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Gourmet
Yuzu Inspiration plant-based macarons
Made with Cooking Range Inspiration Yuzu
An original recipe by l'Ecole Gourmet Valrhona
2 stepsMakes approximately 25 macarons
Prepare a day in advance:
YUZU INSPIRATION plant-based ganache
Make on the day:
Macaron shells
You will need:
8mm plain round nozzle for piping the macarons
12mm plain round nozzle for filling the macarons
Immersion blender
Piping bag
Thermometer
Recipe Step by Step
01
YUZU INSPIRATION PLANT-BASED GANACHE
95g Almond drink (1.2% fat)
150g YUZU INSPIRATION
15g 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.
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.
02
MACARON SHELLS
Preparation time: 30 minutes
Baking time: 22 minutes
100g Almond flour
100g Confectioners’ sugar
70g Aquafaba
100g Sugar
35g 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.
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.
Assembly and finishing
ASSEMBLY :
Preparation time: 15 minutes
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.