Eggless diwali macarons
  • 37.5 g aquafaba
  • 55 g icing sugar
  • 55g almond flour
  • 33g caster sugar
  1. In a bowl sift in almond flour and icing sugar and set it aside.
  2. In another clean bowl, add in aquafaba and start whipping at medium low speed. Once the aquafaba gets slightly foamy, increase the whipping speed to high and start adding caster sugar in small batches.
  3. Once you reach soft peaks, add in a few drops of gel food color of your choice and continue to whip till you reach stiff peaks. This can take 7-8 minutes.
  4. After reaching stiff peaks, carefully fold in the almond flour and icing sugar that was set aside before.
  5. Use the cut and fold method and check the consistency of your batter after every two-three strokes of mixing.
  6. Once you reach a consistency where your batter freely falls off the spatula, you can transfer the batter into a piping bag and pipe individual shells on your baking tray lined with silicone mat.
  7. After piping, let shells rest for 15 minutes till they form a skin on top. Meanwhile, preheat your oven at 140 degree C.
  8. Bake for 30-35 minutes.
  9. Cool down completely and fill the edges with rose buttercream and pipe the centre with pistachio butter.
Recipe by Bake with Shivesh at