Ingredients

• 400 grams Aquafaba* (1 3/4 cups) the liquid from canned garbanzo beans
• 210 grams Almond Flour (about 2 cups)
• 30 grams Freeze Dried Raspberries (about 1/2 cup) ground to a fine powder
• 180 grams Vegan Powdered Sugar (about 1 1/2 cups)
• 1/8 tsp Pink Food Coloring Gel optional
• 235 grams vegan sugar (1 1/4 cups)
• 160 grams Water (3/4 cup)
• Piping Bags and Tips

Instructions

1. In a small pot over medium-high heat, reduce your aquafaba by half (measure the weight intermittently), then chill overnight in an airtight container.
2. The next day, sift together the almond flour, raspberries and powdered sugar. If any large pieces are left behind, use a food processor to further grind and sift into the mixture. In a small bowl, whisk together the pink food coloring and 80 grams of aquafaba until combined. Mix the aquafaba into the almond mixture using a spatula and set aside.
3. Heat the water and vegan granulated sugar in a small pot until the mixture reaches 230°F, also known as the ”soft ball” stage.
4. While the sugar mixture heats, whisk together 100 grams aquafaba in a stand mixer on high until stiff peaks form. Once the sugar syrup is at 230°F, turn your mixer to low and slowly begin drizzling the syrup down the side of the bowl while the mixer continues to turn. Once all the syrup is added, turn the mixer to high and let it run until the bowl is cool to the touch.
5. Once cool, pour the meringue into the bowl with the almond mixture. Begin folding together until homogenous: you want the batter to have the consistency of lava pouring off your spatula.
6. When you have reached the desired consistency, pour your macaron batter into a piping bag and pipe the macarons into similar-size circles (or hearts) on a parchment-lined baking sheet. Tap the baking sheet with force against the counter several times to release any air bubbles. Flatten the tops with a wet finger.
7. Preheat the oven to 300°F.
8. Let the macaron shells sit on your counter until the tops are dry to the touch, then bake for 10-14 minutes, rotating the pan once midway through cooking.
9. Remove from oven and place the parchment on a drying rack. Let cool for 20 minutes before handling and fill with your favorite vegan icing recipe!