Shopping Cart -

Your cart is currently empty.
Upgrade to today
for only an extra Cxx.xx

You get:

plus This issue of xxxxxxxxxxx.
plus Instant access to the latest issue of 350+ of our top selling titles.
plus Unlimited access to 30000+ back issues
plus No contract or commitment. If you decide that PocketmagsPlus is not for you, you can cancel your monthly subscription online at any time. Auto-renews at €10,99 per month, unless cancelled.
Upgrade for €1.09
Then just €10,99 / month. Cancel anytime.
Learn more
Pocketmags Digital Magazines
IT
Pocketmags Digital Magazines
   You are currently viewing the Italy version of the site.
Would you like to switch to your local site?
Leggi ovunque Read anywhere
Modalità di pagamento Pocketmags Payment Types
Trusted site
A Pocketmags si ottiene
Fatturazione sicura
Ultime offerte
Web & App Reader
Regali
Loyalty Points

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 (www.thelittleblogofvegan.com)

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

FOR THE MACARONS

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

FOR THE FILLING

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

TO MAKE THE MACARON SHELLS

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.

READ MORE
Purchase options below
Find the complete article and many more in this issue of Vegan Food & Living Magazine - Dec 2018
If you own the issue, Login to read the full article now.
Single Digital Issue
Dec 2018
€5,49
This issue and other back issues are not included in a new Vegan Food & Living Magazine subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription
Only € 3,92 per issue
SAVE
29%
€46,99
Monthly Digital Subscription
Only € 4,49 per issue
SAVE
18%
€4,49

View Issues

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!