Vegan macarons

This recipe is adapted from one from the wonderful Floral Frosting.

  • ¼ cup of aquafaba
  • ½ cup castor sugar
  • 1¼ cup of ground almonds
  • ½ cup of icing sugar
  • 1 tsp vanilla extract
  • ¼ tsp coloured food gel
  1. Reduce the aquafaba in a small pan over a medium heat until it has reduced to ⅓ of a cup then cool.
  2. Blend the ground almonds until finely ground, then add the icing sugar and blend again until combined.
  3. Whisk the aquafaba with electric balloon whisk until fluffy (around 5 minutes).
  4. Add the sugar (bit by bit) and whisk until the meringue is stiff and glossy (this can take anywhere from 5-10 minutes).
  5. Add the vanilla extract and colour gel and whisk until combined.
  6. Add half the dry ingredients to the meringue mixture and mix, using a spatula and pressing down to remove some of the air from the mixture.
  7. Add the rest of the almond-sugar mix and stir in a circular motion until there are no dry bits left.
  8. Press the batter against the side of the bowl and then scoop up from underneath (This technique is called macaronage). Repeat this 15-20 times, until the batter is thick but slowly drops off the spatula.
  9. Spoon the mixture into a piping bag and pipe 1 inch circles onto baking trays lined with grease-proof paper, being careful to pipe from above as opposed to from the side.
  10. Hold each tray at chest level and drop onto the work surface or table three times.
  11. Leave the macarons to dry out for two hours at room temperature.
  12. Place macarons in the oven and set it to just under 100°C.
  13. Bake the macarons for 20 minutes before turning off the oven and leaving them in there for 15 minutes, then open the door and leave them in there for a further 15 minutes.
  14. Remove the tray from the oven and leave the macarons to cool completely on the tray before sandwiching them together with your filling of choice.

You can eat them as they are or fill with a vegan frosting or vegan cream cheese filling of your choice. I made purple macarons and filled them with a simple chocolate frosting made from cocoa, icing sugar and vegan margarine with vanilla extract.

macarons

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