Friday, January 15, 2016

Eggless Chocolate Macaroons (Vegan)

2 1/2 cups of almond meal
1 cup of sugar
1/2 cup spelt flour
1/2 cup of Aqua Fava (Water from a can of chickpeas)
4 tablespoons of cocoa 
1 tsp vanilla extract
1/4 teaspoon cream of tartar

  1. Preheat oven to 145 degrees celcius.
  2. Cover two cookie trays with baking paper. Set aside.
  3. Sift flour, almond meal and cocoa together, and set aside. The purpose of sifting is to remove any lumps from the cocoa and to mix all the ingredients together. Do not discard the larger bits of almond meal that are left in the sieve, put them in the mix also.
  4. Place aqua fava in the bowl of a stand mixer with the cream of tartar.
  5. Beat on low until it gets foamy and increase the speed. Beat until stiff peaks form. Add vanilla at this stage.
  6. Start adding sugar to the meringue one tablespoon at a time, ensuring it is well mixed each time.
  7. Remove bowl from mixer and add all of the dry ingredients, fold them in until well incorporated.
  8. Pipe them onto the cookie trays using a large piping tip or place them on the tray with a tablespoon.
  9. Bake for 25 minutes, they should not brown.
  10. Set aside and cool for at least 15 minutes before removing from the tray.
  11. Store in an airtight container.
  12. Enjoy with a nice cuppa!!!!

These macaroons improve once stored in an airtight container for a few hours. They become more chewy. This recipe was an experiment. I think that next time I make them I will reduce the sugar amount by about 1/4 cup, as they can be a little sweet. But oh my!! they are delicious and moorish!!

Aqua fava is all the rage at the moment in the vegan world after it was discovered that it can be used to make lovely meringues.
For more information and recipes join the Vegan Meringue - Hits and Misses! group on facebook. There are hundreds of people on there sharing their recipes using AF (aqua fava), their failures and successes.
This is really great news for not only vegans but for people that have egg allergies.