Macaron Forest Recipe

Prep dry ingredients

Sift together the fine almond flour and powdered sugar into a large bowl. For the chocolate shells, reserve about half of this mixture and whisk in the 3 tbs unsweetened cocoa powder (and 1 tsp black cocoa if using) until evenly combined. Pass both mixtures through a fine sieve twice to ensure no lumps.

Whip aquafaba

In a clean, grease-free mixing bowl, combine the room-temperature aquafaba and cream of tartar. Using a hand or stand mixer with a whisk attachment, whip on medium-high until soft peaks form (about 6–8 minutes). Gradually add the granulated sugar 1–2 tbs at a time while continuing to whip until stiff, glossy peaks form (another 4–6 minutes). Add vanilla extract and whip 15 seconds more.

Macaronage

Divide the meringue into two bowls if making both vanilla and chocolate shells. For each color: fold the dry almond-sugar mixture into the whipped aquafaba using a spatula with a figure-eight motion. Fold until the batter flows in thick ribbons and settles back into the mass in about 10–12 seconds (do not overmix). The chocolate batter will be slightly thicker; adjust by gentle folding only.

Pipe and rest

Fit a piping bag with a 1/2 in (12–13 mm) round tip and lightly oil the tip. Transfer batter to bags. Pipe 1.5–2 inch (3.5–5 cm) rounds on parchment-lined baking sheets, spacing them 1 inch apart. Tap the baking sheet firmly on the counter 3–4 times to release trapped air. Let the piped shells sit at room temperature until a dry skin forms on top (20–45 minutes depending on humidity).

Bake

Preheat the oven to 300°F (150°C). Bake one sheet at a time on the middle rack for 14–16 minutes (chocolate shells may take 1–2 minutes longer). Rotate halfway if your oven has hot spots. Shells are done when they have risen feet, and tops are matte and lift cleanly from parchment. Cool completely on the sheet before removing.

Chill and prepare: Open chilled coconut cream and scoop the solidified cream into a small saucepan. Reserve any liquid for smoothies. Warm the coconut cream gently over low heat until it is hot but not boiling.

Make ganache-style filling: Place chopped vegan dark chocolate in a heatproof bowl. Pour the warmed coconut cream over the chocolate and let sit 1–2 minutes. Whisk until smooth and glossy. Whisk in maple syrup, cocoa powder and a pinch of salt. Chill in the refrigerator until thick but still pipeable, about 45–60 minutes. Whisk briefly before transferring to a piping bag.

Blend tofu base: Drain silken tofu and pat lightly. Place silken tofu, softened vegan butter, powdered sugar, vanilla paste, lemon juice and neutral oil into a blender or food processor. Blend until completely smooth and silky, about 1–2 minutes. Taste and adjust sweetness or vanilla.

Chill and firm: Transfer to a bowl and chill for 30 minutes to firm slightly. If too loose, fold in an extra 1–2 tbs powdered sugar or refrigerate longer. Transfer to a piping bag when ready.

Raspberry gel

Place raspberries, granulated sugar and lemon juice in a small saucepan over medium heat. Stir until the raspberries break down and the mixture simmers, 6–8 minutes. Meanwhile, whisk agar-agar into 2 tablespoons cold water until hydrated. Add the hydrated agar to the raspberry purée and simmer 1–2 minutes while stirring. Strain the mixture through a fine sieve to remove seeds, pressing with the back of a spoon. Pour into a small shallow dish and chill until set (about 20–30 minutes). Once set, use a fork to break into a loose jam-like texture for filling, or blend briefly for a smoother gel.

Cocoa nib crumble

Preheat oven to 350°F (180°C). In a small bowl mix rolled oats, almond meal, brown sugar, cocoa nibs, melted coconut oil and a pinch of salt until moistened and crumbly. Spread on a small baking sheet and bake 8–10 minutes until fragrant and slightly toasted, stirring once. Cool completely — crumble larger pieces by hand or pulse briefly in a food processor for finer texture.

Match shells: Pair macaron shells by size. For each finished macaron, you will layer fillings to evoke the 'Macaron Forest' profile: a base of chocolate cream, a ribbon of raspberry gel, and a dollop of velvet vanilla cream on top.

Pipe chocolate layer: Using a piping bag filled with the chilled vegan chocolate cream, pipe a small circular base (about 1/2 the filling volume) onto the flat side of one shell.

Add raspberry gel: Place about 1 teaspoon of raspberry gel in the center of the chocolate cream, slightly pressing it in so it sits flush but does not spread to the edges.

Top with vanilla cream: Pipe a small rosette or mound of velvet vanilla cream over the raspberry gel to create contrast and height.

Finish and decorate: Gently sandwich with the matching shell, pressing lightly so filling meets the edges but does not squish out. Sprinkle a pinch of cocoa nib crumble around the edge or on top, add a tiny piece of freeze-dried raspberry, one fresh raspberry (halved if large) and an edible micro herb leaf for a forest look. Repeat for remaining macarons.

Mature for best flavor: Place assembled macarons in an airtight container, single layer or separated with parchment, and refrigerate for 24 hours to mature (this improves texture and flavor). Bring to room temperature 20–30 minutes before serving.