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Ingredients
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Macaron Shells
Chestnut Butter Filling
Oat Milk Cream
Method
Making the Macaron Shells
- 1
- 2
Whip Aquafaba
In a separate bowl, whip aquafaba with a mixer until soft peaks form. Gradually add granulated sugar while continuing to whip until stiff peaks form.
- 3
Combine Ingredients
Gently fold the almond flour mixture into the whipped aquafaba, adding vanilla extract and food coloring if desired. Be careful not to deflate the mixture.
- 4
Pipe the Shells
Transfer the mixture to a piping bag and pipe rounds onto a baking sheet lined with parchment paper. Allow to sit for about 30 minutes to form a skin.
- 5
Bake
Preheat the oven to 300°F (150°C). Bake the macarons for 15-20 minutes, or until they have risen and formed a foot. Let cool completely before removing.
Preparing the Fillings
- 6
Make the Chestnut Butter
In a bowl, mix together chestnut puree, melted coconut oil, maple syrup, and vanilla extract until smooth and well combined.
- 7
Prepare the Oat Milk Cream
In another bowl, whisk together oat milk, coconut cream, powdered sugar, and vanilla extract until fluffy.
Assembling the Macarons
- 8
- 9
Complete the Macarons
Top with the remaining macaron shells to complete the macarons. Refrigerate for a few hours to allow flavors to meld.
