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Eggless Macarons Without Aquafaba...

This document provides a detailed recipe for making eggless macarons without aquafaba, including ingredients and step-by-step instructions for preparation and baking. It also includes various filling recipes such as lemon curd, saffron pistachio, and chocolate ganache options. Additionally, it offers troubleshooting tips for baking temperatures and methods to ensure successful macaron shells.

Uploaded by

Nirmala Bachani
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2K views7 pages

Eggless Macarons Without Aquafaba...

This document provides a detailed recipe for making eggless macarons without aquafaba, including ingredients and step-by-step instructions for preparation and baking. It also includes various filling recipes such as lemon curd, saffron pistachio, and chocolate ganache options. Additionally, it offers troubleshooting tips for baking temperatures and methods to ensure successful macaron shells.

Uploaded by

Nirmala Bachani
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Chaitali Deshmukh

9769506070

...Eggless Macarons...

Eggless macarons..... without aquafaba…


Ingredients.
1. 40 Gm. Almond flour
2. 40 Gm. Icing sugar
3. 1-2 pinch of Xanthan gum
4. 20-22 Gm. Water
5. 5 gm (2 tsp) whey protein
6. 35 Gm. Icing Sugar
7. 1/8 tsp cream of tarter
8. Gel Color of your choice
Method.
1. Sift together Almond Flour and Icing Sugar mix well, now add xanthan
gum in to almond mixture mix well and keep aside
2. Take water, cream of tartar and whey protein Beat on medium to high
speed till it becomes little frothy
3. Add icing sugar gradually with spoon while beating, beat this mixture
for 2-3 min add color mix again…
4. now add almond mixture in to the wet mixture in two batches… mix
slowly and gently…
5. Pour in a piping bag with a round nozzle and pipe them on a macaron
sheet
6. tap macaron tray on your kitchen platform…
7. bake at 70 c. for 20 minutes and 100-110 Degree C for another 20 min
(Bake in middle rack)
8. Let the macaron shells cool completely in oven…

* if your ovens temperature starts from 100 Degree c.


then what to do ???
* set the temperature at. 100 c. with both the rods on +
fan mode on.
*place the tray in lower rack (don’t use Black tray )and
let the macarons dry for 10 min on 100 Degree after 10
min switch off the oven for 10 min only and let it cool
down.. don’t forget to switch on after 10 min…
* after 10 min switch on the switch and increase the
temp. @ 110 c. and let it bake for 10 min.
* after 10 min again increase temp. @120 c. and bake for
another 10 min….
* let them cool inside the oven

Still confused ???? follow this chart….


(without preheating) Switch on your otg @ 100 c put
macarons tray inside on lower rack (no Black tray)
↓
Switch off oven for 10 min…..
↓
Switch on oven for 20 min. bake @ 110 c. for 10 min
(don’t switch of now just increase temp.)
↓
After 10 min Increase temp. @120 c. and bake for
another 10 min

Still confused now give me a call or msg. on whatsapp

1. Lemon curd filling.


Ingredients.
8 gm. Corn flour
28 gm. Sugar
30 ml milk
30 ml water
5 gm butter
Juice of 1 lime
1-2 drop of yellow food color
Lemon zest ½ tbsp
Method . Mix all Ingredients together and cook till it thickness, cool and
use as a filling

2. saffron Pistachio filling


Ingredients.
100. gm. White chocolate ganache
2 tbsp saffron milk
1 tbsp crushed pistachio
Method. Mix all Ingredients together and use as a filling
3. pan masala filling
Ingredients.
100 gm white chocolate ganache
1 tbsp mouth freshener
1 tbsp gulkand
5-7 drops pan essence
1-2 drops green gel color
Method. Mix all Ingredients together and use as a filling

4. Choco mint.
Ingredients.
100 gm. dark chocolate ganache
5-7 drops oil base mint essence
Method. Mix all Ingredients together and use as a filling

5. choco mocha.
Ingredients.
100 gm. dark chocolate ganache
5-7 drops oil based coffee essence or 1 tsp Bru coffee or any instant
coffee powder
Method. Mix all Ingredients together and use as a filling

6.Pink lemonade (lemon butter cream)


Ingredients.
50 gm. Butter
200 gm icing sugar
60 gm heavy whipping cream
2 tbsp lemon juice
1 tsp lemon zest
One big pinch of salt
Pink color as required
Method. With hand beater beat butter and sugar well, now add heavy
whipping cream and mix again now add color, lemon juice, lemon zest
and salt mix well and use as a filling

7. Rose pistachio
Ingredients.
100 gm. White chocolate ganache
6-7 drops oil based rose essence and 2 tbsp chopped pista, pink color of
you want
Method. Mix all Ingredients together and use as a filling

8. Nachos cheesy chipotle


Ingredients.
100 gm. white chocolate ganache
2 tbsp crushed nachos, 1 tsp chipotle sauce, 4-5 drops fab chilly extract
Method. Mix all Ingredients together and use as a filling.

9. Chatpata kairi
Ingredients.
100 gm. white chocolate ganache
20 gm crushed pulse or any sour candy, 5-7 drops fab kaccha kairi
essence
Method. Mix all Ingredients together and use as a filling.

10. Dark orange.


Ingredients.
100 gm. Dark chocolate ganache
1 tbsp orange zest
Method. Mix all Ingredients together and use as a filling.
11. Nutella Hazelnut crunch

Ingredients.
100 gm. Dark chocolate ganache
2 tbsp crushed and roasted hazelnut, 1 tbsp Nutella,
Method. Mix all Ingredients together and use as a filling.

12. lemon blueberry


Ingredients.
100 gm. Buttercream base
1 lemon tbsp juice, ¼-1/2 tsp lemon zest
Berry compote or jam for centr filling

13. Butter cream base


100 gm unsalted butter
275 gm icing sugar
1 tsp vanilla essence
1 tbsp amul fresh cream or any heavy whipping cream
Method. Whip unsalted butter for 3-4 min on high speed, add little little
icing sugar keep mixing now add vanilla and cream mix again and your
buttercream base is ready…

14. dark chocolate ganache base


Method. 100 gm dark chocolate Chopped mix in 50 gm amul fresh cream
or in heavy whipping cream… mix and melt together in microwave… mix
well until chocolate melts completely… cover with cling wrap keep on
room temperature for 4-6 hours then use..
15. white chocolate ganache base
Method. 100 gm white chocolate Chopped mix in 37-40 gm amul fresh
cream or in heavy whipping cream… mix and melt together in
microwave… mix well until chocolate melts completely… cover with cling
wrap keep on room temperature for 4-6 hours then use..

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