Ingredients
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For the Macaron Shells:
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1 cup almond flour
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1 cup powdered sugar
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2 tsp culinary lavender buds (dried)
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1/4 cup aquafaba (liquid from a can of chickpeas)
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1/4 cup granulated sugar
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1/4 tsp cream of tartar
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1 Purple food coloring (optional)
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For the Filling:
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1/2 cup vegan butter, softened
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1 cup powdered sugar
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1/2 tsp vanilla extract
Directions
Serve these delightful Lavender Almond Macarons with a cup of tea or coffee, and savor the taste of France.
The aquafaba in this recipe acts as an egg replacer and creates the signature macaron texture. Lavender adds a delightful floral note to these macarons, making them a true taste of France.
Steps
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1
Done
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For the Macaron Shells: |
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2
Done
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Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper or a silicone baking mat. |
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3
Done
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In a food processor, combine almond flour, powdered sugar, and dried lavender buds. Pulse until well combined and finely ground. Transfer to a mixing bowl and set aside. |
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4
Done
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In a separate bowl, beat the aquafaba with an electric mixer until it becomes foamy. Add cream of tartar and continue to beat. |
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5
Done
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Gradually add granulated sugar while beating the aquafaba mixture. Continue to beat until you achieve stiff peaks, and the mixture is glossy. If desired, add a few drops of purple food coloring and gently fold it in. |
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6
Done
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Carefully fold the almond flour mixture into the aquafaba mixture until you have a smooth batter. Be gentle to avoid deflating the mixture. |
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7
Done
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Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheet, spacing them apart. |
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8
Done
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Let the macaron shells sit at room temperature for about 20-30 minutes to form a skin on the surface. |
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9
Done
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Bake in the preheated oven for 18-20 minutes, or until the macarons are set and have formed "feet." Remove from the oven and let them cool completely on the baking sheet. |
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10
Done
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For the Filling: |
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11
Done
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In a mixing bowl, beat the softened vegan butter until creamy. |
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12
Done
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Gradually add powdered sugar and vanilla extract. Beat until well combined and creamy. |
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13
Done
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Assembly: |
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14
Done
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Pair the cooled macaron shells with similar sizes. |
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15
Done
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Spread a small amount of the filling onto one macaron shell and sandwich it with another. |
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16
Done
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Repeat with all the macaron shells. |
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17
Done
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Place the assembled macarons in an airtight container and refrigerate for at least 24 hours to allow the flavors to meld. |
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