Strange really that coconut macaroons are baked for Christmas here in Germany. A slight Carribean flair amidst cinnamon and anise.
They are traditionally baked using egg whites and so were out of bounds for people suffering from allergies or vegans. But since the Frenchman, Joel Roessel, discovered Aquafaba in 2015 a vegan alternative now exists. Aquafaba is the water in which chick peas are cooked and they are full of proteins so they whip up just like egg whites. A real revolution blew through the vegan and vegetarian cooking and baking community when this was discovered.
I have already baked with Aquafaba a few times and was really pleased with the results. So at the weekend I wanted to know if it holds up its texture for coconut macaroons. And it does. The macaroons spread out a little more than with egg whites, but the taste is great.
- 200 g sugar
- 200 g dessicated coconut
- 125 ml chick pea water (I used a 400 g tin)
- Drain the water – use the chickpeas to make yummy hummus – and beat for 10 minutes in a mixer.
- Slowly add sugar and beat for another 2-3 minutes until the sugar has dissolved and is well incorporated.
- Fold in the dessicated coconut – Ready!
Place a teaspoon of the mixture either onto wafers or directly onto some baking paper and bake for 15-20 minutes at 150°C (not fan-forced).
Depending on the recipe one can sometimes taste a slight salty nutty taste from the Aquafaba but not in this recipe. Next time I’ll use 50 g less sugar as the macaroons are quite sweet.
Have fun trying out this recipe!