Making meringue from aquafaba is about the most excitement I’ve had in the kitchen since I was in my twenties. Using the is liquid drained from a can of legumes such as chickpeas or small white beans, is probably the simplest way, but you can also get aquafaba from cooking dried beans in water for a couple of hours. In either case, you need to reduce and cool it. Then put the aquafaba into the bowl of your electric mixer and wait for the magic!
- Liquid from two 15.5oz cans of chickpeas of white beans reduced
- 1/4 teaspoon Cream of Tartar
- 1 1/4 cup cup of ground almond flour
- 1/2 cup granulated sugar
- 1 cup confectioner’s or powdered sugar
- 1 1/2 teaspoon vanilla extract divided
- 1 teaspoon almond extract
- 1 medium yam cut into pieces and steam
- 2 Tablespoons agave
- 1/2 cup unsweetened cocoa powder
- 6 softened and pitted dates
- 1 Tablespoon coconut oil
- optional: all-natural food coloring
- optional: organic raspberry jam (with or without seeds)
- Drain liquid from 2 cans of beans or use about 1 1/3 cup of liquid that dried legumes have been cooking after several hours.
- Pour through strainer into a small pot. Cook over medium heat for about 20 minutes until it is reduced in half. Cool in refrigerator for several hours or overnight.
- Combine almond flour and confectioner’s sugar in a food processor for about 1 minute. Sift mixture into a bowl making sure to remove any lumps.
- Put reduced aquafaba and cream of tartar in a mixing bowl. Mix on high until peaks are formed then add food coloring. Add granulated sugar in several batches while mixer is going.
- Fold flour mixture into aquafaba in several batches.
- Place mixture into a piping bag fitted with a small round tip. I used a size 12 Wilton Decorating Tip. Be sure not to overfill bag or you’ll make a mess like I did. My kitchen looked like it got hit by a pink fluff bomb.
- Pipe small round circular cookies on to a silicon macaroon mat or parchment paper.
- Bang the cookie sheet on the counter to times to get rid of the peak on top and any air bubbles. Let macaroons dry for an hour before placing in an oven set to 200 degrees.
- Bake in oven until completely solid, about 40 minutes. Cool.
- While cooling you can make chocolate frosting. First remove pits from dates then soak in very hot water until so soft and drain, about 10 minutes. Meanwhile steam yam. Allow yam to cool.
- Add cooled yam, dates, cocoa powder, extract, coconut oil and agave to food processor. Process until smooth. If too thick add nut milk one tablespoon at a time until desired frosting consistency is reached. Put into frosting bag.
- Spread raspberry jam onto the bottom of a macaron. Then pipe chocolate on top. Put macaroon cookie on top.
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