I WROTE AN EBOOK!!!! It has 11 Eggless Recipes made in just ONE BOWL + 4 BONUS Eggless Macaron Recipes 💥🥰
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NOTE: On reading comments, I realised that some of the viewers had difficulty in making the aquafaba and on further questioning them I found that they were making some kind of amends to the recipe, like reducing the water content while keeping the cook time same, not resting the cooked water enough, adding stabilisers while whipping the aquafaba, which is not recommended in my recipe. Basically, I would like to encourage you to follow the recipe as it is given as I've tested this over 4 times and the final recipe, the video of which you just saw, is absolutely foolproof and I have tried to explain the recipe in as much detail as I possibly could!
If you follow it exactly how I have asked you to, it is not going to fail! There are viewers who had success making them and really enjoyed it! If you make your own changes to the recipe and then tell me my recipe is bad, then sadly, it is not even my recipe anymore as you have made your own changes to it! As always, if you have any questions, super happy to help out 💗🥰
TO STORE THE LEFTOVER AQUAFABA: Keep in an airtight container in the refrigerator and use within 3 days.
To make the Aquafaba:
1 cup dried raw chickpeas + enough water to submerge them for 8 hours
3 cups of water
Note:
The 1 cup of dried chickpeas need to soak for 8 hours. Discard this water and only add the soaked chickpeas into the pressure cooker. Then measure 3 cups of fresh water and add to the cooker.
On a high flame, cook till 1 whistle. Then lower the heat to low and cook for 40 minutes.
Once done cooking, DO NOT open the lid. Let the chickpeas and the water sit in the cooker overnight as they cool or for approx 12 hours.
The next day, strain the aquafaba and use the cooked chickpeas to make a curry or hummus or anything you desire.
To make the Macarons:
33 grams Aquafaba
38 grams oat flour
50 grams icing sugar
38 grams caster sugar
Nutella as per your requirement to fill the macarons
IMPORTANT POINTS TO REMEMBER:
1. Do not over mix the macaron batter. After 10 - 15 strokes, check after every 2 strokes to see if the consistency has been achieved. You should be able to make a figure '8' very easily.
2. After piping the macarons, rap the tray against the countertop several times. Pop any bubbles that rise to the surface.
3. When you keep the oven to preheat at 150 C / 300 F, also ensure that you have placed the macaron tray at room temperature with either the fans on or the air conditioner. Ensure there is no humidity. The shells don't take very long to dry up, by the time the oven pre-heats for about 15 - 20 minutes, the shells will dry
4. Bake for 8 minutes at 150 C / 300 F and then turn the oven off and open the oven door slightly. Keep the tray in the oven, the gently falling heat will continue cooking the macarons ensuring they don't overbake.
5. After you take the macaron tray out of the oven after 16 minutes (8 mins baking + 8 mins resting inside the oven turned off), let it sit at room temperature for 10 - 15 minutes before peeling them off the parchment paper.
For the complete printable recipe and detailed information, please visit my website: thecupcakeconfe...
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1 окт 2024
