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Staples- Gourmet recipes
Yuzu Inspiration plant-based macarons
Made with YUZU INSPIRATION
An original recipe by L'Ecole Valrhona
Makes approximately 25 macarons
Prepare a day in advance : YUZU INSPIRATION plant-based ganache
Make on the day : Macaron shells
You will need : 8mm plain round nozzle for piping the macarons - 12mm plain round nozzle for filling the macarons - Immersion blender - Piping bag - Thermometer
Recipe Step by Step
Step01
YUZU INSPIRATION PLANT-BASED GANACHE
95g Almond milk (1.2% fat)
150g YUZU INSPIRATION
15g Acacia honey
Melt the YUZU INSPIRATION.
Heat the almond milk and acacia honey, then pour a third of this mixture onto the melted YUZU INSPIRATION.
Mix vigorously and add another third in the same way.
Do the same with the last third.
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.
Step02
MACARON SHELLS
100g Almond flour
100g Confectioners’ sugar
70g Aquafaba
100g Sugar
35g Water
Preparation time: 30 minutes
Baking time: 22 minutes
Mix and sift together the almond flour 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.
Add the 35g of aquafaba, which you haven’t beaten, into the dry mix.
Gently fold the previously whipped aquafaba into the dry ingredient mix in several addition, 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 285°F (140°C) in a fan-assisted oven for 22 minutes.
Assembly and finishing
Preparation time : 15 minutes
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.
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.