6 years ago

Chocolate Orange Macarons
[Vegan]

KK By: Kirsten Kaminski

Author Bio

Kirsten is the foodie behind The Tasty K, a food video blog promoting eating simple,... Read More

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macarons, orange, chocolate, vegan, vegan recipe, vegan dessert, delicious, tasty

macarons, chocolate, orange, vegan, vegan recipe, vegan dessert, delicious, tasty

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Chocolate

Chocolate Orange Macarons [Vegan]

Dairy Free

Vegan

Now, the biggest question in the vegan macarons making is how to replace the main ingredient: egg whites? Well, let us introduce you to a magic liquid called aquafaba – also known as chickpea water! Yes, you’ve heard that right!

Ingredients You Need for Chocolate Orange Macarons [Vegan]

For the Macarons:

aquafaba from one 15 ounces can of chickpeas, reduced to 1/3 cup
1/3 cup cane sugar
1/2 cup powdered sugar
1/4 cup cacao powder
1 cup almond flour

For the Orange Filling:

5.64 oz vegan orange-flavored chocolate
1/4 cup almond milk

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How to Prepare Chocolate Orange Macarons [Vegan]

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 1/3 cup over low heat (this take around 8 minutes). The pour the aquafaba in 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.

Notes

Funnily enough, that water from the canned chickpeas that you thoughtlessly pour down the drain is a magic elixir that turn into an airy foam once beaten. It’s perfect for making mousses, fluffy cakes or, well vegan macarons! There are a few rules to make sure this (or any vegan macaron recipe) succeeds, but once followed it’s relatively simple. It’s best to use unsalted chickpea water, otherwise you’ll always have that salty aftertaste. The aquafaba should be reduced (boiled down) for a thicker texture. I’ve had best results when cooling the aquafaba overnight, but I’ve also seen recipes that didn’t. This is not a recipe to wing it, your measurements should be as precise as possible.