Pink Vegan Aquafaba Macarons
Who is still up for a little - or rather a big - baking challenge for Valentine's Day? Then these pink aquafaba macarons are just the thing for you. The little beasts are not easy to handle, but is there anything you don't do for your loved ones? And the hard work is well worth it, because the end result is not only a visual hit. These vegan Macarons taste also incredibly delicious. A real little sin for Valentine's Day. And of course you can bake these pink macarons at any time, because they taste delicious 365 days. And if you don't have a date for Valentine's Day, you can have them for Mother's Day, Galentine's Day or any other occasion.
Equipment
- 1 sauce pan small
- 2 bowls
- Food Processor
- 1 black felt-tip pen best suited for food
- 1 shot glass
- 1 tea strainer large (it makes the process faster)
- 1 kitchen machine with whisk attachment
- 1 pastry spatula
- baking paper
- 1 baking tray square, large
- 2 piping bags
- 1 round nozzle
- 1 star nozzle
Ingredients
Aquafaba Concentrate
- 125 g chickpea water* canned chickpeas
Macarons
- 75 g ground blanched almonds*
- 75 g powdered sugar
- pink food coloring*, powder depending on the desired color intensity
- 50 g aquafaba concentrate*
- ¼ tsp cream of tartar*
- 70 g sugar
White Chocolate Ganache
- 150 g white chocolate drops vegan
- 1 packet vanilla powder sugar app. 8g
- 75 g soy cream
Instructions
Aquafaba Concentrate
- Add aquafaba to a sauce pan and reduce by about half over high heat. Use a scale for this so you know exactly when you have 75g.
- Allow the aquafaba to cool and refrigerate.* It must be very cold before further processing.
Macarons
- While the aquafaba is chilling, grind the almonds, powdered sugar and food coloring in a food processor. Then sift into a bowl with a sieve. It will take several grinding and sifting processes. I ended up with 25g left of the almond-sugar mixture that I couldn't grind any finer,* which I used elsewhere for other dishes.
- Cover the baking tray with baking paper. To make the macarons evenly sized, paint round circles on the baking paper. For example, shot or shot glasses are suitable for this. Do not forget to turn the baking paper afterwards, otherwise the color of the pen will rub off on the macarons.
- Once the aquafaba is really cold, put it in the bowl of the food processor together with the cream of tartar and beat for about 3 minutes until frothy.
- Then, step by step, add the sugar and continue beating on high speed. The mixture becomes white and glossy. Continue beating for about 5 minutes. The mixture is ready when it no longer drips from the beater of the food processor, is stiff and you can form a figure eight with it in the air.
- Add almond powdered sugar mixture and mix in briskly with a dough scraper. Then pull the dough mixture over the bottom of the bowl with a spatula.
- Fill the macaron mixture into a piping bag with a normal round nozzle. Use the piping bag to pipe dots onto the pre-drawn circles on the baking paper. Continue until all the mixture has been used up.
- To give the macarons a nice surface and the typical little feet, hit the baking tray several times with a lot of force on a flat surface (e.g. table) or let it fall. This allows the air in the dough to escape.
- Let the macarons dry for 2 hours. They are ready as soon as you can run your finger gently over their surface and nothing sticks to your finger.
- 30 minutes before the macarons are ready to bake, preheat the oven to 110° Celsius.
- Bake the macarons in the middle of the oven for 30 minutes. Then turn off the oven and let stand for another 25-30 minutes with the oven closed. Then remove the macarons from the oven and let them cool completely.
White Chocolate Ganache
- While the macarons are drying, you can prepare the ganache. Put all the ingredients in a bowl and melt over a water bath.
- Mix the melted mixture well and let it cool to room temperature.
- Then place in the refrigerator for at least 2 hours to allow the ganache to set.
- Once ganache is set and macaron shells have cooled, whip ganache using a food processor fitted with a whisk attachment. The ganache will be white in color and slightly fluffier. However, it should not run out of the bowl when you turn it upside down.
- Fill the whipped ganache into a piping bag with a star nozzle*. Now pipe the ganache onto a macaron shell. Then place a second macaron shell on top of the ganache and your first macaron is ready.
- Repeat the last step until you run out of ganache. The ganache should be enough for 15 macarons.
Notes
*The chickpea water must be boiled down for this recipe to be successful. And only canned chickpea water should be used, not one from home-soaked chickpeas.
*Please do not use almond flour, use ground white almonds. I have not tested the recipe with almond flour and since it is often de-oiled, the recipe may fail.
*Please use only powder food coloring, no gels or liquid colors. They will change the consistency of the dough. Alternatively, freeze-dried ground fruit can be used. I tested the recipe with freeze dried dragon fruit and it worked.
*Please really use cream of tartar, not regular baking powder.
*I made this recipe in the winter. It was cold outside and I let my aquafaba cool on the windowsill. Accordingly, it went down fairly quickly and was ice cold. If you make this recipe in a different season, the whole recipe cooking time may be extended as chilling in the refrigerator takes longer. Alternatively, you can make the aquafaba concentrate the day before and let it chill overnight in the fridge.
*While you let the macarons dry you can prepare the ganache. Alternatively, you can prepare the ganache the day before and let it rest overnight in the refrigerator, then it will certainly be ready.
*The drying time of the macarons, as well as the success in general, depends greatly on the temperature and humidity. I developed this recipe in winter, so no guarantee if it will work in summer when it's hot.
*Also, the perfect baking temperature depends heavily on the oven. Every oven is different. For me 110° Celsius works well, but for others maybe a different temperature. The only thing that helps here is testing and using an oven thermometer if necessary.
*Please use a proper piping bag for the ganache. Often plastic bags can be used and then simply cut open. This does not work with the ganache. It is so thick that it will burst any plastic bag immediately.
Nutrition
Calories: 126kcalCarbohydrates: 17gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 13mgPotassium: 47mgFiber: 1gSugar: 16gVitamin A: 4IUVitamin C: 0.1mgCalcium: 31mgIron: 0.2mg
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