Around three years ago, there was an explosion in the world of vegan desserts with the discovery of aquafaba, as a vegan eggwhite replacer that could be used effectively in many aerated desserts.
Back then, I was thrilled learn about it, (and still am!) having long given up such things along with eggs. So I experimented with many recipes to try out its full potential.
I tried making these Peanut macaroons at that time, (much like the Coconut Macaroons) using my mother’s recipe notes (with substitutions) and caught up in a huge wave of nostalgia for simpler times gone by when I used to bake along with her at home.
I’m quite happy to report that they turned out excellent.
There were other versions too, with cashews – yummy, just like the Thoothukudi macaroon!, sesame etc.
They were all successful, and I will also share their recipes soon, which is nothing other than replacing the peanuts with them, adjusting the quantities to make a dropping consistency batter, if you would like to try them in the meanwhile.
Aquafaba is without doubt a fail-proof method of getting the vegan version of whipped egg-white for such things.
And this recipe is rather like the refined, ‘posh’ version of the humble chikki or peanut brittle.
Peanut Macaroons
A easy way to make vegan macaroons at home with just three simple ingredients.
Ingredients
- 80 ml Aquafaba
- 125 grams khandsari (unrefined) sugar granulated
- 200 grams Roated peanuts coarsely powdered
Instructions
Method:
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Whip the aquafaba using a stand mixer or electric hand mixer, till stiff peaks are reached.
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Gradually add the sugar and whip it in. Test for any undissolved sugar grains by rubbing between finger and thumb to check graininess, and continue whipping till smooth.
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Fold in the powdered, roasted peanuts.
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Drop spoonfuls of the mixture onto baking sheets lined with parchment or silicone mats.
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Bake in a pre-heated oven 60 degrees Centigrade for an hour or till done.
Recipe Notes
Click here to know more about aquafaba and how to make it at home.
Macaroons tend to wick moisture from the air and get soggy very fast, so once cooled, store in an airtight container.
Some one told me they made pistachio macaroons that sounded very yummy. So does peanut macarons.
And sesame, which is also good! In fact, the peanut ones were my least favourite – peanut brittle is much better! Among the macaroons, the cashew nut ones were by far the best IMO!