So far this is my favourite macaron I’ve ever made. All the different textures are well balanced with each other, not to mention the flavours; smokey and crunchy caramel layer on the gooey marshmallow, airy macaron and bitter dark chocolate. I know it’s an old joke but who needs s’more??
75 g icing sugar
80 g ground almonds
60 g aquafaba*
60 g icing sugar (for the aquafaba)
1/4 tsp vinegar
For the filling
pack of vegan marshmallow
50 g vegan chocolate
1 tsp margarine
*Note: Aquafaba needs to be reduced and chilled overnight. To prepare, drain the liquid from the can and on medium heat, reduce by half.
1. Sift the almond and icing sugar in a bowl to get rid of all the chunkier pieces.
2. In a separate bowl, whisk the chilled aquafaba with an electric mixer. Once it’s white and fluffy, add the vinegar and the icing sugar.
3. Gently mix in the almond-sugar mixture and the yellow food colouring. The batter is ready when forms ribbons when it falls back to the bowl. Scoop it to the piping bag.
4. Prepare your baking trays with grease paper. Pipe small rounds of the mixture leaving fingers pace between them. Knock the trays firmly to the workspace to get rid of any bubbles then let it dry for an hour until the surface is firm to touch.
5. Bake the macarons on 115-120 C degrees for 25 minutes.
6. Once the macarons are cooled down, glue them together with the marshmallows. Use a blowtorch to caramelise one side, then stick to the macarons. Go over the other side and attach the top on.
7. Melt and mix the chocolate with the margarine and drizzle over the macarons.