Vegan Strawberry Macarons
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Recipe Intro From itsvegansis
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ingredients
- 100 grams almond flour
- 100 grams powdered sugar
- 68 grams aquafaba (liquid from chickpea can)
- 60 grams granulated sugar
- 1/4 teaspoon cream of tartar
- 1 cup strawberries
- 1/3 cup sugar
- Zest + juice from 1/2 lemon
- 100 grams vegan butter
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons vegan milk
Method
Step 1
Clean mixer bowl to make sure itâs free of fat, prepare baking sheets lined with parchment paper or silicone mat.
Step 2
Blend almond flour & powdered sugar, sift, set aside.
Step 3
Whip aquafaba for 30 seconds using a mixer. Add cream of tartar. Whip until mixture is foamy. Gradually add sugar while mixer is rolling. Whip for another 5-8 minutes until white & shiny. Should have stiff peaks.
Step 4
Add sifted mixture + food coloring to âmeringueâ and gently fold using a spatula. Stop folding as soon as batter slightly flows off spatula. Be careful not to over fold it. Shouldnât be runny!
Step 5
Transfer batter into piping bag with small-round piping tip. Pipe circles on baking sheet, slam on surface to remove air bubbles, use toothpick to smooth any remaining bubbles. Heat oven to 265f / 130c. Let rest for 30-40 minutes until macarons are dry to touch. Bake 15-20 minutes / until macarons are stable, rotating tray every 5 minutes. Cool completely.
Step 6
Cut strawberries into cubes, add to a pot over medium heat and mash. Once puréed, add sugar, lemon zest & juice. Stir. Cook on low until thickened. Cool. Transfer to piping bag.
Step 7
Whip softened butter until lighter, add powdered sugar, vanilla extract & milk. Whip on high until reaches stiff peaks. Transfer to piping bag.
Step 8
Pipe buttercream on bottom of macarons, fill center with jam, top with another macaron. Repeat until all macarons are filled. Let mature in fridge for 24-48 hours before serving (better texture & flavor- optional but highly recommended).