for 24 portions
1 cup liquid chickpeas (240 ml), aquafaba
1 cup powdered sugar (120 g)
1 ½ cups almond flour (145 g)
1 tablespoon dark cocoa powder
½ tablespoon cream of tartar
½ cup sugar (100 g)
½ cup creamy peanut butter (120 g), refrigerated
Pour 1 cup (240 ml) of aquafaba into a saucepan and reduce to ⅓ cup (80 ml) over low heat.
Refrigerate the aquafaba overnight.
Preheat oven to 250°F (120°C).
In a bowl, add the powdered sugar, almond flour and dark cocoa powder and whisk together.
Add the cooled aquafaba to another bowl and beat until soft peaks form.
Add the cream of tartar and sugar to the whipped aquafaba and beat until soft peaks form.
Sift the powdered sugar, almond flour and dark cocoa powder into the whipped aquafaba, and gently mix the ingredients.
Transfer the dough to a piping bag and spread it directly onto a baking tray lined with baking paper.
Leave the baking tray to rest at room temperature for 2 hours until the surface does not stick to your fingertips.
Bake in the oven for 30 minutes.
Let macaroons cool for 15 minutes.
Place the peanut butter on the macaroons.
Refrigerate the macaroons for an additional 2 hours before serving.