Yuzu Inspiration plant-based macarons
Made with Inspiration Yuzu
Steps: 2
Servings: Makes approximately 25 macarons
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Steps: 2
Servings: Makes approximately 25 macarons
Preparation time: 15 minutes
Refrigerate for: 12 hours
95 g Almond drink (1.2% fat)
150 g YUZU INSPIRATION
15 g Acacia honey
Melt the YUZU INSPIRATION.
Heat the almond drink and acacia honey, then pour a third of this mixture onto the melted YUZU INSPIRATION.
Mix vigorously and add another third in the same way.
Do the same with the last third.
Blend with an immersion blender to perfect the emulsion.
Pour the mixture out into a rectangular container so that it sets more effectively and cover its surface with plastic wrap.
Set aside in the refrigerator, ideally for 12 hours.
Preparation time: 30 minutes
Baking time: 22 minutes
100 g Almond flour
100 g Confectioners’ sugar
70 g Aquafaba
100 g Sugar
35 g Water
Mix and sift together the almond flour and confectioners’ sugar.
Beat 35g of aquafaba in a bowl using an immersion blender fitted with a whisk attachment.
Cook the sugar and water at 230/235°F (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 parchment paper.
Bake at 285°F (140°C) in a fan-assisted oven for 22 minutes.
The French language has a special word to describe how to mix macarons. The verb “macaronner” means to combine ingredients together gently using a spatula or scraper until the mixture is smooth and shiny and doesn’t have any air bubbles.
Nutritional advice
Because it forms a light, airy mousse, chickpea juice, also known as aquafaba, is an ideal substitute for egg whites in macaron recipes for vegans and anyone who wants to avoid eggs.