Vegan, gluten-free, wheat-free.
Happy National Panda Day! 🐼
To celebrate this day and these beautiful animals, I’ve made some delicious and extremely moorish macarons with a filling of dairy-free white chocolate ganache.
Did you know giant Panda’s are classed as ‘vulnerable’!?
Only approximately 1864 remain! How sad is that?!
They’ve been affected by: Habitat loss and fragmentation, climate change!
We need to make a change NOW.
Click here to find out how you can help these beautiful, fluffy bears!
Click here to adopt a Panda!!
These macarons are easy & simple to make, which come out with perfect feet (risen base of a macaron which macarons are known for)!
I had so much fun making these adorable, yet delicious Panda bear macarons!!!
The white chocolate filling is perfectly sweet, but not too sweet!
You’ll love these macarons, perfect for themed birthdays, animals lovers and special occasions!
Preparation- 1 hour
Baking time- 18 minutes
Makes- Approximately 20
Ingredients for the macarons
-1 can of chickpeas (brine only)
-1/2 teaspoon of cream of tartar
-112g of golden caster sugar
-150g of ground almonds
-60g of icing sugar
Ingredients for the filling
-55g of dairy-free butter (I use Tomor)
-250g of icing sugar
-100g dairy-free white chocolate
-Dairy-free milk (if needed)
-Get my royal icing recipe here
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 mixture.
Step 2- 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.
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- Sift and 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 5- Separate a small amount of batter into a separate bowl.
Step 6- Leave the large amount of batter plain white and add some black food colour to the small amount of batter.
Step 7- Line a baking tray with grease proof paper.
Step 8- 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 (as you an see in the photo).
Repeat for all of the batter, making sure to space out the macarons.
Step 9- 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.
Step 10- Heat the oven to 110 degrees c.
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.
Step 11- 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.)
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 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.
Step 2- Transfer the filling into a piping bag fitted with a round tip nozzle.
Step 3- Once the macarons have cooled, add a swirl of filling to one macaron shell and press another ontop to create a sandwich.
I decorated my macarons with royal icing details.
Get my quick & easy vegan royal icing recipe here.
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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