Difficult
1h
15min
Makes approximately 25 macarons
An Original Recipe by L’École Valrhona
Utensils:
- 8mm plain round nozzle for piping the macarons
- 12mm plain round nozzle for filling the macarons
- Immersion blender
- Piping bag
- Thermometer
Made with the products below :
1. Manjari 64% plant-based ganache
Ingredients :
- 130 g Oat milk
- 7 g Potato starch
- 20 g Acacia honey
- 110 g MANJARI 64% chocolate
Preparation time: 15 minutes
Refrigerate for: 12 hours
Steps:
- Melt the MANJARI 64% chocolate.
- Heat the oat milk, starch, and honey to 160/170°F (70/75°C).
- Combine this with the melted MANJARI 64% chocolate in 3 stages. 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. Cocoa macaron shells
Ingredients :
- 80 g Almond flour
- 15 g Cocoa powder
- 100 g Confectioners’ sugar
- 70 g Aquafaba
- 100 g Sugar
- 35 g Water
Preparation time: 30 minutes
Baking time: 16 minutes
Steps:
- Mix and sift together the almond flour, cocoa powder, 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 themacarons onto parchment paper.
- Bake at 300°F (150°C) in a fan-assisted oven for 16 minutes.
Assembly of the plant-based chocolate macarons
Steps:
- Turn the cooked and cooled macarons over, fill them with ganache using a piping bag with a 12mm plain round nozzle, and stick the shells together.
- You can store your macarons in the freezer.
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 untilthe 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 vegan chocolate macarons recipes for vegans and anyone who wants to avoid eggs.
What makes these macarons plant-based?
Egg whites are replaced with aquafaba, and the ganache uses oat milk instead of dairy.
What does Manjari 64% taste like?
Manjari offers bright red fruit acidity with light bitterness and a clean finish.
Is aquafaba suitable for macarons?
Yes. Aquafaba whips into stable foam and mimics egg whites for vegan pastry applications.
Why refrigerate the ganache overnight?
Resting ensures proper crystallization and smooth piping consistency.
Are plant-based chocolate macarons harder to make?
They require precision but follow the same macaronner technique as classic macarons.
