Plant-based
Vegan macarons
Ingredion Ingredients Used:
Formulation Instructions
Recipe
Pulse meringue base
Ingredient
%
Water
95.00
VITESSENCE® Pulse 2600 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
Pulse meringue base
1. Whisk together the water and Vitessence Pulse 3600.
2. Place in a Thermomix and heat to 90°C and hold for 5 minutes.
3. Cool down and reserve for later.
Plant-based macarons
1. Place the meringue base in a Kenwood bowl. Dry blend the xanthan gum and 2 g of icing sugar and add to the mix.
2. Whisk the mixture on full speed for 6 minutes, until stiff peaks are achieved.
3. 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.
4. Sieve together the icing sugar and ground almonds & cocoa powder removing any large pieces.
5. Fold in the almond mixture to the meringue gently then place in a piping bag with a 1 cm nozzle.
6. Pipe onto a sheet of baking paper to required size and bang flat a few times, leave to dry outside for 20 minutes.
7. 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.
8. Place the baking sheet on a cooling rack and leave to cool before removing.