Ingredients
Units
Scale
Macarons
- 3/4 cup fine almond flour
- 1 + 1/4 cup powdered sugar
- 2 tsp Love Beets beet powder
- 1/2 tsp cream of tarter
- 2 cans chickpea brine, reduced
- 1/2 tsp almond extract
Blood Orange “Buttercream” Frosting
- 1/2 cup vegan butter, softened
- 3 cups powdered sugar
- 2 tsp almond extract
- 1/2 blood orange, juiced
Instructions
- Place the chickpea brine into a small saucepan and bring to an almost boil medium heat. Simmer for about 10-15 minutes (the liquid will reduce by about 1/3). Once reduced, chill in the refrigerator for at least 5-10 minutes while you prepare the rest
- **NOTE: I suggest preparing this and chilling it in the refrigerator overnight
- Sift your almond flour and 1 cup of the powdered sugar into a medium bowl so that you have a very fine mixture. Whisk in the beet powder
- Place your chickpea brine in your stand mixer (or in a large bowl) and whip on high speed until soft peaks start to form. This will take about 5 minutes
- Blend in the cream of tartar, remaining 1/4 cup of powdered sugar, and almond extract and beat for an additional couple of minutes
- Next, turn off your blender and gently fold in your almond flour mixture with a spatula
- Transfer the mixture into a piping bag and pipe 3-4-inch round circles on the lined tray (make sure to space out the macarons if not using the macaron baking mat). Repeat for all of the batter. Add some vegan sprinkles, or crystal sugar if desired
- Tap the tray firmly against counter 2 or 3 times to release any air bubbles
- ALLOW THE MACARONS TO STAND AT ROOM TEMPERATURE FOR 1 HOUR, until you can touch the top of the macarons and no batter comes off on your finger
- Heat the oven to 230 degrees f then place your silicone macaron baking mat on a baking sheet (or alternatively line a baking tray with parchment paper)
- Pop the macarons into the oven and bake for 10 minutes, then turn the oven off and let the macarons cool in the oven for an additional 15-20 minutes (Doing this helps to bring down the temperature of the macarons slowly so they don’t collapse in quick temperature changes)
- Allow the macarons to cool completely before filling with frosting
- While these are cooling, make your buttercream frosting by blending all the ingredients together, starting with the butter and almond extract. Slowly add in the powdered sugar and finish with adding in the blood orange juice
- Pipe your frosting on one macaron and top with another. Store in the fridge
Notes
** Macaron shells adapted and inspired by Holly over at the Little Blog of Vegan
- Prep Time: 10 minutes
- Resting Time: 1 hours
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 Servings