Suitable for Vegans & Gluten-free
Difficulty rating Medium
Makes Approx. 12
Prep time 25 minutes
Cook time 30 minutes
Nutrients per macaron:
For the raspberry cream:
- 1 cup of cashew nuts, soaked overnight *
- 1 1/2 tsp maple syrup *
- 1 tsp lemon juice
- ½ tbsp vanilla
- 2 tbsp coconut oil, melted and cooled *
- 4 dried figs *
- 175g raspberries
For the macarons:
- Aquafaba from 1 can of chickpeas
- 50g fine cane sugar
- 1 tsp apple cider vinegar *
- 85g almond flour *
- ½ tbsp dark cocoa powder *
* Available at Holland & Barrett
Pour the aquafaba from the can of chickpeas into a pot and reduce over a low heat until it reaches about 70ml. Leave this to cool down and then refrigerate overnight.
To make the cream filling, blend together all the ingredients, except the raspberries, until nice and smooth. Add the raspberries and blitz again for one minute before popping into the fridge for a couple of hours.
For the macarons, sieve the almond flour and cocoa powder to combine and set aside. Beat the chilled aquafaba on medium speed in another bowl and when you start to see the peaks begin to form, add the sugar bit by bit whilst still whipping.
When the aquafaba and sugar are combined, mix in the apple cider vinegar and mix for another minute.
Start to sift the almond flour and dark cocoa powder into the whipped mix gradually, and gently fold in. Once it’s all combined, transfer to a piping bag and pipe it directly onto a baking sheet in small rounds.
Bake for 30 minutes in a preheated oven set to 120°C, let them cool on a rack and then sandwich together with the chilled cream.
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