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Peanut Macaroons

September 2, 2018 By iladori 2 Comments

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.

Print

Peanut Macaroons

A easy way to make vegan macaroons at home with just three simple ingredients.

Course Dessert
Keyword aquafaba, dessert, easy, glutenfree, macaroons, vegan, veganmofo18
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 3 dozen pieces approximately

Ingredients

  • 80 ml Aquafaba
  • 125 grams khandsari (unrefined) sugar granulated
  • 200 grams Roated peanuts coarsely powdered

Instructions

Method:

  1. Whip the aquafaba using a stand mixer or electric hand mixer, till stiff peaks are reached.
  2. 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.
  3. Fold in the powdered, roasted peanuts.

  4. Drop spoonfuls of the mixture onto baking sheets lined with parchment or silicone mats.
  5. 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.

Filed Under: Dessert, Uncategorized

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Comments

  1. Jennifer

    October 1, 2018 at 8:57 pm

    Some one told me they made pistachio macaroons that sounded very yummy. So does peanut macarons.

    Reply
    • iladori

      October 5, 2018 at 7:06 am

      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!

      Reply

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I'm ila, the cook, chronicler, recipe developer, photographer, clear-er-up and wiper-of-spills when it is over and done with.  I love doing all of those except the last two which is what I end up doing most of.
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