Vegan, wheat-free, gluten-free.
You’ve all seen the classic macaron, but have you ever seen a pig macaron?!
These adorable and delicious raspberry pig macarons are a vegan, with a raspberry filling and homemade royal icing details.
Did you know, on March 1st it was National Pig Day? 🐷🐖🐽
I wanted to make a pig dessert (vegan and cruelty-free of course) to celebrate these beautiful and intelligent beings!
These macarons have a delicious crisp shell, which is soft on the inside, filled with a light & creamy raspberry buttercream centre. They are extremely moorish, you won’t be able to have just one.
These macarons are quick & simple to make, rise with feet which macarons are known for (the little-risen base) and look so cute.
They’d be perfect for events, birthdays or for animal lovers.
You won’t be disappointed with these macarons!
Preparation- 1 hour
Baking time- 15-18 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
-Pink food gel (optional)
-Black food gel (optional)
Ingredients for the filling
-55g of dairy-free butter
-220g of icing sugar
-1 teaspoon of raspberry extract
-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.
Once reduced, set aside to cool.
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.
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- 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- Add a drop of pink food gel to the large batter and mix until combined.
To the small amount of batter, add a drop of pink and dot of black food gel and mix until combined. This is for the ears and snout.
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 pink batter on the lined tray, then swirl the tip off to one side.
With the darker pink, add on two little ears and a nose (optional).
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 macaron 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 15-20 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 icing sugar and raspberry extract.
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.
Repeat for all of the macarons.
I decorated my macarons with royal icing details.
Get my quick & easy vegan royal icing recipe here.
I added a drop of black food gel into some royal icing and piped on the eyes and nose holes.
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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