Chocolate macarons

Instructions

1. Reduce the aquafaba by half.
2. Leave to cool in the refrigerator and line a baking tray with parchment paper.
3. Grind the almond flour with the icing sugar even finer in a food processor.
4. Sieve the almond mixture and cocoa powder and discard what remains in the sieve.
5. Beat the cooled aquafaba slightly with a mixer and add the sugar little by little.
6. Beat the aquafaba until firm peaks form.
7. Spoon in the almond cocoa mass twice. Don’t stir too long, or you will lose all the air!
8. Fill the decorating bag with the airy almond dough and do not pipe too large caps on the baking tray.
9. Gently hit the caps a few times against the workbench to get nice, even caps.
10. Let the macarons dry slightly in a warm place and preheat the oven to 110 ° C.
11. Bake the macarons in the center of the oven for about 30 minutes.
12. Turn off the oven and leave the macarons in the oven with the door open for another 15 minutes.
13. Then take them out of the oven and let cool completely.
14. Fill a decorating bag with La Vida Vegan almond butter.
15. Turn all macarons over and pipe the La Vida Vegan almond chocolate spread on half of the caps and cover with the other half of the caps.

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Ingredients almond cookies

• 65 g almond flour
• 1 tbsp. La Vida Vegan almond chocolate spread
• 15 g cocoa powder
• 90 g aquafaba
• 75 g icing sugar
• 45 g granulated sugar Stuffing
• 100 g La Vida Vegan almond chocolate spread