Plant-based
Vegan macarons
Ingredion Ingredients Used:
Recipe
Pulse meringue base
Ingredient
%
Water
95.00
VITESSENCE® Pulse 3600 Protein
5.00
TOTAL
100
Macarons
Ingredient
%
Pulse meringue base
40.00
Xanthan gum
0.30
Icing sugar
15.90
Caster sugar
21.90
2.00
Ground almonds
15.90
Cocoa powder
4.00
TOTAL
100
Preparation
1. Whisk together the water and VITESSENCE® Pulse 3600 Protein.
2. Place in a Thermomix and heat to 90°C and hold for 5 minutes.
3. Cool down and reserve for later.
Preparation
- Place the meringue base in a Kenwood bowl. Dry blend the xanthan gum and 2 g of icing sugar and add to the mix.
- Whisk the mixture on full speed for 6 minutes, until stiff peaks are achieved.
- Dry blend the 1/3 caster sugar with the starch and add to the mixture, whisk for 3 minutes then slowly add the remaining sugar and whisk for a further 3 minutes.
- Sieve together the icing sugar and ground almonds & cocoa powder removing any large pieces.
- Fold in the almond mixture to the meringue gently then place in a piping bag with a 1 cm nozzle.
- Pipe onto a sheet of baking paper to required size and bang flat a few times, leave to dry outside for 20 minutes.
- Preheat the oven to 140°C, place the macarons in the oven and cook for 8 minutes, open the oven door to release any steam then cook for a further 20 minutes.
- Place the baking sheet on a cooling rack and leave to cool before removing.