Vegan Raspberry Macarons
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- Опубликовано: 4 янв 2021
- Vegan Raspberry Macarons made with the French method. Learn how to make vegan macarons! I show the step by step in this video on how to make vegan macaron shells. They are filled with Vegan Raspberry Buttercream and raspberry jam.
Full recipe: www.piesandtacos.com/vegan-ra...
Vegan Macaron Shells
110 grams almond flour
110 grams powdered sugar
75 grams aquafaba
1/4 tsp cream of tartar
66 grams granulated sugar
Vegan Raspberry Buttercream
4 tbsp vegan butter (56 grams)
1 cup powdered sugar sifted (125 grams)
3 tbsp powdered freeze dried raspberry (19 grams)
To assemble
1/4 cup raspberry jam
1 drop pink food coloring
1/4 -1/2 tsp clear liquor I used rum
Notes:
Aquafaba is the water you obtain from cooking chickpeas (or other legumes). The aquafaba I use is water drained from a chickpea can. I prefer low or no sodium chickpea water, mainly because of the taste, I feel like the salted chickpea water adds a weird taste to meringues and such. Some people like to boil their own chickpeas to obtain the aquafaba, and you can do that, but make sure to study what are the best ratios water:chickpeas so your aquafaba is concentrated enough
Aquafaba: I used to reduce the aquafaba before. But lately, I haven’t been reducing it anymore, and it works just fine. If you do want to reduce the aquafaba, place 150 grams of aquafaba in a small saucepan and bring to a boil, simmer until it reduces to about half. I recommend using the aquafaba straight from the chickpea can.
Macaronage: Do not let the batter reach ribbon stage. If it reaches ribbon stage it will be over mixed, the batter is supposed to be thick. Watch my videos on RUclips to see what it should look like.
Thick batter: If the batter is too thick while mixing, add a teaspoon of aquafaba as you mix, until you obtain the perfect consistency.
Oven thermometer: Please make sure to have an oven thermometer! I receive a lot of troubleshooting questions and the great majority are issues caused due to not having an oven thermometer.
Oven temperature: Please experiment with your own oven temperature. Temperatures will vary depending on your oven and technique. It’s important to experiment and see what works best for your own oven. In my old oven I used to bake this same recipe at 310ºF. However, with my new oven, I bake it at 285ºF. This comes to show that the temperature will vary greatly depending on your own oven. Please experiment and find out what works best for you.
Troubleshooting: if your macarons are exploding, flattening out, with the feet spreading to the sides, that can mean a few things:
1- hot oven (make sure to have oven thermometer and experiment with the optimal oven temperature for your oven).
2- over mixed batter. It’s really easy to over mix vegan macaron batter. Mix it just until it starts to flow. Watch the videos on my youtube channel for reference.
3- under whipped meringue: make sure the meringue has really stiff peaks. It can take some time. Just be patient.
These vegan macarons look beautiful and the recipe is very interesting. I will definitely going to give it a try!!!
Ooooo I was so happy when I saw you didn’t have to reduce the chickpea water!! I’m so amazed that making it vegan is pretty much the same as doing the French method. Going to try this out…and I also better get prepared to make some hummus 😂! I know this is an older video, but I so appreciate it!!!
This recipe is amazing! I made macarons for the first time and with your help they came out just perfectly. Thank you! 🥰
these macarons are insanely beautiful 😻 i have a ton of aquafaba saved in my fridge so this might be my next baking project!
The first time I tried I had a different recipe and it was ridiculous. The batter spread out in the oven so in the end I just hat one flat huge cookie of sorts.
I'm pretty determined though so I watched some of your videos and tried again... It worked better that time but my shells popped and therefore some of them were hollow or spread out. The day before yesterday it worked really well though. I'm ready to surprise my friends next week when they come over for dinner.
The tips on your blog helped me a lot:)
Thank you so much!
The bane of any macaron baker is excess egg yolks and now going vegan, excess chic peas, hummus here I come, lol
haha i feel that!!!
