Comments on: Eggless and Vegan Vanilla and Jasmine Macarons

By: Neha jain

Neha jain — Wed, 23 May 2018 08:15:42 +0000

In reply to Maricar Malati Molisak. Hey malati.. pls share your recipe too :)

By: Sanjana

Sanjana — Thu, 25 May 2017 11:17:08 +0000

In reply to Natrisha Choonilall. Hi Natrisha. Aquafaba can be temperamental. It sounds like it could have been to do with the mixture not being stiff/whipped enough – if there is even a trace of oil, fat, or grease in the bowl or on the beater, it can prevent the aquafaba from whipping to stiff peaks. One trick to meringue success is to wipe the already-clean bowl and beater or whisk with a halved lemon: this eliminates any grease, and the acid helps the aquafaba turn into a meringue more readily. Good luck and I hope you have success soon x

By: Natrisha Choonilall

Natrisha Choonilall — Thu, 25 May 2017 06:36:14 +0000

Hi there, thanks for your recipes… I followed the steps but the syrup when added to the Aquafaba turned liquid… It did not hold the peaks…. What could have happened…. I watched the thermometer it got up to 115°… any help?

By: Fluffy Vegan Aquafaba Pancakes with Vanilla-Cardamom Poached Pears | K.O Rasoi

Wed, 28 Dec 2016 17:38:48 +0000

[…] or chickpea brine is the magical egg white alternative rocking the vegan food world. From Vegan Macarons, to Pavlova, Meringue Nests, Meringue Kisses and even vegan cheese, the discovery of aquafaba by […]

By: Maricar Malati Molisak

Maricar Malati Molisak — Wed, 24 Aug 2016 02:29:28 +0000

Hi Sanjana!

My name is Malati 🙂 I commented about your macaron post on your FB post, and I just want to say thank you again for sharing your recipe and tips! I followed your tips today and it worked! It almost solved the “chewyness” of the insides of the macarons. I used my own recipe with xanthan gum and cream of tartar and I flavored the shells in rosewater. Thank you again!