Vegan Confetti Macarons

Here is another attempt at the vegan macaron (so dairy and egg-free, as well as gluten-free). Not 100% perfect I'll admit, but much closer to their non-vegan counterpart. These I kept really simple, flavouring with vanilla and brushing the top with vegan sprinkles prior to baking. I also coloured them a light purple. They turned out soft but crisp and were well received.

One thing I finally realised for this bake - using almond flour rather than ground almonds works very well, as there is less waste when sieving the almond/sugar mix. The almond flour is far finer, so I'd recommend using that if possible. I bought a big bag from amazon and paid a similar amount to ground almonds.

Makes around 20 macarons

Ingredients:

For the shells:

• 100g icing sugar
• 150g almond flour
• 100ml chickpea water (aquafaba) - this was one can's worth for me
• 1/4 tsp cream of tartar
• 125g caster sugar 
• 1 tsp vanilla extract
• Vegan sugar sprinkles
• Gel food colouring, optional

For the filling:

• 60 g vegan butter (I used Flora unsalted)
• 150g icing sugar, sifted
• 1 tsp vanilla extract

Method:

1. Sift the almond flour and icing sugar into a large mixing bowl. Add half of the aquafaba and stir to a paste.

2. Tip the remaining chickpea water into the bowl of a stand mixer with the whisk attachment and add the cream of tartar. Start whisking on a low speed for a few minutes, then crank up to a medium speed until the mixture becomes white and holds stiff peaks when the whisk is lifted from the bowl.

3. Add the caster sugar, one tablespoon at a time, whisking for 30 seconds between each addition. Once all of the sugar has been added, you should have a lovely thick glossy meringue that holds stiff peaks. Whisk in the vanilla (or any other flavourings you'd like the shells to have), and food colouring, if wanted.

4. Place around 1/4 of the meringue into the bowl with the almond flour and sugar. Fold in using a spatula or metal spoon - you can be relatively rough at this stage as you're just loosening the mix.

5. Add the remaining meringue and fold in gently, trying to keep as much air in the mix as possible. It is ready when you lift the spatula and the mixture slowly falls off (like lava).

6. Line 4 baking trays with baking parchment and pipe vertically down onto the parchment until you have a 2-3cm circle (you could draw circles on the reverse side of the parchment prior to piping). Once the tray has been filled (leave a 2-3 cm gap between each macaron), firmly tap the base of the tray on your surface. This can be done by lifting the tray a few inches above and dropping it.

7. Scatter sprinkles on half of the shells.

8. Leave at room temperature for around 90 minutes, or until when you lightly press the shells, no mixture sticks to your finger.

9. Preheat your oven to 140c (120c fan)/285f/gas mark 1. Bake the shell for 10 minutes, then swap the trays over in the oven and bake for a further 5-10 minutes, or until they feel like you could peel them away from the parchment. Leave to cool completely before peeling.

10. Whilst cooling, make the buttercream by whisking together the butter, icing sugar and vanilla. You could add other flavourings/colours at this stage. Whisk until it is fluffy and holds its shape. Fill a piping bag with the buttercream and pipe onto the base of half the macarons. Very gently, press another shell on top.

11. Enjoy!

Keep in an airtight container and these will keep well for 2-3 days. You can also freeze the shells.