Vegan Macarons I Pumpkin Pie Spice With Cinnamon Buttercream

These Vegan Pumpkin Pie Spice Macarons With Cinnamon Buttercream are perfect little gems! They are made just like the regular macarons using simple ingredients. No one will ever know they are vegan!

Macaron Shells
Ingredients:
100 grams of Aquafaba – Reduced Liquid From a 19 oz (540 ml) Can Of Chickpeas
Almond Flour (135 grams)
Icing Sugar (135 grams)
¼ tsp Cream of Tartar (1 gram)
White Sugar (90 grams)
1 tsp Pumpkin Pie Spice (2 grams)
Optional - Gel Food Colouring
Preparation:
Drain the liquid from the can of chickpeas through a strainer and set the chickpeas aside. Place the liquid in a small saucepan and let the liquid come to a boil over low – medium heat. Once the liquid has come to a boil, lower the heat, and let the liquid simmer for about 10-15 minutes or until reduced by a third. We will need 100 grams of reduced liquid. The reason for reducing the liquid is to evaporate most of the water. Macarons need to rest before baking to dry out and form a shell, so removing as much liquid from ingredients as possible, is essential. Once the liquid has reduced, set aside to cool. After 30 minutes to an hour, transfer the aquafaba into a clean container and store overnight in the fridge.
Next day, weigh out 100 grams of reduced aquafaba into a bowl of your mixer and then add ¼ tsp cream of tartar. Start whipping the aquafaba and cream of tartar, on low at first and then increase the speed to medium. Whisk until the aquafaba reaches consistency like soft peaks. Now very slowly add 90 grams of fine white sugar and continue whisking on high, until the sugar is fully incorporated and aquafaba reaches consistency of stiff peaks. This could take anywhere from 5 to 10 minutes, depending on the mixer and aquafaba. At the end add gel food coloring.
In the meantime, prepare the dry ingredients, by sifting together 135 grams of fine almond flour and 135 grams of icing sugar. Discard any rough, large bits of almond and sugar. Add 1 tsp of pumpkin pie spice, if flavoring your shells, and whisk it all through.
Once the aquafaba has reached stiff peak, start incorporating it into the dry ingredients with a spatula. Mix the almond mixture through until it reaches lava consistency and the macaron bater easily flows off the spatula.
Transfer the macaron mixture into a piping bag, fitted with a Wilton #12 piping tip and pipe the macarons onto a prepared mat. You can line your baking trays with either Silpat, Teflon mat or parchment paper. Keep in mind that they all have different properties, so make sure that you carefully watch the macarons while baking, since the baking time and temperatures might vary.
Once piped, drop the tray on the counter 3 times on each side and then also tap from the bottom. This is in order to release the bubbles from the macarons and have them show up on the surface. Using a scriber tool or a toothpick, pop the bubbles that you can see.
Now preheat your oven to 295 °F (146 °C) and let the macarons rest anywhere from 45 minutes to 1 hour. After they have sufficiently dried and are completely dry to the touch bake one tray at a time. Bake for 7 minutes and then rotate the tray 180 degrees. Bake another 7-9 minutes, but start checking them at 5 minutes and turn them around again, if necessary.
Once macarons are cooled you can fill them with ganache or buttercream, jams, fillings.
If you wish to fill them with cinnamon buttercream, follow the recipe bellow:
Cinnamon Buttercream
Ingredients :
½ Cup Vegan Butter Stick (113 grams)
½ Cup High Ratio Shortening (85 grams)
3 Cups Icing Sugar (360 grams)
2 Tbsp Almond Milk (30 ml)
½ Tbsp Vanilla Bean Paste ( 7.5 grams)
1 ½ tsp – 3 tsp Cinnamon (4-8 grams)
1/8 tsp Salt (0.75 grams)
Preparation:
Using a handheld or stand mixer, fitted with a whisk attachment, whip together ½ cup of vegan butter and ½ cup of high ratio shortening on high, until it becomes light and fluffy. This could take between 5-10 minutes. Now slowly add 3 cups of sifted icing sugar and whip for another 5-10 minutes. Add 2 tbps of either almond milk or any kind of vegan milk or cream replacement. Whip until incorporated and then add ½ Tbsp vanilla bean paste, 1 ½ to 3 tsp cinnamon and 1/8 tsp salt. Whip on high for another 10 minutes.
Store the buttercream in the fridge for a week or up to 3 months in the freezer.
Fill the macarons with buttercream and optional pumpkin pie filling, jam or jelly and enjoy!
Watch my other macaron videos for more options, like nut free macarons:
https://youtu.be/tRb-lA6_GnM
or classic italian meringue method:
https://youtu.be/CZhkM-0fZrA

LET'S BE FRIENDS :
https://www.facebook.com/wiggleyum
https://www.instagram.com/wiggleyum/
https://www.pinterest.ca/Wiggle_Yum/
Music used in video:
Sunray valley by Scandinavianz https://soundcloud.com/scandinavianz
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream: https://bit.ly/-sunray-valley
Music promoted by Audio Library https://youtu.be/Fpwzd8Nl6Eo
#vegan

Видео Vegan Macarons I Pumpkin Pie Spice With Cinnamon Buttercream канала Wiggle Yum