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Eggless Raspberry Rose Macaroons

Eggless Raspberry Rose Macaroons

Cooking Time

Preparation Time : 120

Cook Time : 30

Total Time : 150


Serves 25

  • COOKIES: Aquafaba (liquid brine drained from chickpea can) 250 ml

  • Cream of tartar OR lemon juice 1/8 tsp

  • Salt 1/8 tsp

  • Almond flour 150 ml

  • Icing sugar 130 gms

  • Castor sugar 100 gms

  • Gel red food colour 1 tsp

  • Rose essence 3-4 dash

  • BUTTER CREAM: 125 gms

  • Icing sugar 55 gms

  • Rose essence 2-3 dash

  • Raspberry jam 150 gms

  • HEART PATTERNS: gel red food colour 1/2 tsp


  • 01

    Boil aquafaba in a saucepan till it reduces to 110 gm. Cover and chill overnight to get it thicken and viscous.

  • 02

    Swift almond flour and icing sugar together twice.

  • 03

    Start beating aquafaba, salt and cream of tartar until it becomes foamy.

  • 04

    Start adding castor sugar 2 spoons at a time into aquafaba and continue beating it till it becomes thick and glossy.

  • 05

    Add gel red food colour and rose essence and beat for 1 more minute.

  • 06

    Take half of meringue and gently mix with almond flour and icing sugar mixture. Now add rest of meringue and fold very gently till it flows down the spatula like a molten lava.

  • 07

    Fill the meringue mixture into a piping bag with round nozzle.

  • 08

    Draw 2 inch circles, 2 cm apart in a parchment paper. Stick this parchment paper to baking sheets with the help of little meringue by turning back the paper, so that drawn circles faces towards the baking sheet.

  • 09

    Pipe the meringue within these circles. Gently tap the tray 3-4 times in kitchen counter, so that the top of cookies smoothes out releases if any air bubbles are there. Leave the tray uncovered for 1-2 hours so that a thin film gets form over the cookies.

  • 10

    Preheat oven to 250 F and bake the macaroons for 25-30 minutes.

  • 11

    Meanwhile beat the butter, icing sugar and rose essence until creamy and fill in piping bags.

  • 12

    Once the macaroons cools down completely, draw little hearts over the macaroons with the help of thin painting brush.

  • 13

    Now pipe the rose buttercream icing around the edges macaroons and fill raspberry jam in centre.

  • 14

    Cover the prepared macaroons with rest of plain macaroons to form a sandwich cookie.



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