Recipe created by Sushil Kumar
Eggless Macarons need a special molecular gastronomy recipe. Find out now!
Also known as Pinkrons named by Savitha Kiran.
For the Aquafaba:
|Dried chickpeas + enough water to soak them for 8 hours||1 cup|
For the Macarons:
|Nutella as needed for the filling|
For the Aquafaba:
- In a bowl, add the soaked-and-dried chickpeas.
- Soak them in enough water so they submerge. You need to soak the dried chickpeas for about 8 hours to re-hydrate them.
- After 8 hours, drain and discard the water in which the chickpeas were soaking. Transfer the chickpeas to a pressure cooker.
- Add 3 cups of water to the cooker, cover with the lid with the whistle on.
- On high heat, cook until 1 whistle. Then lower the heat to low and cook for 40 minutes.
- After 40 minutes, take the cooker off the heat but do not depressurise the cooker or take the lid off.
- Let it cool down on its own time, approx 12 hours. Therefore, it is best to do this in the evening so it has all night to cool down completely.
- Next day, simply strain the aquafaba and store in an airtight container in the refrigerator until needed.
- Make sure you bring the aquafaba to room temperature before using in the recipe.
To make the Macarons:
- Weigh out 33 grams of the aquafaba in a bowl and keep aside.
- In another bowl sift oat flour and icing sugar.
- If you see any larger bits in the sieve, discard it. Keep the oat flour + icing sugar bowl aside.
- Using electric beaters, beat the aquafaba on speed 2 (on a speed range of 1 to 6) for 3 minutes.
- After 3 minutes, increase speed to speed 4 and beat for another 3 minutes.
- Once you increase the speed to 4, also start adding the caster sugar one spoon at a time making sure it is well incorporated into the aquafaba between each addition.
- After 3 minutes have passed, increase speed to 6 (highest speed setting) and beat for 10 minutes.
- At this point, the aquafaba will have whipped up considerably.
- After 10 minutes, add food colour and flavouring extracts of your choice.
- Beat again for 2 minutes at the highest speed.
- When you try to invert the bowl now, the aquafaba meringue should not budge.
- Add the oat flour + icing sugar mix into the whipped aquafaba.
- Using your spatula, go around the sides of the bowl and stroke in the middle. Do this several times, but also be cautious that you're not over mixing the batter.
- It should flow freely and form a figure '8' seamlessly.
- As soon as it reaches this stage, stop and transfer the batter to a piping bag.
- Pipe your macarons onto a baking tray lined with parchment paper at a 90 degree angle so that they bake straight and not lopsided.
- Once you pipe the macarons, tap the tray very hard against the countertop turning the tray in all 4 directions before every tap. This helps bring the air bubbles to the surface.
- You then need to use a tooth pick and pop these bubbles
- Now let it rest at room temperature either under a fan or in an air conditioned room ensuring there is no humidity
- Preheat oven to 150oC / 300oF for 15 - 20 minutes.
- By now, the macaron shells will also have dried.
- Bake in the oven at 150oC / 300oF for 8 minutes. Then turn off the oven but leave the macaron tray inside the oven itself with the oven door left slightly open for 8 minutes.
- After the total 16 minutes have passed, take the tray out and let the macarons cool down for 10 - 15 minutes before peeling them off the parchment paper.