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Sweet treats! Dessert RECIPES

Let your sweet tooth do the talking and prepare delectable desserts to die for…

Snowman macarons

By Holly Jade from The Little Blog of Vegan (

Makes 20 | Prep 25 mins plus drying and cooling | Cook 15 mins | Calories 137 (per macaron)


250ml (8½floz) chickpea brine (aquafaba), about 2 tins

40g (1½oz) caster sugar (I use golden caster sugar)

200g (7oz) icing sugar

100g (3½oz) ground almonds


55g (2oz) dairy-free butter (I use Tomor)

220g (8oz) icing sugar

2 tsp orange extract

1 tsp dairy-free milk, if needed icing sugar mixed with a few drops of water to create an icing vegan food colouring


1 Place the chickpea brine into a small saucepan and place on the hob over a medium heat. Simmer until it reduces to about 110ml (4floz). Once reduced, set aside to cool.

2 Place the chickpea brine into a mixing bowl and whizz up on high until fluffy. I use a stand mixer with a balloon whisk attachment, but you can use a hand mixer. This will take around 5 minutes.

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About Vegan Food & Living Magazine

Still not decided what you want for your Christmas dinner this year? We've got a while host of recipes waiting for you to try, alongside party food and drink ideas, Boxing day delights, and vegan cheeses that you can make at home. Also this issue, we show you how to add an eco-friendly element to your festivities with upcycled decorations and environmentally-friendly wrapping ideas. Plus we reveal how to stay flu-free this winter, show you how to make your own beauty gifts and share ideas for spreading the vegan message in a positive light this year. Also this issue comes with a free 2019 Liz Cook Nutrition Calendar!