Raspberry 'pig' macaron recipe

Vegan, wheat-free, gluten-free.

You've all seen the classic macaron, but have you ever seen a pig macaron?!
These adorable and delicious raspberry pig macarons are a vegan, with a raspberry filling and homemade royal icing details.

Did you know, on March 1st it was National Pig Day? 🐷🐖🐽
I wanted to make a pig dessert (vegan and cruelty-free of course) to celebrate these beautiful and intelligent beings!
These are the ONLY pigs you should eat!!! 

These macarons have a delicious crisp shell, which is soft on the inside, filled with a light & creamy raspberry buttercream centre. They are extremely moorish, you won't be able to have just one.

These macarons are quick & simple to make, rise with feet which macarons are known for (the little-risen base) and look so cute.

They'd be perfect for events, birthdays or for animal lovers.

You won't be disappointed with these macarons!

Happy baking!

Preparation- 1 hour

Baking time- 15-18 minutes

Makes- Approximately 20

Level- Medium

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Ingredients for the macarons

-1 can of chickpeas (brine only)
-1/2 teaspoon of cream of tartar

-112g of golden caster sugar

-150g of ground almonds

-60g of icing sugar

-Pink food gel (optional)
-Black food gel (optional)

Ingredients for the filling

-55g of dairy-free butter 

-220g of icing sugar

-1 teaspoon of raspberry extract 
-Dairy-free milk (if needed)

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-Get my royal icing recipe here
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To make the macaron shells

Step 1- Place the chickpea brine into a small saucepan and place on the hob over a medium heat.

Simmer until it reduces to about 1/3 of the original mixture.

Once reduced, set aside to cool.

Step 2- Place the chickpea brine into a mixing bowl and whizz up on high until fluffy, then add in the cream of tartar.

I use a stand mixer with a balloon whisk attachment but you can use a hand mixer.

This will take around 5 minutes.

Step 3- Once fluffy, add in the golden caster sugar a little at a time while the mixture is still mixing on high.

The mixture will turn thick and glossy. 

Step 4- Sift and fold in the ground almonds & icing sugar.

I like to use a rubber spatula.

Watch this video to learn on how to fold in the mixture.

Step 5- Separate a small amount of batter into a separate bowl.

Step 6- Add a drop of pink food gel to the large batter and mix until combined.
To the small amount of batter, add a drop of pink and dot of black food gel and mix until combined. This is for the ears and snout. 

Step 7- Line a baking tray with grease proof paper.

Step 8- Transfer the mixtures into piping bags and pipe 3-4-inch round circles of the pink batter on the lined tray, then swirl the tip off to one side. 
With the darker pink, add on two little ears and a nose (optional).

Repeat for all of the batter, making sure to space out the macarons.

Step 9- Tap the tray firmly against counter 2 or 3 times to release any air bubbles.

ALLOW THE MACARONS TO STAND AT ROOM TEMPERATURE FOR 1 HOUR, until you can touch the top of the macaron and no batter comes off on your finger.

Step 10- Heat the oven to 110 degrees c.
I like to bake my macarons on 2 baking trays (stacked) as this helps them get feet which macarons are known for.
Pop the macarons into the oven and bake for 15-20 minutes, or until they are set but not brown.

Step 11- Once they've baked, turn off the oven and leave the macarons in the oven to cool slightly (around 5 minutes).

(Doing this helps to bring down the temperature of the macarons slowly so they don't collapse in quick temperature changes. )

Step 12- Allow them to cool fully before filling.

To make the filling

Step 1- In a bowl or stand mixer, cream the butter on high then add in icing sugar and raspberry extract.
Add milk if its too thick. You want the filling to be light and fluffy so it doesn't break the macarons.
Step 2- Transfer the filling into a piping bag fitted with a round tip nozzle.

Step 3- Once the macarons have cooled, add a swirl of filling to one macaron shell and press another ontop to create a sandwich.
Repeat for all of the macarons.

I decorated my macarons with royal icing details.
Get my quick & easy vegan royal icing recipe here.

I added a drop of black food gel into some royal icing and piped on the eyes and nose holes.
I also dyed some more royal icing a light pink to make a snout and tail.

Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days!

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Holly Jade

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