Best Vegan French Macarons Recipe – The reality today is that there are many kinds of macaroons, from the macarons of Nancy to the macaroons of Saint-Jean-de-Luz, through the versions specific to very many regions or cities of France and Europe.
But the most widespread version is undoubtedly the one which consists of joining two possibly colored sides, with a filling. Some people call it the Parisian macaron but the reason for this name has not been proven at all.
The Real Story About Macaroons
The history of macaroons is not known for sure. Some discover writings that display the recipe of the macaroon under the name of “Louzieh”, Umayyad confectionery which would have been offered to an Ottoman caliph in the 15th century in Syria.
Most often it is said that macaroons appeared in Europe since the Middle Ages. Originally made from sugar almonds and egg whites, they are believed to have been introduced in the 8th century in Venetian monasteries.
They were not made up of two pieces (hulls), but only one. It is also said that during the Renaissance these desserts were brought to France by Catherine de Medici, on the occasion of her marriage to the Duke of Orleans, the future king of France.
Best Vegan French Macarons Recipe
Today, HormoPhobia has accepted the daring challenge to present you with the ICONIC MACARON, VEGAN VERSION. SUCCESSFUL BET.
- 100 g chickpea juice (aquafaba)
- 220 g icing sugar
- 1 tbsp potato starch
- 125 g almond powder passed through a sieve (to make it fine)
- 1 tsp lemon juice
- 1 tbsp sugar-free cocoa powder
For the chocolate ganache:
- 150 ml of coconut cream
- 100 g dark chocolate
- Grated coconut
- First, mix half of the icing sugar with the potato starch, and the other half of the icing sugar with the almond and powdered chocolate in two different bowls.
- Whisk your chickpea juice using an electric mixer, add the lemon juice when they are well assembled while continuing to mix, then the icing sugar/starch mixture.
- Stop whisking when your snow whites are well raised and form “a firm beak” when you remove the mixer.
- Using a wooden spoon, stir in the icing sugar/chocolate/almond mixture three times without breaking your whites; you must be patient and delicate!
- For the little helping hand I go to one side of my salad bowl, I go around the salad bowl, lifting the mixture and finishing in the center. Your macaroon “dough” should have a smooth and shiny “ribbon” effect.
- Then place your mixture in a pastry bag, then form your small macaroons on a platter covered with baking paper.
- Let sit 4 hours in the open air (it’s loooong I know !!).
- Preheat your oven to 125 ° C (no more !!!), then bake your macarons for about 25 minutes.
- Then leave them for another 10 minutes, leaving the oven door open.
- Take them out, let them cool, then peel them off from the baking paper.
- For the ganache, it’s super simple! You just need to heat your coconut cream, then add the dark chocolate broken into pieces, let it melt and mix well.
- Then place a small teaspoon of ganache in the center of half of your macaroon “shells”, sprinkle with grated coconut, then close by lightly pressing with the other half of the shells.
- Place in the fridge for an hour before serving!