Vegan Pistachio Macarons
Ingredients:
- 1 cup almond flour
- 1 cup powdered sugar
- 1/2 cup aquafaba liquid from canned chickpeas
- 1/4 cup granulated sugar
- 1/4 cup finely ground pistachios
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon vanilla extract
- Green food coloring optional
- 1/2 cup vegan butter, softened
- 1 cup powdered sugar for filling
- 1/4 cup finely ground pistachios for filling
Instructions:
Preheat your oven to 300F 150C and line a baking sheet with parchment paper
In a food processor, combine almond flour, powdered sugar, and finely ground pistachios
Pulse until well combined and finely ground
Transfer to a bowl and set aside
In a separate mixing bowl, beat the aquafaba and cream of tartar with an electric mixer until soft peaks form
Gradually add granulated sugar while continuing to beat until stiff, glossy peaks are achieved
Add vanilla extract and food coloring if desired, and gently fold in
Carefully fold the almond flour mixture into the aquafaba mixture until you get a smooth, thick batter
Be gentle to not deflate the mixture
Transfer the batter to a piping bag fitted with a round tip and pipe small macaron shells onto the prepared baking sheet
Let them rest for about 30 minutes to form a slight crust on the surface
Bake in the preheated oven for 15-18 minutes, or until the macarons have a firm shell and lift easily off the parchment paper
While the macarons are baking, make the filling by mixing vegan butter, powdered sugar, and finely ground pistachios until creamy
Once the macarons are done, let them cool completely on the baking sheet, then carefully remove them from the parchment paper
Match macaron shells of similar size and sandwich them together with a generous amount of pistachio filling
Store the vegan pistachio macarons in an airtight container in the refrigerator for at least 24 hours to allow the flavors to meld together
Serve and enjoy your delicious Vegan Pistachio Macarons
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