First attempt to make macarones today. Here is the result.
I am not so happy with the height or the shape of the meringue, but the consistency, chewiness and taste was excellent.
So the first attempt recipe was:
Almond mix90 grams of almond flour
2 tbs cacao
175 grams powder sugar
Meringue3 tbs Ogran No-egg
1 tbs soy protein
1,5 dl water
3 tbs sugar
Filling1 dl soy cream
100 g dark chocolate
1 msk vanilla
1,5 dl almond flour
Mix the ingredients in the almond mix together, use a sieve to filter the mix so that everything is really fine-grained.
Whisk together everything in the meringue using an electric handmixer until the mixture is fluffy. Gently turn the almond mix into the meringue mix and stir until everything is blended. Put the mixture into a pastry bag and use it to make small rounds on a baking paper, about 2,5 cm in diameter. Let the rounds rest on the baking tray for about 1 hour.
Heat up the soy cream until almost boiling in a sauce pan. remove the pan from the heat. Break the chocolate in small pieces and put in the cream. Add vanilla and almond flour. Blend well. Put the mixture in a bowl. Let the filling cool down.
Heat the oven to 125°C. When the meringue rounds rested for about 1 hour, bake them for 20 minutes resting on the bottom level in the oven. The rounds should come off eaily from the baking paper when they are done. Let the rounds cool down, on the tray or on a baking grid. When cool it is time to put the macarones togheter!
Put half of the rounds on a tray. Distribute the filling on the rounds, fairly even. Put the rest of the rounds as lids on the filling. And you are done!
eat at once or store in a box in the fridge.
I will make more attempts later on. I want to achieve the perfect vegan macarone...
(top section of the front cover)
