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I’ve been wanting to try eggless french macarons for a long time. This holiday season I decided to give it a shot! A couple of weeks ago I saw @onestripechaico post about chai-der, (Apple cider plus chai) and I haven’t been able to get it out of my head! I adapted Pies and Tacos vegan macaron recipe and filled them with buttercream made with applesauce, chai concentrate and spices with cardamom, cinnamon, and other chai spices. Honestly, you would have NO idea these are made with Aquafaba instead of egg whites. The texture was spot on!
In this recipe, I use aquafaba to replace egg white in a traditional French macaron recipe. Aquafaba is basically chickpea broth, aka the liquid in canned chickpeas. I drained a 29oz can of chickpeas and reduced the liquid down to 2/3 cup over the stove, this took me about 30 minutes. Refrigerate your concentrated Aquafaba until cooked.
I filled these macarons with an apple chai-der (chai + cider) buttercream! I used applesauce, chai concentrate, and spices to give these french macarons a holiday feel!
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Eggless Apple Chai-der French Macarons
- Total Time: 1 hour 35 minutes
- Yield: 20 1x
- Diet: Vegetarian
Description
French macarons made with aquafaba and filled with a chai spice apple cider buttercream! Make 4 dozen macarons.
Ingredients
- one 29 oz can chickpeas
- 1/4 tsp cream of tartar
- 2/3 cup (132 g) granulated sugar
- 2 1/3 cup (220 g) almond meal
- 2 cups minus 2 1/2 tbsp (220 g) powdered sugar
APPLE CHAI-DER BUTTERCREAM
- 1/2 cup unsalted butter, room temperature
- 1 1/2 cup powdered sugar
- 1/4 cup applesuace, room temperatur
- 1 tbsp strong brewed black tea, room temperature
- 1/4 tsp salt
- 1/4 tsp ground cardamom
- 1/4 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground clove
- 1/4 tsp ground nutmeg
- gold food coloring (optional)
- holly sprinkles (optional)
Instructions
Eggless Macaron Shells
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Drain a 29oz can of chickpeas into a saucepan over medium heat. Reduce the liquid down to 2/3 cup. Cool completely.
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Add concentrated aquafaba and cream of tartar to a mixing bowl and mix on high for 2 minutes. Slowly stream in granulated sugar. Whisk on high for about 5 minutes or until you get stiff peaks (meringue shouldn’t be runny or floppy)
- Sift in almond flour and powdered sugar into the meringue. Use a spatula to cut through the middle and go around the bowl. Repeat this folding technique until the batter runs of the spatula in ribbons.
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Pipe the batter into 1 1/2 inch circles onto a parchment-lined baking sheet and tap the pan on the table to get rid of any air bubbles. Let the macarons sit at room temperature for 40 minutes to an hour or until a skin forms on them and the shells aren’t tacky when lightly touched.
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Bake at 275 F for 30 to 35 minutes. Let the shells cool completely before removing from the parchment paper.
Apple Chai-der Buttercream
- Add all the ingredients for the buttercream into a mixing bowl. Fit your stand mixer with the paddle attachment. Mix the buttercream on high for 3-4 minutes until it’s light and fluffy.
Assemble
- Brush half the macaron shells with gold food coloring and use melted white chocolate to glue the sprinkles to the shell. Pipe the buttercream onto the other half of the macaron and sandwich them with the decorated tops. Store in an airtight container in the fridge for up to 2 weeks.
- Prep Time: 60 mins
- Cook Time: 35 mins
- Category: Dessert
- Cuisine: French, Indian
