I kid you not!
And the best part is that they are made with a simple, cheap, easy to find ingredient. No expensive specialty products or trips to the healthfood store required.
I stumbled across this recipe for eggless vegan meringue made with the liquid from a can of chickpeas instead of egg whites, and immediately my mind went to macarons… because it frequently goes there, in case you hadn’t noticed 😉
I am kinda married to the Italian meringue method for macaron making, so I thought I’d experiment with that, then would play around with the French meringue version if that failed. But it didn’t fail. Not by a long shot! The structure is just perfect – crisp shell and chewy interior, little feet, domed tops. Everything you want in a macaron, but without the eggs 🙂
I had absolutely no idea that the liquid from a can of chickpeas could whip up this this!
As for the flavour, you can’t taste the chickpea liquid at all behind the vanilla, almonds and sugar. It’s amazing!
I do wonder if this would work as well if you soak your own chickpeas – I don’t know whether it’s something in the chickpeas themselves that causes this, but I suspect so… if anyone tries it with liquid from chickpeas you have soaked yourself, I’d love to hear about your results!
Makes 30 filled macarons
I used a little over half the liquid from a 400g (14oz) can
Preparation about 30 minutes
Resting about 20 minutes
Baking 18 minutes per batch
Cooling about an hour
Filling 5 minutes, if using jam or any other premade filling
140g ground almonds
140g powdered (confectioner’s) sugar
100g (8 Tbsp) chickpea canning liquid, room temperature, divided 50/50
1 tsp vanilla paste
100g granulated (white) sugar
Prepare 2 parchment lined baking sheets.
Mix the ground almonds and powdered sugar together then grind in a food processor until you have an extra fine texture.
Sift into a large bowl, re-grinding any bigger pieces of almond.
Add 50g chickpea canning liquid and the teaspoon of vanilla paste to the almond mixture and mix thoroughly. Set aside.
In another bowl using an electric hand mixer, or in the bowl of a stand mixer, beat the other 50g chickpea canning liquid. It should at least triple in volume and whip to medium-firm peaks. It will take a lot longer than egg whites to whip up, about 5 minutes.
Meanwhile, put the granulated sugar and water into a small saucepan and heat on medium-low to 118°C (244°F).
While whisking constantly on low speed (to avoid splashing hot syrup), slowly add the cooked sugar mixture to the beaten chickpea canning liquid, pouring it down the inside edge of the bowl. Whisk at high speed until the mixture is cool, about 3 minutes. The mixture should become firm and shiny and you should get a beak when you lift the whisk.
Scrape the meringue onto the almond mixture and incorporate with a rubber or silicone spatula until you have a homogenous batter that runs from the spatula in a thick ribbon. It will not take nearly as long to mix as an egg meringue, so be very careful not to overmix it.
Transfer the mixture into a piping bag fitted with a 7 – 9mm plain tip (this is best done in two batches, so you don’t overfill the bag). Pipe 60 equally sized rounds, about 4cm, in staggered rows onto the prepared sheets. Hold the piping bag upright with the tip just above the sheet and pipe without pulling upwards or swirling in circles, so the batter comes out in a round blob around the tip, and give a little sideways flick at the end to break the stream.
Tap the baking sheet firmly on the bench several times to release air bubbles and obtain a smooth surface. Leave the tray to rest at room temperature for at least 20 minutes until a slight skin forms.
Meanwhile, preheat oven to 150°C (300°F).
Bake the macarons for 18 minutes, one sheet at a time, turning the sheet half-way.
Remove from oven, remove the parchment from the tray with the shells still on it, and place on a cooling rack for at least 30 minutes, until completely cool, then remove macaron shells carefully from the parchment.
Fill as desired (I used strawberry jam), then store in an airtight container in the fridge to mature for at least 24 hours before eating.