My oven runs very hot, so I had to make adjustments. If you oven is a big meanie face like mine, you will likely mess up a few batches until you figure out the perfect temperature and cooking time. Let it rest.e. Pour 75ml of the aquafaba into the bowl of your stand mixture and set aside. Any ideas? I know that macaron making can be frustrating. Don’t try to rush it and fit it all into one day. By saying “won’t reduce”, I just meant that the texture won’t change, it did reduce but never turned into something similar to egg white, it was really liquid. Squeeze the batter onto the silpat or parchment in 1.5 inch rounds. I only get feet on one side of the macarons. Eggless macarons made with Aquafaba (brine from tinned chickpeas) French meringue and filled with lemon verbena infused raspberry jam. I want to stress the importance of learning your oven’s personality. I think it would take quite a bit of testing to get it right. Interesting, mine never taste like chickpeas…but it could depend on the brand you use. They should last about 4 days in the fridge. I’m always jealous of people who can get feet on theirs! I recommend approaching macaron baking with a healthy sense of humour and curiosity. If you have more than 150ml, you can put the rest in the fridge and save it for another recipe. When it is ready, the texture should be lava-like and fall off your spatula in thick ribbons. I’ve never tried adding powdered fruit, but I think it would be a fun experiment. I’m sure many people have moved on to some other food obsession. I also cant figure out what I’m doing wrong, I’ve baked them in different temperatures thinking my oven is broken, even though it is a brand new oven, but I always end up with either no feet or collapsed feet. Maybe I mixed it too much? Can these be frozen like non-vegan macaron? I really appreciate your input! This website has a lot of Macaron troubleshooting tips: http://zumbobaking.com.au/troubleshooting/, Is there a reason why you split the aquafaba and only whip one half of it and pour the rest into the dry mixture? Super Fine Almond Flour: Repeat after me, almond flour is NOT almond meal. I also added a dollop of blackberry jam to the center because I like to gild the lily. Let this cool completely. Help, I can’t get the feet to develop. It could be a number of things. This search takes into account your taste preferences. Jasmine, thank you for this! I guess I’ll just have to look for alternatives to sugar in the raw, as it’s pretty coarse and I feel like that would mess up a French macarons recipe haha. This is so great to hear! At this point they should be dry on the outside and the edges. Had the same problem. All of my batches came out super sweet as it called for 2 cups of sugar total. Your vegan macarons look amazing! Have you figured out a vegan version of that??? ... Almond flour for the eggless diwali macarons. Thanks for stopping by! I’ve used the recipe before and I love it, but I couldn’t remember what I did to make the feet come out perfectly… so after trying it again and not getting feet on my first tray in the oven (baking per the directions at 210), I tried bumping up the heat and adjusting the bake time. http://zumbobaking.com.au/troubleshooting/, https://www.facebook.com/groups/VeganMeringue/, http://treadingmyownpath.com/2015/11/25/a-beginners-guide-to-aquafaba/. In fact, I have a whole website dedicated to chocolate…http://chocolatecodex.com/. I never seen them around though. I almost cried when my first batch failed. I’m not sure why your mixture was so dry, that is strange. I’ve got a tougher skin now! I tried your recipe last night using the italian method and the feet kinda just oozed out. Then, sift the flour and powdered sugar mixture into the egg white mixture. 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