Ce navigateur n'est pas compatible avec notre configurateur

Pour une expérience optimal, nous vous conseillons d'utiliser l'un des navigateurs suivants :

  • Microsoft Edge
  • Google Chrome
  • Mozilla Firefox
  • Opéra

Yuzu Inspiration plant-based macarons

Made with Inspiration Yuzu

Steps: 2
Servings: Makes approximately 25 macarons

2 Recipes steps

1 YUZU INSPIRATION PLANT-BASED GANACHE (Prepare a day in advance)

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.

2 MACARON SHELLS

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.

Chef’s tip

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.