Making an egg free version of thoothukudi macroons have been in my to do list for long. And I have experimented on the recipe more times than I can remember. Somehow my version using aquafaba doesn’t hold its shape once it goes into the oven. It just melts into a gooey mass which goes to the bin. I don’t know how many grams of cashewnuts and sugar i have wasted on these experiments. I was looking for an ingredient which gives stability to the whipped aquafaba. Every recipe I read using aquafaba used cream of tartar, which I didn’t have. So I was sure that that is the only reason my attempts were failing.
Recently I bought a pack of xanthan gum, which many of them have used in their recipes for meringue. So I tried incorporating it in my recipe. I also added a little bit of white vinegar. Aquafab whipped up beautifully and the final texture of the batter was just like the egg white based one. I piped and was not at all confident about the result. It did deflate but didn’t become a gooey mess inside the oven. It held its shape but took a very long time to bake. It was also raining the whole day and so humidity was too much in the air. Aquafaba is so sensitive to humidity and so I think that was one of the reasons it took time. If your macroon doesn’t come out of the paper, do not panic. Just place in oven and let it bake for 30 – 60 minutes more. The usual egg based macroons take one to one and half an hour in oven. So the egg free version take half an hour more.
For the second day of Christmas special bakes, no wonder I am posting this. We all love these macroons a lot during child hood, but after stopping egg consumption, we surely miss them a lot. I was so glad that I got a decent batch of macroons with out the eggs. They are slightly harder than the egg based ones, but they are equally delicious. My daughter is so happy that I made it for her. I should say that even I was jumping with joy after my success with this recipe.
Usually coarsely ground cashew nuts are used. When I measured the cashewnuts from my fridge, it was some 50 gms less. So I added some almond meal and pistachios along with cashews. So mine was not pure white and had a slightly greenish tint to it. But it tasted amazing with all those nuts in them.
Xanthan gum was not available in India last year, but it is easily available online at amazon. I am giving you the link at the end of the post. Use it to purchase for your use. I am sure you will be surely delighted. I am now experimenting on so many recipes using xanthan gum. So wait for them. You will be surely surprised. This is the link for purchasing it on amazon.
Makes 40 – 42 macroons
Ingredients:
Aquafaba (click for recipe) – 1/4 cup
Xanthan Gum – 1/4 tsp
White Vinegar – 1/4 tsp
Granulated Sugar – 125 gm
Cashew Nuts – 125 gm, coarsely ground
Procedure:
Preheat oven to 100°C.
In a bowl mix together aquafaba, vinegar and xanthan gum.
Beat it until thick.
Add sugar a teaspoon at a time and beat the mixture for 10 minutes until it becomes a thick, white fluffy paste.
Add cashew nuts in two batches.
Using a spatula mix the cashew very gently into the meringue.
Once all the cashew nuts are incorporated, stop mixing.
Fill the mixture in a disposable piping bag.
Make a small cut at the edge.
Line a baking tray with baking paper.
Pipe out small mounds of macroon on the paper.
Bake them in the preheated oven for 1 1/2 hours to 2 hours until they are completely dry.
Allow them to cool inside the oven.
Remove them from the paper and store in airtight box.
Enjoy!!
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Egg Free Thoothukudi Macroons Recipe
Ingredients
Ingredients
- Aquafaba – 1/4 cup
- Xanthan Gum – 1/4 tsp
- White Vinegar – 1/4 tsp
- Granulated Sugar – 125 gm
- Cashew Nuts – 125 gm coarsely ground
Instructions
Procedure
- Preheat oven to 100C.
- In a bowl mix together aquafaba, vinegar and xanthan gum.
- Beat it until thick.
- Add sugar a teaspoon at a time and beat the mixture for 10 minutes until it becomes a thick, white fluffy paste.
- Add cashewnuts in two batches.
- Using a spatula mix the cashew very gently into the meringue.
- Once all the cashew nuts are incorporated, stop mixing.
- Fill the mixture in a disposable piping bag.
- Make a small cut at the edge.
- Line a baking tray with baking paper.
- Pipe out small mounds of macroon on the paper.
- Bake them in the preheated oven for 1 1/2 hours to 2 hours until they are completely dry.
- Allow them to cool inside the oven.
- Remove them from the paper and store in airtight box.
- Enjoy!!
Honestly speaking, I have neither heard about these macroons nor the aquafaba you are talking about. However these macroons are a great alternative for those who don’t eat eggs, thanks to your trials.
wow..the macaroons look awesome…but somehow I did not get them right when I tried with aquafaba..I do not have your patience level so just gave up.
Thank you so much for this recipe gayathri. Was looking for eggless version. Super awesome.
The macroons looks superb. You really did a great job making an eggless version.
Am sure now anyone can enjoy this macroons after reading your post, well done Gayathri, hats off to you.
Amazing experiment, Gayathri. I should try baking using aquafaba. These macaroons looks very tempting.
Wow, you are one hardworking food scientist Gayathri. Those macaroons look just like the ‘real’ ones. I’m sure they must have tasted amazing.
Hi Mam,
Awesome recipes. Really its very easy to do macroons, I can’t believe this……Awesome. Superb. I need to learn and bake so many items from your blog. Thank you so much of doing this job very dedicatively.
And i have one clarification, Can we have any replacer for Xantha Gum ? Pl clear me.
Regards
Yamuna
Xanthan gums gives a nice stabilization to the meringue. I have tried it without gum and have got zero result. You can try replacing it with guar gum. But other than the gums, I am not sure what works..
It turned out great!!!
Can I leave the nuts of next time?
The recipe is based on nuts. Else it is just meringue.
Hi ma’am Ur recipe is awesome . Can I know if we can use home made cashew powder .
Thank you. Yes, you can use.
Which brand of xantham gum should I buy??
https://amzn.to/35507Sy
Those macroons look really good. I don’t have xantham gum, but have cream of tartar. Could you suggest what modification I should make if I were to use cream of tartar
They both have different used. So they can’t be interchanged. Cream of tartar will stabilize the meringue. But gum gives the structure that lacks in eggless version. Try it without the gum. It will still be delicious but a bit flat.