Vegan Macaron Recipe by Chef Sunil |

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Vegan Macaron Recipe by Chef Sunil
Ingredients :
Aquafaba 75gms
Ground almond 105gms
Icing sugar 105gms
Sugar 60gms
Water 15gms
Cream of tartar half a pinch
Filling
Butter/Margarine 150gms
Icing sugar 50gms
Flavouring 20gms
• Line a tray with parchment paper and make marking for the macarons to pipe, ideally 1 centimeter apart.
• Buy a good quality almond powder, if you are not able to find a good one, blend the sub standard powder in a mixer for 10 seconds for 3 - 4 times (do not blend too long it will release the oils).
• Sift the almond powder with the icing sugar, twice if required. Leave it on the side.
• Start melting the sugar and water on medium heat till it reaches a temperature of 112ºc, add half a pinch of cream of tartar.
• While the sugar is melting start whipping the aquafaba and achieve a soft peak.
• Now, very carefully add the sugar syrup in the whipping aquafaba add little at a time.
• You will get a silky shiny texture of the meringue, it should be peak consistency by this time.
• Fold in the sifted mix of almond and icing sugar. At this stage you can add your preferred colour.
• Fold gently to get a ribbon like texture, get a figure of ‘8’ in one scoop of the mix.
• Fill the mix in a piping bag with plain nozzle.
• Start to pipe on the markings in one squeeze and drag the piping bag inwards each time to avoid peaks.
• Tap the tray till all the air bubbles are released, do not tap too hard.
• Leave them to rest till it forms a soft film on top, this could be anywhere between one hour to 3 hours, be patient as this stage is important.
• Achieve 150ºc dry heat temperature and bake the macarons for 11 to 15 minutes, idea is to not to discolour them.
• Be patient do not try and peel them off by force let them cool naturally and it should come out easily.
• While the macarons are cooling, cream butter and icing sugar with a flavouring of your choice, fill in a piping bag ready to sandwich the macarons.
• Arrange them the way that would make you happy, and treat your family and friends.
Tip: The finer the sift of almond and icing sugar, better the volume of the macarons after baking.
If you do not have sugar thermometer, cook the syrup to one string consistency.
If you are not sure of your oven temperature, try and use two trays, that way the macarons won’t get cooked too quickly from the bottom.
You can easily find macaron stencils online
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[@cyclinegaming1159]

Awesome

[@Jus4FunIndia]

Good One Chef

[@honeythyme3256]

Vegan Macaron Recipe by Chef Sunil

[@ltk6032]

Waiting for more recipes from you.

[@creamydonut777]

A fit and fab body sounds nice, but not as much as smooth and appealing, pillowy and delicate Macarons.!
Boo-hoo, I ain't sharing my vegan
Macarons the most treasured desserts so glamorous.
Yes I have tasted. Sweet and a slight nuttiness from the almond flour. Slightly crunchy on the ouside and a bit soft and chewy on the inside. Well done.👍