Servings: 25 Macarons
Equipment
- Piping Bag (8mm and 12mm plain round nozzles)
- Immersion Blender
- Thermometer
- Refrigerator
- Stovetop
- Pot
- Heat Resistant Container
- Plastic Wrap
- Sieve
- Whisk
- Rubber Spatula
- Oven
Ingredients
Manjari 64% Plant Based Ganache
- 130 g Oat Milk
- 7 g Potato Starch
- 20 g Acacia Honey
- 110 g Valrhona Manjari 64% Dark Couverture Chocolate Feves (100g Valrhona Guanaja 70 equivalent)
Cocoa Macaron Shells
- 80 g Almond Flour
- 15 g Valrhona Cocoa Powder
- 100 g Granulated Sugar
- 70 g Aquafaba
- 100 g Granulated Sugar
- 35 g Water
Instructions
Manjari 64% Plant Based Ganache
- Melt the 110 g Valrhona Manjari 64% Dark Couverture Chocolate Feves while also heating the oat milk, starch, and honey to 160/170°F (70/75°C). Then combine in 3 stages.
- Blend with an immersion blender to perfect the emulsion.
- Pour the mixture out into a rectangular container so that it sets more effectively and cover its surface with plastic wrap.
- Set aside in the refrigerator, ideally for 12 hours.
Cocoa Macaron Shells
- Mix and sift together the almond flour, 15 g Valrhona Cocoa Powder, and confectioners’ sugar.
- Beat 35g of aquafaba in a bowl using an immersion blender fitted with a whisk attachment.
- Cook the sugar and water at 230/235°F (110/112°C) and pour them into the beaten aquafaba.
- Beat until cool, and add the 35g of aquafaba which you haven’t beaten.
- Gently mix this with the dry ingredients using a spatula or scraper.
- Use a piping bag fitted with a plain round no.8 nozzle to pipe the macarons onto parchment paper.
- Bake at 300°F (150°C) in a fan-assisted oven for 16 minutes.
Assembly and Finishing
- Turn the cooked and cooled macarons over, fill them with ganache using a piping bag with a 12mm plain round nozzle, and stick the shells together. You can store your macarons in the freezer.
Notes
Prepare a day in advance : Manjari 64% plant-based ganache
Make on the day : Cocoa macaron shells
Chef's tip : The French language has a special word to describe how to mix macarons. The verb “macaronner” means to combine ingredients together gently using a spatula or scraper until the mixture is smooth and shiny and doesn’t have any air bubbles.
Nutritional advice : Because it forms a light, airy mousse, chickpea juice, also known as aquafaba, is an ideal substitute for egg whites in macaron recipes for vegans and anyone who wants to avoid eggs.