Just when Emi thought her Macaron days were over! Mummy investigated and took different elements from a few recipes and nailed it!
I have been reading about how aquafaba, the brine from chickpeas for a while now 😳 and apparently it can replace egg whites 🤷🏽♀️
So in the kitchen we went, I was totally going into this with no hope of these Macarons being edible!
I experiment a lot in the kitchen but never with baking as it always goes wrong as I am not a natural baker!
Well let me tell you 🙌🏾 HOLY SHIT THEY ARE BLOODY AMAZING!
I am in SHOCK!
CRISPY on the outside and a little GOOEY and CHEWY in the Center!
YOU CAN NOT TASTE A TRACE OF CHICKPEA BRINE!
This is a whole new Arena for me! Now I can make a Lemon Meringue pie!
250 grams Aquafaba (water from a can of chickpeas) roughly 2 cans
100 grams Ground Almonds
200 grams Pure Icing Sugar
A drop of Vegan Red Food Coloring/I used beetroot juice
A few drops of Organic vanilla essence
125 grams Vegan Butter
55 grams Icing Sugar
A few drops of vanilla essence
A few drops of Vegan Red Food colouring/I used a beetroot juice
2 tbls of organic Raspberry jam
Pour aquafaba into a pot and reduce over a low heat to 110 grams.
Refrigerate aquafaba overnight or pop it in the freezer for 15 mins as I did.
Preheat oven to 250°F (120°C).
Place almond flour and icing sugar in a food processor and blend for 1 minute!
Add the chilled aquafaba to another bowl and mix on high until soft peaks begin to form. (I added a few drops of vanilla essence, rose could be nice also)
Sift powdered sugar and almond meal into the whipped aquafaba, and gently fold ingredients together. The mixture should be silky and shiny!
Transfer the batter to a piping bag and pipe directly onto a parchment paper-lined baking sheet.
Many leave these to sit for 2 hours at room temperature but I just put them straight in the oven 👍🏾
Bake for 25- 30 minutes. Once finished turn off the oven and leave the door closed for 15 minutes, then slightly open the oven door for another 10 minutes. Then take the macarons out to completely cool. This process really allows them to set and not get stuck!
Place butter cream ingredients into a food processor and mix until smooth.
Pipe the raspberry butter onto the macarons.
Refrigerate macarons for another 2 hours before serving.
VOILA!!! I know it seems long but its worth it!!!! Just have all ingredients in front of you measured out you are OFF!!
Harusame is the Japanese name for cellophane noodles or glass noodles. Japanese character kanji for Harusame is 春雨, which means spring (春) and rain (雨). Such a romantic name for noodles ❤️
Words can not explain how tasty this is!!!!
My first attempt making it at my husbands request and he loved it 🤗 Actually he said it “tasted exactly like it did in Japan, and took him right back to his childhood” JOB DONE!
This dish is something we always crave for when weather is warmer. It’s so refreshing and yummy, the perfect summer dish.
Harusame salad has wonderfully bright flavours with lots of refreshing crunchy vegetables.
I guarantee it will become a favourite salad!
It’s all in the prep and then you just throw it all together … You can make this the day before which gives time for the dressing to really marinate and tastes even better once all has infused!
ITS AN EXPLOSION OF FLAVOURS AND A PARTY IN YA MOUTH!
Kids are gonna have a blast making this with you as mine did!
Okay lets do this guys 😋😋😋😋😋😋😋😋😋😋😋😋
Dressing – Combine all these ingredients and set aside
2 ½Tbspsoy sauce(use GF soy sauce for GF)
1Tbspneutral flavor oil (vegetable, canola, etc)
Freshly ground black pepper
2tspwhite sesame seeds (roasted/toasted)
4.2ozHarusame (glass noodles)(4.2 oz = 120 g)
2Tbspdried wakame seaweed
½tspkosher salt( for sprinkling over veggies)
Just egg for omelette
3slices vegan ham
2tspwhite sesame seeds (roasted/toasted)
Gather ingredients and prep!
Julienned cucumbers, carrots, and vegan ham.
Soak the wakame in water for 10-15 minutes, thourouly squeeze the water out and set aside.
Sprinkle 2 teaspoons of salt over the carrots and cucumbers and stir, rinse well after 15 mins, this helps soften them.
Follow the packaging instructions to cook harusame (noodles). I used sweet potato starch noodles and boiled for 4 minutes, rinsed under cold water to remove the starch. I also cut them into smaller lengths as they were very long! But you can use rice noodles etc
Pour the just egg into a pan and make an omelette, which will be sliced thinly after it has cooled down.
In a large bowl, add the harusame, vegetables, ham, egg and sesame seeds to the dressing. Make sure its all well coated and pop in the fridge to chill! THE COLDER THE BETTER!
EAT LOTS AND ENJOY WITH AN ICE COLD KIRIN ICHIBAN BEER