1. 3/4 cup almond flour 2. 2 cups powdered sugar 3. 1/2 cup coconut cream, room temperature 4. 1/4 cup coconut oil, melted and cooled 5. 2 tablespoons unsweetened cocoa powder 6. 1/2 teaspoon vanilla extract 7. Pinch of salt 8. 1 cup fresh strawberries, puréed 9. 1/4 cup coconut cream 10. Vegan chocolate, for dipping
Instructions
Line two baking sheets with parchment paper and set aside. In a food processor, pulse almond flour and powdered sugar until combined. Add in coconut cream, melted coconut oil, vanilla extract, and salt process until mixture forms a smooth paste.
Fit a piping bag with a round tip and fill with the macaron batter. Pipe 1 inch rounds onto the prepared baking sheets, spacing them about 1 inch apart. Tap the baking sheets gently on the counter to release any air bubbles.
Allow the piped macarons to rest at room temperature for 20 minutes, or until a skin forms on the surface. Preheat oven to 325°F (163°C). Bake for 18 20 minutes, or until the feet of the macarons form and they are firm to the touch.
For the filling, blend puréed strawberries with coconut cream until smooth. Transfer to a piping bag.
Once cooled, pipe a circle of strawberry cream onto one side of each macaron shell. Top with another shell to create a sandwich.
Melt the vegan chocolate in a microwave safe bowl in 20 second increments until smooth. Dip half of each macaron sandwich into the melted chocolate, allowing excess to drip off. Place on a parchment lined tray and let set in the refrigerator for 15 minutes before serving.
Prep: 30 min Cook: 20 min Total: 50 min Servings: 4 Difficulty: Intermediate Cuisine: American Allergens: Nuts Substitutions: Almond flour can be replaced with an equal amount of gluten free flour for a nut free version. Alternative Preparations: The macarons can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days. Shelf Life: 5 days Plating Tips: Arrange the dipped macarons on a platter with contrasting colors, creating a visually striking display. Chef's Insight: When making macarons, it is essential to age the egg whites and ensure they are at room temperature for the perfect consistency. Cultural or Historical Background: Macarons have been around since the 18th century, originating in France but now enjoyed worldwide. Nutrition Facts: Calories per macaron: 200 kcal Carbohydrates: 30 g Protein: 3 g Fat: 12 g Saturated Fat: 8 g Cholesterol: 0 mg Sodium: 45 mg Fiber: 1 g Sugar: 20 g. Notes: These macarons are best enjoyed within a few days of making for optimal texture and flavor. Image Prompt Top View: A plate with chocolate dipped strawberry macarons, showcasing the vibrant colors and the shine from the chocolate. Image Prompt Bottom View: The delicate shells of the macarons display the intricate pattern created by piping the batter. Image Filename Final: VeganChocolateStrawberryMacarons.jpg Meta Keywords: vegan, chocolate dipped, strawberry macarons, dessert, sweet treat, pastry, summer, indulgent, gluten free. Search Summary: This recipe is a delectable and luxurious vegan dessert, perfect for those looking to satisfy their sweet tooth without compromising on taste or texture. Tags: Vegan Chocolate Strawberry Macarons. AI Confidence Notes: High
