Macarons

Steps

1. Give the cans of chickpeas a quick shake then drain and add the liquid to a saucepan.
2. Turn on a low simmer and reduce liquid by about a third to prep your aquafaba.
3. Add 75g of aquafaba to a bowl along with your cream of tartar. Use mixer until it forms soft peaks.
4. Pour your sugar into a clean saucepan along with ¼ cup of water and put it over medium low heat. Do not stir.
5. Add your thermometer – making sure the actual thermometer doesn’t touch the bottom of the pan but sits in the middle of your sugar mixture. We want to bring this to 118C.
6. Measure out your dry ingredients. Use your spatula to push 200g of powdered sugar and 200g of almond flour through your sieve into a large mixing bowl and mix.
7. Once your sugar reaches 245°C, take it to your fluff and slowly pour it in while the mixer is on medium. Don’t worry about the sugar that sticks to the sides of the bowl. Turn the mixer back up to medium high and let it go until the outside of the bowl feels cool to the touch. At this point, the meringue should be glossy and white and it will be ribbony and sticky when you lift the whisk out of it.
8. Pour in the remaining 75g of aquafaba into the dry mix and combine it well.
9. Using your spatula move ½ of the meringue into your marzipan, being careful not to grab any of the candied sugar one the sides of the bowl. Stir it until it’s mixed well and you don’t see any white meringue or chunks of marzipan.
10. Add the rest of your meringue into your almond mixture – again, being careful not to grab any of the candy bits on the side of the bowl. Tilt your bowl ¾ on its side so that the batter slides down from the bottom of the bowl and rests along the side. This way, gravity is going to help us with the folding.
11. Use your spatula to scrape along from the top of the bowl, around the side, around the bottom, and back up the other side to the top of the the bowl. You should be cleanly picking up the whole mixture and folding it over onto itself. Do this gently until everything is incorporated.
12. At this point add gel colouring.
13. Now, alternate between smooshing the batter along the sides of the bowl and scraping and folding – slowly and gently, until you can lift the batter with the spatula and draw a figure 8 with the batter that falls off. Once you can do this, STOP. Your batter is done.
14. Put your batter into the piping bag.
15. Pipe your macarons into roughly 1 inch circles with 2.5 inches between each circle.
16. Slam the tray down on a flat surface to bring all the bubbles up and out of your macs. Repeat.
17. Set your tray on a flat surface and wait for the macarons to form a dry skin.
18. Once you see that the cookies are no longer shiny and you can lightly run your finger along the surface without it sticking to you, bake for 20 minutes.