Chocolate Macaron

Ingredients

• 50 gm Aquafaba (reduced from 90 gram)
• 40 gm Caster Sugar
• 60 gm Almond Meal
• 15 gm Cocoa Powder
• 75 gm Icing Sugar

Directions

1. Sieve together almond meal, cocoa powder and icing sugar and keep aside.
2. Beat the aquafaba till it gets foamy and add the caster sugar while beating continuously. Continue beating until you get firm peaks.
3. Add half of the almond mix and fold it in. Once properly mixed, add the other half. Continue folding the mix until you get ribbon consistency.
4. Pipe onto macaron sheet or parchment paper placed in a baking tray. Once piped, rap the sheet hard on your counter. 2 to 3 times from all 4 sides.
5. Let them dry for 3 hours.
6. Place in a pre-heated oven at 130 C for about 30-35 minutes. Turn off the oven and let the tray cool inside for 15 minutes. Remove from the oven and let it sit at room temperature for at least half an hour before you peel off the shells.