Thanks to Head Chef Andrew Finch from Events @ No6 for this great vegan macaroon recipe!!  Events @ No6 is a brand-new venue in East London which is quite simply one of the best designed and equipped conference venues of its type anywhere in Europe!  Andrew’s team provide bespoke and deliciously different food that reflects Events @ No 6’s commitment to being responsible caterer. Their aim is to become a zero waste to landfill venue by: 

• Reducing food waste from recycling of coffee beans to creative recipes that ensure the most is made out of every piece of food 
• Ensuring that equipment is reusable and not single use disposable 
• Sourcing seasonal produce locally to help support small and independent businesses

Ingredients   

Vegan Macaroon 

200g Powered icing sugar 

200g Ground almonds 

150g Aquafaba (see Method) 

200G Caster sugar 

50ml water 

Coloring paste of own choice 

Avocado chocolate ganache 

2 medium ripe avocados 

4-5 tbsp. agave nectar 

1 tbsp. coconut oil 

1.5 tbsp. vanilla extract or paste 

4 tbsp. unsweetened cocoa powder

Method for the Macaroons 

Drain the liquid from two 400g tins of chickpeas into a saucepan. Simmer over medium heat until liquid is reduced by about half, as you will need 150ml of this liquid, cool the liquid and chill. 

Sift the ground almond and icing sugar and add 75g of Aquafaba and mix well 

Put the caster sugar and water into a saucepan, and bring to the boil, and cook to 117C/242F using a thermometer. 

Place the remaining 75g of Aquafaba into a mixing bowl and whisk until light and fluffy, when the sugar syrup is cooked to 117C slowly add to the Aquafaba mixture and mix slowly until a glossy meringue texture is achieved. 

Mix the meringue and the almond mixture together and thoroughly combine all ingredients   

You can now add any coloring in small amounts or split the mix and do a couple of colors. 

Pipe out round mounds of mixture onto parchment paper and allow to spread out, leave to dry for 1 hour, in which time the macarons form a skin, and then cook at 120C for 25-30 minutes. Leave to cool down. These can be made in advance and put into the freezer and stored. 

Method for the Avocado, coconut and chocolate filling 

Place the avocados into a blender, with the coconut oil, agave syrup and cocoa powder and blend to a smooth mixture. 

Using a piping nozzle and piping bag, pipe the avocado mixture onto one half of the macaroon and add another to complete the macaroon.