150gReduced Aquafaba (liquid from x2 cans of chickpeas)
1/4tspCream of tartar
100gVegan oreo biscuitsBlitzed
For the Filling buttercream
Preheat your oven to 150°C/300°F
Add 75g of reduced aquafaba into a bowl, add cream of tartar and mix with an electric mix until it begins to froth, then add caster sugar gradually in small amounts while still mixing until you have stiff peaks.
Sift the almond flour, icing sugar and blitzed cookie mixture into a bowl and mix. Gently fold half the mixture into the meringue mixture, leave for five minutes to rest and then add the other half and leave for another 5 minutes. Do not over mix the mixture.
Put the mixture into a piping bag with a round nozzle and pipe 2-inch circles onto your silicone baking mat, leave them to sit on the side for 20 minutes until they form a "skin".
Bake your macarons in a preheated oven for 20 minutes, not a moment longer. Leave them to totally cool on the tray once they are out the oven and then you can take them off. If they stick to the baking mat, they're undercooked and can go back in for a little longer.
For the filling
Mix the icing sugar, coco powder, butter and vanilla extract into a large bowl until combined, check recipe notes for full buttercream recipe.
Pipe or spread into the macarons and sandwich together.