Chocolate & salted caramel macaron

 

Chocolate & salted caramel macaron  

Ingredients
50g reduced aquafaba *refrigerated overnight
1g cream of tartar
38g superfine sugar
85g powdered sugar
60g almond flour
6.5g cocoa powder

Filling
Chocolate ganache
200g dark chocolate
100g coconut milk
1/2 tsp vanilla extract

coconut Salted caramel sauce

Prepare the ganache
Heat the coconut milk in a saucepan. Pour the hot cream over the dark chocolate and mix until smooth. Place plastic wrap over it so it is touching the surface of the ganache or place it directly into a disposable piping bag. Place ganache in the fridge until needed.

Prepare the the aquafaba
Strain the liquid from the canned chickpeas and weigh to 150g. In a saucepan cook chickpea water on a very low heat and reduce to 60g, stirring occasionally. When it reaches 60g, transfer to a bowl, cover in plastic wrap and refrigerate overnight.

Make the macaron
Combine the powdered sugar, cocoa powder and almond meal and place in a food processor. Blend to achieve a finer consistency then pass through a sieve. Set aside.

Whisk the room temperature aquafaba with the cream of tartar and one third of the sugar until a medium peak. Gradually add in the remaining sugar and continue whisking for 5 mins.

Fold the almond powdered sugar mixture through the meringue by hand. whisk until the mixture is smooth and shiny. Pipe macarons on a baking sheet, let sit at room temperature for 45 minutes before baking. Bake at 150°C for approximately 13-15 mins. Allow macarons to cool completely.

Assemble, pipe chocolate ganache into each macaron. Add salted caramel and sandwich together.