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

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

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.

Discover More Recipes

Lake Champlain S’mores Bars

  Lake Champlain...

Dick Taylor Chocolate Waffles

  Dick Taylor Chocolate...

Guittard Dairy Free Hummingbird Muffins

  Guittard Dairy Free...

Prova Banana Fosters Ganache

  Prova Banana Fosters...

deZaan Carbon Black Pistachio Mochi

  deZaan Carbon Black...

Lake Champlain Chocolate Stout Cake

  Lake Champlain...

Guittard Keto Coconut Bars

  Guittard Keto Coconut...

Dick Taylor Chocolate Zucchini Bread

  Dick Taylor Chocolate...

Dick Taylor Chocolate Coconut Macaroons

  Dick Taylor Chocolate...

Lake Champlain Gluten-Free Chocolate Pudding

  Lake Champlain...

Explore Industry Content

Bald Guys Bake

Bald Guys Bake About the Founder: Torey Searcy...

Diane Krulac and Cocoa Creek Chocolates

Meet Diane Krulac Cocoa Creek Chocolates, Camp...

Where does Cocoa Grow?

Where does Cocoa Grow?Can cocoa grow anywhere in...

Apothecary Chocolates

Meet Shelby, CEO (Chocolate Executive...

The History of Guylian Chocolate

Guylian Chocolate The History of Guylian...

What are Dragées?

DragéesWhat are Dragées? Is this a category of...

What is Giandujotto?

GiandujottoWhat is Giandujotto and what are...

What is Gianduja?

GiandujaWhat is Gianduja? Does the blend fall...

What is a Chocolate Napolitain?

NapolitainsWhat is a Chocolate Napolitain? Is...

Prittie Chocolat

Chocolate: A Most Complex EnjoymentPrittie...
0