Buy vegan meringue powder! I use one by the brand “texture star” and it works great. I got fed up having to open a can of chickpeas every time 😅
@@mollyoxy will have to source it but great idea as i did not know it existed
Two words...cream Brule
@@mollyoxy do you know any recipes with it ?
I just made it and they came out !!!! Thank you so much cant wait to give them out as valentines gifts ❤
Wow you are very detailed in the steps. Gotta try this 🥰
They’re so beautiful ❤️❤️❤️
Brilliant! Thank you so much for this video! Will try
Thank you for very useful tips! Really helped!
Looks so delicious 😋
This is incredible
Cannot wait to try it 🥰
Wowww its really beautiful macarons ..i should try it some day ony kitchen
thank you!!
Omg thank you I can’t find vegan macaroons anywhere so gonna try to make them. 🥰
Thay look so cool good job
Beautiful job ♥️
thank you!!
Mine came out good. I do have failed batches, too, and I keep learning.
My SIL can't have eggs so this is perfect! Thank you!
All I can say is Wow!
Thank you!
I knew how to make macarons before going vegan but that does not help at all with these vegan ones!! If anything it’s more challenging because you think you know what to do but they’re two different things! Thank you so much for another vegan video!💖💖💖
lol yes it's like learning how to make macarons all over again
Omg that’s so true 😭
Art.
I loove your recipe it absolutely works,
I tried macrons for the first time in my life ( and you guessed it - it was a massive fail - I cried ) ( that's also because I used THE WHOLE can OF CHICKPEAS... thinking its 75grams instead of weighing the chickpea juice!! lol yes I am Dumb!! you cant imagine whipping a whole can of chickpeas took me about 35 mins ( can you imagine the volume !!! YES IT WAS ALOT lol ) anyway !! my whole macrons melted in the oven! totally my fault!
Then 2 days later I tried to attempt again - this time I MEASURED everything - IT worked but!! some of my macrons feet speeded during baking!! some were hallow - but also some held together ( the taste was amazing - even better the next day! ) and you are right I did over work the macaronage part - my batter was very shiny - now I realise that the oils were released during my mixing process
but at least im not frustrated as I was the first time - Thank you for restoring my faith in making vegan macrons - ill keep trying again and again ( until I perfect them!! in future videos can you please share how to make jumbo macrons, because i know theyre more technical and the baking time will vary !! Thank you love your videos
Awe omg best of luck, let me know if you need help with troubleshooting, send me a dm on ig or email on my blog.
Other than the mis measure of aquafaba, the same problems occur when making them with egg whites. My very first batch came out surprisingly well, but my next several batches looked awful. After that some were great, some weren’t. Fortunately, they all tasted great. (Some were better suited for crumbling up and layering in a trifle 😂.)
great job! thank you for sharing- have a very nice week. emina
Thanks for your time to post the recipe, because I can not eat sugar, what sugar substitute do you recommend for the macarons? monk fruit, alulose, stevia, erythritol? Thanks in advance!
Wow! Great recipe, thanks for sharing! Can i use less sugar?🤔
Thanks a lot for the video..can I try with half the amounts mentioned …
Hi. Thanks so much for sharing the vegan recipe. I tried it and came out fairly good for first time.❤️❤️ but for next time I would like to reduce the sweetness to half. What should I do? Thanks in advance
My son has a chickpea allergy, so I’ve been freezing cubes of cannellini bean liquid and storing them in the freezer in a ziploc bag. The freezer seems to dehydrate them a bit so that when I thaw them on low in a little saucepan, it’s concentrated.
They’re was a comment that suggested meringue powder
Thank u for sharing this Amazing Recipe, I have a question about the batter. If I have some batter left. Can I use it after baking the first batch?
Yes you can
Wow just ❤️❤️ beautiful! Can I substitute avocado oil in my puff pastry dough sheets for butter? I'm making an apple strudel! 🍎🍏 Sorry to go off topic
I wouldnt do that.
Merci
Hi, I’ve just made your sprinkle macarons. I will be making the butter cream and wanted to ask if I could use coconut oil instead of vegan butter and shortening. Thanks!
coconut oil wont work for the frosting sorry.
I wanted to know : where do you buy your cream of tartar? And what is it exactly?
