We are so excited to announce our first collaborative recipe with PB&Me!! We have been using their products for years, and simply love them! PB&Me’s main products are powdered peanut and almond butters created for healthier alternatives compared to what is on the market today. What is so amazing about PB&Me’s products is that they have managed to cut down the calories by 90% from fat than your traditional PB, and double the plant-based protein you are getting!! How cool is that?!?!? All peanuts, all natural, no additives/preservatives. The best part is that the powdered peanut and almond butters can be used for so many different types recipes. Although we used PB&Me for a sweet recipe, we will definitely be including their products on some of our savory recipes, and not to mention our smoothies! They ship internationally, so check out their products at: https://pbandme.ca/ or follow them on instagram @pb.and.me
We decided to make PB&Me macarons because it was the perfect product that would not add more sugar to the recipe, but TONS of flavor. The recipe uses PB&Me powdered chocolate almond butter, which is the best flavor profile to go with our Raspberry Pomegranate filling. Although this recipe was challenging to make and merited a lot of patience, it was well worth it!! 😉 These bite-size PB&Me macarons were like little drops of heaven!!
This recipe is special to us, not only because it is our first collaboration with PB&Me, but because we had TONS of different types of macarons when we first went to France! We had so much fun trying the different colors and flavors they had! We wanted this recipe to take us back to such a magical trip, and it sure did! 🙂
If you try this recipe, let us know! Feel free to ask questions, write comments, and use our hashtag #LivinVegan Instagram! We love to hear from you all!
Check out the #Recipe below!
- 1 cup of aquafaba/chickpea liquid
- 1 cup of powdered icing sugar
- 1 cup of almond flour
- 1/2 cup of PB&Me Powdered Almond Butter – Chocolate
- 1 tbs of cream of tartar
- 1/2 cup of sugar
- Pinch of salt
- 1 cup of pomegranates seeds
- 2 cups of raspberries
- 2 tbs of sugar
- Juice of 1 large lemon
- 1/4 cup of water
- 2 tbs of agar-agar powder
- Boil the aquafaba in order to reduce it to 1/2 cup of liquid.
- Refrigerate the aquafaba overnight or for a few hours.
- In a mixing bowl, sift the powdered icing sugar, almond flour, and PB&Me powder. Mix to combine.
- Using an electric mixer if possible, beat the overnight chilled aquafaba until it becomes soft and fluffy.
- To the fluffy aquafaba, add the cream of tartar and sugar and beat until soft peaks form.
- Add the aquafaba fluffy to the sifted dry ingredients – add the aquafaba fluff gradually as we want to avoid the batter becoming too wet.
- Once the mixture is ready, transfer the batter into a piping bag.
- We used a macaron baking sheet with the circles already drawn out, but you do not need it. Just pipe the circles evenly onto a parchment paper sheet.
- Let the baking sheet rest for about 2 hours until the unbaked macarons do not stick to your finger when you touch them
- Pre-heat the oven to 250 F.
- Bake for 30 minutes – meanwhile we can start making the filling.
- After baking, the macarons should cool off for 15 minutes.
- In a pot, add pomegranate seeds, raspberries, sugar, lemon, agar-agar and water.
- Let the ingredients boil, and mix occasionally.
- Let the filling thicken before removing from the stove.
- Let the filling cool down, and start piping them onto the macarons to create the cookie.
- Enjoy 🙂