Delicious and extremely moorish macarons with a filling of dairy-free white chocolate ganache. These Panda bear macarons are a simple to make and decorate, perfect quick & easy treat.
White Chocolate Panda Bear Macarons [Vegan]
For the Macarons:
- 1 can of chickpeas (brine only)
- 1/2 teaspoon of cream of tartar
- 4-ounces of golden caster sugar
- 5.3-ounces of ground almonds
- 2.1-ounces of icing sugar
For the Filling:
- 1.0-ounces of dairy-free butter
- 8.8-ounces of icing sugar
- 3.5-ounces dairy-free white chocolate
- Dairy-free milk (if needed)
For the Macaron Shells:
- Place the chickpea brine into a small saucepan and place on the hob over a medium heat. Simmer until it reduces to about 1/3 of the original mixture. Once reduced, set aside to cool.
- Place the chickpea brine into a mixing bowl and whizz up on high until fluffy, then add in the cream of tartar.
- I use a stand mixer with a balloon whisk attachment but you can use a hand mixer. This will take around 5 minutes.
- Place the chickpea brine into a mixing bowl and whizz up on high until fluffy, then add in the cream of tartar. I use a stand mixer with a balloon whisk attachment but you can use a hand mixer. This will take around 5 minutes. Sift and fold in the ground almonds & icing sugar. I like to use a rubber spatula.
- Separate a small amount of batter into a separate bowl.
- Leave the large amount of batter plain white and add some black food colour to the small amount of batter.
- Line a baking tray with grease proof paper.
- Transfer the mixtures into piping bags and pipe 3-4-inch round circles of the white batter on the lined tray, then swirl the tip off to one side. With the black, add little ears. Repeat for all of the batter, making sure to space out the macarons.
- Tap the tray firmly against counter 2 or 3 times to release any air bubbles. Allow the macarons to stand at room temperature for 1 hour, until you can touch the top of the macarons and no batter comes off on your finger.
- Heat the oven to 230°F.I like to bake my macarons on 2 baking trays (stacked) as this helps them get feet which macarons are known for. Pop the macarons into the oven and bake for 18-20 minutes, or until they are set but not brown.
- Once they've baked, turn off the oven and leave the macarons in the oven to cool slightly (around 5 minutes). (Doing this helps to bring down the temperature of the macarons slowly so they don't collapse in quick temperature changes.)
- Allow them to cool fully before filling.
For the Filling:
- In a bowl or stand mixer, cream the butter on high then add in the cooled melted chocolate and add in icing sugar. Add milk if it's too thick. You want the filling to be light and fluffy so it doesn't break the macarons.
- Transfer the filling into a piping bag fitted with a round tip nozzle.
- Once the macarons have cooled, add a swirl of filling to one macaron shell and press another on top to create a sandwich.
- Repeat for all of the macarons.