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Coffee & Cream Macarons

Need a vegan macaron recipe that's delicious and fun!? Try these coffee and "cream" macarons! If you've ever attempted to make macarons, then you will know that they are a little annoying to make to be honest haha BUT I promise these are worth the try!! I hope you enjoy :)





Coffee & Cream Macarons:


Yield: ~40 Macaron Shells; ~20 Cookies

Cook Time: 2 Hr 30 Min


Coffee Macaron Ingredients:

- 75g Reduced Aquafaba

- 1/8 tsp Cream of Tartar

- 100g Granulated Sugar

- 1/8 Cup Water

- 105g Powdered Sugar, Sifted

- 105g Almond Flour, Sifted

- 1 tsp Espresso Powder


Cream Ingredients:

- ¼ Cup Cream Cheese (Vegan)

- 2 Tbsp Earth Balance Butter

- 1 ¾ Cups Powdered Sugar

- ½ tsp Vanilla Extract

- ½ tsp Espresso Powder

- 2 Tbsp Cocoa Powder

- 1 ½ tsp Almond Milk



Directions:

1. Preheat oven to 310° F. Gather

all ingredients and supplies.

2. You will need a pastry bag for these, I recommend getting it ready first with a ½ inch round piping tip and lining a sheet pan with parchment paper.

3. First, add only half the reduced aquafaba to a mixing bowl and add 1/8 tsp cream of tartar. Whip on medium high speed until soft peaks form in the mixing process. Start on step 4 while mixing.

4. In a small saucepot, add the sugar and water and add a candy thermometer, don’t stir the sugar mixture. Cook over medium heat and let the temperature reach 245°F.

5. Slowly pour in the sugar over the aquafaba fluff and mix over medium speed. Whip until the mixture begins to ribbon.

6. Pour the remaining aquafaba into a large bowl with the powdered sugar and almond flour, and espresso powder. Stir to combine. Add half the aquafaba fluff to the dry mix and carefully mix together using a spatula.

7. Add the remaining fluff and combine once more. Add mixture to a piping bag very carefully!

8. Carefully pipe 1 inch size rounds about 3 inches away from each other. (Pipe mixture and then twist at the end to prevent little nubs from forming).

9. Once finished, bang the sheet tray against the counter a few times to remove the air bubbles. Let macarons sit out on the counter for twenty minutes and then pop them into the oven.

10. Bake for an additional twenty minutes but turn them halfway through at 10 minutes.

11. Let cookies cool on a cooling rack before attempting to remove. Fill with the espresso cream:

12. To prepare cream, cream together the earth balance with the vegan cream cheese until fluffy. Add the powdered sugar, espresso powder, cocoa powder, and vanilla extract and whip for an additional minute. Add the almond milk if cream if very thick.

13. Scoop cream into another piping bag and pipe, top with macaron shell, enjoy!


Tips/Tricks:

-Using a silpat may yield better results than if you use parchment paper.

-You can add coloring if you’d like, but only use gel-based colors for the best color results :)




Click Link Below For Recipe PDF:

Coffee & Cream Macarons Recipe
.pdf
Download PDF • 143KB



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