Eggless Raspberry Rose Macarons (Aquafaba).

Ingredients of Eggless Raspberry Rose Macarons (Aquafaba)

1. You need of cookies:.
2. You need 250 ml of Aquafaba (liquid brine drained from chickpeas can).
3. You need 1/8 tsp of lemon juice / cream of tartar.
4. It’s 1 pinch of salt.
5. Prepare 150 gms of almond flour.
6. It’s 130 gms of icing sugar.
7. It’s 100 gms of castor sugar.
8. You need 1 tsp of gel red food colour.
9. Prepare 3-4 drops of rose essence.
10. You need of butter cream:.
11. Prepare 125 gms of Unsalted butter.
12. You need 55 gms of icing sugar.
13. Prepare 2-3 drops of rose essence.
14. It’s 150 gms of raspberry jam.
15. You need of heart shapes:.
16. Prepare 1 tsp of gel red food colour.

Eggless Raspberry Rose Macarons (Aquafaba) instructions

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..