Ingredients:
- 1 cup almond flour
- 1 cup powdered sugar
- 1/4 cup aquafaba chickpea brine
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Vegan ice cream of choice
- Vegan chocolate chips or melted chocolate for dipping optional
Instructions:
Warm your oven up to 300F 150C and put parchment paper on a baking sheet
Put powdered sugar and almond flour in a bowl and sift them together
Put away
Electric mixer the soy milk in a different bowl until it forms stiff peaks
While beating the aquafaba, slowly add the granulated sugar until glossy peaks form
The vanilla extract should be slowly mixed into the aquafaba mixture
Carefully mix the almond flour and powdered sugar into the aquafaba mixture until it is smooth and all mixed together
The batter should be put into a piping bag with a round tip
Once the baking sheet is ready, pipe small circles onto it to make macaron shells
Just tap the baking sheet on the counter a few times to get rid of any air bubbles
Then, leave the macarons at room temperature for about 30 minutes or until a skin forms on top
Put the macarons in an oven that has already been heated for 15 to 18 minutes, or until they are set and have feet
Let it cool all the way down on the baking sheet after taking it out of the oven
The macarons should be carefully peeled off the parchment paper once they are cool
To put it together, put a small amount of vegan ice cream on the flat side of one macaron shell and put another shell between them
If you want, you can dip the edges of the macarons in melted vegan chocolate or sprinkle them with any toppings you like
Before serving, put the macarons that have been put together in the freezer for about 30 minutes to set
Have fun with your tasty vegan ice cream cone macarons
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