Recipe
How To Make Macarons with Chickpea Water
So that header picture is not actually of my macarons because mine did not turn out as I had hoped. Macarons were one of my favorite treats prior to switching to a vegan diet and I've been really noticing their absence from my life. So I decided I 100% wouldn't have an issue making some really heavenly-tasting macarons and had truly envisioned myself whipping up some Ladurée level desserts. You could say I had high expectations for myself. But I know admitting failure is admirable so I'm ok with saying I royally screwed up and disgraced the art of macaron making (see: Snapchat story below).
The use of chickpea water as an egg replacement was first discovered 2 years ago by Goose Wohlt, a software engineer, who was looking for a way to make a meringue comparable to the non-vegan options. After posting a video online discussing his revelation, the vegan world exploded. Since then, it's been used in various foods, from mayonnaise to pancakes and even macarons. Aquafaba, the term coined by Wohlt for the chickpea juice, is able to mimic the qualities of eggs because of its viscous blend of protein and starches. This allows it to remain as a foam for longer than other attempts at egg replacements. And, if you're looking for inspiration on what to make with your leftover chickpeas, I made Niomi Smart's Friday Night Curry from her Eat Smart cookbook. It was super flavorful and easy to make!
For my attempt at tasting vegan French heaven, I give myself an A+ for taste because guys, seriously, these are yummy. You do not even get the slightest chickpea flavor, which I admit I was a bit worried about. They're so good, my roommates and I have just been eating the failed attempt as is.
That being said, I do get a solid F for appearance. I think the big issue for me was figuring out the temperature I should bake them at and for how long. The recipe from The Blenderist that I had followed recommended setting your oven to 210F for baking but my oven only goes as low as 310F. For the first batch, I tried baking my macarons for a less amount of time than suggested in the recipe but they didn't cook all the way through and turned out gooey. I then tried to learn from my mistake and ended up way overcooking the next batch. I've heard that it takes time to master the right way to bake macarons, so obviously I just need more practice before I become a pro. But honestly, this was tiring and I need some time to regain my confidence before I take this on again.
However, if you are feeling brave, I would definitely recommend this recipe! I've changed a few things from The Blenderist's recipe and have discussed my experience through each step below.
Aquafaba Vegan Macarons
- Prep Time: 2 hrs
- Cook Time: 2 hrs
- Total Time: 4 hrs
- Servings: 42
Ingredients
- 2/3 cup aquafaba aka chickpea water
- 1 cup almond flour
- 1 cup powdered sugar
- 1 cup white sugar
- 1/4 cup water
- 1 tsp vanilla extract
- Raspberries optional