Cookie Dough Macarons
Bake these cookie dough macarons in an afternoon to fuel your sweet-tooth! Chocolate macaron cookies are filled with a creamy and thick chickpea cookie dough!
Ingredients
Vegan Chocolate Macarons
- 1 ⅓ cup powder sugar
- 1 ⅓ cup almond flour
- ⅓ cup cocoa powder
- ½ teaspoon cream of tartar
- 10 tablespoon aquafaba, divided (liquid from the can of chickpeas)
- ½ cup granulated sugar
Vegan Chickpea Cookie Dough Filling
- 1 can (15 ounces) chickpeas
- 1 pinch salt
- 1 teaspoon vanilla extract
- ¼ cup peanut butter
- 2 tablespoon brown sugar
- ¼ cup chopped chocolate chips or mini chocolate chips
Instructions
Make the Vegan Cookie Dough
- Strain the chickpeas from the can, reserving the liquid (aquafaba) for the macaron shells. Rinse the chickpeas in running water and dry them on a clean kitchen towel.
- Add the chickpeas with the rest of the vegan cookie dough ingredients, except the chocolate chips, into a food processor.Blend everything until it is smooth and creamy.
- Add the chocolate chips and blend for 5 seconds, just to distribute the chocolate chips. Set aside in the fridge.
Make the Vegan Chocolate Macaron Shells
- Sift the powder sugar, almond flour and cocoa powder into a large bowl. Whisk it all together and set aside.
- Add the cream of tartar and five tablespoons of the aquafaba into the bowl of a stand mixer with a whisk attachment. Whisk on a high speed until it forms soft peaks (this usually takes me about 30 minutes).
- Add one tablespoon of granulated sugar at a time while the mixer is whisking on high speed. Continue whisking until it forms soft peaks (this usually takes another 5 to 10 minutes). Now you have vegan meringue!
- Add the remaining five tablespoons of aquafaba to the dry mixture of powder sugar, almond flour and cocoa powder. Mix until there are no dry pockets remaining.
- Add one big dollop of the vegan meringue to the almond flour mixture and mix it in with a spatula to loosen the mixture. Then gently fold the rest of the vegan meringue into the almond flour mixture.
- Pipe the macaron batter onto a baking sheet lined with parchment paper or a silpat. Drop the pan a few times on the counter so all the air bubbles rise to the surface of each cookie and pop. Let the macarons sit out on the counter until they are dry and the batter doesn't move or feel wet or sticky. This can take anywhere from 30 minutes to 3 hours, depending on the temperature and moisture in the air.
- Preheat the oven 250°F.
- Bake the macarons for 30 minutes. Let them cool for at least 30 minutes.
- To assemble your vegan cookie dough macarons, add a dollop of the chickpea cookie dough onto one macaron cookie. Add another equal-sized macron cookie on top and gently press down to make a sandwich. Repeat with the rest of the macarons. Enjoy!
Notes
- If you're cooking dry chickpeas at home, you'll want to reduce the liquid the chickpeas were cooked in until it feels slightly slimy and not watery.
- When mixing in the whipped aquafaba, fold it in gently to prevent losing too much air. The air that's whipped into the aquafaba is what helps the macarons rise and become light in the oven.
- Use a toothpick to pop any bubbles after piping the macarons onto a baking sheet.
- Let the macarons rest and dry out before baking them, otherwise they will crack in the oven.
- Store macarons at room temperature for up to 4 days or in the fridge for up to 1 week.
Nutrition
Serving: 1macaronCalories: 220kcalCarbohydrates: 31gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 28mgPotassium: 102mgFiber: 2gSugar: 27gVitamin A: 0.02IUVitamin C: 0.001mgCalcium: 36mgIron: 1mg
Did you make this recipe?Leave a comment below - I love hearing from you!