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Thursday, 31 August 2017

Vegan strawberry lemonade macarons recipe

Vegan, gluten-free, wheat-free

I have spent a long time perfecting a macaron and I am so happy to finally share this recipe with you!
These are my delicious vegan strawberry lemonade macarons which have a smooth and shiny top, ruffled feet and a yummy moist & chewy middle!
I added the tasty Fentimans rose lemonade into the buttercream frosting, along with some lemon which creates a delicious strawberry lemonade flavour!
These macarons would be perfect to make for an event, as a gift or as a little snack!

Preparation- 2 hours
Baking time- 20 minutes
Makes- Approximately 20
Level- Medium

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Ingredients for the macarons
-140g of chickpea brine (from a tin)
-80g of golden caster sugar
-1/4 teaspoon of pink food colouring
-1/4 teaspoon of vanilla extract/flavouring
-135g of ground almonds
-65g of icing sugar

Ingredients for the filling
-55g of dairy-free butter (I use Tomor)
-220g of icing sugar
-2 tablespoons of lemonade (I use Fentimans lemonaid)
-1 teaspoon of lemon extract 
-Drop of pink food colouring
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To make the macaron shells
Step 1- Place the chickpea brine into a small sauce pan 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.
Step 2- Place the chickpea brine into a mixing bowl and whizz up on high until fluffy.
I use a stand mixer with a balloon whisk attachment but you can use a hand mixer.
This will take around 5 minutes.
Step 3- Once fluffy, add in the golden caster sugar a little at a time while the mixture is still mixing on high.
The mixture will turn thick and glossy. 
Step 4- Add in the food colouring and vanilla extract, then whisk until combined.
Make sure the mixture is thick and glossy! It should resemble marshmallow fluff at this stage!

Step 5- Fold in the ground almonds & icing sugar.
I like to use a rubber spatula.
Watch this video to learn on how to fold in the mixture.

Step 6- Line a baking tray with grease proof paper.

Step 7- Transfer the mixture into a piping bag and pipe 3-4-inch round circles on the lined tray, then swirl the tip off to one side. 
Repeat for all of the batter, making sure to space out the macarons.
Step 8- Tap the tray firmly against counter 2 or 3 times to release any air bubbles.

ALLOW THE MACARONS TO STAND AT ROOM TEMPERATURE FOR 2 HOURS.

Step 9- Place the macarons into the middle of a cold oven, shut the door and immediately then heat the oven to 99-100 degrees c.
Bake the macarons for 20 minutes.

Step 10- Ater 20 minutes, turn off the oven and leave the macarons in the oven with the door closed for 15 minutes.

Step 11- After 15 minutes, open the oven door and leave the macarons to sit for 15 minutes.
( Doing this helps to bring down the temperature of the macarons slowly so they don't collapse in quick temperature changes. )

Step 12- Allow them to cool fully before filling.

To make the filling.
Step 1- In a bowl or stand mixer, cream the butter on high then add in icing sugar, lemonade, lemon extract and pink food colouring.
Add milk if needed.

Step 2- Transfer the filling into a piping bag.

Step 2- Once the macarons have cooled, add a swirl of filling to one macaron shell and press another ontop to create a sandwich.
Repeat for all of the macarons.


Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days!


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Holly Jade
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