French Macarons with Chocolate Ganache

Servings: Makes: 12 Macarons

Nutritional Information:

Per 100g

Calories 469 Fat 22g Saturates 7.8g Carbohydrates 59g Sugars 57g Protein 6.7g

 


Ingredients

Method

1

FOR THE MACARONS:

1. In mixer bowl, combine aquafaba, granulated sugar and cream of tartar. Turn mixer speed to low and beat for 2 minutes. Turn up speed to medium and beat for 2 minutes. Set to highest speed and beat mixture until stiff peaks form, about 6 minutes.

2. Meanwhile, sift ground almonds, cornstarch and icing sugar together through fine-mesh sieve into a bowl, to remove any lumps or large pieces. Add vanilla seeds and stir well.

3. Remove bowl of aquafaba meringue from mixer. Remove wire whisk and bang it against side of bowl to remove any meringue. Add vanilla extract and gently fold it in with just a few strokes.

4. Using a spatula, fold almond mixture into aquafaba meringue, counting 50 strokes. When you lift the spatula out of the bowl, the mixture should be glossy and flow slowly off the spatula, like lava. When it hits the rest of the mixture in the bowl, it should incorporate back into the mass fairly quickly, rather than pile up on top. If your mixture is not at this point after 50 strokes, continue to fold, checking after every 10 strokes for the right consistency.

5. Using spatula, transfer to piping bag. On prepared baking sheets, begin by piping the outline of a circle with meringue mixture, about 2.5cm (1 inch) in diameter. Then fill it in with one continuous stroke, finishing in the center, so that it resembles a chocolate kiss. (Be sure to hold piping bag perpendicular to baking pan, or your macarons may be lopsided.) Repeat with remaining batter, spacing at least 5cm (2 inches) apart.

6. Once you have piped all the macarons, lift each baking sheet about 15cm (6 inches) off work surface and carefully drop it onto counter. Do this 3 to 4 times, to remove any air pockets, then let stand at room temperature for 3 hours.

7. Preheat oven to 160°C (Gas Mark 3, 325°F).

8. Place first sheet of macarons in center of middle rack of oven. Immediately reduce temperature to 150°C (Gas Mark 2, 300°F). Bake for 6 minutes, then rotate sheet front to back. Bake for another 6 minutes. The finished macarons should have even ruffled “feet” all the way around the bottom, and tops should be dull and shell-like on the outside.

9. Remove macarons from oven. Raise oven temperature to 160°C (Gas Mark 3, 325°F) and let it preheat, then bake as directed for remaining baking sheet.

10. Let macarons cool on baking sheets at room temperature for at least 3 or up to 24 hours. (They should easily lift off pan.)

11. Turn half the macarons domed side down and place a blob of chocolate ganache on each one. Top each with a second macaron, domed side up, and place in the fridge for 30 minutes to 1 hour to set. Serve.





2

FOR THE CHOCOLATE GANACHE

1. Fill a small saucepan with 2.5 to 5 cm (1 to 2 inches) water and bring to a gentle simmer over medium-high heat. In a heatproof metal bowl, combine dark chocolate and non-dairy milk.

2. Set metal bowl on saucepan so that it fits tightly and doesn’t touch the water below. Stir chocolate until melted and smooth. You want the ganache to be smooth, glossy and fairly runny, not thick and lumpy. If it is too thick, add a little more milk.

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