These vegan chocolate orange macarons are far less intimidating than they seem! And you’ll need only a handful of ingredients to make them. For more information on how to make perfect vegan macarons, check out the links at the bottom of the post.
- aquafaba from one 15oz can of chickpeas, reduced to ⅓ cup
- ⅓ cup cane sugar
- ½ cup powdered sugar
- ¼ cup cacao powder
- 1 cup almond flour
- 160g almond orange-flavored dark chocolate
- ¼ cup almond milk
- Place a sieve over a small pot and drain 1 can of chickpeas. Reserve the chickpeas for another use (hummus) and heat the aquafaba. Reduce to about ⅓ cup over low heat (this takes around 8 minutes). Then pour the aquafaba into a jar and refrigerate overnight.
- Place the almond flour, powdered sugar, and cacao powder into a food processor/blender and pulse a few times until combined. Sift the mixture into a bowl and set aside.
- In a separate glass bowl, add the chilled aquafaba. Use a hand or stand mixer and beat until soft peaks begin to form. Add in the sugar and beat until the mixture is stiff and glossy (around 5 minutes).
- Add the almond flour/sugar/cacao mixture into the whipped aquafaba and gently fold ingredients together (don’t over mix).
- Transfer the batter to a piping bag and pipe into 2-inch rounds directly onto a parchment paper-lined baking sheet.
- Let the raw macarons rest at room temperature for 1.5-2 hours. You know they’re ready to be baked when the surface does not stick to your fingertips.
- Preheat the oven to 250°F (120°C) and bake the macarons for 30 minutes.
- In the meantime prepare your filling. Simply melt the chocolate and add in the milk, whisking everything together. Place into the freezer for 30 minutes to firm up, then transfer to a piping bag.
- Let the macarons cool for 10 minutes before removing from the sheet. Pipe the chocolate mixture onto the macarons and place in the fridge until ready to serve.
Find more of Kirsten’s recipes on The Tasty K.