Valrhona Manjari Plant Based Macarons
|
|
Time to read 0 min
45 min
45 min
6 Tarts
Desert
France
Ingredients: Manjari 64% Plant Based Ganache
- 130g Oat Milk
- 7g Potato starch
- 20g Honey
- 110g MANJARI 64% Chocolate
Ingredients: Cocoa Macaron Shells
- 80g Ground almonds
- 15g Cocoa powder
- 100g Icing sugar
- 70g Aquafaba
- 100g Caster sugar
- 35g Water
Directions
Plant Based Ganache
- Melt the MANJARI 64% chocolate.
- Heat the oat milk, starch, and honey to 70/75°C.
- Combine this with the melted MANJARI 64% chocolate in 3 stages. Blend with a hand blender to perfect the emulsion.
- Pour the mixture out into a rectangular container so that it sets more effectively and cover its surface with clingfilm to prevent a film from forming.
- Set aside in the refrigerator, ideally for 12 hours.
Cocoa Macaron Shells
Mix and sift together the ground almonds, cocoa powder, and icing sugar.
Beat 35g of aquafaba in a bowl using a hand blender fitted with a whisk attachment.
Cook the caster sugar and water at 110/112°C and pour them into the beaten aquafaba.
Beat until cool.
Add the 35g of aquafaba which you haven’t beaten.
Gently mix this with the dry ingredients using a spatula or scraper.
Use a piping bag fitted with a plain round no.8 nozzle to pipe the macarons onto baking paper.
Bake at 150°C in a fan-assisted oven for 16 minutes.
Latest News