I was really intrigued by the idea of infusing aquafaba with different flavors and I have some beautiful thyme growing in my garden this summer. These macarons combined the savory flavor of thyme with a sweet lemon filling and are a perfect light treat.
Be sure to check out my macaron troubleshooting guide for a step by step with pictures!
As always, a big thanks to Charis at Floral Frosting for the vegan macaron recipe and inspiration! Check out the aquafaba Facebook group for more recipes involving aquafaba!
The Non Dairy Evolution Cookbook by Skye Michael Conroy has become one of my favorite cookbooks in my kitchen. I rarely use cookbooks; I’m a self-admitted splash-of-this and pinch-of-that cook. However, I am constantly pulling out this one.
Everyone always says giving up cheese is the hardest part of going vegan – if I had had this book years ago, it never would have even been a question. I remember discovering Daiya, and the excitement of having “real cheese” again. I think Skye’s cheeses far surpass Daiya, although Chao is still a pretty serious contender. While I’d love to share recipes, I’m respecting the author’s wishes that people will purchase the book if interested. Here’s a link!!
Spaetzle in jarlsburg melt with broccoli greens and onions.
The no yolks sauce on scrambled tofu (our Sunday breakfast now!)
Again, no yolks sauce on tofu.
A wheel of the mozzarella fior di latte.
Mozzarella fior di latte in a Chicago style pizza.
The mozzarella melt on a grilled caprese sandwiches.
Heather at Let’s Go Bake A Cake shared these macarons almost two months ago and I’ve been wanting to try them ever since. I love the idea of tahini filling, as it’s one of my favorite flavors. I thought I’d make them aqua colored and photograph them on top of chickpeas as my little joke on aquafaba. Admit it, it’s pretty funny.
I went back to using the measurements created by Floral Frosting as I’ve had more success with her recipe than any other one.
Some days I really love cooking and I enjoy spending the time chopping and sautéing and preparing something fresh for my family. Other days I really enjoy throwing everything in a pot and watching Netflix. This recipe is for the latter days.
If you are offended by anything involving by breastfeeding or breastmilk, please do not read any further. I understand that it is a squeamish subject for some, but by posting this publicly I’m attempting to help other mothers, it does not mean I’m opening up my blog to hate. You had a mother once too-imagine how she would have felt.
I started these macarons with intention of filling then with a rum ganache, but the bottle that I thought was rum was whiskey instead. Definitely a sign of as new parent-I don’t even know what alcohol we have anymore!! I figured whiskey would work just as well as rum and if nothing else they were still chocolate and delicious.