Vegan Rosewater Macarons

These delicate Vegan Rosewater Macarons are a beautiful fusion of traditional French pastry and floral notes. Made with aquafaba instead of egg whites, they provide a light, airy texture, while the subtle sweetness of rosewater adds an enchanting flavor. Perfect for special occasions or a delightful afternoon treat, these macarons are entirely plant-based and gluten-free, making them suitable for a variety of dietary preferences.

Ingredients:

• 1/2 cup aquafaba (chickpea brine)
• 1/4 teaspoon cream of tartar
• 1 cup powdered sugar
• 1/2 cup almond flour
• 1 tablespoon rosewater
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Natural food coloring (optional)
• 1/2 cup vegan butter
• 1 cup powdered sugar (for filling)
• 1 tablespoon rosewater (for filling)
• Fresh edible rose petals (for decoration, optional)

Instructions:

1. Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, whip the aquafaba and cream of tartar using an electric mixer until stiff peaks form.
3. Gradually add the powdered sugar while continuing to whip until glossy and well combined.
4. Sift the almond flour and powdered sugar together to remove any lumps, then gently fold it into the aquafaba mixture along with the rosewater, vanilla extract, and a pinch of salt. Add food coloring if desired.
5. Transfer the mixture to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, leaving space between each macaron.
6. Tap the baking sheets on the counter to release any air bubbles and let them sit for 30 minutes to form a skin.
7. Bake in the preheated oven for 18-20 minutes, or until the macarons have risen and are firm to the touch. Allow them to cool completely on the baking sheets.
8. For the filling, beat the vegan butter until creamy, then gradually add the powdered sugar and rosewater until smooth.
9. Pair the macaron shells and pipe a small amount of filling onto the flat side of half of the shells, then top with the remaining shells to create sandwiches.
10. Optional: Decorate with fresh edible rose petals before serving.