One of my favorite macarons I’ve made were strawberry lemonade flavored. Since it’s almost my birthday, I thought it would be really fun to combine those flavors in a dacquoise. This recipe isn’t quite as rich as my last one, but equally as flavorful. It also uses aquafaba in every layer, which I find really exciting!
Be sure to check out the vegan meringue Facebook group for more amazing aquafaba recipes and Aquafaba.com for frequently asked questions.
• 1/2 cup aquafaba, reduced from 3/4 cup
• 1/2 cup + 2.5 tbsp granulated sugar
• 1/2 cup almond meal
• 3/4 cup blanched and toasted hazelnuts, 1/4 cup reserved for garnish and 1/2 cup ground into a fine meal
• 1 1/3 cup powdered sugar
• 1/2 cup vegan butter
• 4 cups powdered sugar
• 1/2 cup freeze dried strawberries, crushed into a powder after measuring
• 2-3 tsp plant milk to thin
Lemon Curd-adapted from here
• 1/2 cup unsweetened plain soy milk
• 1/4 cup aquafaba
• 6 tbsp granulated sugar
• 1 tbsp cornstarch
• zest and juice from two small lemons (about 1 tsp zest and 1/3 cup lemon juice)
• 1/8 tsp turmeric
• 5 tbsp vegan butter
4. Pour mix into a large piping bag fitted with a round tip. Trace the top of a bowl onto three sheets of parchment paper. Pipe in a spiraling motion onto parchment lined baking sheet (should make 4-5 large circles.)
6. Make your buttercream and lemon curd. Beat butter until soft, then add the powdered sugar, the freeze dried strawberries, and soy milk to thin. Beat until fluffy and put in a piping bag with star shaped tip. Stir together soymilk, sugar, aquafaba, cornstarch, turmeric, and zest in small saucepan. Heat on medium high and stir in lemon juice and butter as it begins to thicken. Bring to a gentle bubble, then pour into a jar and refrigerate.
Important Note: This should be stacked and served within the same day. The moisture of the lemon curd will cause the meringue to slowly collapse. While this is desirable to some extent, storing it overnight will destroy the structural integrity of the slices.