French · serves 2
Strawberry Macarons
Aquafaba meringue instead of egg whites. Reduce it, chill it overnight, and it works.
Ingredients
- 250g aquafaba, reduced to 110g
- 150g ground almonds
- 130g icing sugar
- 1/8 tsp cream of tartar
- A pinch of salt
- 110g caster sugar
- Red food colouring
- Strawberry flavouring
- Filling: 125g butter, 85g icing sugar, strawberry flavouring, red colouring
Method
- Simmer the aquafaba down to 110g, then chill it at least 2 hours — overnight is better. Unreduced aquafaba will never hold a peak.
- Blend the ground almonds and icing sugar to a fine powder and sieve. Any lump shows on the finished shell.
- Whisk the cold aquafaba with cream of tartar and salt on high for 5 minutes until thick and foamy, with no liquid left underneath.
- Caster sugar added a spoon at a time, then colour and flavouring, whisking to a glossy meringue with stiff peaks.
- Fold the almond mixture in until the batter falls in a slow ribbon.
- Pipe rounds onto lined trays, rap the tray hard on the counter, and leave 30-60 minutes until a skin forms and they aren't tacky.
- 130°C for about an hour. Cool completely before lifting.
- Beat the filling and sandwich. Best after a night in the fridge.