Vegan Macarons Eggless French (Print Version)

Fluffy almond shells and creamy vegan filling made simple with chickpea aquafaba and plant-based ingredients.

# Ingredients:

→ For the macaron shells

01 - Liquid from 2 x 400g cans of chickpeas
02 - ¼ teaspoon cream of tartar
03 - 100 g caster sugar (superfine sugar)
04 - 100 g ground almonds
05 - 100 g icing sugar

→ For the buttercream filling

06 - 250 g icing sugar
07 - 75 g vegan margarine
08 - 1 teaspoon vanilla extract
09 - Splash of plant-based milk

# Steps:

01 - Weigh the liquid from the 2 cans of chickpeas and place it in a medium-sized pot. Simmer it over heat, weighing periodically until it reduces to half its original weight (approximately 125g). Let the reduced liquid cool and store in an airtight container in the fridge overnight.
02 - Preheat your oven to 150°C/300°F (130°C/275°F for fan or convection). Use an oven thermometer for accuracy.
03 - Weigh out 100g of the reduced aquafaba and place it in a clean bowl with the cream of tartar. Whisk on high speed until the mixture becomes frothy and pale.
04 - With the mixer running, gradually add the caster sugar. Whisk until the mixture turns white and glossy, forming stiff peaks.
05 - Sift ground almonds and icing sugar into a separate bowl, pressing any lumps through the sieve.
06 - Gently fold half of the almond and icing sugar mixture into the aquafaba base using a spatula. Add the remaining half and continue folding until the mixture softens slightly, but ensure you do not overmix.
07 - Check if the mixture is ready by placing a spoonful on a flat surface; it should slowly flatten. Alternatively, lift the mixture and create a figure of 8 without breaking.
08 - Transfer the mixture into a piping bag with a round nozzle. Pipe 2-inch circles onto a prepared baking sheet. Tap the trays on a surface to release air bubbles, then let rest for 20-30 minutes until tops are dry to the touch.
09 - Bake the trays on the middle shelf for 18 minutes. Check doneness by wiggling the tops; if they move, bake longer. Cool completely before removing from the tray.
10 - Mix icing sugar, vegan margarine, and vanilla extract until smooth. Add plant-based milk if needed. Whisk with an electric mixer until pale and fluffy.
11 - Pipe a small amount of buttercream onto one macaron and sandwich with a matching partner using a gentle twisting motion. Repeat until all macarons are paired.
12 - Store in an airtight container in the fridge for up to 2 days. Let sit at room temperature for 10 minutes before serving.

# Helpful Notes:

01 - Vegan macarons can be tricky. Use an oven thermometer and follow instructions closely for best results.

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