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Superfood Macarons

Serves: 8

Gluten Free‏

Macaroons not only look beautiful but taste delicious - even better if they contain superfood powders and no refined sugar! These naturally-coloured mini treats might take a bit of effort to make but the result is definitely worth it. Make for a special occasion to wow your friends!

Superfood Macarons Recipe: Veggie Magazine

Ingredients:

100g Indigo Herbs stevia

60g Indigo Herbs ground almonds

1 teaspoon cornflour

30g stevia

2 large or 3 small egg whites (at room temperature, this is important!)

1 teaspoon Indigo Herbs matcha powder

1 teaspoon Indigo Herbs turmeric powder

1 teaspoon Indigo Herbs raspberry or beetroot powder

1 teaspoon Indigo Herbs cacao powder

½ teaspoon vanilla extract

For the fillings:

75 coconut oil, solid

2 tablespoons coconut cream (can of coconut milk chilled in the fridge overnight - scrape out the solid part)

120g stevia

2 teaspoons coconut flour

¼ teaspoon vanilla extract

1 teaspoon Indigo Herbs matcha powder

1 teaspoon Indigo Herbs turmeric powder

1 teaspoon Indigo Herbs raspberry or beetroot powder

1 teaspoon Indigo Herbs cacao powder

method:

  • First place the 100g stevia, ground almonds and cornflour in a blender and whizz up to form a fine powder. Set aside.
  • In a large bowl place b eat the egg whites until they hold soft peaks. Slowly add the 30g stevia and beat until the mixture holds stiff peaks.
  • Add the vanilla extract - then this is where the fiddly bit is to divide the mixture into 4 bowls (leaving one in the bowl) and sift each different superfood powder into each bowl. Beat each for 30 seconds with the whisk to incorporate. Set aside.
  • Carefully weigh out and divide the ground almond mixture into four - add to each superfood bowl and fold in well to form a smooth batter. Don’t overmix it!
  • Use a small cutter and a large sheet of greaseproof paper to draw circles so they are all the same size and place on two baking sheets.
  • Do this one colour at a time: Transfer the batter to a piping bag with a large circle tip. Pipe macaroons using the circles as a guide. Firmly tap the baking trays to remove any air pockets. Let the macaroons stand for 15 minutes.
  • Preheat the oven to 150 degrees C. Bake for about 17-18 minutes until nicely risen and slightly crispy on top - allow to cool on the tray for at least 15 minutes.
  • For the fillings: Beat together the solid coconut oil and cream cheese together until smooth then add the stevia, coconut flour and vanilla.
  • Once again, divide this between 4 bowls and to each, add the different superfood powders. You may want to add more stevia or maple syrup to sweeten.
  • Pipe onto one of the matching macaroons and top with a second one - arrange them all to look pretty and enjoy!
Print Recipe https://www.indigo-herbs.co.uk/recipe

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