Plant Based French Macarons
Plant Based French Macarons
Rated 5.0 stars by 1 users
Category
Desert
Cuisine
Desert
Servings
10
Prep Time
30 minutes
Cook Time
1 hour
French Macarons are a delicate meringue-based sandwich cookie with a smooth shell and a light and chewy texture which are naturally gluten free, delightful to look at, and delicious to eat. The cookies have a decadent flavor and are filled with a easy to make, rich and creamy Mousseline and an added dollop of Salted Caramel infused with dark chocolate, making them the highlight of your cookie tray!
Author:Marike Van Beurden
Ingredients
-
300 gr Almond powder
-
300 gr Confectioners’ Sugar (Icing Sugar)
-
110 gr Egg Whites
-
110 gr Egg Whites
-
30 gr Sugar
-
100 gr Water
-
300 gr Sugar
-
500gr Fresh Milk
-
120gr Sugar
-
50gr Corn Starch
-
120gr Egg yolk
-
300gr Be Better Plant-based Butter
-
150gr Sugar
-
110gr water
-
40gr glucose
-
3.5gr salt
-
25gr Be Better Plant-based Butter
-
100gr Callebaut Dark Chocolate n° 811
-
Pavoni Non Stick Silicon Mat SPV64
-
Pavoni Disposable Pastry Bag ELITE5
-
Callebaut Dark Chocolate n° 811
-
Be Better Plant-based Butter
Macaron Batter (Dry Mix)
Macaron Batter
Be Better Butter Mousseline
Salted Caramel
You will Need
Directions
Macaron Batter (Dry Mix)
Mix the first three ingredients together.
Macaron Batter
Whip 110 gr egg whites and the 30 gr of sugar together in a bowl to form a foam with stiff peeks.
In a Sauce Pan, mix the 300 gr of sugar and water and cook at 112°C till it forms a syrup.
Pour the syrup into the foam and continue whipping till it cools to 37°C.
Fold in the foam into the Dry mix and pipe the mixture onto a Pavoni Non Stick Silicon Mat SPV64
Allow the surface to seal for about 30 mins (should not stick to the finger on touch)
Finally bake in a convection oven at 130°C for 12-15 mins
Be Better Butter Mousseline
In a Saucepan bring the milk to a boil.
Mix the sugar, egg yolk, and the corn starch.
Gradually pour half the hot milk over the egg preparation to bring up the temperature.
Pour the egg-milk mixture back into the sauce pan and bring to a boil
Add 50gr of Be Better Plant-based Butter in small cubes and mix well
Remove from heat and let it cool in a chiller.
Once your pastry cream cools, add in the remaining 250gr of Plant-based Butter, in small cubes slowly and keep whipping till you get an emulsion.
Salted Caramel Infused with Dark Chocolate
Mix the sugar, water, glucose and salt into a sauce pan and cook till the mixture turns into a golden caramel.
Deglaze the mix with the Be Better Plant-based Butter and keep cooking till it reaches 110°C
Pour onto the Callebaut Dark Chocolate n° 811 and blend well
Assembly
Pipe the Be Better Butter Mousseline onto the fresh macarons and add a small dollop of salted caramel in the centre.
Your delicious Macarons are ready to serve.
