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.
Ingredients:
• 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
Filling
• 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
Directions:
1. 1. Reduce aquafaba from 3/4 cup to 1/2 cup and refrigerate overnight. Beat in a clean bowl until soft peaks form.
2. Add granulated sugar one tablespoon at a time and beat for 30 second. in between each addition. Meringue should become glossy and hold a bit of a peak when beaters are removed.
3. Sift together almond meal, 1/2 cup hazelnut meal and powdered sugar on a bowl and add to the meringue.
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.)
5. Bake at 200°F for two hours on the top shelf, then turn oven off and leave to cool to room temperature.
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.
7. When dacquoise discs are completely cooled, pipe buttercream in stars around the edges of three discs. Fill two in with cooled lemon curd, and the other with the strawberry buttercream.
8. Stack layers and decorate the top as desired. Refrigerate until ready to serve.
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.
Avocados and Ales 
OMG! That has to be the prettiest cake I’ve ever seen! It’s my birthday next month… I may have to make this for myself 🙂
Thank you!! I’m pretty excited about It – I love lemon and strawberry together and this is just luscious!
Love it! So pretty. And I, too, love the strawberry-lemon combination. Another hit!
Put another one in the recipe files! It was my first time piping buttercream roses and I’m really happy with how it turned out.
Hi! I just found your blog and must say that I’m so happy and impressed that you are transforming traditional and intricate dessert recipes into their vegan versions. That is quite a feet! I am so going to try and make this once I get my hands on a good electric beater. Thanks again for sharing and I hope you keep making more amazing dessert recipes! Please make a creme choux or profiterole next, as I would love to see a vegan version!