Servings: 48 each
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)
VEGAN EGGNOG GANACHE
- 600 g Felchlin Vegan Organic White Choc Blanc 38% Confectionery Mass
- 1 ea Prova Gourmet Grade A Tahiti Vanilla Beans (4oz)
- 180 g Vegan Eggnog
- 120 g Vegan Creamer
- 30 g Inverted Sugar
- 20 g Prova Gourmet Fusion Rum Flavored Cocoa Butter
- 1 g Salt
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.