Vegan chocolate macaron
After my vegan demo in Ljubljana a lot of people requested me for the recipe of the vegan chocolate macaron I posted up on my Instagram story and today I’m giving it to you. While I am the one writing this post, I can’t take the credit for this one: The recipe is from my good friend Jonathan Deddis, a fellow pastry chef, Sosa ingredients demonstrator and vegan patisserie wizard. I myself was a little skeptical of potato protein based macarons, but I gave this macaron to several friends and colleagues last week and not one of them guessed it was vegan. That says a lot and shows how far vegan dessert has come. For the ganache I could even argue that chocolate flavour comes true even better with the absence of milk fats. So what are the special ingredients here? Potato whip from Sosa Ingredients, (potato protein) and Alto el Sol organic single plantation chocolate by Cacao Barry (If you haven’t tasted this chocolate you need to change that!) which makes for ‘responsible treat’.
Egg white replacer
Water (ph 7+) 225g
Potato whip 7g
Icing sugar 200g
Almond flour 200g
Egg white replacer 85g
Cocoa powder Extra brute 15g
Italian meringue (for 2 batches of macarons)
Egg white replacer 150g
Caster sugar 350g
- Mix water and Potato whip using a stick blender.
- Blend for 1 minute and leave to hydrate in the fridge for 2 – 3 hours.
- Separate the mixture in 2 parts. (85g & 150g)
- Cook a syrup from the water and the 375g caster sugar to 117 degrees C.
- Add the syrup slowly to the 150g egg white replacer while whipping at slow – medium speed
- Scale 250 g of the Italian meringue.
- Mix the 85g of egg white replacer with the macaron mix.
- Combine one third of the meringue with the almond flour base.
- Now combine the two mixtures taking care not to remove the air.
- Pipe on the baking tray using a plain piping nozzle.
- Let the macaroons dry for 45 minutes before baking at 135 degrees Celsius for 15 – 20 minutes.
- Set aside.
- Fill and freeze.
Alto el Sol ganache
Hazelnut milk 200g
Invert sugar 50g
Alto el Sol 65% 130g
Cocoa butter 35g
- Heat hazelnut milk with invert sugar to 40 degrees C.
- Melt chocolate to 40 degrees C.
- Combine 2 mixtures and emulsify using a stick blender.
- Add pre-crystallised cocoa butter at 35 degrees C.
- Leave to cool and use to fill macarons.
A few notes:
- Potato protein is not quite as stable as egg whites are, so when you add the syrup do it very slow.
- Gelespessa or Xanthan are a game changer in stabilising the potato protein based meringue, I tried with and without and the recipe containing gelespessa (Xanthan) was superior.
- Check the PH of your water! if the water is slightly acidic the protein won’t whip as well. Use bottled water or add a pinch of baking soda to alkalise the water. We’re looking for a PH of 7 or higher.
Let me know how you get on with this recipe!
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© Arcane Chocolates – Luxury Irish Chocolates