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Tuesday, 7 November 2017

Cactus macarons | ft Pacifica

Vegan, gluten-free, wheat-free

I am so excited to share with you some of the cutest macarons you will ever see! 
I bring to you lemon flavoured cactus shaped macarons.
They are vegan, gluten, wheat-free and are the perfect sweet treat.
I've collabed on this recipe with Pacifica Beauty.
Pacifica is a cosmetics and haircare company. Their products are 100% vegan, natural & cruelty-free.

As soon as I saw their Cactus & Kale lotion, I knew I had to make a cactus shaped treat to celebrate this wonderful product!!
This lotion is gorgeous! 

Vegan macarons are surprisingly easy to make if you follow the right instructions! You can make some fluffy macarons which rise, yay!
Light macarons with a lemon filling is just perfect to enjoy with a cup of tea, or in my iced coffee! YUM :)

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

Ingredients for the macarons
-140g of chickpea brine (from a tin)
-80g of golden caster sugar
-Drop of vegan pink food gel 
-135g of finely ground almonds
-65g of icing sugar

Ingredients for the frosting
-55g of dairy-free butter (I use Tomor)
-220g of icing sugar
-1 teaspoon of lemon extract
-1 teaspoon of almond milk (optional)

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 brine.
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 pink food colour (optional) and mix 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 how to fold in the mixture. This step is crucial!!!
Step 6- Line a baking tray with grease proof paper.

Step 7- Transfer the mixture into a piping bag and pipe cactus shapes 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.
Make sure to do both sides of the macarons for the sandwich.
Step 8- Tap the tray firmly against the counter 2 or 3 times to release any air bubbles.

ALLOW THE MACARONS TO SIT AT ROOM TEMP FOR 2-3 HOURS, Until you can touch them and your fingers has no batter on it.

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- After 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 a further 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 the icing sugar, lemon extract and milk.
Step 2- Transfer the filling into a piping bag.

Step 3- 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!


Shop the whole Pacifica range here

 A huge thankyou to Pacifica for collabing on this recipe with me!

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Holly Jade


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