"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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VEGAN PEANUT BUTTER MACAROONS Recipe

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This recipe for VEGAN PEANUT BUTTER MACAROONS is from A HOMECOOK NOT A CHEF, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Category:
Category:
Ingredients:  
Ingredients:  

1 C. AQUAFABBA ( chick pea juice )

1 C. POWDER SUGAR

1 ½ C. ALMOND FLOUR ( sifted )

1 TBS DARK COCOA POWDER

½ TSP. CREAM OF TARTAR

½ C. SUGAR

½ C. COLD CREAMY PEANUT BUTTER
Directions:
Directions:
Pour 1 cup of aquafaba into a pot and reduce to ½ cup over low heat. Preheat oven to 250. In bowl add powder sugar, almond meal, and cocoa and whisk together.
In another bowl add chilled aquafaba and beat until soft peaks form. Add cream of tartar and sugar til soft peaks form. Fold in sifted powder sugar, almond meal, and cocoa powder. Transfer mixture to piping bag and pipe on parchment paper and let rest for 2 hours at room temp. Bake for 30 minutes. Let cool for 15 minutes. Pipe the peanut butter on one half and cover with the other half. Place in fridge for 2 hours before serving.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour 30 minutes

 

 

 

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