Meringue Macarons
[Vegan]

To Make the Meringues:

1. Add the chickpea brine to a bowl and using an electric mixer, beat on medium-high. As the brine starts to turn white and get frothier, add in the sugar. When the brine starts to thicken, add the guar gum a bit at a time to help it hold its shape. Continue beating until stiff peaks form and the mixture looks like meringue and holds its shape well.
2. Once it has been beaten enough, spoon the mixture into a piping bag and pipe onto a baking tray lined with parchment paper. Work quickly, as the mixture loses air and will get watery if you leave it sit for too long.
3. Once all of the mixture has been piped onto the tray, place in the oven, preheated to 210°F for 40 minutes. After 40 minutes, turn the oven up to 250°F and leave in for an additional 30 minutes. Check the meringues regularly throughout baking - they should be firm to the touch, not sticky or squishy at all. Once they are firm, turn the oven off and leave them sitting in the oven for an additional 15 minutes.
4. After the 15 minute resting time, remove the meringues and place them on a cooling rack. Allow them to completely cool before adding the filling.

To Make the Filling:

1. Use an electric mixer to beat together the coconut cream, cacao, and stevia powder until well combined and the consistency of a thick whipped cream. Place in the refrigerator to chill and firm up.

To Assemble:

1. Once the filling is firm and the meringues have cooled, use a spatula to spoon the filling onto one of the meringues and then place a second on top to create your macaroon. Repeat until the filling and/or meringues are gone. Serve immediately.