Valrhona Manjari Plant Based Macarons

Valrhona Manjari Plant Based Macarons

Course: Dessert
Cuisine: French, Mediterranean
Keyword: Almond, Dark Chocolate, Macaron
Difficulty: Easy
Brand: Valrhona
Dietary: Vegan
Servings: 25 Macarons
Author: L'Ecole Valrhona


  • Piping Bag (8mm and 12mm plain round nozzles)
  • Immersion Blender
  • Thermometer
  • Refrigerator
  • Stovetop
  • Pot
  • Heat Resistant Container
  • Plastic Wrap
  • Sieve
  • Whisk
  • Rubber Spatula
  • Oven


Manjari 64% Plant Based Ganache

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


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.


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.

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