These vegan macarons are the perfect treat or gift for someone special!
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Cal/Serv:
292
Makes:
22
Prep Time:
0
hours
45
mins
Cook Time:
0
hours
25
mins
Total Time:
1
hour
10
mins
For the macarons
g
almond flour, or very finely ground almonds
g
aquafaba, measure liquid from a tin of chickpeas
g
granulated sugar
½tsp vanilla extract
Vegan sugar sprinkles, optional
For the filling
g
vegan spread, we used Naturli’
g
icing sugar, sifted
Food colouring paste, optional, we used pink and blue
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- For the macarons, start by sifting the icing sugar into a bowl. Add the almond flour/finely ground almonds. Set aside. Next line 2 large baking sheets with baking parchment. Draw 4cm circles on the parchment, spacing about 2.5cm apart. Flip so ink is underneath.
- Using a handheld electric whisk, beat the aquafaba and cream of tartar on low speed for 1min. Turn up the speed to medium and beat for 2min. Turn up the speed to high and beat until the mixture holds very stiff peaks, about 5min. Gradually beat in the granulated sugar, whisking all the time. Beat back up to thick, glossy peaks – this can take a few min (it’s vital mixture is very thick). Beat in vanilla extract.
- Add icing sugar mixture and, using a stiff spatula, fold confidently, knocking out the air as you go. You can also smear the mixture on to the insides of the bowl to knock out the air. Keep going until your mixture moves like lava (slowly settling into itself) – test by lifting a full spatula above the bowl; the mixture should continue to ooze off slowly.
- Transfer ½ the mix to a piping bag with a 1cm plain nozzle and, holding the piping bag vertically, pipe mixture inside the drawn circles. Repeat with remaining mixture. Bang baking trays down hard against your counter 4 or 5 times to burst any bubbles. If you have any peaks on your macarons, smooth down with a toothpick. Scatter sprinkles, if using, over ½ the macarons.
- Set the trays aside at room temperature for about 1½hr, or until the macarons have formed a dry skin. If you touch them gently, no mixture should come off on your finger.
- Preheat oven to 140°C (120°C fan) mark 1. Bake macarons in bottom half of the oven for 5min. Open oven and carefully rotate the trays. Bake for a further for 15-20min, rotating the trays every 5min, until they feel like they would peel off the parchment. Cool completely on the trays.
- To make the filling, beat together all the ingredients with a handheld electric whisk (this takes a while, but it will come together). If you like, split the icing between 3 bowls, and dye 2 of the bowls to your desired shade. Spoon alternate teaspoonfuls of the icing into a piping bag fitted with a 1cm nozzle. Use filling to sandwich together the macarons, using a plain base and sprinkled top (if you decorated with sprinkles). Serve.
To store
Store in an airtight container at room temperature for up to 4 days (or in the fridge for up to a week).
Per serving:
- Calories: 292
- Protein: 3g
- Total fat: 16g
- Saturates: 12g
- Carbs: 33g
- Total sugars: 28g
- Fibre: 1g
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