Eggless Macaron Shells

1. Drain a 29oz can of chickpeas into a saucepan over medium heat. Reduce the liquid down to 2/3 cup. Cool completely.

2. Add concentrated aquafaba and cream of tartar to a mixing bowl and mix on high for 2 minutes. Slowly stream in granulated sugar. Whisk on high for about 5 minutes or until you get stiff peaks (meringue shouldn’t be runny or floppy)

3. Sift in almond flour and powdered sugar into the meringue. Use a spatula to cut through the middle and go around the bowl. Repeat this folding technique until the batter runs of the spatula in ribbons.

4. Pipe the batter into 1 1/2 inch circles onto a parchment-lined baking sheet and tap the pan on the table to get rid of any air bubbles. Let the macarons sit at room temperature for 40 minutes to an hour or until a skin forms on them and the shells aren’t tacky when lightly touched.

5. Bake at 275 F for 30 to 35 minutes. Let the shells cool completely before removing from the parchment paper.

Apple Chai-der Buttercream

1. Add all the ingredients for the buttercream into a mixing bowl. Fit your stand mixer with the paddle attachment. Mix the buttercream on high for 3-4 minutes until it’s light and fluffy.

Assemble

1. Brush half the macaron shells with gold food coloring and use melted white chocolate to glue the sprinkles to the shell. Pipe the buttercream onto the other half of the macaron and sandwich them with the decorated tops. Store in an airtight container in the fridge for up to 2 weeks.