Discover the recipe for perfect vegan macarons with avocado cream and chocolate glaze.
Ingredients
Macarons
- Canned chickpea water (aquafaba) – 480 g
- Sugar – 180 g
- Powdered sugar – 150 g
- Water – 50 ml
- Almond flour – 150 g
Avocado Cream
- Avocado – 1
- Banana – 1
- Cocoa powder – 20 g
- Orange – 1
- Maple syrup – 1 tablespoon
Glaze
- Dark chocolate – 100 g
Preparation
Step 1: Cook the Aquafaba
Pour the aquafaba, the liquid from the chickpea can, into a saucepan. Cook over medium heat until it reduces in volume and thickens. Allow to cool. You’ll need 120 ml of thick aquafaba.
Step 2: Prepare the Sugar Syrup
In a saucepan, combine 150 g of sugar and 50 ml of water. Heat over medium heat without stirring.
Step 3: Combine Macaron Ingredients
Mix almonds with powdered sugar and sift through a fine-mesh sieve. Divide the aquafaba in half. Add one part to the almonds and powdered sugar mixture and mix well; transfer the other half to a mixing bowl. Whip the aquafaba for 3 minutes, starting at low speed, then increase the speed and whip for 5-8 minutes. Gradually add the remaining 30 g of sugar towards the end of whipping. When the sugar syrup reaches 110°C (check with a candy thermometer or perform the ribbon test), pour it slowly into the whipped aquafaba at low speed. Then increase the speed and continue mixing for another 5-8 minutes until the mixture cools. Fold the whipped aquafaba into the almond mixture in three portions, mixing thoroughly.
Step 4: Bake the Macarons
Line a baking sheet with a macaron mat or parchment paper. Transfer the mixture to a piping bag and pipe onto the baking sheet. Tap the baking sheet several times on the counter to spread the macarons slightly and remove excess air. Let the macarons sit for 30-50 minutes until dry, matte, and a characteristic crust forms. Bake in a preheated oven at 130°C for 12 minutes. Remove from the oven and allow to cool. Only remove from the paper when completely cooled.
Step 5: Prepare the Cream
Transfer peeled and pitted avocado, peeled banana, cocoa powder, maple syrup, and grated orange zest to a blender. Mix until smooth and transfer to a piping bag.
Step 6: Decorate the Macarons
Pipe the cream onto half of the macarons, then cover with the remaining macarons. Decorate the top of the macarons with melted chocolate.
