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Gourmet
Manjari plant-based macarons
Made with Cooking Range Manjari 64% dark chocolate
An original recipe by l'Ecole Gourmet Valrhona
2 stepsMakes approximately 25 macarons
Prepare a day in advance:
MANJARI 64% plant-based ganache
Make on the day:
Cocoa macaron shells
You will need:
8mm plain round nozzle for piping the macarons
12mm plain round nozzle for filling the macarons
Hand blender
Piping bag
Thermometer
Recipe Step by Step
Step01
MANJARI 64% PLANT-BASED GANACHE
Preparation time: 15 minutes
Refrigerate for: 12 hours
130g Oat drink
7g Potato starch
20g Acacia honey
110g MANJARI 64% chocolate
Melt the MANJARI 64% chocolate.
Heat the oat drink, starch, and honey to 70/75°C.
Combine this with the melted MANJARI 64% chocolate in 3 stages.
Blend with a hand blender to perfect the emulsion.
Pour the mixture out into a rectangular container so that it sets more effectively and cover its surface with clingfilm.
Set aside in the refrigerator, ideally for 12 hours.
Heat the oat drink, starch, and honey to 70/75°C.
Combine this with the melted MANJARI 64% chocolate in 3 stages.
Blend with a hand blender to perfect the emulsion.
Pour the mixture out into a rectangular container so that it sets more effectively and cover its surface with clingfilm.
Set aside in the refrigerator, ideally for 12 hours.
Step02
COCOA MACARON SHELLS
Preparation time: 30 minutes
Baking time: 16 minutes
80g Ground almonds
15g Cocoa powder
100g Icing sugar
70g Aquafaba
100g Caster sugar
35g Water
Mix and sift together the ground almonds, cocoa powder, and icing sugar.
Beat 35g of aquafaba in a bowl using a hand blender fitted with a whisk attachment.
Cook the caster sugar and water at 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 baking paper.
Bake at 150°C in a fan-assisted oven for 16 minutes.
Beat 35g of aquafaba in a bowl using a hand blender fitted with a whisk attachment.
Cook the caster sugar and water at 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 baking paper.
Bake at 150°C in a fan-assisted oven for 16 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.