Elegant Easter Macarons in Pastel Hues
Delicate and chewy French macarons in soft pastel colors, filled with a smooth, dairy-free vanilla cream. A perfect elegant treat for spring celebrations.
Ingredients
Scale
- 1 3/4 cups almond flour
- 1 1/2 cups powdered sugar
- 1/2 cup aquafaba
- 1/2 cup superfine sugar
- 1 cup solid coconut oil
- 2 tablespoons almond milk
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- A few drops natural pastel food coloring
Instructions
- Preheat oven to 300°F (150°C). Sift almond flour and powdered sugar together three times; set aside.
- In a clean bowl, whip aquafaba to soft peaks. Gradually add superfine sugar and natural food coloring, whipping to stiff, glossy peaks.
- Fold the dry ingredients into the meringue in three additions until the batter flows like lava.
- Transfer batter to a piping bag with a round tip and pipe 1-inch circles onto a silicon mat or parchment paper.
- Rap the baking sheets on the counter to release air bubbles, then let rest for 30 minutes until a skin forms.
- Bake for 15 to 18 minutes. Let cool completely before removing from the mat.
- Whip coconut oil, almond milk, and extracts until fluffy. Pipe onto one shell and sandwich with another. Chill for 24 hours to mature.
Notes
- Weigh ingredients with a digital scale for best results.
- Ensure all bowls are grease-free for proper meringue stability.
- Let macarons mature in the fridge for 24 hours for the perfect texture.
Find it online: https://dishmio.com/easter-macarons/