These vegan raspberry macarons require only 5 ingredients for the dough, and a little bit of time and patience for the rest, but the result is so worth it!
- 300g aquafaba
- 150g granulated sugar
- 150g icing sugar
- 150g almond flour
- ½ tsp cream of tartar
- an accurate scale
- piping bag
- 1 cm round tip
- silicon mat/parchment paper
- baking tray
- Pour the 300g of aquafaba and 150g granulated sugar (450g total) into a saucepan on low heat. Simmer for 12 minutes until it has reduced to 300g total weight (use a kitchen scale to check). Pour the aquafaba mix into a stand mixer bowl and leave to cool for 1 hour.
- Meanwhile, sieve together the almond flour and icing sugar a few times.
- Add the cream of tartar to the aquafaba and start mixing on medium speed for 10 minutes.
- Once it reaches stiff peaks, pour the dry mix into the meringue.
- Gently fold the mix together until you get a lava consistency. You should be able to pour an “8” shape with the batter off the spatula.
- Put the batter into a piping bag with a round 1cm piping tip and pipe circle blobs onto a silicon mat. Bang the tray on a table a few times to pop all the bubbles.
- Pre-heat the oven to 120°C/248°F.
- Leave the macarons to dry for at least 1 hour.
- Place the macarons into the oven for 40 minutes or until the feet look dry. Turn the oven off and leave the macarons to dry out with the oven door ajar.
- Fill with preferred filling and store in an airtight container.
Find more of Tom’s recipes on Project Vegan Baking.