Makes approximately 50 finished macarons
Part 1: Macarons
Ingredients125g sunflower flour 125g icing sugar (confectioner's sugar) 50ml aquafaba (100ml reduced to 50ml) 50ml aquafaba (100ml reduced to 50ml) 125g caster sugar 31ml water |
MethodPreheat oven to 142ºC (if cooking in a deck/convection oven make sure to open vents). Prepare sheet trays with silpat or baking paper. Prepare piping bag with tip. Sift sunflower flour, cocoa powder and icing sugar into a bowl. In a mixing bowl add the first quantity of aquafaba. Start whisking to a thick soap-like texture. In a saucepan, add water and sugar and heat to 121ºC. At the same time, add the second quantity of aquafaba to the bowl with the dry ingredients. Mix thoroughly until fully incorporated. Set aside until ready to be used. (TIP: do not do this step in advance because it can cause ingredients to dry up). Once the syrup has come to proper temperature, take off heat and get ready to add to the 1st quantity of aquafaba in the mixing bowl. Set the mixing bowl speed to 3 and add the syrup in a steady stream (be careful not to touch the whisk with the syrup, it will cause all the syrup to stick to side of bowl instead of incorporating into the aquafaba). Whisk mixture until medium/hard peaks and shiny. Once meringue is ready, with a bowl scraper (or regular spatula) add 1/3 of aquafaba meringue to the bowl from step 3, ensuring it's folded in thoroughly (making sure to get to the bottom of the bowl). Repeat step 10 two more times until all the ingredients have been properly incorporated. (Tip: Make sure you don't overfold. Mixing is finished when the batter flows in a steady stream. You can test by picking up batter with a spatual and letting slip back into the bowl. Add your mixture to piping bag with piping tip of choice. Pipe macarons to preferred size (recommended diameter of 3cm). Make sure once done piping, tap sheet tray on counter top gently and evenly to create a smooth top and foot. Let set for 30-40 min (depending on humidity levels in the air) until skin forms on the top of the macaron. Once skin has formed, bake for 12-15 min (depending on the oven). Once baked, let sit for 5 min before removing silpat or baking paper from sheet tray to allow quicker cooling. Remove macaron from silpat or baking paper and pipe the yuzu szechuan ganache filling onto one half. Sandwich with unpiped macaron shell to finish. |
Part 2: Yuzu szechuan ganache
Ingredients254g yuzu puree 1/4 tsp green szechuan pepper (grounded) 55g DGF trimoline 400g deZaan quito oro cocoa mass drops 131g vegan butter 50ml plant based milk (preferably oat or almond ilk) |
MethodIn a saucepan add yuzu puree, trimoline and plant-based milk. Bring to a soft boil. In a separate bowl add cocoa mass, szechuan pepper and vegan butter. Set aside until ready to use. Once puree and milk mixture have come to a soft boil, pour ½ of liquid mixture over the mass drops and butter. Allow to sit for approx. 30 seconds and then proceed to mix the ingredients until just blended. Repeat step 3 with the 2nd ½ of the liquid mixture. Blend ganache until smooth and homogenous. Ganache can be added directly to a piping bag at this point or can be set into a heat proof container in the refrigerator until set and ready to use. |
Recipe courtesy of deZaan
