Enchanted Forest Vegan Macaron

Allergens

Tree nuts (almond flour)

Ingredients

• 1/2 cup almond flour 1 cup powdered sugar 1/4 cup coconut oil, melted 1/2 teaspoon vanilla extract 1/4 teaspoon sea salt 3 tablespoons aquafaba (liquid from a can of chickpeas) Green food coloring

Instructions

1. In a large bowl, combine almond flour and powdered sugar. Sift together until well combined.
2. Add melted coconut oil, vanilla extract, and sea salt to the dry mixture.
3. In another bowl, whisk aquafaba until stiff peaks form. Fold this into the batter gently until fully incorporated.
4. Divide the batter in half and add green food coloring to one portion, blending thoroughly.
5. Transfer mixtures to separate piping bags with a small round tip.
6. Pipe equal sized circles of each color onto a parchment lined baking sheet, forming a total of 12 macarons.
7. Tap the baking sheet gently on the countertop to release air bubbles.
8. Preheat oven to 300°F (150°C). Bake for 18 minutes or until the edges are slightly firm.
9. Allow macarons to cool before removing from parchment paper.

Chef’s Insight

Patience is key when making vegan macarons; ensure the batter is mixed just enough to avoid overmixing.

Notes

This recipe uses aquafaba as a vegan alternative to egg whites.