Servings: 100 Macarons
Equipment
- Oven
- Sifter
- Piping Bag
- Stand Mixer
Ingredients
Part 1: Macaron Shell
- 250 g Almond Flour
- 250 g Granulated Sugar
- 238 g Dissolved Coconut Fat
- 50 g deZaan Holland True Gold 20/22% Natural Cocoa Powder
- 160 g Granulated Sugar
- 85 g Water ( 1 )
- 85 g Water ( 2 )
- 8 g Soy Protein Powder ( 1 )
- 8 g Soy Protein Powder ( 2 )
- 0.5 g Carob Gum Flour
- 250 g Granulated Sugar
- 250 g Water
Part 2: Ganache
- 270 g Water
- 10 g Soy Protein Powder
- 105 g Dextrose Powder
- 90 g Allez Belgian Glucose Syrup
- 52 g Invert Sugar Syrup
- 440 g Cacao Barry Mycryo Cocoa Butter ( melted )
- 238 g Coconut Oil
- 200 g deZaan Holland True Gold 20/22% Natural Cocoa Powder
- 160 g Granulated Sugar
Instructions
Part 1: Method
- Combine the almond flour, sugar, and 50 g deZaan Holland True Gold 20/22% Natural Cocoa Powder and sift.
- Mix (1)water with the (1)soy protein until smooth. Combine with the sifted dry ingredients to form a paste; set aside.
- Combine the (2)water, (2)soy protein powder, and the carob gum flour in the bowl of a stand mixer and mix by hand until smooth. Using the whisk attachment, whip until the meringue is creamy and holds soft peaks.
- Cook the water and granulated sugar to 240°F/118°C.
- With the mixer running, stream the sugar syrup into the meringue.
- Whip until the outside of the bowl is no longer hot (it should still be warm). Fold the meringue into the almond paste in 3 batches.
- Transfer the batter to a piping bag. Pipe rounds of batter onto a sheet tray and dry.
- Preheat the oven to 155°C/300°F. Bake the macaron shells for 8 to 10 minutes. Let cool completely.
Part 2: Method
- Stir together the water and soy protein powder until smooth.
- Add the dextrose powder, 90 g Allez Belgian Glucose Syrup, and invert sugar and blend until smooth. Add the melted 440 g Cacao Barry Mycryo Cocoa Butter, coconut oil, 200 g deZaan Holland True Gold 20/22% Natural Cocoa Powder, and granulated sugar and blend until smooth and emulsified.
- Refrigerate for 12 hours. Bring to room temperature before using.
Part 3: Assembly
- Transfer the ganache to a piping bag.
- Pipe ganache onto the flat side of half the macaron shells and sandwich with a second.
- Serve or store in the refrigerator to enjoy later.