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
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.
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.
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.
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.
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.
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Holly Jade
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