The sophistication of French macarons and the cozy spices of masala chai come together in these vegan snickerdoodle macarons for a delicious flavor combination. Ideal for people who enjoy tea and sweets!

Ingredients: 1 cup almond flour. 1/4 cup powdered sugar. 2 tbsp aquafaba liquid from canned chickpeas. 1/4 cup granulated sugar. 1/2 tsp ground cinnamon. 1/4 tsp ground cardamom. 1/4 tsp ground cloves. 1/4 tsp ground ginger. 1/4 tsp ground black pepper. 1/4 tsp vanilla extract. Pinch of salt.

Instructions: Preheat your oven to 300F 150C and line a baking sheet with parchment paper. In a mixing bowl, combine almond flour and powdered sugar. Mix well and set aside. In a separate bowl, whip aquafaba using an electric mixer until soft peaks form. Gradually add granulated sugar to the whipped aquafaba while continuing to beat until stiff peaks form. Fold the whipped aquafaba mixture into the almond flour mixture gently until well combined. Add vanilla extract, ground cinnamon, ground cardamom, ground cloves, ground ginger, ground black pepper, and a pinch of salt to the mixture. Fold until the spices are evenly distributed. Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small macaron shells onto the prepared baking sheet. They should be about 1 inch in diameter. Let the macarons sit at room temperature for 20-30 minutes to form a skin on top. Bake in the preheated oven for 15-18 minutes, or until the macarons are set and have developed feet. Remove from the oven and let them cool completely on the baking sheet. Once cool, carefully remove the macarons from the parchment paper. Sandwich two macaron shells together with your choice of vegan masala chai snickerdoodle filling such as a chai-flavored buttercream or vegan cream cheese. Serve and enjoy your vegan masala chai snickerdoodle macarons!

Prep Time: 45 minutes

Cook Time: 15-18