Indulge in the irresistible combination of sweet vegan caramel and delicate macaron shells with a hint of sea salt. These Vegan Salted Caramel Macarons are a delightful treat for any occasion.
Ingredients: 1 cup almond flour. 1 cup powdered sugar. 1/4 cup aquafaba liquid from canned chickpeas. 1/4 cup granulated sugar. 1/2 tsp cream of tartar. 1/2 tsp vanilla extract. 1/4 tsp salt. 1/2 cup vegan caramel sauce. 1/4 tsp sea salt for caramel filling.
Instructions: Preheat your oven to 300F 150C. Line a baking sheet with parchment paper. In a food processor, pulse almond flour and powdered sugar together until well combined. Sift this mixture into a bowl, discarding any larger almond pieces. In a separate bowl, whip aquafaba and cream of tartar until it forms stiff peaks. Gradually add granulated sugar while whipping the aquafaba until it becomes glossy and holds its shape. Fold the almond flour mixture into the aquafaba mixture in thirds until fully combined. Be gentle to maintain the airiness. Add vanilla extract and continue folding until the batter is smooth and flows like lava. Transfer the batter to a piping bag with a round tip and pipe small rounds onto the prepared baking sheet. Let them rest for 30 minutes to form a skin. Bake in the preheated oven for 18-20 minutes until the macarons have firm, smooth tops and can be easily lifted off the parchment paper. Let the macarons cool completely on the baking sheet. Once cooled, pair up macarons of similar size. On one half of each pair, spread a small amount of vegan caramel sauce and sprinkle a pinch of sea salt. Gently sandwich the halves together to create the macarons. Serve and enjoy your Vegan Salted Caramel Macarons!
Gianna Taylor