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Thursday, 16 November 2017

White chocolate candycane macarons recipe

Vegan, gluten-free, wheat-free

Say hello to the most cutest (and delicious) vegan macarons!

These macarons are a peppermint shell with a white chocolate filling, rolled in peppermint flavoured candy canes with a drizzle of more white chocolate.
These are a festive treat you won't want to miss baking! Even Santa will want to tuck in! 

Vegan macarons are surprisingly easy to make if you follow the right instructions! You can make some fluffy macarons which rise, yay!
These macarons are full of festive flavour and would be lovely for a special treat for someone (or yourself) at Christmas.
The filling is cram packed with vegan, dairy-free white vanilla chocolate, it's delightful and perfectly sweet.

These macarons are stunning and are so fun to make!

Preparation- 2-3 hours
Baking time- 15 minutes
Makes- Approximately 20
Level- Medium

Ingredient for the macarons
-250g of chickpea brine (About 2 cans)
-40g of caster sugar (I use golden caster sugar)
-200g of icing sugar
-100g of ground almonds
-1/4 teaspoon of peppermint extract

Ingredients for the buttercream
-55g of dairy-free butter (I use Tomor)
-220g of icing sugar
-2 tablespoons of dairy-free white chocolate (Grated)
-1/4 teaspoon of vanilla extract

-Dairy-free white chocolate
-Candy canes 

To make the macaron shells
Step 1- 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 brine (About 110g)
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- Add in the caster sugar and whizz up on high until thick and glossy.

Step 4- In a bowl, sift together the icing sugar and ground almonds until all of the lumps are gone.

Step 5- Fold in the ground almonds & icing sugar to the 'meringue'.

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 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 the counter 2 or 3 times to release any air bubbles.

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

Step 9- After 2-3 hours, place the macarons into the oven at 160 degrees c and bake for 15 minutes.

Step 10- Once baked, turn off the oven and open the oven door leaving them to sit in the cooling oven for around 15 minutes.

Step 11- 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 and white chocolate.
If the filling is too thick, add a splash of dairy-free 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!


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Holly Jade

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