Macarons Eggless Recipe | DIY Best French Macarons Dessert Recipe at Home | Chef Varun Inamdar - video Dailymotion

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00:00 Well today's recipe, Macaroons.

00:02 Not just any Macaroons, Chocolate Macaroons.

00:04 Which also have a little element of surprise,

00:06 Of course, I'll tell a little about that in detail a little later.

00:10 Now that we are watching 100% Vegetarian channel,

00:13 By all means, this recipe of course is egg free,

00:15 It's vegan, it's gluten free and trust me,

00:18 The most amazing Macaroons on the planet.

00:21 Let's begin, Chocolate Macaroons.

00:23 First things first, let's begin with Chocolate Ganache.

00:28 For which I'm going to take Dairy Cream in a vessel.

00:31 At this point in time, it's looking slightly thicker,

00:34 But do not worry, as it heats up, it'll start liquefying.

00:37 One quick boil, and with this off goes the flame.

00:40 Let's transfer the cream into the chocolate.

00:43 Let's mix this well, and ensure you do not whip this.

00:46 Just mix this with light hands.

00:48 With the heat of the cream,

00:51 The chopped chocolate or the grated chocolate,

00:53 Would melt like so.

00:55 Ensure you mix this nicely and evenly,

00:57 Because you'll realize and notice that if it is not mixed properly,

01:00 You will see two different shades of brown,

01:02 Which is of course not in this case, but otherwise.

01:05 Mix this well, till it's nice and homogeneous,

01:09 Thick, glossy, shiny.

01:11 The consistency has to be nice and flowy, like so.

01:15 With this, your Chocolate Ganache is done and ready.

01:18 Let's now move on to the main recipe,

01:21 And that is making the Macaroons.

01:22 Let me now introduce you to a wonderful ingredient,

01:25 Which is quite unique and that is called Aqua Faba.

01:29 Now Aqua Faba basically is water in which chickpeas have been cooked.

01:34 Now this could be available in two forms,

01:37 Canned or it could be made at home.

01:39 Now canning is actually easy because all you need to do is,

01:42 Open the flap, drain the water, put it to use,

01:45 Weigh it properly and perfectly, and that is your Aqua Faba.

01:48 Another very important method of, kind of easier method,

01:52 Is to make Aqua Faba at home.

01:54 What you do is, you take chickpeas, you wash them nicely,

01:57 You soak them overnight.

01:58 Next afternoon or next evening, you put it under pressure.

02:04 So basically you take 2 to 3 cups of water,

02:07 You add in the chickpeas and you cook it under pressure.

02:10 Now the first whistle could happen, just the way it happens.

02:13 And then you lower the flame.

02:15 You continue cooking it for at least 20 to 30 minutes,

02:18 So that the water naturally extracts all the starch and gelatin,

02:22 Out of the Kabuli Chana.

02:24 You need to keep this refrigerated for a minimum of 12 hours.

02:28 And I repeat, for a minimum of 12 hours,

02:30 Because that way the water kind of jellifies.

02:33 This jellification eventually, when we start whipping,

02:37 Starts turning into froth.

02:39 Which eventually when we add in Castor Sugar,

02:42 Turns into a peak or like a meringue,

02:44 Which in this case is completely egg-free,

02:46 Vegan and 100% vegetarian.

02:48 So let's begin with Aqua Faba.

02:50 Now just before we jump into the recipe,

02:52 Let me quickly tell you a few things about this macaroon.

02:55 This macaroon uses Aqua Faba,

02:57 It uses Almond Flour, which is nothing but Almond Powder.

03:00 Which also can be made at home.

03:01 Store-bought is easier, it's slightly costly,

03:04 Because of course there's a whole process that is involved.

03:06 But otherwise, almonds need to be soaked,

03:09 They need to be peeled, they need to be dried,

03:11 And eventually, you need to run them in a blender.

03:14 Now when you're running this in a blender,

03:16 It's also important to not just go all out,

03:18 Because you will end up with almond paste,

03:21 Which is not what is required for this recipe.

03:23 So Almond Flour, which is nice and dry.

03:25 Again, now this recipe uses two different kinds of sugars.

03:29 The first one is Castor Sugar,

03:31 Which is going to be used for whipping the Aqua Faba.

03:34 And the second one is Icing Sugar,

03:36 Which we are going to mix with almonds.

03:38 Too much of talking, let's jump in.

03:40 Now however fine the Almond Flour is,

03:42 It's also important to sieve this once.

03:45 Because you want it to be absolutely fine.

03:47 Add in the Icing Sugar at this point in time.

03:51 To ensure that it's eventually lump free.

03:54 You can do this tap method,

03:56 Or eventually you could also take a spoon,

03:59 And run this into the sieve itself.

04:01 While doing this, you can also press and break the lumps,

04:05 Of the flour or the Icing Sugar.

04:08 Let's put the remainder, like so,

04:10 In a blender jar, to grind this further.

04:14 Let's transfer all of this back into the sieve.

04:16 And continue the process.

04:19 Eventually, you'll possibly left with just a little bit of,

04:22 Gritty Almond, which could be discarded.

04:25 Once all of this is sieved well,

04:28 We mix this, and ensure the dry mixture is done and ready.

04:33 It's important to mix this at this stage,

04:35 So that eventually, when the meringue is ready,

04:38 You're not spending a lot of time there.

04:40 Let's keep this aside, and move to the Aqua Faba.

04:43 Before beginning the recipe,

04:44 Ensure that the bowl is absolutely clean.

04:47 Add in the Aqua Faba.

04:49 And begin the whipping.

04:51 It's important to tilt the bowl,

04:53 So that all of this is collected at one side.

04:56 And that way the whipping becomes easier.

