Prova Gourmet Vegan Eggnog Macarons

Prova Gourmet Vegan Eggnog Macarons

Total Time: 1 day 1 hour 30 minutes
Course: Dessert
Cuisine: French
Keyword: Macaron
Difficulty: Intermediate
Brand: Prova
Servings: 48 each
Author: Carolina Molea

Equipment

  • 1 Whisk
  • 1 Mixing Bowl
  • 1 Spoon
  • PRV Lined Trays
  • 1 Oven
  • 1 knife
  • 1 Rubber Spatula
  • 1 Immersion Blender
  • 1 Refrigerator
  • 1 Heatproof Bowl

Ingredients

VEGAN EGG WHITE

  • 347.8 g Water
  • 36.5 g Potato Protein
  • 2 g Sojawhip
  • 1.2 g Xanthan Gum
  • 1.2 g Baking Soda

VEGAN MACARON

  • 495.6 g Almond Flour
  • 495.6 g Icing Sugar
  • 495.6 g Sugar
  • 126 g Water
  • 390 g Vegan Egg White
  • 2 g Food Coloring (optional)

Instructions

VEGAN EGG WHITE

  • Blend by hand and let rest overnight.

VEGAN MACARON

  • Sift almond flour and vegan icing sugar together twice. Set aside.
  • Boil sugar and water without stirring to 115°C.
  • Whip Vegan Egg White to medium peak.
  • Stream syrup into Vegan Egg White, whip to stiff, glossy peaks, and body temperature. Fold meringue into dry mix, add color now if required. Macaronage until magma-like flow.
  • Pipe 3.5cm rounds, evenly spaced, on lined trays. Remove bubbles by gently tapping the tray onto a flat surface.
  • Rest shells until tack-free, 30-60 min.
  • Bake at 270°F, double tray, for 12-15 min. Cool completely.
  • Pair shells, fill, and mature 24h for best texture.
  • Serve at ambient temp for optimal flavor profile.

VEGAN EGGNOG GANACHE

  • Chop the vegan white chocolate finely and place it into a heatproof bowl.
  • Split the vanilla bean lengthwise and scrape out the seeds.
  • Combine the vegan eggnog, vegan creamer, inverted sugar, vanilla seeds, and the pod in a saucepan. Heat gently until just simmering, then remove the vanilla bean pod.
  • Pour the hot mixture over the chopped chocolate. Let sit for a moment to melt the chocolate.
  • Stir gently with a rubber spatula starting from the center in small circles, gradually widening to incorporate the liquid without incorporating too much air.
  • Add the Fusion Rum and a pinch of salt. Blend well to ensure complete emulsification. Use an immersion blender for a smooth ganache.
  • Refrigerate until the ganache crystallizes.
  • Pipe the ganache on the macaron cookies, let mature and serve.

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