This Sans Rival Macaron is the perfect size to avoid over eating this very decadent and addictive Filipino dessert.
Place the almond flour and powdered sugar in the food processor and process for 30 seconds to mix. Set aside.
In a stand mixer whip the egg whites until they are stiff and add in the superfine sugar and whip until the egg whites are stiff and shinny and it no longer feels grainy when you rub it in between your fingers.
Take the bowl out of the stand mixer and scrape down the sides careful. In 3 batches add in the flour mixture. At this stage carefully fold in each batch until fully incorporated keeping the volume of the eggs intact.
Once the flour mixture has been folded in using the spatula press the batter against the side of the bowl to flatten out the batter. Do it once and check the flow of the batter. Keep repeating and checking until the batter is slowly dripping down the spatula.
Place in a piping bag with the 1/2 inch piping tube and pipe into 1 1/2 inch circles on your silpat making sure they are 1 inch apart.
Once you finish piping bang the trays on the counter to take out any bubbles and sprinkle with the crushed cashews and let sit to dry for 30 minutes.
While it's drying pre-heat the oven to 280 degrees F.
The macarons are ready to bake when you tap the top of the shell and no batter sticks to your finger.
Bake the macarons for 20 minutes. To check if the are done they should peel off the silpat easily. Leave the shells to dry on the tray completely.
Place the vegan butter and cassava syrup in a food processor and blitz until smooth.
Pair up a shell and fill one side with the buttercream filling and top with another shell. Repeat until all have been filled.
You can replace the cassava syrup with either date syrup or maple syrup. I used cassava so that the color of the buttercream would still be white.