Vegan Macarons

Preparation

1. Line a baking tray and pencil out 20 small circles, about 3cm in diameter. Preheat the oven to 284° Fahrenheit.
2. Drain the chickpeas and pour the liquid (aquafaba) into a saucepan. Place over a medium heat and bring to a simmer, reduce the liquid by 20% so that you are left with 80g.
3. Leave to cool and then whisk to form stiff peaks with an electric whisk or stand-alone mixer, this will take a good few minutes! It will more than double in volume and become firm. Then add the caster sugar and whisk just to combine.
4. Sieve the almond flour and powdered sugar and then fold carefully into the whisked chickpea water. You want the aquafaba to remain as light and fluffy as possible!
5. If you want to add coloring do this now and fold it in gently to the mix.
6. Pour the mixture into a piping bag and pipe into the circles on your baking sheet. Leave to rest for 10 minutes at room temperature before baking at 284° Fahrenheit for 20 minutes.
7. Remove from the oven and leave to cool completely before filling.

1. Boil the combined milks in a saucepan. (We use coconut for the creaminess, and we add oat to have a more neutral taste, so it doesn’t overwhelm the depth of the chocolate).
2. Take off the heat and add the chocolate chunks and stir in
3. Add in the maple syrup and coconut oil and mix well until you have a homogenous emulsion. Mix for 2 minutes, but not much longer or air bubbles will form inside. You want the ganache to be creamy and glossy, – air bubbles prevent that.
4. Leave to cool at room temperature and then in the fridge to firm up.