Recently a lovely friend of mine requested that I come up with a CBD infused macaron recipe and as we all know I’m always up for a CBD-recipe challenge! The original recipe came from Live Kindly, I actually have measuring cups and spoons that have both measurement options but if needed you can use a conversion calculator for the recipe! The original can be found here: https://www.livekindly.co/vegan-aquafaba-french-macarons-high-tea/
- 250 grams aquafaba (water from a can of chickpeas — roughly 2 cans)
- 100 grams ground almonds
- 200 grams pure icing sugar*
- 40 grams caster sugar
- 1 drop vegan red food coloring (or beetroot juice)
- A few drops organic vanilla extract
- 125 grams vegan butter
- 55 grams icing sugar
- A few drops vanilla extract
- A few drops vegan red food coloring (or beetroot juice)
- 2 tablespoons organic raspberry jam
- 1 dropper of Pure Hemp Botanicals tincture of your choice (I used 300mg Full Spectrum.)
- Pour aquafaba into a pot and reduce over a low heat to 110 grams.
- Refrigerate aquafaba overnight or pop it in the freezer for 15 mins.
- Preheat oven to 250° Fahrenheit (120° Celsius).
- Place almond flour and icing sugar in a food processor and blend for 1 minute.
- Add the chilled aquafaba to another bowl and mix on high until soft peaks begin to form. (I added a few drops of vanilla extract, rose could be nice also)
- Sift powdered sugar and almond meal into the whipped aquafaba, and gently fold ingredients together. The mixture should be silky and shiny.
- Transfer the batter to a piping bag and pipe rounds directly onto a parchment paper-lined baking sheet.
- Many leave these to sit for 2 hours at room temperature, but I just put them straight in the oven.
- Bake for 25- 30 minutes. Once finished, turn off the oven and leave the door closed for 15 minutes, then slightly open the oven door for another 10 minutes. Then take the macarons out to completely cool. This process really allows them to set. Don’t skip it!
- Place the buttercream ingredients into a food processor and mix until smooth.
- Pipe the raspberry buttercream onto half of the macarons, then sandwich with the remaining macarons.
- Refrigerate macarons for another 2 hours before serving.