Eggless macarons (with aquafaba)
Eggless macarons made with chickpea can liquid (aquafaba) instead of egg whites, filled with a dark chocolate ganache.
Ingredients
| 75 ml | chickpea can liquid (aquafaba) |
| 90 g | granulated sugar |
| 80 g | almond flour |
| 80 g | icing sugar |
| 10 g | cocoa powder |
| 100 g | dark chocolate (ganache) |
| 100 ml | liquid cream (ganache) |
Instructions
- Start whipping the chickpea liquid with a mixer, gradually adding the granulated sugar. Beat for about 10 minutes until you get a thick, stiff foam.
- Then add the sifted dry ingredients. Once you have a uniform mixture, pipe onto a tray lined with baking paper and place in an oven preheated to 140° for 30 minutes.
- After they cool, peel them off and assemble with the ganache.
- For the ganache: bring the cream to a boil and add the chocolate. Stir until you get a homogeneous mass.