Macarons without powdered sugar

Recipe from Topfood

9936 views

Cooking time: 1 hour

Servings 8

Pasta is one of the most popular desserts today. They are presented for the holidays as a sweet gift, they are used to decorating bouquets and compositions, and they are simply used for tea, because macarons are one of the lightest and most nutritious desserts.

Beetroot Juice

4 tsp.
Cocoa-powder

4 tsp.
Aquafaba (chickpeas brine water)

15,2 fl. oz
Erythritol

4 tbsp.
Almond Flour

24
Salt

1 pinches
Cream of Tartar

1 pinches
Cashew Butter

2 tsp.

Calories

179 kcal
Protein

22 g
Fat

58 g
Carbohydrates

20.1 g

Add aquafaba to a bowl and simmer for 10 minutes, until the volume is reduced to half of the original volume. Then, transfer into a clean bowl and refrigerate for a few hours or ideally overnight. The cooked aquafaba should look brownish, firm and slightly jelly-like. Combine the almond flour with half the erythritol in a food processor.
Whisk the chilled aquafaba until thick foam. Add salt or tartar to make the whipping process easier. Add the remaining half of the erythritol and beat again until you have a thick and shiny meringue. At this point, you can add the colors you want. Add tablespoons of cocoa powder to half of the whipped aquafaba and beetroot juice to the other half.
Now add the whipped aquafaba gently to the almond mixture. The pasta dough should be thick.
Transfer the macaron batter to a piping bag fitted with a round nozzle and pipe onto a silicon mat or baking tray lined with parchment paper, forming 3 cm (1 inch) rounds. Slam the tray down on your kitchen counter to remove any air bubbles that might be trapped int the batter. Leave the macaron shell to rest at room temperature for 30 minutes, or until the surface is dry enough not to stick to your fingertips when poked.
Bake the macarons for 15 minutes at 300 °F for static ovens or at 260 °F for fan ovens. Allow cooling down completely before peeling the macaron shells off from the baking paper or silicone mat. Combine the cashew butter with cocoa powder for a brown filling, or with beetroot juice for a reddish frosting. Spread the cashew filling over one shell, cover with another shell, and lightly press down to secure the sandwich.

Making beet juice at home
If you have a juicer, juice is easy. It is enough to rinse the fruit, peel it and put it in the device. If you don't have a juicer, you can do without it: a blender or a regular grater is fine.
Cut the root vegetable into small pieces and squeeze the juice out of the puree using sterile gauze folded in several layers. Pour it into a glass container and set aside for 2 hours in a cool place, periodically remove the foam that appears on the surface. This is necessary in order for the drink to settle and enzymes that can be harmful to evaporate from it. It will be ready to use in two hours.

Bon Appetit!