Vegan Lemon Macarons

Ingredients

• 3/4 Cup Aquafaba
• 1/4 tsp Cream of Tartar
• 1 tsp Vanilla Extract
• 1 1/4 Cup Sugar
• 1 Cup Almond Flour, finely ground
• 3/4 Cup Icing Sugar
• 1 1/2 tsp Lemon Exract
• 2-3 drops Food Coloring Gel - (optional)
• Lemon Buttercream-style Frosting:
• 1/2 Cup Miyokos Vegan Butter
• 2 Cups Icing Sugar
• 1 Tbsp Lemon Juice
• 1 tsp Lemon Extract

Directions

1. Prepare the Macaron Shells:
2. Preheat the oven to 235'F
3. Sift together the almond flour & icing sugar. Set aside.
4. In a stand mixer with a whisk attachment, whip the aquafaba on high.
5. Add the cream of tartar when the aquafaba starts to get frothy.
6. Once the aquafaba reaches soft peaks, add the vanilla extract and lemon extract.
7. When the meringue reaches stiff peaks, continue whisking on high, and slowly add the sugar, one teaspoon at a time, until stiff glossy peaks form and all the sugar is incorporated.
8. Remove the bowl from the stand mixer, and sift the almond flour/icing sugar onto the meringue.
9. *Optional: add the food coloring gel to the batter now.
10. Using a rubber spatula, fold the ingredients together until combined and the batter resembles the consistency of pancake batter (the batter should flow off the spatula in a consistency that looks like ribbons when it's lifted away from the bowl).
11. Using a piping bag, pipe the batter into 1" - 1 1/2” circles, equally spaced out on a silicone lined baking sheet.
12. Let the baking sheet sit at room temperature for 5 - 10 minutes before baking, and pop any visible air bubbles with a toothpick.
13. Bake at 235’ for 30 minutes. Once the macarons are done baking, turn off the oven and leave the macaron shells in the oven with the oven door closed for 20 minutes.
14. Remove the shells from the oven after 20 minutes, and let cool at room temperature.
15. While the cookies cool, prepare the buttercream icing:
16. With a hand mixer, whip together the Miyokos Vegan Butter, Lemon Extract, Lemon Juice, and Icing Sugar.
17. Use a piping bag to pipe the frosting onto half of the cookies, then sandwich them together with the remaining cookies.
18. Store in an airtight container in the refrigerator. Enjoy!