French Macarons
Enjoy these beautiful and delicious French Macarons. Featuring almond milk made in your Almond Cow. A classic delicate sandwich cookie filled with a decadent chocolate buttercream filling.
Servings: 24 macarons
Ingredients
Macaron Shells
- ⅓ cup aquafaba (chickpea brine)
- ¼ tsp of cream of tartar
- ⅓ cup super fine sugar (baker’s sugar)
- 1 cup almond flour
- 1 cup powdered sugar
Chocolate Buttercream Filling
- 1 cup vegan butter, softened
- ¼ cup unsweetened cocoa powder
- 2 cups powdered sugar
- ¼ cup Almond Cow almond milk
- 1 tsp vanilla extract
Directions
- In a large bowl, add the aquafaba and cream of tartar, and using an electric mixer, whisk for 5 minutes on high-speed until foamy.
- Sift together the almond flour and powdered sugar. Set aside.
- Gradually add the caster sugar, continuing to whisk until stiff peaks form (another 5 minutes).
- In a separate bowl, sift together the almond flour and powdered sugar.
- Gently fold the dry ingredients, gradually, into the aquafaba mixture using a rubber spatula, making sure not to over-mix. The final batter should have a "lava-like" consistency.
- Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto a baking sheet lined with parchment paper or a silicone mat, leaving some space between each macaron.
- Tap the baking sheet against the counter to release any air bubbles. Allow the piped macarons to rest at room temperature for 1 1/2 hours, or until a skin forms on the surface. To know they’re ready to bake, gently tap one of them with your finger. If batter comes off on your finger, they’re not ready yet.
- Preheat your oven to 200°F. Bake the macarons for 15-25 minutes, or until they have risen, and the tops are set.
- While they’re baking, make the Chocolate Buttercream Filling. In a large mixing bowl, beat the softened vegan butter with an electric mixer until creamy and smooth.
- Sift the cocoa powder into the bowl to remove any lumps. Mix the cocoa powder into the vegan butter until fully incorporated.
- Gradually add the powdered sugar, about 1/2 cup at a time, mixing well after each addition. You may need to scrape down the sides of the bowl as you go.
- Once all the powdered sugar has been incorporated, slowly add the almond milk and vanilla while continuing to beat the mixture. The final texture should be smooth, creamy, and easily spreadable.
- Once the macarons have finished baking, allow them to cool completely on the baking sheet before removing them.
- Once they have cooled, pipe the chocolate buttercream filling onto the flat side of one macaron shell and sandwich it with another shell. Repeat with the remaining macaron shells and filling.
- Store the assembled macarons in an airtight container in the refrigerator for at least 24 hours to allow the flavors to meld. Enjoy!
