Eggless Maringue Cookies

Eggless maringue cookies I wanted to try them from a very long time. But don’t know why I didn’t try them. But when I made my first successful macron i wanted to use acquafaba instead of eggs in my maringue. And the result was just awesome. Just 4 ingredients and your cookies are ready.

So here’s the recipe hope you all will enjoy it.



  1. 4 tbsp aquafaba
  2. 4 tbsp powdered sugar
  3. 1/2 tsp lemon juice
  4. 1/2 pinch color of your choice


Preheat your oven at 100 degree c

In clean bowl whisk aquafaba,sugar and lemon juice till it reaches stiff peaks by gradually increasing the speed. Once it attains stiff peaks add color of your choice. The whipped mix will look like this like a eagle’s beak10009839_925702084192550_7892895790882277023_n

Now pipe them in a baking dish lined with parchment paper and bake it in convection mode 100 degree c for 30 mins.

Store in a airtight container in a cool dry space.


Eggless Macaron

Macarons who doesn’t like it? Lovely leveled top,sweet butter cream filling and the crunchy top and chewy center. I always wanted to try them but was really afraid how they would come out. The second thing was i wanted to try an egg-less recipe which according to me was nearly impossible. Than i had a chance to interact with Sunita from an popular Fb group who introduced me to Aqua faba. It worked like magic to me. My special thanks to Freda ( Priti ( Thanks guiding me through this magical journey.
So here’s the recipe. Its easy the only thing is you have to  weigh down the ingredients  correctly for perfect results. I have also followed floral frosting video in you tube. So if you have any doubt you can check it too.


Ingredients for Macaron Shell
  1. 3/4 cup water drained after boiling chic-pea till chic-pea turns soft.
  2. 1/4 tsp of mint extract or flavoring of your choice.
  3. 1 1/4 cup blanched and grounded almond flour.
  4. 1/2 cup granulated sugar
  5. 1/2 cup powdered sugar.
Ingredients for Frosting:-
  1. 1/2 stick of soft unsalted butter.
  2. 3 1/2 cup powdered sugar/ icing sugar
  3. 1/4 cup of unsweetened cocoa powder
First we will make aquafaba  in small pan over medium heat till chic-pea water is reduced to 1/3rd cup. Let this cool completely.
Now process and sieve  the almond flour for 3-4 times. Add powdered sugar and sieve again till there are no lumps. Remove any bit of unground almond.
By this time the chic-pea liquid will be cooled. Pour it in a large bowl and whisk till soft peaks. Now add the granulated sugar and whisk till stiff and glossy. Now add the flavoring and add in the shifted flour in 3 batches by pressing down the ingredients. This step is very important since this steps helps in forming macaronage which yields crispy crust.
Once the batter is ready it will be thick glossy and will have ribbon like consistency. Now transfer this in a piping bag and pipe it in a baking tray with parchment paper.
Let this piped macarons rest for about an hour or 2 or till it doesn’t stick in your fingers when touched.
Now place this tray in oven convection mode at 100 degree c for 20 mins. The best way to check its doneness is touch its top. If its not wobbly and is firm in touch its ready, the second way is to peel the parchment paper. If the parchment paper doesn’t stick to macaron than its ready.
Now let them cool. By that time we will make its filling by creaming all ingredients till soft and fluffy.
Once cooled pipe them inside the macaron and sandwich with the other macaron.