Deepa Jha ‎Aquafaba Macarons

Ingredients

Directions

  1. Mix the almond meal and icing sugar and keep aside.
  2. In a clean bowl add cream of tartar to the aquafaba and start whisking. Once it's frothy add half the caster sugar and continue whisking. After 20 to 25 seconds add the remaining sugar and whisk until you get peaks. Add a drop or two of gel color and mix (see pic)
  3. Add in half the almond-sugar mix. With a spatula fold through the mix until combined. Add the remaining almond-sugar mix and fold it all in. Now comes the main part, the macronage.
  4. Flatten the mix on the side of the bowl as you fold it. After a few folds the mixture will look a bit shiny. Continue doing the same process until you get a ribbon like consistency (as shown in pic)
  5. Fill the mix in a piping bag fitted with a number 3 or 4 round nozzle. Place the parchment paper on a baking tray and pipe even circles on it. Keep the bag at a 90 degree angle when you pipe.
  6. Once piped, drop the tray on your counter from a height of 1 to 1.5 feet. This step is necessary to get rid of the tiny air bubbles and to even out the piped macarons. Repeat 5 to 6 times, turning the tray with each rap.
  7. Let the shells dry for 1 to 1.5 hours. Or until a "skin" forms on top and you can slide your finger over it.
  8. Preheat the oven to 110 degree C for 10 minutes. Both coils and the fan on. Place the tray in the middle. Bake for about 20-25 minutes. To check if they're done, try lifting a shell. If it comes off easily, it's done. If it sticks just a wee bit in the centre, then also it's done. They'll come off once cooled.
  9. Let them cool in the oven for 15-20 minutes. Remove from the oven and keep on the counter for another 10-15 minutes before peeling the shells.
  10. I like to keep them aside overnight before filling.
  11. I've tried my best to explain in detail. Hope this works for you all. Do try it and let me know.