- 1/ 4 cup aquafaba*
- 1/ 4 cup icing sugar
- 1/ 4 teaspoon vinegar
- 8 ounces ground almond
- 1/ 2 cup icing sugar
- yellow food colouring
Sift the almond and icing sugar in a bowl to get rid of all the chunkier pieces. In a separate bowl, whisk the chilled aquafaba with an electric mixer. Once it's white and fluffy, add the vinegar and the icing sugar.
Gently mix in the almond-sugar mixture and the yellow food colouring. The batter is ready when forms ribbons when it falls back to the bowl. Scoop it to the piping bag.
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.
Bake the macarons on 115-120 C degrees for 25 minutes.
*Note: Aquafaba needs to be reduced and chilled overnight. To prepare, drain the liquid from the can and on medium heat, reduce by half.
For the pineapple filling
- 1/ 2 can pineapple
- 2 tablespoons coconut flour
- 2 tablespoons rice flour
For the filling, blend the pineapple with a hand mixer, and pour into a small saucepan. Bring it to boil, then add the flours. Gently simmer for a few minutes until thickens.
Cool it down entirely before piping to the macarons.