Ingredients
Method
- Prepare the aquafaba by simmering 200ml until it reduces to 100ml, then chill.
- Sift the almond flour and icing sugar together at least twice.
- Whip the chilled aquafaba and cream of tartar into soft peaks, then gradually add the granulated sugar until glossy and stiff.
- Fold the dry ingredients and beetroot powder into the meringue until it reaches 'lava' consistency.
- Pipe 1.5-inch circles onto baking mats, tap to release air bubbles.
- Let the shells rest at room temperature for 45 to 60 minutes until a skin forms.
- Preheat the oven to 285°F (140°C) and bake for 18-20 minutes.
- Melt the vegan white chocolate with coconut cream and mix until thickened.
- Once shells are cool, assemble by pairing and filling with ganache and raspberry jam.
Notes
Avoid baking on humid days to prevent shells from drying. Store in an airtight container for up to 5 days or freeze for a month.