Crunch into a whole new experience this Christmas and surprise your friends with a burst of exciting flavours.
· 250 grams Aquafaba
· 1/8 teaspoon Cream of Tartar
· Pinch of Salt
· 150 grams Ground Almonds
· 130 gram Pure Icing Sugar*
· 110 grams Superfine/Caster Sugar
· A drop of Vegan Red Food Coloring
· A few drops of Organic Rose Extract
Raspberry Rose Buttercream:
· 125 grams Vegan Butter Substitute
· 55 grams Icing Sugar
· A few drops of Organic Rose Extract
· A few drops of Vegan Red Food Coloring
· 25 Raspberries
· Piping Bags with a Round Tip attached
· Silpat Mats or Silicone Baking Paper
· Baking Trays
· Spray Bottle filled with Water
1. The night before, prepare your Aquafaba and macaron shells. In a small saucepan, bring 250 grams of Aquafaba to a simmer. Let this simmer away until it has reduced to 110 grams of Aquafaba. Now pour it into a bowl to cool and refrigerate overnight.
2. Process Ground Almonds and Icing Sugar in a food processor and then sieve into a bowl, making sure there are no lumps in your mixture. Set aside.
3. Whisk Aquafaba, cream of tartar and salt on high till it turns foamy. Make sure there is no more liquid left at the bottom of the bowl before moving on to the next step.
4. Add caster sugar in, bit by bit, whilst your mixer is turned on. Add Rose Extract in and then continue whisking on high for another minute till you have a thick, glossy meringue.
5. Tip in half of the almond/icing sugar mixture into the meringue, and fold gently with spatula until it has incorporated with the meringue. Add the second half of your almond/icing sugar mixture, and continue to fold it into the batter.
6. Continue folding until you end up with a mixture that resembles thick lava. Do not over-mix or your batter will be too runny.
7. Pipe into 2 inch rounds of macaron mixtures a baking mat. This recipe makes enough to make 50 individual macaron shells, so you may need to have 3 or 4 trays ready.
8. Once piped, slam the tray down on your kitchen counter to eliminate any air bubbles in your piped macaron mixture. Leave your trays to rest in a cool area for 2-3 hours. They are ready to bake when they have turned matt and you are able to gently touch the surface of the shells without anything sticking to your finger.
9. Preheat oven to 120 degrees Celsius*. Bake each tray of macarons individually for 28-30 minutes, without opening the oven door in between. Smaller macarons or ovens may take slightly more or less than 30 minutes.
10. Once 30 minutes is up, leave your macarons in the oven for another 15 minutes without opening the door. After 15 minutes, open the oven door slightly and leave macarons in the oven with the door ajar for a further 15 minutes. Remove tray from oven and leave to cool thoroughly before peeling macaron shells off from Silpat/Silicone paper.
11. Repeat baking process with remaining trays of macarons.
12. Filling: In a stand mixer, whisk butter with Icing Sugar, Rose Extract and food colouring. Whisk till fluffy and then transfer to a piping bag fitted with a round nozzle. Wash and dry your raspberries and keep them aside.
13. Assembly: Once you have gently peeled off all your macarons, place them on a kitchen counter with the bottom side up (rounded side down). Using your spray bottle, lightly mist the bottoms of the macarons with water and leave for 5 minutes before filling.
14. To fill, pipe a ring of buttercream around the base of a macaron and place a whole raspberry in the empty circle inside your buttercream. Sandwich with another macaron shell and repeat the process till all your shells have been sandwiched.
15. Place macarons into a box and leave in the fridge overnight, or ideally for 2 nights so that they have time to mature and form the right texture.
16. Macarons are best served at room temperature or 10 minutes out of the refrigerator, not straight out from the fridge.