Dark Chocolate & Licorise Macaron - Vegan

They do take a bit of time but well worth the effort, with a subtle licorise flavour in the background, its a beautiful bite to eat with friends or family and a ideal Sunday Afternoon bite!

Prep Time 1 hour | Cook Time 40 minutes | Resting time 40 minutes Total Time 2 hours 20 minutes | Servings 20 macarons | Calories 160 kcal Ingredients Vegan Macaron Shells

• 100g almond flour

• 90g icing sugar

• 12g cocoa powder

• 75g aquafaba

• 1/4tsp cream of tartar

• 1/4 tsp of licorise powder

• 66g granulated sugar

Vegan Chocolate Ganache

• 60ml coconut cream

• 1/2 tsp of licorise powder

• 56.6g 80Noir Ultra chocolate beads chopped

Instructions

Vegan Macaron Shells

1. Gather all of your ingredients before starting to make macarons. Measure out all ingredients. Line two baking sheets with silicon mats, and fit a large piping bag with a round tip. You want everything ready to go when you need it.

2. Sift almond flour, icing sugar, and cocoa powder together. Set aside.

3. Place 75g of aquafaba in the bowl of a mixer with the cream of tartar.

4. Whip for about 1 minute on low, or medium low if the low on your mixer is way too slow.

5. At this point, raise speed to medium, and whip for another 2 minutes.

6. Raise speed to high and start to add granulated sugar, slowly, a bit at a time.

7. Continue to whip until the aquafaba achieves stiff peaks.

8. The whole whipping, from beginning to end, should last about 10 minutes, but sometimes it may last longer. Make sure you have obtained stiff peaks, shooting straight up.

9. Add sifted dry ingredients to whipped aquafaba. Start folding with a spatula slowly.

10. Fold the ingredients in half with the spatula until the batter is flowing very slightly.

11. Transfer batter to the piping bag.

12. Pipe 1 1/2” circles on a baking sheet lined with silicone mat.

13. Tap the trays against the counter to release air bubbles and/or use a toothpick to pop any remaining bubbles.

14. Let the trays rest for 30-45 minutes until the shells are dry. Test this by touching a macaron gently with your finger.

15. Pre-heat the oven to 285ºF or 140C

16. Bake each tray separately.

17. Bake for a total of 20 minutes, or until the macarons are easily coming off the silicon mat.

18. Remember to rotate the tray after the first 5 minutes baking, to ensure even distribution of heat, so the feet rise the same.

19. Baking time might vary depending on your oven.

20. Let the macarons cool down before filling.

Vegan Dark Chocolate Ganache

1. Heat up the coconut cream until hot. Pour over the chocolate chips.

2. Whisk until all chocolate chips have melted. If they aren’t melting, microwave it for just a few seconds and whisk again to ensure the ganache is smooth without any chocolate lumps in it.

3. Let the mixture cool down. Chill it in the fridge for about 30 minutes, so it gains a firm consistency that can be piped.

To assemble

1. Place the Ganache in a piping bag. Pipe a dollop of filling on top of half of the shells. And then top with another shell.

2. Wait for the macarons to mature for 24-48 hours before serving them. And let them come to room temperature for 10 minutes before eating, for optimal results and enjoyment.

Storage

1. Store the macarons in the fridge for up to 1 week, or in the freezer for up to 2 months.

Don't forget to get baking and tag in your photos with @80noir_ultra and be featured on Instagram. I can't wait to see how you get on x