Mint & Nutella Macarons
I wanted to share this recipe with common ingredients but I never got success making Macarons with other ingredients but Versa Whip and Ener-G egg replace gives the exact result as if Macarons made with egg meringue.
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Almond flour 1⁄2 Cup (8 tbs) (Almond meal)
Powdered sugar 1 Cup (16 tbs)
Egg replacer powder 2 Tablespoon (Ener-G)
Water 1⁄4 Cup (4 tbs)
Granulated sugar 2 Tablespoon
Versawhip powder 1⁄2 Teaspoon
Agar/Xantham gum powder 1⁄4 Teaspoon
FOR LEMON MACAROON
Lemon zest 1 Teaspoon
Yellow food color 1 Drop
FOR PEPPERMINT MACAROON
Pure peppermint extract 1 Drop
Green food color 1 Drop
FOR VANILLA MACAROON
Pure vanilla extract 1 Drop
Pink food color 1 Drop
FOR THE FILLING
Butter 1⁄4 Cup (4 tbs)
Powdered sugar 2 Tablespoon
Flavoring extract To Taste (Optional)
Food color To Taste (Optional)
To prepare the egg free meringue, whip the egg replacer and water till it is frothy. Let it rest.e
Once the meringue is rested add agar, versawhip, sugar and whip for 1 – 1 ½ minute. The mi would have stiff peaks.
Sift the powdered sugar and almond meal together. Fold it in the meringue
Divide the mixture and flavor and color the macaroons to your choice.
Fill the mixture in piping bags with wide tips. Pipe out the mixture in a baking tray with multiple parchment papers.
Tap the tray and let it rest for atleast 1 hour.
When the mixture is dry to touch it can be baked in a preheated oven (250 degree F) and bake it for 1 hour.
Let the macaroons cool.
Mix butter and sugar to make the filling. Put it in the piping bag
Fill the macaroons with filling of your choice and sandwich them