Well this is the moment I have been waiting for….. I am finally tackling macarons. It is currently 9:31 and they have just come out of the oven so these macarons are going to be another 2 parter. I have wanted to make macarons for years. Finally, I took the plunge and I am so happy with how they turned out. I never thought that I could get them right on the first try, but they are looking pretty good if I do say so myself. I had originally planned on making lemon macarons but experienced some technical difficulties (of course) so I had to switch last minute to chocolate macarons. Thank goodness I keep my baking pantry fully stocked so I had all the ingredients needed. The recipe I used came from the blog “Pies and Tacos” here is a link if you want to check it out! https://www.piesandtacos.com/vegan-chocolate-macarons/
***Note: people are always confused on how vegans make meringue. Traditionally, meringue is made by whipping up egg whites and sugar. As vegans do not eat eggs we have had to become quite creative. I usually do not tell people what I use to make my meringue until they try it, because it sounds a little suspect (at first I was scared to try it too) but it is actually a perfect substitute, I promise you cannot tell the difference. The secret to vegan meringue is… Aquafaba (also known as the liquid you drain out of a can of chickpeas). Sounds gross, but works perfectly!
These macarons were a labor of love. It took about 1 hour and 20 minutes from start to taking them out of the oven to cool (I anticipate another 20 minutes or so tomorrow when I ice and sandwich them). Making the meringue takes some patience, especially with a snoopy little kitty trying to check it out. I always stress that my stiff peaks are not stiff enough in the meringue so I think I mixed for longer than necessary but no matter because they look like actual macarons! I cannot wait to finish up tomorrow and post the final product! Below is an image from the recipe blog creator. Mine probably wont look as good as these ones but I am really proud I tackled something I have always been a little scared to tackle.
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November 21, 2022 — 12:36 pm
Wow Cara! I genuinely had no idea there even was a substitute for meringue, but that chickpea water or aquafaba sounds so so cool. I wonder who thought of that?
Your vegan baking has definitely been taken to the next level as all my vegan friends have never made something as complicated as macarons. I look forward to the final result as well and hopefully, they taste just as well as they look. Maybe your adorable snoopy kitty will sneak a taste as well hahah. Good Luck!