Vegan Macaron Mixing Technique
Making macarons has shown to be a challenge for me, either you over-mix or under-mix and it’s so hard to get it perfectly mixed. Unlike regular macarons, you do not want your batter to be extremely flowy. Instead, you want it to kind of hold its shape, but you don’t want it to be stiff either. So, it shows to be one of the hardest technics I have learned so far.
The key to a prefect macaron is first to reduce your aquafaba till it’s about half the amount you started with, this will concentrate it and make it the perfect consistency for whipping. Next, you want to like any other macaron recipe sift well your dry ingredients and of course, WEIGH everything to perfection. I always pass all my dry ingredients through a food processor to make sure they are extra fine and then pass them through a sieve.
When it comes to whipping your aquafaba I always recommend adding 1/4 tsp of cream of tater to your liquid before whisking, this will make sure your aquafaba keeps its form. When you are whisking it unlike egg you can’t over whisk. Just keep your machine going till you have stiff peaks, and if you take off your attachment the peaks stay stiff (like picture).
Now for the hard part, the mixing of the dry ingredients into your now stiff aquafaba. Make sure you are mixing your dry ingredients in three parts and folding them into your aquafaba not mixing. (Reference to the video below on how to fold and for how long). Using a spatula, you do not want to vigorously mix the batter otherwise it will not work, and you will have a flat extended macaron without any feet. Most regular recipes will say to mix your batter till you can form a figure 8 without it breaking. For your vegan macaron, you want to mix the batter till it falls off the spatula like a lace. Fold your batter making a J with your spatula till all the dry ingredients get incorporated.
Once your macaron batter is done place it in a piping bag and make circles in on a cookie sheet lined with a baking mat. Let them dry till they aren’t shiny on the top otherwise, they will crack from the tops. Bake according to your recipe and watch the feet form. If they spread you most likely over-mixed your batter, if they are thick and dense that means you under-mixed your batter. I have had my fair share of failures to find the perfect method for these vegan macarons to work. Now I have found the perfect method and sharing it with you all gives me the biggest pleasure.