Vegan, gluten-free, wheat-free.
Say hello to these delicious crème brûlée macarons, with a crisp and chewy macaron shell, a vanilla cream filling and a core of caramel sauce, topped with Brulee golden sugar. Devilishly good!
This recipe is in collaboration with Kitchenaid.
This sift and scale attachment is perfect when making macarons.
This attachment is absolutely incredible. I usually have to weigh the ground almonds and icing sugar in separate bowls, then add them to a hand sieve and sieve them into the macaron mixture…which takes time. This attachment takes all of the hard work away.
It has automatic sifting and weighing which means less mess and makes for perfect results each time!
It’s ideal for a baker!
Read more about the attachment here!
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
Ingredients for the filling
-55g of dairy-free butter
-210g of icing sugar
-1 teaspoon of vanilla extract
-Dairy-free milk (if needed)
-Caramel sauce (optional)
-Golden caster sugar (optional)
To make the macaron shells
Step 1- Place the chickpea brine into a small saucepan and place on the hob over 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 used my Kitchenaid ‘Sift and scale attachment’ which does all the work for you!
Step 5- Line a baking tray with greaseproof paper.
Step 6- Transfer the mixture into a piping bag and pipe 3-4-inch circle shapes of the batter 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 7- 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 8- Heat the oven to 105 degrees c.
Step 9- Pop the macarons into the middle of the oven and bake for 15 minutes, or until they are set but not brown.
Step 10- Once they have 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 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 icing sugar and vanilla extract.
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 patisserie tip nozzle.
Step 3- Once the macarons have cooled, add a swirl of filling to one macaron shell, add a core of caramel sauce (optional), and press another macaron on top to create a sandwich.
Repeat for all of the macarons.
Step 4- Brush some water on top of the macaron, sprinkle on some sugar and brûlée with a blow torch (optional).
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: Kitchenaid stand mixer.
Shop: Sift and Scale attachment.
This is a paid collaboration with Kitchenaid.
A huge thank you to Kitchenaid for collabing on this recipe with me!
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