Tag Archive for vegan macarons

Aquafaba Roundup December 2017

Okay, guys! I’m going to start a new feature here on CBL: a bi-weekly (content-dependent) roundup of my favourite Aquafaba recipes or articles.

Basically, the idea is to pull together a group of recipes that feature Aquafaba and showcase how amazing this miracle ingredient is!

Chocolate Fairy Cakes with Peppermint Icing: these are perfectly festive for this time of the year, and gluten-free to boot!

Tofu Scramble with Roasted Beet Fries: Breakfast for dinner FTW!

The top food trends for 2018?? Yep, Aquafaba is there! This survey is based on YouTube’s most popular ingredients for creating food videos.

Additionally, a couple of Aquafaba cookbooks (including mine) made this list of Vegan cookbooks to gift for Christmas.

9 Vegan Aquafaba Recipes: discover the deliciousness of ‘chickpea juice’: a roundup of some great recipes from Live Kindly, including some skookum rhubarb macarons.

Cookbook Update #4

I fell off the bandwagon.

I was trying to faithfully provide you with weekly updates about how the cookbook was progressing, but then came summer vacation and trip to California, and I got off track.

While we were on our road trip, I did quite a bit of actual updating on the book, writing up all the recipes I’d worked on the week before, getting a chunk accomplished on the “Mains” chapter. Phew.

Then we got home, and this past week, I’ve been focusing almost exclusively on the desserts chapters. There will be a couple; one is dedicated to cookies, cakes, baked desserts. The other is focused on cold desserts, ice cream, mousses, puddings, desserts of that ilk.

failed-macarons

This part of the book, as you can imagine, is the biggest chapter(s) I’ve written so far. Aquafaba really loans itself to desserts, and I had a lot of recipes to knock off my list. Some of them, like the chocolate chip cookie recipe, I nailed on basically the first try. Others, like the brownies and the carrot cake, have taken a few tries to really get right. Still others, like macarons, I am still working on. I’ve made macarons now about 20 times, and every single time has been a failure, some of them spectacularly so.

There was a series of days last week where I made multiple recipes every day, and 2/3 were failures. That was hard. I had to shift and take a break for a while and focus on something a little more winnable for a couple of days.

But I’m getting closer. I’ve made a bit of a breakthrough with some of my desserts that require a stiffer meringue, and that has been due to concentrating the aquafaba by reducing it by half first. This has made a huge difference to the stability and the stiffness of the whipped aquafba. I’m also experimenting with different stabilizers for different kinds of purposes, and that’s been a big breakthrough, as well.

vegan-chocolate-souffle

I’m happy to report I finally nailed a Chocolate Souffle (chocolate souffle without eggs!!), and just today I finally have figured out how to make vegan marshmallows, after many, many tries, and many, many failures.

failed vegan macarons

I estimate that, today, I’ve written about 80 or so out of the 100 recipes I need to create for the book.

The head of marketing also sent me a mock up of my book’s cover the other day–what a trip that was! It makes it feel so real. I can’t wait to hold it in my hands.

So, yeah. Still a lot of struggling. Still plenty of discouraging results. But every time I have a bit of a breakthrough, it propels me on.

It’s happening! I am writing this book, failure is not an option.

Save