Ingredients
Scale
- Macarons:
- aquafaba from one 15oz can of chickpeas, reduced to 1/3 cup
- 1/3 cup cane sugar
- 1/2 cup powdered sugar
- 1/4 cup cacao powder
- 1 cup almond flour
- Orange Filling:
- 160g iChoc Almond Orange
- 1/4 cup almond milk
Instructions
- Place a sieve over a small pot and drain 1 can of chickpeas. Reserve the chickpeas for another use (hummus) and heat the aquafaba. Reduce to about 1/3 cup over low heat (this take around 8 minutes). The pour the aquafaba in a jar and refrigerate overnight.
- Place the almond flour, powdered sugar and cacao powder into a food processor/blender and pulse a few times until combined. Sift the mixture into a bowl and set aside.
- In a separate glass bowl, add the chilled aquafaba. Use a hand or stand mixer and beat until soft peaks begin to form. Add in the sugar and beat until the mixture is stiff and glossy (around 5 minutes).
- Add the almond flour/sugar/cacao mixture into the whipped aquafaba and gently fold ingredients together (don’t over mix).
- Transfer the batter to a piping bag and pipe into 2 inch rounds directly onto a parchment paper-lined baking sheet.
- Let the raw macarons rest at room temperature for 1.5-2 hours. You know they’re ready to be baked when the surface does not stick to your fingertips.
- Preheat the oven to 250°F (120°C) and bake the macarons for 30 minutes.
- In the meantime prepare your filling. Simply melt the chocolate and add in the milk, whisking everything together. Place into the freezer for 30 minutes to firm up, then transfer to a piping bag.
- Let the macarons cool for 10 minutes before removing from the sheet.
- Pipe the chocolate mixture onto the macarons and place in the fridge until ready to serve.
Description
As in all of my recipes, 1 cup equals 250 ml.
