Black Bean Macarons

Since I am sick of eating chickpeas in any form, I decided to make vegan macarons using black beans. Black beans are way more tasty. (Have you ever tried refried black beans mashed with a fruity olive oil and chipotles in adobo? If not, hop to it!)

The black bean aquafaba did not look promising at first. I had whip it on high for at least 10 minutes before it got to the soft peak stage. Once I added the sugar, though, it whipped up just like the chickpea aquafaba. There is now way I could have whipped this liquid up by hand, though, because it was going for at least 15 minutes.

The resulting macaron shells were a lovely shade of light purple. I filled these guys with a pistachio/cocoa/chili ganache to play up the slight fruitiness of the black bean macarons.

I am so relieved that I can make macarons with other types of bean liquid because chickpeas were becoming boring! On the Vegan Meringue group on Facebook, others have reported that they can make meringues from lentil aquafaba, kidney bean aquafaba, and the water that's packaged with fresh tofu. This stuff is so fun to experiment with! 

Has anyone else tried making these and, if so, what type of liquid did you use?