Alright, I have such a great amount to state today! On the off chance that you know my blog, you realize that I am fixated on French Macarons. Furthermore, you additionally realize I am fixated on Vegan Desserts.
Half a month back, my companion sent me an image of excessively adorable avocado macarons. Also, I just realized it right then that I needed to make some veggie lover avocado macarons.
It didn't end up incredible. I needed to hurl it. The hitter was approach to liquidy. I don't think I had whipped the aquafaba enough before adding the sugar syrup to it, and that is the reason my hitter wasn't firming up.
For these Avocado Vegan Macarons, I am utilizing the Italian Method. I talk about strategies on the most proficient method to make macarons on my (non-veggie lover) macaron blog entries. In any case, a portion of the tips go for the two styles of macarons, I guarantee you.
- Vegan Macaron Shells
- 200 ml aquafaba chickpea water*
- 133 grams almond flour
- 133 grams powdered sugar
- 133 grams white sugar
- 40 ml water
- Avocado frosting
- 1 ripe avocado
- 1/4 cup cocoa powder
- 1/3 cup powdered sugar
- 1/4 teaspoon vanilla extract
- Place your aquafaba in a small saucepan. Bring it to a boil over medium heat. Let it reduce and thicken, while stirring from time to time to check the consistency, over medium low heat. You are looking for a gentle simmer.
- Once the mixture has reduced til about half, you can remove from the heat.
- The aquafaba should have kind of a slimy consistency, such as egg whites.
- Set it aside until it cools completely to room temperature.
- Measure out 100 ml of the prepared aquafaba. If you have any leftovers, store it in the fridge for up to 3 days.
- Sift almond flour and powdered sugar together in a bowl.
- Divide the aquafaba in half. Mix 50 ml of the aquafaba with the almonds and powdered sugar. Use a spatula to mix until this becomes a thick paste. Add food coloring at this point, if using any.
- Place the other 50 ml of the aquafaba in the bowl of a stand mixer.
- Start to mix on low, raising the speed gradually to medium-high.
- Whip aquafaba until it reaches stiff peaks. They won’t get as stiff as the peaks in the egg white meringue do. But you will be able to recognize it as a stiff peak, because the whisk will leave streaks in the meringue, and you’ll be able to identify some medium to stiff peaks in your meringue. The mixture will be white and fluffy.
- While the meringue whips, you want to move quickly to make the syrup.
- Mix water and white sugar in a small saucepan.
- Place a thermometer on the side of the pan.If your thermometer doesn’t reach, you might have to hold a thermometer in place while you cook the sugar syrup.
- Bring it to a boil over medium heat, until it reaches 245F. Don’t stir the mixture at all. You may rotate the pan if the heat isn’t being evenly distributed. Do it slowly. The problem with doing this is having the risk of forming sugar crystals, from the movement. Which is why it’s recommended you have a clip on thermometer to help you check the temperature of the syrup. If you have to hold the thermometer in place, make sure to move as little as possible, so you don’t form sugar crystals in your syrup. The temperature won’t take too long to get there. Once it reaches 245F remove from the heat.
- It’s best if the syrup reaches 245F at the same time as the aquafaba reaches stiff peaks. For that to happen, I always find best to start whisking the aquafaba first, and then quickly starting to make the syrup.
- Once the stiff peaks are reaches, and the syrup has cooked til 245F, you may turn the speed in the mixer to medium-low. Start to add the syrup to the aquafaba, with the mixer on. Try not to touch the sides of the pan. Try to pour it directly into the aquafaba.
- Raise speed to high once all syrup has been poured.
- Whisk on high speed for about 10 minutes.
- Once mixture looks glossy, fluffy, and has reached stiff peaks, your meringue is ready to go.
- Pour meringue over almond flour paste. Mix with a spatula, doing a J-fold, until incorporated. A J-fold is when you fold coming down through the middle of the bowl, drawing a letter J with your spatula, and just consistenly do that motion, stopping to scrape the spatula every once in a while.
- It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this, and you might have to have a couple failed batches before you get this right.
- First, I pick up some batter with my spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that’s one indication that it might be ready.
- Then, I grab a teaspoon of batter and spoon onto my parchment paper or silicon mat.
- If the batter stays stiff and doesn’t spread out a bit, I start folding a little bit more, about 3 folds.
- Test again.
- Once the batter spreads out a bit and starts to look glossy on the parchment paper, I transfer my mixture to the piping bag.
- You don’t want your batter to be too runny either. So be careful not to overmix. It’s always best to undermix and test several times until the proper consistency has been achieved.
- This is the most important part about making macarons in my opinion.
- Once you’ve piped as many 1 1/2” circles as you could, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
- Let your trays sit for a while so the shells will dry out a little bit. This vegan macaron batter takes longer to get dry than my regular French macaron, using the Swiss method. But probably around 30 min-1 hour depending on how humid the day is. You’ll know they’re ready to be baked when you gently touch the surface of a macaron and it seems dry.
- Pre-heat the oven to 210F.
- Bake one tray at a time.
- Bake for 4 minutes, rotate tray.
- Bake for 4 more minutes, check if it needs to be rotated again. You will know if it needs to be rotated again depending on how the macarons are baking. Take a look at them, if one side seems taller then the other, maybe you have to rotate the tray again.
- Bake for a total of 30 minutes. Really keep an eye out, checking to see if it’s baking evenly. Your oven might be very different than mine.
- When baked, the macarons will have a deeper color and formed feet.
- Turn the oven off after the 30 minutes, and leave macarons in there for another 20 minutes.
- Remove from the oven and bake the other tray.
- Let the macarons cool down before proceeding with the filling.
- Avocado frosting
- Place all ingredients in a small food processor. Process until combine.
- Adjust according to taste, if you’d like for the frosting to be more sweet, add more powdered sugar. If you want the frosting to be richer, add more cocoa powder.
- You can even sub the sugar for maple syrup, just remember to reduce the amount, and add more cocoa powder, to make the consistency thicker.
- This frosting is wonderful, so easy and delicious.
- Place it in a piping bag fitted with a round tip.
- To assemble
- Pipe a bit of frosting on half of the shells. Top with the other shells.
- Storage
- Store in the fridge for up to 5 days. I haven’t tried freezing these yet, but I am thinking they would freeze well. Once I experiment with it I’ll let you know!
0 Komentar