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Eggless Raspberry Rose Macarons (Aquafaba)
Eggless Raspberry Rose Macarons (Aquafaba)

Before you jump to Eggless Raspberry Rose Macarons (Aquafaba) recipe, you may want to read this short interesting healthy tips about Wholesome Vitality Treats.

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Whole grain snacks are an superb choice for a fast balanced snack. A bit of whole wheat toast, as an example is a great snack in the early morning. When you need a fast snack on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Whole grains are generally better than processed grains found in white bread.

You will find lots of healthy snack foods you can choose that don’t involve a lot of preparation or searching. When you make the decision to be healthy, it’s uncomplicated to find exactly what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to eggless raspberry rose macarons (aquafaba) recipe. You can cook eggless raspberry rose macarons (aquafaba) using 16 ingredients and 19 steps. Here is how you do it.

The ingredients needed to make Eggless Raspberry Rose Macarons (Aquafaba):
  1. Provide cookies:
  2. Take 250 ml Aquafaba (liquid brine drained from chickpeas can)
  3. Use 1/8 tsp lemon juice / cream of tartar
  4. You need 1 pinch salt
  5. Take 150 gms almond flour
  6. Use 130 gms icing sugar
  7. Use 100 gms castor sugar
  8. Get 1 tsp gel red food colour
  9. Prepare 3-4 drops rose essence
  10. You need butter cream:
  11. Prepare 125 gms Unsalted butter
  12. Get 55 gms icing sugar
  13. You need 2-3 drops rose essence
  14. Take 150 gms raspberry jam
  15. You need heart shapes:
  16. You need 1 tsp gel red food colour
Instructions to make Eggless Raspberry Rose Macarons (Aquafaba):
  1. Boil aquafaba in a sauce pan till it reduces to 110 gms. Cover and chill overnight to get it thicken and viscous.
  2. Cover and chill overnight to get it thicken and viscous.
  3. Swift almond flour and icing sugar together twice.
  4. Start beating aquafaba, salt and cream of tartar until it becomes foamy.
  5. Now start adding castor sugar 2 spoons at a time and continue beating it till it becomes thick and glossy.
  6. Add gel red food colour and rose essence and bear for 1 more minute.
  7. Take half of meringue and gently mix with almond flour and icing sugar mixture.
  8. Now add rest of the meringue and fold very gently till it flows down the spatula like a molten lava.
  9. Fill the meringue mixture in a piping bag with round nozzle.
  10. Draw 2 inch circles, 2 cm apart, in 2 parchment papers. stick this parchment papers to 2 baking sheets with help of little meringue by turning back the paper so that drawn circle faces towards the baking sheet.
  11. Now pipe the meringue within these circles.
  12. Gently tap the tray 3-4 times in kitchen counter so that the top of cookies smooths out and releases any air bubble.
  13. Leave the tray uncovered for 1-2 hours so that a thin film gets form over the cookies.
  14. Preheat oven to 250 F and bake the macarons for 25-30 minutes, rotating the tray halfway.
  15. Check if one comes off the tray fairly cleanly, if not bake for a little longer.
  16. Meanwhile beat the butter, icing sugar and rose essence until creamy and fill in piping bag.
  17. Once the cookies cool down draw little hearts over the macarons with the help of a thin painting brush.
  18. Now pipe the rose buttercream icing around the edges of macarons and fill raspberry jam in center.
  19. Now cover the prepared macarons with rest plain macaroons to form a sandwich cookie.

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