Hi guys! If you know me, you know that I LOVE macarons; vegan macarons are just hitting vogue, and I am so pleased to share this aquafaba-based recipe with you.
It’s officially official: my new cooking channel has launched! There’s only one video there now (this one) but I am hoping that I can bring lots of cool vegan recipes in the coming weeks.
For this recipe, vegan macarons filled with a strawberry and dark chocolate ganache, the shells are based on this recipe here, so please check it out for details on the shells.
It’s an aquafaba base, which, if you haven’t heard of it, has basically become a revolutionary ingredient in the vegan baking world. Aquafaba is simply the liquid that remains after cooking chickpeas (or most other beans). It can be whipped up into a stable foam that works very similarly to meringue.
If you’ve followed me for some time, you probably know that, 1) I love macarons; and 2) I am obsessed with baking vegan macarons, and have been for a LONG time.
My earlier attempts were using a then popular technique of microwaving egg replacer and then whipping it up. The resulting macarons were good, but I wasn’t thrilled at the idea of using so much powdered egg replacer in a recipe. So, when I heard about aquafaba, I couldn’t wait to give it a try! Sure enough, the humble liquid bean water whips up quickly and beautifully into stiff peaks. I just used a hand mixer and beat it for 10-15 minutes, and it all came together.
Give the recipe a try, and let me know what you think! For me, these are a definite hit, and I can’t wait to try again with another filling.
Here’s the video, if you’d like to check it out. Feel free to subscribe to my new channel for vegan recipes, cooking videos, and tasty food hacks!