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Explore EGGLESS DIWALI MACARONS | PISTA ROSE MACARONS FOR DIWALI | how to make eggless macarons with 158,416 views, 4,343 likes, and 586 comments. Experience the impact of this video content that has captured audience attention.

#Eggless #Macarons for the win! Gave this French dessert a desi makeover for #Diwali but filling them with rose butter-cream and pistachio butter and adding silver leaf on top! They'd make for such adorable diwali gifts, right? You can make these with egg but substituting aquafaba with same weight of egg whites. For basics of making macarons, watch this video- https://www.youtube.com/watch?v=ytpL6X_bpdA&t=13s Follow me on Instagram @shivesh17 for more recipes! Decor by Rose Buck Life- https://rosebuck.in/ INGREDIENTS- 37.5 g aquafaba 55 g icing sugar 55g almond flour 33g caster sugar 2-3 drops green food colour INSTRUCTONS In a bowl sift in almond flour and icing sugar and set it aside. In another clean bowl, add in aquafaba and start whipping at medium low speed. Once the aquafaba gets slightly foamy, increase the whipping speed to high and start adding caster sugar in small batches. Once you reach soft peaks, add in a few drops of gel food color of your choice and continue to whip till you reach stiff peaks. This can take 7-8 minutes. After reaching stiff peaks, carefully fold in the almond flour and icing sugar that was set aside before. Use the cut and fold method and check the consistency of your batter after every two-three strokes of mixing. Once you reach a consistency where your batter freely falls off the spatula, you can transfer the batter into a piping bag and pipe individual shells on your baking tray lined with silicone mat. After piping, let shells rest for 15 minutes till they form a skin on top. Meanwhile, preheat your oven at 140 degree C. Bake for 30-35 minutes. Cool down completely and fill the edges with rose buttercream and pipe the centre with pistachio butter. ROSE BUTTERCREAM ½ cup softened butter 1 cup icing sugar (sifted) 2-3 drops kewra water 2-3 drops rose pink food colour Instructions In a bowl add softened butter and beat it for 4-5 minutes at high speed until it becomes pale and fluffy. In the same bowl, add in the kewra water and the colour. Mix this in as well. Add in half of your sifted icing sugar. Turn the mixer on at low speed first and then beat it for a minute or so at high speed. Make sure all the sugar is nicely combined. Add in the remaining icing sugar, and repeat the same process. Scrape the sugar from the sides of the bowl and make sure everything is well incorporated. PISTACHIO PASTE- 1 cup roasted, salted pistachios Instructions: In a high speed food processor add the pistachios and blitz them in 30 seconds intervals. Scrape the side of the blender after every minute or so. Keep blitzing for 5-6 minutes until a smooth flowing pistachio butter is formed.

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