A Wrinkle In Time is about a young girl who sets off on a quest, with the help of three astral travellers, to find her father, who went missing after discovering a new planet. Now you can discover new planets as well with these galaxy themed maracons!
100 ml reduced aquafaba
1/4 teaspoon apple cider vinegar
100 gr granulated sugar
100 gr almond meal
65 gr powdered sugar
1/2 teaspoon pure vanilla extract
Purple gel colour
How to bake
- Reduce 200 ml of aquafaba in a small pan over medium heat until around 100 ml is left. Then refrigerate overnight.
- With a clean bowl and beaters, begin whipping the aquafaba until soft peaks form.
- Add the apple cider vinegar and continue whipping until the mixture can no longer move when you tilt the bowl.
- Slowly add the granulated sugar to the soft peaked aquafaba, one tablespoon at a time and beat for at least 30 seconds after each addition.
- When all of the sugar is incorporated, your meringue should be stiff and glossy and hold peaks when you remove the beaters.
- Then add the vanilla extract.
- If you have a rougher texture of almond meal, sift it together with the confectioner’s sugar and grind up any large bits that won’t fit through you sieve in a spice grinder or food processor.
- If it’s fine enough to pass through a sieve, just sift the two together.
- Pass half of the almond/confectioners sugar mixture through the sieve into the meringue.
- Use a flexible spatula to fold the mixture into the meringue.
- When there are no more large dry clumps, sift in the rest of the almond/confectioners sugar into the meringue and fold it to incorporate.
- Once all of the almond meal is mixed and there are no large streaks of meringue or dry clumps, begin macaronnage. Push the batter against the side of the bowl to deflate and scoop from underneath.
- Check every few strokes by letting a piece of batter fall off the spatula onto the remaining batter. If it melds back into the batter within 20 seconds, stop there. If it still holds its shape, give it a few more strokes.
- Drip gel colour down the sides of the piping bag in four spots, starting about halfway down. It should slowly slide down the sides.
- Pour the batter into the piping bag.
- Pipe the batter onto parchment lined baking sheets from a 90° angle.
- Squeeze from the back of the piping bag and let the batter spread into a circle beneath the tip while holding it straight up and down. 17. Repeat until you run out of batter.
- Tap the trays 2-3 times on the counter to loosen any bubbles and smooth out any peaks.
- Let it dry for three or more hours. The tops should be nice and dull after an hour or so, but you should be able to tap the top without any tackiness before baking. The gel colour adds moisture so the more you use the less likely your shells will dry.
- Preheat the oven to just under 215°F or 100°C.
- When the oven is preheated, place the baking sheet in the top of the oven for 30 minutes.
- Turn the oven off after this time and leave the baking sheet in the closed oven for another 30 minutes.
- Remove from the oven and let the baking sheet come to room temperature before removing any shells.
- When the macaron shells are completely cooled, gently peel them off the parchment paper.
- Fill the shell with jelly and top with a similar sized shell.
If you are just wanting the galaxy effect, you can bake shortly after making them without a resting period. They won’t be “macarons” but they will be cookies!