These vegan macarons are light and divine - perfect for afternoon tea or a bitesize dessert. Bright and colourful they are sure to grab attention and are easily adaptable to different flavours and colours.
225g water (1)
375g white sugar
12g Sosa Potatowhip
100g water (2)
2g Sosa burgundy colouring powder
200g Sosa Mix Macaron
Method for macarons
Blend the potatowhip, gelespessa and water (1) making sure you don't leave any lumps. Let it set in the fridge for 30 minutes.
Divide half of the mixture. Combine the first half with the macaron mix until you form a dough (marzipan).
With the remaining potato whip mixture whisk together with gelespessa in a Kitchen Aid bowl until you start forming a meringue.
Aside, add water (2) and the sugar to a sauce pan and bring the mixture up to 118ºC. Pour the syrup onto the meringue slowly, then whisk meringue until cold.
Once cold add the meringue to the marzipan mixture in 2-3 stages until a gentle dough is formed. Place the mixture into a piping bag and pipe onto a silicon mat.
Leave the mixture to rest and form a crust (dry to touch), then bake at 150ºC for 9 minutes. Once baked let them cool to room temperature and fill.
Vegan raspberry filling
300g marzipan 50%
18g raspberry liqueur
Method for filling
Combine all the ingredients together in a bowl ensuring there are no lumps. Place in a piping bag and pipe on to one half of the macaron shell, then sandwich together with another shell and enjoy.