect afternoon tea treat.
12. Enjoy!
