Looking for a vegan sweet treat for the last days of summer? These are a light and scrumptious option!
Ingredients
- 100g Aquafaba, chickpea liquid (reduced from a 400g tin)
- 75g caster sugar
- 1/2 tsp cream of tartare
- 150g finely ground almonds (almond flour)
- 150g icing/confectioner's sugar
- pinch powdered pink colouring
Instructions
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Drain the liquid from the tin of chickpeas into a saucepan. Reduce the liquid (uncovered) on medium to low heat until reduced to about 2/3 (about 10 mins). Leave to cool in the fridge overnight.
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Using a stand mixer (or with electric hand beaters), whisk the aquafaba and cream of tartare in a large bowl, adding the caster sugar gradually once it starts to foam. Continue to whisk, gradually on high speed until the aquafaba (around 10 mins) starts to form firm peaks. Next, add a pinch of the food colouring.
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Sift the ground almonds and icing sugar into a large bowl. Add the whipped aquafaba and mix the ingredients together until combined. Beat out any air using a pastry scraper, continuing back and forward until the batter is glossy and falls off the scraper. Transfer the batter to a piping bag with a plain tip (8mm).
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Line 2 baking trays with baking paper. Pipe out small circles, leaving enough space for expansion in between each one.
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Leave the trays out to air for about 30 minutes until they are fairly hard to the touch. If still too soft, leave out for longer. Preheat the oven to 130°C/110°C fan/250°F/Gas 1/2.
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Bake each tray separately for 15 minutes. Turn the oven off and leave the tray in the oven with the door open for a further 15 minutes then leave to cool.
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For the filling: Arrange the macaron shells into pairs and attach two together using raspberry jam (piping recommended!). Then set aside in the fridge for 24 hours.