Heather at Let’s Go Bake A Cake shared these macarons almost two months ago and I’ve been wanting to try them ever since. I love the idea of tahini filling, as it’s one of my favorite flavors. I thought I’d make them aqua colored and photograph them on top of chickpeas as my little joke on aquafaba. Admit it, it’s pretty funny.
I went back to using the measurements created by Floral Frosting as I’ve had more success with her recipe than any other one.
• 100 ml of reduced aquafaba
• 1/4 tsp apple cider vinegar
• 100g granulated sugar (1/2 cup)
• 125g almond meal (1 1/4 cup)
• 65g confectioners sugar (1 cup)
• 1/2 tsp pure vanilla extract
• 2 tbsp tahini
• 2 tbsp vegan butter
• 2-3 cups confectioners sugar
1. Reduce 200 ml of aquafaba in a small pan over medium heat until you have 100ml. (Make sure you’re using liquid measuring cups!) Refrigerate overnight.
3. Slowly add granulated sugar to your soft peak aquafaba, 1 tablespoon at a time and beat for at least 30 seconds after each addition. When all of the sugar is incorporated, your meringue should be stiff and glossy and hold peaks when you remove the beaters. Add vanilla extract and blue gel color and beat to incorporate.
4. If you have a rougher texture of almond meal, sift it together with the confectioners sugar and grind up any large bits that won’t fit through you sieve in a spice grinder or food processor. If it’s fine enough to pass through a sieve, just sift the two together.
5. Pass half of the almond/confectioners sugar mixture through the sieve into the meringue. Use a flexible spatula to fold the mixture into the meringue. When there are no more large dry clumps, sift in the rest of the almond/confectioners sugar into the meringue and fold it to incorporate.
6. Once all of the almond meal is mixed and there are no large streaks of meringue or dry clumps, begin macaronnage. Push the batter against the side of the bowl to deflate and scoop from underneath.
Check every few strokes by letting a piece of batter fall off the spatula onto the remaining batter. If it melds back into the batter within 20 seconds, stop there. If it still holds its shape, give it a few more strokes. I usually undermix just a bit because the batter will warm up a bit during piping.
7. Pour batter into a piping bag fitted with a round tip, with a clip above the tip. When you are ready to pipe, remove the clip and twist the open end of the piping bag shut.
8. Pipe batter onto parchment lined baking sheets from a 90° angle. Squeeze from the back of the piping bag and let the batter spread into a circle beneath the tip while holding it straight up and down. Repeat until you run out of batter (depending on how large you pipe it, this could require two trays.)
9. Tap the trays 2-3 times on the counter to loosen any bubbles and smooth out any peaks. Sprinkle with sesame seeds.
Let dry for three hours, preferably with a fan blowing on the tops if you are in a humid region. The tops should be nice and dull after an hour or so, but the feet will be more even if you wait longer to bake them. You should be able to touch the top without any tackiness before baking.
10. Preheat oven to just under 215° F. When oven is preheated, place pan on TOP rack of the oven for 25 minutes. Turn oven off after 25 minutes and leave pan in the closed oven for another 30 minutes. Remove from oven and let the pan come to room temperature before removing any shells.
11. While shells are baking, beat vegan butter until fluffy and add confctioners sugar and tahini. Beat until smooth and fluffy.
12. When the macaron shells are completely cooled, gently peel them off the parchment paper. Pipe a blob of tahini filling in the center of the shells. Top with a similar sized shell.