CEREALTHY'S VEGAN MACARONS RECIPE

CEREALTHY'S VEGAN MACARONS RECIPE

Posted by CEREALTHY (ELEANA CASADO) on 6th Dec 2018

The Macaron cookie was born in Italy, introduced by the chef of Catherine de Medicis in 1533 at the time of her marriage to the Duc d'Orleans who became king of France in 1547 as Henry II. The term "macaron" has the same origin as that the word "macaroni" -- both mean "fine dough".

The first Macarons were simple cookies, made of almond powder, sugar and egg whites. Many towns throughout France have their own prized tale surrounding this delicacy. In Nancy, the granddaughter of Catherine de Medici was supposedly saved from starvation by eating Macarons. In Saint-Jean-de-Luz, the macaron of Chef Adam regaled Louis XIV and Marie-Therese at their wedding celebration in 1660.

Only at the beginning of the 20th century did the Macaron become a "double-decker" affair. Pierre Desfontaines, the grandson of Louis Ernest Laduree (Laduree pastry and salon de the, rue Royale in Paris) had the idea to fill them with a "chocolate panache" and to stick them together.

Since then, French Macaron cookies have been nationally acclaimed in France and remain the best-selling cookie in pastry retail stores.

Here's the Vegan Recipe

➡Ingredients

120 ml brine from a tin of chickpeas (Aquafaba)

40 g white sugar

130g icing sugar

2/3 cup ground almonds

pinch salt

pinch cream of tartar

food colouring

➡Instructions

1. Whisk the chickpea brine until thick and white, then add the salt and cream of tartar. Gradually add the white sugar. Whisk until it looks like meringue with stiff peaks. Add food colouring (gel type, not liquid) if using it.

2. Sieve the ground almonds and icing sugar together, discarding the lumpy bits which don't go through (you can use these in other baking).

3. Add the almond mix to the meringue and turn over repeatedly with a spatula until the mix is shiny. This takes a couple of minutes..but don't over do it or the mix will start collapsing and be too runny.

4. Pipe circles of mix onto a baking tray lined with baking paper. Tap the tray a few times to pop any air bubbles.

5. Leave the tray out for 30 minutes-1 hour until the tops lose their stickiness.

6. Bake for 15-20 minutes, making sure they are cooked underneath. I baked mine at about 150 degrees Celsius, but you may need to play around with the temperature to get them cooked perfectly.

7. Cool then sandwich together with buttercream (I use dairy free margarine).

Recipe from "Fun Allergy Kids"

If you liked this post, do not forget to share it in your social networks. Want more? Subscribe!