So after reading a lot about chickpea juice and its amazing similarity to egg whites for vegan meringue baking, I decided to jump on the bandwagon. I used this recipe for Chocolate Amaretto Macarons, and substituted Frangelico for the liquor in the icing.
And so my first attempt* at macarons was a moderate success!
It worked! Mostly... I think I added too much vanilla and piped some too big so they spread too much. Also they are a little gooey and undercooked inside, but otherwise very yummy!
I think next time I need more chickpea juice (everyone is calling it aqua faba now), less vanilla essence, and to pipe them smaller and bake a little longer.
(*There was one other attempt with a packet mix, but that was such a dismal failure that melted all over my oven that we don't speak of it)
