My experiments to veganize recipes continue. At the moment I am trying to make vegan macarons so a substitute for egg foam is needed. Apparently you can use no-egg but I didn’t want to buy something ready made for it.
A while ago on Pinterest I saw some vegan meringues made from flaxseed gel so I wanted to use that method to make macarons. My first attempt didn’t turn out perfectly, so I’ll give it another try later. With no more almonds in the house and more flax seed gel I decided to make coconut macaroons instead.
This recipe is really simple and good for people with food restrictions since it doesn’t include refined sugars, nuts, dairy products and is also gluten-free. If you are on a low FODMAP diet you can eat around 18 g of shredded coconut according to the app provided my Monash University. Depending on the size of your macaroons that would mean 2-3 pieces.
But first let me explain how I got whipped “egg foam” from flaxseeds: you basically don’t have to do anything else than boil flaxseeds with water, strain them and beat the cooled down flax gel into a fluffy and shiny white egg foam!
I have to admit that I had my doubts. The gel that you get from the flaxseeds doesn’t look that appetizing, but then again egg whites don’t really either, but it works! The only problem is that it is not as stable as beaten egg whites once you try to bake it (it can’t be baked higher than 100°C). On the good side, the beaten flax foam doesn’t collapse like egg foam might, so you don’t have to be super careful while incorporating other ingredients into the flax fluff. I haven’t made simple meringues yet but at least for the macaroons I can say that they didn’t taste any different than macaroons made with egg.
55 g flaxseeds
3 cups water
Mix everything in a saucepan and bring to a boil on medium heat. Turn the stove down to low-medium heat and let it simmer for around 20-30 minutes. To get the gel, strain the liquid out of the seeds by sifting through a fine sieve into a bowl. It will more gel like once it has cooled down. I recommend making the gel the day before. When I made it first, the foam got way firmer the second day!
Macaroons (~ 14 pieces)
75 g cold flaxseed gel
3 tbsp agave syrup (or other liquid sweetener like maple syrup)
100 g desiccated coconut
30 – 50 g vegan chocolate (optional)
Preheat the oven to 100°C and line a tray with parchment paper.
Beat the flax gel around 5 minutes using a hand mixer until it’s fluffy and firm just like beaten egg whites.
Add the syrup and the coconut using a silicone spatula to incorporate everything. You can then either pipe the macaroons onto the tray, form little balls or drop the macaroons with a spoon onto the tray. I molded them between two tablespoons. Bake them for 1h 15m until they get lightly golden. They will be still soft, so let them cool down completely.
Melt the chocolate in a hot water bath. When the macaroons are completely cold, dip them into the melted chocolate and put on a baking paper to dry. Store in the fridge until serving. Enjoy!