Macron: the French Prime Minister, and a delicate dessert. This is a perfect recipe for the latter version…may I present to you the vegan macrons. Now I begin with a rhetorical question: Who doesn’t love Macrons? They are light, delicate and filled with pure goodness. One would be utterly crazy if they answered this question with anything other than a, “everyone loves macrons”!
Macrons are said to be French in origin, though history puts them all over the European map. I however, find these bite-size delicacies to be the epitome of French, thus resembling the lovely culture of France. However, only recently have they appeared on the American scene. Now, you’ll commonly find petite macrons in several bakeries scattered throughout the big cities in the U.S. But, just because one is vegan, doesn’t mean we go with out the traditional macron! No. success awaits you with this vegan recipe.
All good things come from the Renaissance
This delicate little dessert is said to have appeared on the European scene during the Renaissance. Adored by royalty, this delicate little dessert looked a bit less refined, and was often filled with ganche, jam, or liquor. But today, this treat has most definitely evolved and has to the delight of its consumers, become a form of artwork. Often presented in a delightful array of pastel colors, the macron is a high-class, refined delight of perfection. Let us not forget that the almond plays a dominate role and sets the tonal taste in macrons.
This is a relatively easy recipe to follow-as my 15 year old daughter was the main architect of this recipe. Going with an entirely vegan recipe, including the chick pea brine (used to substitute egg-white whip), if you follow the steps accurately, you’ll have a delightful outcome. Yes, challenges can arise, but we’ve found that most errors in baking lye in adding too much sugar or over-folding the batter. So follow the amounts exactly, bake at high temperatures, and watch your work closely. Sure, one can obsess your way to perfection, but what’s the fun in that!! If done right, the vegan macron will literally melt in your mouth, and will be remembered forever!
For the Macron shells
- 1/3 cup aquafaba chick pea brine
- 110 grams almond flour ground almond
- 110 grams powder sugar
- 1/4 tsp cream of tartar
- 66 grams sugar
For the Butter Cream filling
- 56 grams vegan butter about 4 TBS
- 190 grams powder sugar about 1 1/2 cups
- 1/2 tsp vanilla extract
For the shells
- make your chick pea brine by cooking the liquid from the cooked chickpea down until it's thick. You do this by simmering the liquid for about 5-10 minutes. The liquid will thicken. Set aside for a few hours or overnight, as it thickens more as it sits
- Line 2 baking sheets with baking paper, and you will need a piping bag to achieve the round shape of the shells. Heat oven to 200 Celcius.
- Sift the almond flour and powder sugar together. set aside
- now, get the chick pea liquid and put in a high-powered mixer with the cream of tartar and whip until it forms white peaks. Slowly add the granulated sugar slowly. (about 10 min)
- Now, fold in the dry ingredients to the whip. Do this slowly in J formations with your spatula. Now is the time to add your natural food coloring.
- Fold until the batter begins to fall effortlessly off the spatula. To test, put a spoon of batter on the baking sheet. If it holds its smooth form, it's ready. If it's stiff and peaked, still continue the folding process. Careful not to overfold! This is a skill. It might take a bit of practice, but you will know what to look for as you do this recipe more and more.
- Fill your piping bag and pipe 1 1/2" circles on the lined baking sheet.
- A tip we learned on the internet is to drop the baking sheet on a hard surface to release the air bubbles from the batter.
- Let the trays sit for about 45 min. until they are "dry". Bake each sheet seperatly for about 25 minutes. Rotate the tray every 5 minutes to ensure an even bake.
- once cooled, fill the center with your butter cream.