VEGAN MACAROONS - WITHOUT EGGS

Identity Card of the Recipe

370 KCal Calories per serving

Ingrediants

For about 100 vegan macaroons

75 ml of acquafaba
Untreated lemon juice
50 g + 90 g of cane sugar
1 g of guar gum
130 g of almonds

Materials Needed

Electric whips
Baking paper
Baking plate
Sac à poche or teaspoons

Preparation

Before starting
To prepare this recipe we suggest to use the cooking water of the chickpeas. For an optimal result, it is advisable to concentrate the cooking broth by letting the water evaporate for 2-3 minutes over a high flame.
To speed up the time, you can use the liquid found in canned chickpeas: in this case, however, it is advisable to prefer organic products with few preservatives. Unlike home-cooked legumes, the liquid from canned chickpeas contains a certain amount of salt, but the amount will still be reduced and will not negatively affect the final result.

Chop 50 g of brown sugar until you get an impalpable powder. Mix the sugar obtained with 1 g of guar gum. To put aside.

Did you know that
Guar gum is useful for stabilizing and firming the mass. Those who wish can avoid using it: in this case, the macaroons will be lower and softer.

Combine the almonds in a glass of a blender and chop them together with 90 g of brown sugar. Sift the resulting mixture to make the powder thinner and more velvety. To put aside.
Pour the chickpea water (at room temperature) into a bowl and work the mixture with an electric mixer, gradually adding the lemon juice. After a couple of minutes, the chickpea water will have turned into a stable foam and seeds -compact, reminiscent of the consistency of egg whites.

Did you know that
The water of the chickpeas, subjected to mechanical processing with whips, has rising capacities due to the presence of some particular substances, called saponins: in contact with water, the saponins develop a stable and persistent foam.
Lemon juice, rich in vitamin C, promotes the formation of foam and stabilizes the compound.

At this point, gradually add the sugar - chopped and mixed with the guar gum - to the whipped mass, continuing to whip.
Preheat the oven to 100 ° C (ventilated function) and line two plates with baking paper.
Mix the vegan meringue with the almond powder and sugar, until you get a thick batter.
Pour the mass into a pastry bag with a smooth spout and make many small tufts on the plate: you will get about 100 macaroons.
Place the amaretti in the oven and dry them in the oven at 100 ° C for 50 minutes: you will get beige, crunchy and dry amaretti. For a darker color, cook the macaroons at 120 ° C for 40 minutes.
Leave the macaroons to rest in the oven off, with the door open, for one night.
Store the macaroons in a plastic box, away from humidity for 2-3 weeks.

Alice's comment - PersonalCooker

I told you that in Alice's kitchen nothing is impossible! And you know, we could put these particular macaroons in the category of molecular recipes because we exploited the chemical and physical characteristics of the cooking water of chickpeas. Extraordinary, right?

Nutritional values and Health Comment on the recipe

Vegan Macaroons are foods that can be contextualized between desserts.
They bring a considerable amount of energy, supplied mainly by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates are mainly simple (sucrose), monounsaturated fatty acids and peptides of medium biological value. Cholesterol is absent and the fibers are very high.
Vegan Macaroons are not suitable for the diet of overweight subjects or those suffering from hyperglycemia or hypertriglyceridemia. They have no contraindications for hypercholesterolemia.
They are completely suitable for vegetarian and vegan nutrition, and are suitable for both the diet of the lactose intolerant and the celiac. The average portion of Vegan Amaretti is about 25-30g (90-110kcal).