Aquafaba Macaron Recipe

Aquafaba: The liquid from a can of chickpeas, used as an egg white substitute.

Powdered sugar: Also known as confectioners' sugar, it provides sweetness and structure.

Almond flour: Finely ground almonds, giving the macarons their signature texture and flavor.

Cream of tartar: A stabilizing agent that helps the aquafaba form stiff peaks.

Vanilla extract: Adds a hint of vanilla flavor to the macarons.

When beating the aquafaba with cream of tartar, ensure that your bowl and beaters are completely clean and free of any grease. Any residual oil can prevent the aquafaba from reaching stiff peaks, which is crucial for achieving the right texture in your macarons.

• liquid from a can of chickpeas aquafaba - Substitute with liquid from a can of white beans aquafaba: Both liquids have similar properties and can be whipped to create a meringue-like texture.

• powdered sugar - Substitute with coconut sugar blended into a powder: Coconut sugar provides a similar sweetness and can be powdered in a blender to mimic the texture of powdered sugar.

• almond flour - Substitute with sunflower seed flour: Sunflower seed flour has a similar texture and can be used as a nut-free alternative.

• cream of tartar - Substitute with lemon juice: Lemon juice can stabilize the whipped aquafaba similarly to cream of tartar.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile that works well in macarons.

• Allow the macarons to cool completely before storing. This ensures they maintain their delicate texture and don't become soggy.
• Place the macarons in an airtight container. Layer them with parchment paper to prevent them from sticking together.
• Store the container in a cool, dry place away from direct sunlight. This helps preserve their crisp exterior and chewy interior.
• For longer storage, you can freeze the macarons. Place them in a single layer on a baking sheet and freeze until solid.
• Once frozen, transfer the macarons to a freezer-safe container or bag. Again, use parchment paper between layers to avoid sticking.
• When ready to enjoy, remove the desired amount of macarons from the freezer and let them thaw at room temperature for about 20-30 minutes.
• Avoid refrigerating the macarons as it can cause them to become too moist and lose their texture.
• If you have filled macarons with a cream-based filling, consider storing them in the refrigerator but consume them within a few days for the best taste and texture.
• Always label your containers with the date to keep track of freshness, especially when freezing.

• Preheat your oven to 275°F (135°C). Place the macarons on a baking sheet lined with parchment paper. Warm them for about 5-7 minutes. This method helps maintain their delicate texture and crispiness.

• If you prefer a quicker method, use a microwave. Place the macarons on a microwave-safe plate. Heat them on low power for 10-15 seconds. Be cautious, as microwaving for too long can make them chewy.

• For a more controlled reheating, use a toaster oven. Set it to a low temperature, around 250°F (120°C). Place the macarons inside for 5-6 minutes. This method ensures even reheating without compromising their structure.

• If you have an air fryer, set it to 250°F (120°C). Place the macarons in the basket and heat for 3-4 minutes. This method is quick and helps retain their crisp exterior.

• To bring back the freshness, you can also steam them lightly. Place the macarons in a steamer basket over simmering water for about 1-2 minutes. This method can help soften them slightly if they have become too hard.

• Oven: Used to bake the macarons at a consistent temperature of 300°F (150°C).

• Baking sheet: Provides a flat surface for the macarons to bake evenly.

• Parchment paper: Prevents the macarons from sticking to the baking sheet.

• Mixing bowl: Holds the aquafaba and other ingredients while they are being mixed.

• Electric mixer: Beats the aquafaba and cream of tartar to form stiff peaks.

• Spatula: Gently folds in the almond flour and vanilla extract without deflating the mixture.

• Piping bag: Used to pipe the macaron batter into small circles on the baking sheet.

• Cooling rack: Allows the macarons to cool evenly after baking.

• Measuring cups: Ensures accurate measurement of ingredients like aquafaba, powdered sugar, and almond flour.

• Sifter: Helps to sift the powdered sugar and almond flour to remove any lumps and ensure a smooth batter.

Prepare ingredients in advance: Measure and sift almond flour and powdered sugar ahead of time to streamline the process.

Use a stand mixer: A stand mixer can beat the aquafaba to stiff peaks faster and more efficiently than a hand mixer.

Preheat the oven early: Start preheating your oven as soon as you begin preparing the macaron batter to save waiting time later.

Pipe with precision: Use a template under the parchment paper to ensure uniform macaron sizes, reducing the need for adjustments.

Skip the food coloring: If color isn't crucial, omit this step to save a few minutes.