Eggless Raspberry Rose Macarons (Aquafaba)
Eggless Raspberry Rose Macarons (Aquafaba)

Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, eggless raspberry rose macarons (aquafaba). It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Eggless Raspberry Rose Macarons (Aquafaba) is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Eggless Raspberry Rose Macarons (Aquafaba) is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook eggless raspberry rose macarons (aquafaba) using 16 ingredients and 19 steps. Here is how you can achieve that.

The ingredients needed to make Eggless Raspberry Rose Macarons (Aquafaba):
  1. Prepare cookies:
  2. Get 250 ml Aquafaba (liquid brine drained from chickpeas can)
  3. Take 1/8 tsp lemon juice / cream of tartar
  4. Get 1 pinch salt
  5. Prepare 150 gms almond flour
  6. Take 130 gms icing sugar
  7. Make ready 100 gms castor sugar
  8. Prepare 1 tsp gel red food colour
  9. Take 3-4 drops rose essence
  10. Take butter cream:
  11. Prepare 125 gms Unsalted butter
  12. Make ready 55 gms icing sugar
  13. Take 2-3 drops rose essence
  14. Make ready 150 gms raspberry jam
  15. Make ready heart shapes:
  16. Make ready 1 tsp gel red food colour
Instructions to make Eggless Raspberry Rose Macarons (Aquafaba):
  1. Boil aquafaba in a sauce pan till it reduces to 110 gms. Cover and chill overnight to get it thicken and viscous.
  2. Cover and chill overnight to get it thicken and viscous.
  3. Swift almond flour and icing sugar together twice.
  4. Start beating aquafaba, salt and cream of tartar until it becomes foamy.
  5. Now start adding castor sugar 2 spoons at a time and continue beating it till it becomes thick and glossy.
  6. Add gel red food colour and rose essence and bear for 1 more minute.
  7. Take half of meringue and gently mix with almond flour and icing sugar mixture.
  8. Now add rest of the meringue and fold very gently till it flows down the spatula like a molten lava.
  9. Fill the meringue mixture in a piping bag with round nozzle.
  10. 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.
  11. Now pipe the meringue within these circles.
  12. Gently tap the tray 3-4 times in kitchen counter so that the top of cookies smooths out and releases any air bubble.
  13. Leave the tray uncovered for 1-2 hours so that a thin film gets form over the cookies.
  14. Preheat oven to 250 F and bake the macarons for 25-30 minutes, rotating the tray halfway.
  15. Check if one comes off the tray fairly cleanly, if not bake for a little longer.
  16. Meanwhile beat the butter, icing sugar and rose essence until creamy and fill in piping bag.
  17. Once the cookies cool down draw little hearts over the macarons with the help of a thin painting brush.
  18. Now pipe the rose buttercream icing around the edges of macarons and fill raspberry jam in center.
  19. Now cover the prepared macarons with rest plain macaroons to form a sandwich cookie.

So that is going to wrap it up for this exceptional food eggless raspberry rose macarons (aquafaba) recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!