vegan macarons

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Calibration/service:
131

make:

twenty two

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Preparation time:

0

time

45

minutes

Cooking time:

0

time

twenty five

minutes

total time:

1

time

Ten

minutes

for macarons

150g

almond flour or finely ground almonds

100 grams

aquafaba, measures the liquid from a can of chickpeas

Vegan sugar sprinkles, optional, see GH TIP

stuffing

60g

I used Flora Plant Butter, a vegan unsalted butter alternative

150g

sifted powdered sugar

Vegan food coloring paste, optional, use red and blue

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  1. For macarons, sift powdered sugar. Add almond flour/finely ground almonds. set aside. Next row 2 large baking sheets and a baking sheet. Draw 4 cm circles on the parchment paper about 2.5 cm apart. Flip it over so that the ink is on the bottom.
  2. Using a handheld electric whisk in a large bowl, whisk the aquafaba and cream of tartar on low speed for 1 minute. Increase speed to medium and beat for 2 minutes. Increase speed to high and beat until mixture retains stiff peaks, about 5 minutes. Gradually add the granulated sugar while whisking constantly. Restores dense, glossy peaks. It is important that the mixture is thick. Beat vanilla.
  3. Add powdered sugar mixture and fold confidently using a stiff spatula to remove air. Continue until the mixture runs like lava (slowly settles) – test by lifting a full spatula over the top of the bowl. The mixture should slowly ooze out.
  4. Transfer half the amount to a piping bag fitted with a 1 cm flat mouthpiece, hold the piping bag vertically, and squeeze out into the drawn circle. Repeat with remaining mixture. Hit the baking sheet 4-5 times hard against the work surface to pop any air bubbles. If the macarons have peaks, smooth them out with a cocktail stick. Sprinkle a few sprinkles over his 1/2 of the macaron, if using.
  5. Let the sheet sit at room temperature for 1 hour and 30 minutes or until the macarons are dry-skinned.
  6. Preheat the oven to 140℃ (fan 120℃) 1. Bake the macaroons in the bottom 1/2 of the oven for 5 minutes. Open the oven and carefully rotate the sheet. Bake for an additional 15 to 20 minutes, turning the sheet every 5 minutes, until the parchment paper is starting to peel off. Cool completely on sheets.
  7. For the filling, mix all ingredients except food coloring with an electric mixer until fluffy. If you like, he divides the filling into three bowls and dyes two bowls your favorite shades of red and blue. Place alternating teaspoons of the filling into a piping bag fitted with a 1 cm star tip. With a plain base and a scattered top, use the filling to sandwich the macaroons together (if decorated with sprinkles).

store

Store in an airtight container at room temperature for up to 4 days (or refrigerate for up to 1 week).

GH-type

I used Patriotic Party Sprinkles from Baking Time Club, available on Etsy and Amazon.

Per Macaron:

  • Calories: 131
  • Protein: 2g
  • Total Fat: 6g
  • Saturation: 2g
  • Carbs: 18g
  • Total sugar: 17g
  • Dietary fiber: 0g

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