Eggless Raspberry Rose Macarons (Aquafaba). Raspberry Rose Macarons (With Aquafaba!) [Vegan, Gluten-Free]. Aquafaba is the brine from chickpeas that people often use to replace egg whites in plant-based baking recipes. These aquafaba macarons are slightly floral, fruity and creamy - everything you could want.

This recipe is for eggless and aquafaba macarons made using potato protein. How to make Eggless Raspberry Rose Macarons (Aquafaba) by Divya Jain - Plattershare. Raspberry Rose Macaroons are ultimate meringue cookies that are sandwiched together with rose buttercream and raspberry jam. You can Cook Eggless Raspberry Rose Macarons (Aquafaba) using 16 ingredients and 19 steps. Here is how you achieve it.

Ingredients of Eggless Raspberry Rose Macarons (Aquafaba)

What You needis of cookies:.
What You needis 250 ml of Aquafaba (liquid brine drained from chickpeas can).
Lets Go Prepare 1/8 tsp of lemon juice / cream of tartar.
What You needis 1 pinch of salt.
It's 150 gms of almond flour.
What You needis 130 gms of icing sugar.
It's 100 gms of castor sugar.
Lets Go Prepare 1 tsp of gel red food colour.
What You needis 3-4 drops of rose essence.
Lets Go Prepare of butter cream:.
It's 125 gms of Unsalted butter.
What You needis 55 gms of icing sugar.
Lets Go Prepare 2-3 drops of rose essence.
What You needis 150 gms of raspberry jam.
What You needis of heart shapes:.
It's 1 tsp of gel red food colour.

I have replaced the traditional recipe (which calls for egg whites). Raspberry Vegan Macarons with Aquafaba French Meringue. Aquafaba - it is miraculous to watch how this fancy name for the brine of tinned chickpeas or beans can go from a simple thick brown reduced liquid to a whipped up, shiny, regular-looking meringue. It looks like it's made from egg whites.

Eggless Raspberry Rose Macarons (Aquafaba) instructions

Boil aquafaba in a sauce pan till it reduces to 110 gms. Cover and chill overnight to get it thicken and viscous..
Cover and chill overnight to get it thicken and viscous..
Swift almond flour and icing sugar together twice..
Start beating aquafaba, salt and cream of tartar until it becomes foamy..
Now start adding castor sugar 2 spoons at a time and continue beating it till it becomes thick and glossy..
Add gel red food colour and rose essence and bear for 1 more minute..
Take half of meringue and gently mix with almond flour and icing sugar mixture..
Now add rest of the meringue and fold very gently till it flows down the spatula like a molten lava..
Fill the meringue mixture in a piping bag with round nozzle..
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..
Now pipe the meringue within these circles..
Gently tap the tray 3-4 times in kitchen counter so that the top of cookies smooths out and releases any air bubble..
Leave the tray uncovered for 1-2 hours so that a thin film gets form over the cookies..
Preheat oven to 250 F and bake the macarons for 25-30 minutes, rotating the tray halfway..
Check if one comes off the tray fairly cleanly, if not bake for a little longer..
Meanwhile beat the butter, icing sugar and rose essence until creamy and fill in piping bag..
Once the cookies cool down draw little hearts over the macarons with the help of a thin painting brush..
Now pipe the rose buttercream icing around the edges of macarons and fill raspberry jam in center..
Now cover the prepared macarons with rest plain macaroons to form a sandwich cookie..

Fruity, creamy and sweet Raspberry Rose Vegan Macarons made with Aquafaba. One of those treats is the Raspberry Rose Mickey Mouse Macaron, and that's what we're making today. It really doesn't get better than chocolate mousse, but the traditional kind is made with heavy cream. Naturally sweetened, fluffy on the inside, crisp on the outside! Ever since discovering the magic of aquafaba, I've saved every drop of chickpea brine from my canned chickpeas to put to good use in recipes like THESE aquafaba macaroons!