INGREDIENTS:
For the Macaron shells
3/4C water drained from a can of chickpeas reduced to 1/3 cup
1/2C sugar
1/4tsp food coloring of your choice
1 1/4C ground almonds
1/2C powdered sugar
2tsp pastel sprinkles

For the frosting:
1 cup butter, softened at room temperature
3 1/2 – 4C powdered sugar
Flavoring of your choice can be added.
TIPS TO FOLLOW:
Making of Aquafaba Liquid: The night before you want to make your Macarons, prepare your Aquafaba. First, you need to reduce the aquafaba. For this recipe, I used the liquid from 2 tins of chickpeas; the amount you get will vary by brand, but I got around 280ml. Pour 230ml of this into a saucepan, and simmer on a medium heat, measuring occasionally until it is reduced down to 100ml; this took around 20 minutes for me.

Baking Tips: Preheat oven to 120 degrees Celsius*. Bake each tray of macarons individually for 28-30 minutes, without opening the oven door inbetween. Smaller macarons or ovens may take slightly more or less than 30 minutes. It’s all about trial and error.
Once 30 minutes is up, leave your macarons in the oven for another 15 minutes without opening the door. After 15 minutes, open the oven door slightly and leave macarons in the oven with the door ajar for a further 15 minutes. Remove tray from oven and leave to cool thoroughly before peeling macaron shells off from Silpat/Silicone paper.
Repeat baking process with remaining trays of macarons.

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