Vegan Rosewater Macarons

These Vegan Rosewater Macarons are a delicate twist on the classic French treat, made entirely without animal products, sugar, and gluten. Infused with fragrant rosewater and filled with a creamy coconut-based filling, these macarons are both light and satisfying. The natural sweetness from ripe bananas and the unique flavor of rosewater create a charming dessert that meets all specified dietary requirements.

Ingredients:

• 1 cup almond flour (ensure gluten-free)
• 1/2 cup ripe banana, mashed
• 1/4 cup powdered erythritol or other sugar-free sweetener
• 1 teaspoon rosewater
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1/2 cup coconut cream (chilled)
• 1 tablespoon powdered erythritol (for filling)
• 1 teaspoon rosewater (for filling)

Instructions:

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, powdered erythritol, baking soda, and cream of tartar.
3. In another bowl, mix the mashed banana with 1 teaspoon of rosewater until well combined.
4. Gently fold the banana mixture into the dry ingredients until a smooth batter forms.
5. Using a piping bag, pipe small circles onto the prepared baking sheet, leaving space between each macaron.
6. Bake for 20-25 minutes or until the macarons are firm to the touch. Allow them to cool completely on the baking sheet.
7. While the macarons cool, prepare the filling by whipping the chilled coconut cream with powdered erythritol and 1 teaspoon of rosewater until light and fluffy.
8. Once the macarons are cooled, pair them up and pipe a dollop of the rosewater coconut cream filling onto one macaron of each pair. Gently sandwich them together.
9. Let the macarons sit for at least an hour before serving to allow the flavors to meld.