Vegan Strawberry Party Macarons
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You are probably used to seeing cake style bakes from me, but I have pushed the boat with this recipe and have really challenged myself.
I'm not sure if it's because I have planned 12 slighty difficult recipes for blogmas, and I just want to make sure that I actually have the ability to pull it off, or because I've found my feet in the baking kitchen and finally feeling confident. I think it's a mixture of the two, and I'm extremely happy about that.
There is always a slight confusion when you mention the words 'macarons' and 'vegan' when clearly you know they shouldn't work. Unlike other vegan baking, it is easy to comprehend substituting eggs because it's merely there to help bind your cake. But when it comes to macarons, seeing as eggs are the main ingredient, you can baffle some non-vegans or non-bakers. There is no trickery here, instead of using egg white we use aquafaba. Which is... erm... cooking liquid or brine from beans.
Who would have thought that whipping liquid from a can of chickpeas could create something so delicious?
Probably no-one.
It's one of those things where you have to see it to believe it, but the evidence is in this post. Another preconception is that it will taste like chickpeas. It doesn't. Unless you're like me and try it while it is just aquafaba. My brain was slightly confused about how something so white and creamy could taste anything but good. My brain has definitely learnt its lesson. Please do look into aquafaba because it is actually remarkable, and can be used as substitutes for so many different recipes and as a healthy alternative.
Enough of the technical talk, it's time for tasty macaron talk. These are what I like to call my strawberry party macarons; they're filled with a white chocolate strawberry buttercream, and well, the party comes from the sprinkles and glitter. There will be a party going on with your taste buds for sure! They're so light and chewy on the inside, and a slight crunch on the outside. The buttercream centre is creamy and sweet. You honestly won't be able to tell the difference. Plus look at how well they have risen (also known as 'the feet').
This is the second recipe of three birthday bakes - the first are these galaxy birthday blondie traybake.
These macarons do take a little longer to make than most of my other bakes, but it's mainly to let the macarons to dry, so you won't be in the kitchen for much of the time. They have been said to taste better after a few days, so if you can wait that long, then do so. (I couldn't, so I'm not judging). Another point that is really important is how accurate you need to be with these measurements. Make sure you use an electric scale and not cups. These little party macarons are perfect for parties but would make a beautiful gift, and also a daily snack for you. (I do this myself, so again, I'm not judging).
VEGAN STRAWBERRY PARTY MACARONS
This recipe makes 24 macarons.- 250g of chickpea brine (two 400g tins)
- 200g icing sugar
- 100g almond flour
- 1/2 tsp cream of tartar
- 30g caster sugar
- Gel food colouring of your choice (pink is what I used)
- Sprinkles
- Glitter BUTTERCREAM
- 100g strawberries
- 1 tbsp granulated sugar
- 50g dairy-free white chocolate
- 20g dairy-free butter
- 30g vegetable shortening
- 100g icing sugar
INGREDIENTS
MACARONS- (This can be done the night before). Pour the liquid from your chickpeas into a saucepan, and on a low heat, heat until the liquid has reduced to 110 grams. Check throughout to make sure it doesn't go under. Leave to cool at room temperature.
- Using a food processor, mix together the almond flour and icing sugar. This is an easier way of sifting your ingredients as there need to be no lumps. Carefully sieve your mixture one last time into another bowl. If there are any lumps remaining, throw those away. Leave to one side.
- Using a stand-whisk, add the aquafaba and cream of tartar and whisk until light, creamy, and creates soft peaks. This can take up to 15 minutes.
- Add the caster sugar and continue to whisk. Add your food colouring gel and whisk again until the colour has spread evenly.
- Carefully fold in your almond and icing sugar mixture a bit at a time. Keep folding until your mixture is well combined and looks shiny.
- Place a sheet of parchment paper on your baking sheet, and using a round piping nozzle, pipe your macaron mixture into 3cm rounds. You can draw circles on the back of your paper if you aren't too confident about doing this freehand. Bang the tray onto the table 3 times to remove any air bubbles. Decorate half with sprinkles and glitter.
- Leave your macarons to sit for at least 2 hours to dry; they should feel dry when touched.
- Place into a pre-heated oven (130 degrees C / 110 degrees C (fan) / 260F / gas mark 1) for 15 minutes. They're cooked when the tops are hard, and the bottom has a slight movement. Once cooked, turn off the oven and leave the macarons in there for another 10 minutes. Allow them to cool before removing them from the parchment paper.
- To prepare your buttercream, place your strawberries into a blender and blitz until all have become liquid. Pour in a saucepan on a low heat with the granulated sugar and mix until it has reduced (become slightly thicker). Add the white chocolate and keep mixing until it has all incorporated. Leave to cool.
- Using an electronic whisk, whisk together the dairy-free butter and vegetable shortenings until they're soft and light. Add the cooled strawberry mixture and mix.
- Add in the icing sugar and mix until fully combined. Add a little milk if needed. Scoop into a piping bag and sandwich between your macarons.
- Leave in the refrigerator for 24 hours before eating.
INSTRUCTIONS
I'm going to put it out there and say this is the recipe I am most proud of! Let me know in the comments below if you've used aquafaba before, or have even heard of it. Don't forget to check out my galaxy birthday blondie traybake, and I also have a special bake coming next week especially for my birthday.
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