We’ve come up with a recipe to answered all Aquafaba prayers, Matcha Macarons. The hardest part of this recipe will be to not gobble them all up in one sitting
- 150ml OGGS® Aquafaba, reduced down to 75ml
- ½ tsp cream of tartar
- ¼ tsp almond extract
- 100g ground almonds or almond flour
- 100g icing sugar
- 60g granulated sugar
- 1tbs Matcha powder
- 150g vegan butter
- 300g icing sugar
- 1 tbs non-dairy milk
- 1 tbs Matcha icing
- Reduce your OGGS® Aquafaba in a saucepan for roughly ten minutes and then pour into a separate glass to completely cool.
- In this time, line a baking sheet with parchment paper, then get your piping bag and tips prepared too.
- Once cooled, use an electric whisk to start whisking up the Aquafaba. Keep it on a high speed, add the cream of tartar and continue whisking ‘til you reach stiff peaks.
- One tablespoon at a time, add the granulated sugar to this mix and continue whisking on a high speed until the mixture is thick, glossy and doesn’t shift in the bowl at all.
- Sift together the ground almonds or almond flour, icing sugar and Matcha. Once the Aquafaba mixture is ready, gently fold in the rest of the dry ingredients, using a spatula. The best way to fold for this, is in a J motion. The mixture should be thick and slightly coarse but fall off the spoon.
- Transfer the thick mixture into a piping bag with a 1.5-inch nozzle. Pipe out 30 circles, roughly the same size of about 2 inches wide. Once they’ve all been piped out, give the baking sheet/tray a good slam against your kitchen counter. This will ensure all the air bubbles are popped! Leave them to sit for 30 minutes, before transferring them to the oven.
- Pop your oven on to 110°C / 90°C if using a fan oven / gas mark 2 15 minutes before the resting time is up and then whack the macrons in the oven.
- After 25 minutes, turn the oven off and leave them to cool down in there. Resist opening the oven at all for at least 30 minutes. Once this time is up, they should peel off the baking paper easily.
- Get your icing ready! Cut your vegan butter into cubes and start whisking it up with an electric whisk ‘til it’s pale and fluffy.
- In thirds (to avoid an icing sugar cloud) add the icing sugar and continue beating. Add the Matcha and milk once all the sugar is combined and continue beating until you’re happy with the icing’s texture.
- Transfer into a piping bag and squeeze a circle onto half of the macarons. Sandwich the iced side with a plain side and VOILA, you’ll have a perfect macaron.
- To ensure you macarons are the same size, simply use a cookie cutter of XX inches to draw circles onto the parchment before piping.
- If Matcha isn’t your thing, you can substitute this flavour for anything you fancy!