Tesko

Makes : 75

Healthy

Colorful Gerbet macarons suitable to the vegan diet: the shells use Aquafaba instead of egg whites and the dark chocolate ganache is made with coconut oil. A lemon filling adds freshness to the whole. Expect to be surprised!

Colorful Gerbet macarons suitable to the vegan diet: the shells use Aquafaba instead of egg whites and the dark chocolate ganache is made with coconut oil. A lemon filling adds freshness to the whole. Expect to be surprised!

rok trajanja:: 6 Weeks
Conservation:: Between 8ºC - 16ºC

Containing: 4 Components

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Demonstration video<span>Vegan Macarons</span>

Demonstration videoVegan Macarons

2.6 oz

Aquafaba #1 (canned chickpeas juice)
7.1 oz

powdered sugar
7.1 oz

almond flour
12.3 gr

Natural yellow coloring gel
2.6 oz

Aquafaba #2 (canned chickpeas juice)
7.1 oz

sugar
2.1 oz

water

Strain the chickpeas out of their juice, named aquafaba, into a saucepan.
Reduce the juice by 30% and cool it down.
Using the food processor, mix the almond flour, the powdered sugar and the cocoa powder for 25 seconds. This preparation is called “Tant pour Tant” or TPT.
Using the tabletop mixer, beat the aquafaba #1 on low speed.
Scrape the mixture back into the bowl to make sure that all the preparation has been evenly beaten. Note that it will take longer, from 5 to 10 minutes, to obtain the right texture - holding stiff peaks - than when beating regular egg whites.
In the meantime, combine the coloring and the aquafaba #2 together in order to ensure a proper dissolution of the coloring. Using gel coloring, instead of powder, will result in shells evenly colored.
Transfer the TPT and mix well until obtaining a homogeneous mixture.
Keep beating the aquafaba #1 mixture in the tabletop mixer.
Add the water, followed by the sugar and bring to the boil. Place the water in first to ensure that the sugar does not crystallize in the pan.
Once the sugar preparation reaches 110°C (230°F), change the tabletop mixer to high speed.
When the preparation reaches 119°C (246°F), fold into the beaten aquafaba mixture and mix at low speed for a minute and then at medium speed.
Let the meringue cool down completely. Note that the meringue will be softer than regular meringues made of eggs.
Fold the meringue into the TPT preparation in three different additions in order to combine well.
Mix until obtaining a light and thick preparation that forms ribbons.
Transfer the batter into a piping bag with a 10 mm (0.4”) tip and pipe 3 cm (1.2”) discs of batter into staggered rows on the teflon sheets. This will ensure a better diffusion of the heat when baking in the oven.
Gently tap the tray on the table to flatten the discs and smooth the surface of the shells.
Let all the piped macaron shells set at room temperature until a thick skin starts to form on the shell. It will take between 45 min to 1 hour. Note that the drying process will depend on the humidity level of the room.
Bake in the oven at 125°C (257°F) for 15-17 minutes and allow to cool completely before assembling.

Tools

Cooktop
Saucepan
Metal Tray
Whisk
Strainer
Thermometer
Scissors
Mixing bowl (s)
Tabletop mixer
Thermomix or food processor
Piping bag & 10 mm (0.4") tip
Teflon sheet
Spatula(s)

7.1 oz

Soya cream
1.1 oz

Deodorized coconut oil
1.4 oz

inverted sugar
6.7 oz

Callebaut Dark Origin Chocolate - Madagascar - 2.5kg Callets
0.1 oz

Sansho pepper

Bring the soya cream, the inverted sugar and the previously sifted pepper to a boil.
Place the chocolate into a tall recipient and pour the boiling preparation onto it.
Wait for one minute to allow heat transfer and mix well using the immersion blender.
Add the coconut oil and mix again using the immersion blender until obtaining a smooth ganache.
Transfer the ganache into a mixing bowl, cover with plastic film and let set at room temperature for at least 12 hours.

Tools

Cooktop
Saucepan
Whisk
Tall recipient
Immersion blender
Spatula(s)
Sifter

7.1 oz

lemon puree
1.8 oz

yuzu juice
1.1 oz

Cornstarch
3.2 oz

sugar
1.1 oz

dextrose
0.1 oz

lemon zest

Place the yuzu juice and lemon purée, followed by the dextrose and sugar, into a saucepan.
Pour 1/3 of this preparation into the cornstarch to dissolve it.
Place back into the pan, bring to a boil and cook like a custard cream. It is important to boil this cream for at least one minute to make sure that the cornstarch is well cooked.
Transfer the preparation to a mixing bowl, add the lemon zest and mix well.
Cover with plastic wrap and place in the fridge for at least 12 hours.

Tools

Cooktop
Saucepan
Whisk
Mixing bowl (s)
Spatula(s)

Q.S.

Callebaut Dark Chocolate - 811 - 5kg Block

Before assembling, transfer all the macaron shells onto a tray lined with parchment paper with half of the shells facing upwards and the other half facing down.
Whisk the lemon filling and transfer into a piping bag with a 2 mm (0.08”) tip.
Transfer the chocolate ganache into a piping bag with a 10 mm (0.4”) tip.
Start garnishing the shells by piping the chocolate ganache onto all the shells facing upwards and pipe the lemon filling into the chocolate ganache.
Close the macarons by holding both of the shells in your hands and by sticking them together simultaneously to ensure a nice and even filling.
Gently press onto the shell that has not been garnished to make sure that the ganache is evenly spread out between the two shells. It is important to not have any air bubbles.
Using a paper cone, pipe pre-crystallized dark chocolate onto the macarons and create lines.
Refrigerate or freeze for at least 24 hours to allow enough time for the macarons to set.
Wait 48 hours before enjoying the macarons: they will be even softer on the inside while maintaining some crunchiness on the outside.