04:58 Continue this till it becomes almost like shaving foam.

05:01 We add in Sugar, which is Caster Sugar, in 3 parts.

05:06 That's the first part, we begin whipping.

05:18 You can take a few seconds of break,

05:20 And then add in the desired colour.

05:22 In this case, I'm adding Pink.

05:24 Scrape the sides.

05:32 And bring this all back to the centre of the bowl.

05:35 This again, would make whipping easier.

05:38 When the peaks kind of hold shape like so,

05:44 You know that the whipping is just about perfect.

05:47 You see, it's not moving at all,

05:48 It's just holding the peaks as desired.

05:50 I'm going to add in the sieved Almond Flour,

05:54 And Icing Sugar in 3 batches.

05:56 Just mix this like so.

05:58 And all this batter,

06:12 Is of flowing consistency as so.

06:16 Let's transfer this mixture in a piping bag,

06:18 With a round tip nozzle.

06:20 Let's pipe this on a Silicon Mat,

06:24 Or a double lined Butter Sheet or Parchment Paper.

06:26 Leaving of course a little distance.

06:28 We tap this,

06:32 Twice thrice over.

06:34 Eventually, if you still see a few bubbles,

06:37 You can burst them with a toothpick.

06:39 These of course are slightly technical when it comes to of course the,

06:43 Baking methods and the making of the entire cookie shells.

06:47 These are divided as in the cookie shells,

06:49 Or the macaroon shells are divided into several parts.

06:52 Of course there is the surface which is nice,

06:54 Clean, shiny, crisp,

06:56 Clean on the outside.

06:58 And when you turn it, it needs to be soft and chewy.

07:01 Of course, chewy to bite.

07:03 It also has something called the lip or the feet of the macaroon,

07:07 Which eventually you'll come to know,

07:08 Once it is perfectly baked.

07:10 They will rise,

07:11 And because of the moisture under the biscuit,

07:14 Or under the cookie or under the macaroon,

07:15 The moisture eventually starts releasing from the sides,

07:19 And that eventually gives it a little bit of a jetting out.

07:23 And that is where it develops feet.

07:25 Now it's also important,

07:27 After tapping to rest this for a minimum of 45 minutes,

07:31 Of course you can go up to an hour.

07:32 The whole idea is to ensure that the surface dries out.

07:35 Dries out to touch.

07:36 When you actually tap it,

07:38 Or touch it with the tip of your index finger,

07:41 It should be dry.

07:43 And that would take at least 45 minutes.

07:45 So let that happen.

07:46 And then let's wait and watch.

07:48 It's been an hour of resting.

07:51 And if you touch the surface of the macaroon,

07:53 It seems dried out.

07:55 And that's exactly how we want it.

07:57 Once the finger test is done and ready,

07:59 This goes in the oven at 130 degree Celsius for 30 minutes.

08:04 Now precisely, you also have to preheat the oven,

08:07 To ensure that it reaches 130 degree Celsius.

08:11 This 30 minutes is just about perfect,

08:13 In case you think it is slightly undone,

08:16 Another 10 minutes on the lower rack is just about perfect.

08:19 The entire baking mind you happens in the middle rack.

08:22 Remember that.

08:23 With this, our macaroon shells are baked and ready.

08:33 Now the next step is equally crucial and critical.

08:36 This needs to cool down.

08:37 Now for cooling down, ensure that it's never ever,

08:41 Cooling down on the tray itself.

08:42 Because that way, the bottom of the shell at this point in time,

08:45 Which of course is going to get sandwiched later,

08:47 Will get extremely crisp.

08:49 That is not what we are looking at.

08:50 What I used to do as a pastry chef,

08:52 I'll of course tell you a little later.

08:53 But for now, I'm just going to pull this out.

08:56 And allow it to rest on the kitchen top.

08:58 What I used to do as a pastry chef is,

09:00 As soon as the macaroon shells used to get baked,

09:03 I used to push the entire trolley in the deep freezer.

09:07 Now that way with the thermal shock,

09:09 They immediately used to start cooling down.

09:11 There's also a process called maturing.

09:13 Now maturing again in case of a macaroon,

09:15 Is extremely important because that way,

09:17 That really derives the chewiness, the crunchiness,

09:21 The bite of the macaroon.

09:23 Now the moment you sandwich them,

09:24 The sandwich eventually or the ready macaroon,

09:27 Needs to go in the deep freezer and be there overnight.

09:31 Now that way what happens,

09:32 The outside becomes crisp,

09:34 And the inside becomes wonderful and chewy,

09:37 Exactly the way you would like to eat a Parisian macaroon.

09:40 For now, let this cool down completely.

09:42 It's been 30 minutes, let's carefully check.

09:45 The bottom has become nice and crystal like.

09:49 And that's exactly what we are looking at.

09:52 Let's pipe in the ganache.

09:54 For this of course, you can also use a nozzle or a star nozzle,

09:59 Anything that you like.

10:00 And in that cavity, here comes a surprise,

10:03 And that is a fruit jam or any other compote of your choice.

10:07 Let's pack this like so.

10:10 And with this, you have your macaroon done and ready.

10:14 Similarly, let's pack in some more.

10:19 With this ladies and gentlemen,

10:27 Chocolate Macaroons, Parisian style done and ready.

10:30 While I enjoy these with a cup of espresso,

10:32 You can also eat these like a dessert.

10:34 Actually, eat these like a dessert,

10:36 But also try this with espresso.

10:38 Pack these for your family and friends as a lovely hamper.

10:41 But if I may add, steal a few for yourselves.

10:44 Remember that.

10:46 [Music]

Macarons Eggless Recipe | DIY Best French Macarons Dessert Recipe at Home | Chef Varun Inamdar

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