Aquafaba #1 (canned chickpeas juice)
Natural yellow coloring gel
Aquafaba #2 (canned chickpeas juice)
- Strain the chickpeas out of their juice, named aquafaba, into a saucepan.
- Reduce the juice by 30% and cool it down.
- Using the food processor, mix the almond flour, the powdered sugar and the cocoa powder for 25 seconds. This preparation is called “Tant pour Tant” or TPT.
- Using the tabletop mixer, beat the aquafaba #1 on low speed.
- Scrape the mixture back into the bowl to make sure that all the preparation has been evenly beaten. Note that it will take longer, from 5 to 10 minutes, to obtain the right texture - holding stiff peaks - than when beating regular egg whites.
- In the meantime, combine the coloring and the aquafaba #2 together in order to ensure a proper dissolution of the coloring. Using gel coloring, instead of powder, will result in shells evenly colored.
- Transfer the TPT and mix well until obtaining a homogeneous mixture.
- Keep beating the aquafaba #1 mixture in the tabletop mixer.
- Add the water, followed by the sugar and bring to the boil. Place the water in first to ensure that the sugar does not crystallize in the pan.
- Once the sugar preparation reaches 110°C (230°F), change the tabletop mixer to high speed.
- When the preparation reaches 119°C (246°F), fold into the beaten aquafaba mixture and mix at low speed for a minute and then at medium speed.
- Let the meringue cool down completely. Note that the meringue will be softer than regular meringues made of eggs.
- Fold the meringue into the TPT preparation in three different additions in order to combine well.
- Mix until obtaining a light and thick preparation that forms ribbons.
- Transfer the batter into a piping bag with a 10 mm (0.4”) tip and pipe 3 cm (1.2”) discs of batter into staggered rows on the teflon sheets. This will ensure a better diffusion of the heat when baking in the oven.
- Gently tap the tray on the table to flatten the discs and smooth the surface of the shells.
- Let all the piped macaron shells set at room temperature until a thick skin starts to form on the shell. It will take between 45 min to 1 hour. Note that the drying process will depend on the humidity level of the room.
- Bake in the oven at 125°C (257°F) for 15-17 minutes and allow to cool completely before assembling.