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Can aquafaba powder replace egg whites in macarons?
Macarons give you very little room for improvisation. Before you start whipping, the trays should be lined, the dry ingredients sifted and the aquafaba made up and chilled. For one batch of about 40 shells, make up 8g of VERY AQUAFABA powder with 120 ml of water. That replaces 4 egg whites. Updated: .
How do you prepare aquafaba powder for macarons?
Make up the powder with water before it goes anywhere near the almond flour or icing sugar. Use 8g of powder with 120 ml of water, chill the aquafaba and whip it in a clean, grease-free bowl to soft peaks.
Prepare the trays and sift the dry ingredients before you whip. That way, you can move straight from the finished meringue into macaronage.
How do you take the batter from meringue to tray?
Fold the dry ingredients into the meringue in three additions. Stop when the batter runs from the spatula in thick, slow ribbons. Pipe 3 to 4 cm rounds and leave them at room temperature until a dry skin forms: 30 to 60 minutes, but humid conditions can extend that time, so check the surface by touch.
Bake at 130 °C, fan off, for 16 to 18 minutes. Cool the shells fully before filling. Follow the full macaron method for the complete preparation.
How many macaron batches can you make from each pouch?
| Pouch | Macaron batches | About |
|---|---|---|
| 30g | 3 | 120 shells |
| 200g | 25 | 1,000 shells |
| 3kg | 375 | Higher-volume production |
If you bake macarons to order or leave several days between runs, powder lets you make up only the aquafaba needed for the trays you are preparing. If you pipe shells most production days and use an opened liquid pack within 3 to 4 days, compare the 1L Tetrapak.
What should you check when the shells go wrong?
| What you see | Why | Fix |
|---|---|---|
| Foam will not reach volume | Grease on equipment or powder was not made up first | Degrease everything and make up 8g with 120 ml |
| Meringue loses volume before piping | Trays or dry ingredients were not ready | Prepare them before whipping |
| Shells lose lift | Batter was folded too far or too roughly | Stop at thick, slow ribbons |
| No skin forms | High humidity | Leave them longer and check by touch |
| Shells weep in storage | Sugar was not fully dissolved | Add caster sugar progressively |
