Cucumber Salad with Coffee Macarons
This vegan combo pairs a crisp cucumber salad with delicate coffee macarons. Fresh, refined, caffeinated. Hydration meets dessert with drama.
Ingredients
Cucumber Salad:
- 2 cucumbers thinly sliced
- 1 tbsp rice vinegar
- ½ tsp sesame oil
- 1 tsp maple syrup
- Pinch of sea salt
- 1 tbsp chopped fresh dill or mint
Coffee Macarons (Vegan):
- 1 cup almond flour
- ¾ cup powdered sugar
- ½ tsp espresso powder
- ¼ cup aquafaba chickpea brine
- ¼ cup granulated sugar
- ½ tsp vanilla extract
- ¼ tsp cream of tartar
Vegan coffee buttercream (filling):
- ½ cup vegan butter
- 1½ cups powdered sugar
- 1 tbsp brewed coffee
- ½ tsp vanilla extract
Instructions
Cucumber Salad:
- Combine sliced cucumbers with vinegar, oil, maple syrup, and salt.
- Toss gently, then sprinkle herbs.
- Chill for 10 minutes.
Coffee Macarons:
- Sift almond flour, powdered sugar, and espresso powder together.
- Whip aquafaba with cream of tartar until frothy, then add sugar gradually.
- Beat until stiff peaks form.
- Fold dry ingredients into meringue gently until shiny and lava-like.
- Pipe rounds on lined tray. Tap tray to release air bubbles.
- Let sit 30 minutes until dry.
- Bake at 300°F (150°C) for 20 minutes.
- Cool completely.
- Beat buttercream ingredients together until fluffy.
- Pipe filling between cooled shells.
Notes
Cucumber Salad:
- Calories: 45
- Total Fat: 1g
- Saturated Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 0.5g
- Calories: 210
- Total Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
💪 Vitamins and Minerals (Per Serving)
Cucumber Salad:- Vitamin K: 18%
- Vitamin C: 9%
- Potassium: 7%
- Calcium: 6%
- Iron: 8%
✨ Additional Notes & Tips
- Add lemon zest to the salad for flair.
- Let macarons age overnight for best texture.
- Sift almond flour well or you’ll end up with lumpy diva cookies.
- Use a star piping tip if you’re feeling fancy.
- Pair this with iced espresso and a side of shade.