French Macarons

7/10- Still perfecting the recipe, but it’s getting pretty close
difficulty: 9.5/10- this is a long one

7 oz powdered sugar
4 oz almond flour
4 tbsp aquafaba (the liquid in chickpea can)
3.5 oz granulated sugar
pinch cream of tartar
1 tsp vanilla

usually i’m not a fan of following recipes or directions, but now is not the time for that. preheat oven to 325 (honestly varies depending on how your oven usually is) and line 2 baking sheet with silicon mats. food process/ pulse blend powdered sugar and almond flour. sift the mix 4 times (yes this is necessary). in a stand mixer/ electric mixer beat aquafaba until foamy. gradually add sugar and keep mixing. add cream of tartar and vanilla extract. increase mixing speed and mix until stiff, shiny peaks form. sift the dry ingredients 1/3 at a time, folding in with a spatula. batter should be able to flow off slowly enough to make figure 8s in the bowl. transfer batter to piping bang to make small circles on the tray. let stand for ideally an hour. when you touch them at the end, nothing should stick to your finger. bake for 10-15 mins. cool on rack for 2-3 mins, then move to wire rack. once COMPLETELY COOL you can choose any filling (jam, buttercream frosting, chocolate ganache, etc.), i used strawberry preserves. form sandwich cookies. (makes about 35)

tips:

~next time try putting empty tray upside down with the macaron tray on top
~using a scale is really important here; i’m usually not precise, but it really does help here
~aquafaba does tend to take a while to get foamy
~it’s annoying, but the more you make this recipe, the more 

stiff aquafaba peaks

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