Ingredients
Ingredients
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Cooking Steps
Cooking Steps
Strain the liquid from the chick pea tin and keep it aside in a bowl.
Beat the liquid obtained from the chick pea till frothy and white.
Add a small pinch of salt and baking soda to the powdered sugar.
Now, add half tsp of ready powdered sugar to the fluffy mixture and keep beating till it peaks. Add the powdered sugar mix to it in portions.
Add a few drops of colour and keep beating until the mixture changes colour. Ensure the batter is well mixed.
Sift almond powder and 40 gm icing sugar together.
Fold the flour sugar mixture into the chick pea liquid mixture.
Make sure you get a thick flowy mixture. Do not over mix it.
Fill the mixture in piping bags and then pipe round circles of it on the baking tray and tap it to release air bubbles.
Let them to rest for 30 minutes in a cool place.
Preheat the oven at 130°C for 15-20 minutes.
Then bake it for 30 minutes at 130° C. Allow it to cool down and then remove it from the tray.
Take a bowl, add butter and beat it till softens.
Now, add 75 gm icing sugar in portions of 1 tbsp by 1 tbsp and continue beating till it peaks.
Take one macaroon shell, with a spoon spread the filling across it and close it with another macaroon shell.
These Eggless French Macaroons are ready to serve.