"Egg and gluten free vegan macaron, filled with healthy chocolate avocado filling and strawberry jam"
Chocolate and Stawberry Macaron
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Cook time 25mins
Recipe Card
ingredients
- 1 cup icing sugar
- 1 cup ground almonds
- 1 cup chilled aquafaba
- 1 cup caster sugar
- 3 1/3 tablespoons water
- strawberry jam
- 1 large avocado
- 1/2 cup cocoa powder
- 1/4 cup rice syrup
- 2 tablespoons coconut oil
Method
Step 1
To prepare the aquafaba, drain the liquid from the can and on medium heat, reduce by half. Pop into the fridge for overnight, or into the freezer for 20 minutes.
Step 2
Sift the almond and icing sugar in a bowl to get rid of all the chunkier pieces.
Step 3
In a small saucepan, add the caster sugar with the water and bring to boil. Start whisking the chilled aquafaba with an electric mixer.
Step 4
Once the sugar syrup reaches 120 C degrees, pour carefully to the aquafaba to make it glossy.
Step 5
Gently mix in the almond-sugar mixture. The batter is ready when forms ribbons when it falls back to the bowl. Scoop it to the piping bag.
Step 6
Prepare your baking trays with grease paper. Pipe small rounds of the mixture leaving fingers pace between them. Knock the trays firmly to the workspace to get rid of any bubbles then let it dry for an hour until the surface is firm to touch.
Step 7
Bake the macarons on 115-120 C degrees for 25 minutes.
Step 8
For the filling blend the avocado with the rice syrup, coconut oil and cocoa powder until smooth.
Step 9
Put a drop of strawberry jam to the middle of the macarons, pipe the chocolate paste around then glue them together.