Can you post some measurements in cups pls ❤️
Seus macarons são fantásticos, um mais gostoso que o outro!!!!!!!!
obrigada!!!!!!
Would I be able to use flaxseed-water instead of aquafaba for the egg substitute? I'm new to vegan baking but want to try these.
A flax egg is equivalent to a egg in baking but Aquafaba is equivalent to egg whites only.
How many minutes did u bake your macaroons?
While we cut and fold, are we supposed to deflate it by pressing?
I’m so curious about this
❤❤❤❤
Hi- I'm making these now and my batter is very loose. Did I not mix it enough???
Thanks for the recipe. Can white sugar be replaced with coconut or cane sugar?
you need granulated sugar. Coconut sugar will absolutely not work. And cane sugar won't work if the sugar is too coarse, I believe.
So who eats all the macs when you make them? ☺️
I tried the recipe today for first time and they look good when I put them on the oven but they all melted away?why uis that?I want to try again. Thanks
how long do you bake them for?
what camera do you use to film?
The oven temp is it in a convection oven or no fan? Thank you
What mode to use while pre heating and baking the macarons
Merci pour votre vidéo
J'ai juste eu un petit problème
Mes macarons pendant la cuisson on penchaient sur les côtés
C'est dû à quoi selon vous ?
Can I use coconut sugar (powdered and granulated) instead of the regular white sugar?
Hi,
Do you use 75grams of Aquafaba or 75grams of the chickpea juice that's in the can?
Thank you!
aquafaba is chickpea juice. I open the chickpea can and drain it and use that liquid to make the macarons.
I started to whipping salted aquafaba and nothing happened. Should I try with unsalted aquafaba?
The chickpea water is at room temperature or cold? Should I use the oven with fan or without fan?
What piping bag are you using?
Hi! What if i put the color during aquafaba mixing?
I would like to explore on making vegan macarons. I'm not vegan and just make regular macarons to sell. Will it be okay to use the same equipments to make the vegan ones with? ty
I would think you can just as lo g as you wash everything thoroughly and don't accidentally mix ingredients especially if you plan on selling them.
Hi Camelia, I am running into abit of lopsidedness and cracked up macarons issue when my Aquafaba is too concentrated, or whenever it rains. Do you think changing the oven will help? I am currently using your recipe have had consistent good shells. Except on some occasions, they all cracked up or turn out lopsided. But it's the same consistent recipe...every single time. Can you give me some pointers?
Temperature/weather probably did affect the finished product. Maybe too much moisture in the air when you are drying them out.
Mine didnt come out right. It was very water. As soon as i added the almond flour with powdered sugar mixture, the aquafaba flattened
Hi, do you think all purpose flour or coconut flour will work as well in this recipe?
I know this is an old comment, but I figured that you’d like an answer…
For macarons (both vegan and regular), it is highly recommended that only almond flour be used because of the fine, smooth, slightly chewy texture it produces and is desired in a good shell. That being said, there are a few options you can try if you absolutely cannot use almond flour.
First, do NOT use coconut flour! Coconut flour consumes more moisture and usually requires additional liquids to be added, therefore your recipe would need to be drastically altered.
As for a suitable substitutions, you’ll want something that is as similar in fat and texture content as almond flour as possible (baking IS a science after all!). There are two that I’ve come across that seems to work best for macarons:
1. The best substitution you can use is sunflower seed flour. It can be bought as a ready made flour, however can be difficult to find, so you can always create your own by grinding up raw sunflower seeds. Proceed to use the sunflower meal/flour as a 1:1 substitute for almond flour.
2. Pumpkin seeds. While their fat content isn’t as high as almond or sunflower seed flour, they can still be used. I’m not sure if ready made pumpkin seed flour is available or not, but creating your own is very easy. You can use either store bought, or from the pumpkin, seeds-ensure the outer shell has been removed and grind them into a meal/flour using a food processor. Just like the sunflower seed flour, it can be used as a 1:1 replacement for almond flour.
