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Christmas Candy Cane Macarons (Vegan)
Aqua faba peppermint macarons with candy cane pieces.
Prep Time
30 mins
Cook Time
30 mins
Additional Time
30 mins
Servings: 20
Calories: 132 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
- 100 g Reduced aqua faba (see post above for how to reduce)
- ¼ Teaspoon cream of tartar
- 100 g caster sugar
- 100 g ground almonds
- 100 g icing/powdered sugar
For the filling:
- 70 g vegan margarine
- 350 g icing sugar
- 1 Tablespoon soy milk
- ½ Teaspoon peppermint extract (use ¼ if you don't want a strong flavour)
- 2 Candy canes, crushed into small pieces
Instructions
For the buttercream:
Notes
- Measure ingredients with a scale in grams (rather than converting to cups).
- Make sure your bowl and mixers are very clean and free from grease.
- Use an oven thermometer for accuracy. A small change in temperature can cause the macarons to fail.
- Bake them on dark, non-stick, flat cookie sheets without rims such as this one from Dunelm. Do not use baking or wax paper or a silicone mat/tray. Results will vary greatly if you use a different type of tray.