In a bowl combine the sugar gradually with the Veggò® – Aquafaba and whisk for 10 minutes at maximum speed, in another bowl combine almonds, hazelnuts, cocoa and the icing sugar. Pour the mixture into the Veggò® – Aquafaba meringue with a sieve, stir from the bottom upwards with a spatula. When the mixture is shiny but not liquid, transfer it to a sac a pochè with a smooth tip.
Dress the resulting product on a baking tray lined with baking paper and leave to dry for 30/40 minutes, then bake in a static oven at 140 degrees for 30 minutes.
For the filling, first bring the coconut milk and honey to the boil, then add the dark chocolate chips and emulsify with a spatula, pour the ganache into a container to cool to room temperature and then cover with foil in the fridge for 1 hour.
Give the ganache a stir to make it creamy and fill a pastry bag with a smooth tip and fill the macarons.
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