Like I said, I know your comment was posted a while ago, but I’m really hoping that this is able to help in some way (either to you or to another person reading through the comments!). And good luck with your macarons! 🌻🎃👩🏻🍳
Hi! Thank you for this video ! If anyone know please give me advice🙏 Is it possible to not add sugar in the aquafaba, I mean 66 grams of sugar, or it won’t work then? I just don’t like so sweet macaroons 👽💛
you definitely cant do that. The sugar is there for the structure of the shells not for sweetness.
@@PiesandTacos thank you! And use Sweetener is also impossible?
for the buttercream can i use normal butter as well
yes you can
Hellou! how many degrees do we bake the macaroni in the oven with ventilation? Thank you 🙏
Each oven works differently, so it depends on your own oven but I'd reduce the temperature by 20% or so from what's indicated and go from there and experiment with different temperatures to find out what's best.
What Can I do to do these recipe but in different colors 🥺
Si o si tiene que ser harina de almendras?;no puede ser harina de trigo orgánica?
does the macaron taste different because of the aquafaba?
it does taste different. but very delicious
My vegan macarons get expanded feet and are hollow on the inside. Any ideas what I’m doing wrong?
How should I dry the almond flour if is “wet”? Thanks.
200 fahrenheit oven for 30 minutes, let it cool down completely before using.
i want to eat these vegan macs so bad haha
How to store these. How long do they keep?
up to 5 days in the fridge, up to 1 month in the freezer
I have aquafaba powder so how many ml I should make to use?
I have no idea I’ve never made it with aquafaba powder
Is the aqaufaba just chickpea water?
Yes
You should make macarons with just egg white powder; no egg whitessss
Hi! Can I cut the amount of sugar in twice? I’m afraid It will be too sweet for me
you cant, sugar is extremely important for the structure of the meringue, specially when making vegan macarons which are beyond finicky. you can reduce it in the filling though 👍
Everytime I bake macarons with aquafaba the feet spread...the meringue is perfect I know with straight and stiff peaks- tried reducing the temp of the oven to less than 300⁰...where am I going wrong?
Having the same issue! My feet are spreading and they are hollow!
Hi Camila, after I beat my aquafaba to super stiff peak, when I try to incorporate all the dry and wet ingredients together, it become really dry. Did I overwhip my AQ and causes this?
that's probably the brand you're using, some brands are more concentrated than others.
you can try adding more aquafaba (about 10 more grams, and experiment, see if youd need a bit more next time) if youre going to keep trying with that same brand.
Thank you dear, for your helpful inputs!! I love your fillings recipes. Please make more vegan macarons if you can. :) 😀
@@takia06able yes I will be working on some new flavors soon!!! thank you!
Hi Camila, if I increase the Aquafaba by 10 more gram...what about the sugar level? Do I need to increase the sugar level as well?
How many macarons do you get from this recipe?
did you use vegan granulated sugar?
yes there are a lot of vegan sugar brands. Here is a list of them www.peta.org/living/food/is-sugar-vegan/
can I use plain flour instead of almond flour?
No, almond flour is the what makes macaroons macaroons. Unfortunately it's very expensive:(
Yes you can use regular flour. Pies and tacos has a all purpose flour macarons recipe you should try it ❤. Also they are macarons not macaroons they are very different from each other. 😁💕✨
What if you don’t have aquafaba
Do you have to let these sit for 24 hours?
for sure, sometimes I even let it for 48 hours.
Hello 👋 new on your channel
Can you help me in making Macroons from macroons readymade premix packet of BAKERS VILLa which i had ordered from Amazon.....
And solve my query also regarding OTG
For baking Macroons we need OTG have FAN
Make these macarons and then use the chickpeas to make vegan brownies
Can you give the American measurements please. Not everyone uses grams.
They don’t always concert to cups. It’s very exact. You really have to use grams with this kind of stuff. I would just buy a scale. There are ones that are less than $10 on Amazon
They are beautiful.. Can you also do video with a recipe that uses whey protein instead of aquafaba?
Whey is not vegan
My bad i found it 🙈
Das Rezept hat leider gar nicht funktioniert. Alle Macarons sind beim Backen (wie Deine Matcha-Macarons) zerlaufen auch bei niedrigerer Teparatur 😩
Ooops I failed again :(