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
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
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.
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