Eggless Macaron Recipe | Chef Manish Khanna | #egglessmacaron

Eggless Macaron Recipe | Chef Manish Khanna | #egglessmacaron

Ingredients
Icing sugar 100 gm
Almond powder 100 gm
Aquafaba 60 gm
Vanilla essence
Food colour as required
Ganache as required
Bake at 130°C for 10 to 15 minutes

Process
Remove the aquafaba from the can and pour it into a bowl
In another bowl mix icing sugar and almond powder
Beat the aquafaba then add vanilla essence and food colour and whip it
Add the icing sugar and almond powder mixture and gently fold
Pipe the mixture on a macaron tray and keep in a dry place for 45 minutes
Bake in the oven for 18 to 20 minutes.

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Macrons are loved by all and we love having these bites of heaven regularly but as you know we have a lot of festivities coming up so we’ll be having a few dietary requirements. So today we are going to be making eggless macaroons. So you need not worry about that day when you cannot eat it. You can eat it every day because it’s made without egg. It’s very easy to do. It’s a simple recipe. Even beginners can do it. So let’s not waste time and start baking. So for this we’ll be using aquaf faba. Aquafaba is basically the water from the can of chickpeas. There is this particular brand called American Garden where the consistency is just perfect to be used directly. At times you will find that there are some chickpeas which the water is very thin. If you are having trouble beating that aquaf faba, you can always reduce it on a low flame for about 10 minutes so that the liquid evaporates and you have a higher protein content so it will whip beautifully. This is the problem I don’t face with American garden. I just use it directly from the can. So that’s why I’m going to be using this water directly. We have icing sugar, we have almond meal, and we have vanilla essence. So I will remove the aquaf faba from the can and I will put it here. In another bowl I will take the icing sugar and the almond meal and I will mix it together till they are well incorporated and there are no lumps in it. I will take the aquafaba and I will start beating it till it is nice and like a meringue. Once we have a stiff meringue at this time I will add in the vanilla essence and I will add in the color and I will whip it till it is mixed. I will not beat too much after we add the color otherwise it will inflate the aquafaba. I will take the icing sugar and the almond flour mix and I will put all of it at one shot inside. And then very gently I will fold it till all of it has been incorporated into the aqua faba. Be very gentle. We don’t want to deflate the aquaf faba. So very gently we will just keep doing this till all of the flour, the almond flour and the sugar has incorporated into the aquafaba. This is the consist consistency of the macaroons that we want. It should be easy flowing down. I will be using the macaroon mat and I will start piping in them. Once I have piped them, I will take the tray. And as you can see, they’ve leveled out, smoothened out. Now I will keep this in a cool dry place, not in the fridge, in a dry place for about 45 minutes to an hour till they slightly dry out. Then I will be baking it in a 120° C oven for about 18 to 20 minutes till the shells are dried out and cooked. So my shells have been baked and they’re ready. I had pre-made some different colors. So I’m going to show you at this time once it has cooled down I will take a little ganache. You can take ganache, you can take buttercream, you can take some cream cheese frosting flavored and you can use it. And we will sandwich the macaroons. And my vegetarian macaroons are ready to be devoued. Be it in the festive season or be it everyday. They’re yummy. Do share, like and subscribe to my channel so that I continue sharing my knowledge with you guys even in the future.