How to make vegan macarons
How to make vegan macarons using potato protein
Vegan macarons are getting more and more popular nowadays when people are trying to use vegetable-based ingredients instead of animal products.
Our recipe for making macarons uses the potato protein as an egg white substitute.
Very easy to make, giving you great results every time, just follow the steps below:
* Dissolve 7 g potato protein in 112 grams of cold water and place it in the fridge for at least 30 mins to allow the protein to hydrate.
*Prepare 2-3 baking trays (number of trays depends on the size of the tray also the size of the macarons you are planning to pipe) Line with parchment paper.
*Set the oven at 140 degrees Celsius
*Place 40 grams of hydrated protein into a large bowl (2-3 liters).
*Measure 40 grams of water and 150 grams of caster sugar into a cooking pot.
*Put the remaining quantity of protein (approx. 75 grams) into the stand mixer’s bowl and add 1 g of xanthan gum. Set to medium speed and start beating the mix of protein and gum using the whisk attachment.
*place the cooking pot on a stove and boil the water and sugar to reach 116-117 degrees Celsius.
*boiled sugar should reach the correct temperature at the same time when the protein will reach the right stage of a foamy meringue.
*pour the hot sugar in a stream on the side of the bowl into the foamy meringue increasing the speed of the mixer to high.
*once you’ve finished pouring the hot sugar leave the mixer on for future 5 minutes. That will help the sugar to get evenly incorporated also the meringue will cool down to the room temperature.
Add the dry mix of almond or sunflower seeds flour, icing sugar and beetroot powder into the bowl where you placed the 40 grams of protein and mix with a spatula incorporating the liquid into the dust (you’ll obtain a thick paste).
*Add the cooled meringue in 3 stages into the almond(sunflower)paste and fold in gently. You should aim for a lava-like mix.
*Set the nozzle into the piping bag. Cut the tip of the bag to release the top of the nozzle
*Pour the mixture into the bag and start piping the macarons Keeping the bag perpendicular while piping
*Leave the piped macarons to dry for about 15 mins(Timing depends on the humidity and temperature of your kitchen)
*Once the macarons are safe to touch (they don’t stick to your finger) they can go in the preheated oven for 12 mins. Check after 12 mins. If the top of the macaron is moving if you try to slide leave for a further 2 minutes.
*Place the baked macarons on the side and wait till they get cold and start piping the filling.
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