Vegan Macarons (Print Version)

# Ingredients:

→ For the macaron shells

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

→ For the buttercream filling

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

# Instructions:

01 - Weigh the liquid from the 2 cans of chickpeas and place it in a medium-sized pot. Simmer over medium heat, weighing periodically until it reduces to half its original weight (approximately 250g to 125g). Cool completely, then refrigerate in an airtight container overnight (at least 12 hours).
02 - Preheat oven to 150°C/300°F (130°C/275°F for fan/convection ovens). Using an oven thermometer is highly recommended for accuracy.
03 - Measure 100g of reduced aquafaba into a scrupulously clean bowl. Add cream of tartar and whisk on high speed using a very clean electric mixer until frothy and pale.
04 - Gradually add caster sugar while continuing to whisk. Keep mixing until the mixture becomes white, glossy and forms stiff peaks (test by inverting the bowl without mixture moving). This takes longer than with egg whites.
05 - Sift ground almonds and icing sugar into a separate bowl, using the back of a spoon to push any lumps through the sieve.
06 - Gently fold half of the almond-sugar mixture into the aquafaba, then fold in the remaining half. Continue folding until the mixture softens slightly, being careful not to overmix.
07 - The batter is ready when a spoonful placed on a flat surface slowly flattens without lumps, or when you can draw a figure 8 with the mixture without it breaking.
08 - Transfer mixture to a piping bag with a round nozzle and pipe 2-inch circles onto baking sheets. Firmly tap the trays on the work surface to remove air bubbles.
09 - Allow the piped macarons to rest at room temperature for 20-30 minutes, until dry to the touch (no batter sticks to your finger).
10 - Bake on the middle shelf for approximately 18 minutes. Test readiness by gently touching the top of a macaron - if it moves, continue baking. Bake one tray at a time for best results.
11 - Allow macarons to cool completely before removing from trays. Match shells of similar size and shape into pairs. If they stick to the tray, they may be underbaked and can be returned to the oven for a few more minutes.
12 - Mix icing sugar, vegan margarine and vanilla extract until smooth. Add a splash of plant-based milk if needed to achieve proper consistency. Whisk with an electric mixer until pale and fluffy.
13 - Pipe a small amount of buttercream onto the center of one shell. Sandwich with a matching shell using a gentle twisting motion to prevent overfilling. Repeat with remaining shells.
14 - Store assembled macarons in an airtight container in the refrigerator for up to 2 days. For best flavor and texture, allow them to sit at room temperature for 10 minutes before serving.

# Notes:

01 - Vegan macarons are technically challenging and may require multiple attempts to perfect.
02 - Reducing and refrigerating the aquafaba overnight is crucial for successful meringue formation.
03 - Ensure all equipment is absolutely clean and free from grease to achieve proper meringue.
04 - The macarons develop their best flavor and texture after being refrigerated overnight.

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