TEAL

Macarons no eggs no nuts

I've been trying to get this recipe for a long time. As you know, we live in Brussels, and in every window there are lots of macarons looking at us. They have that delicious and shiny look... but they have almonds (whites don't bother me anymore because I already have a solution). Matilde is the one who dreams the most about macarons, her eyes shine in a way that makes me more than determined to get it right. This version was neither perfect nor brilliant. But they were very good. Macaron is a small biscuit made with almond flour, granulated and smooth with a round shape. It is small, round, delicious and has conquered the most demanding palates worldwide. It is a specialty in several French cities and therefore the recipe and presentation can change from place to place. Some examples are those of Amiens, Boulay, Chartres, Cormery, Joyeuse, Le Dorat, Massiac, Montmorillon, Nancy, Rau, Saint-Émilion, Sainte-Croix Lannion or Sault. These are the cities where macaron is undoubtedly a gastronomic heritage. The typical pasta base of a macaron consists of: meringue, almond flour, powdered sugar, common sugar and egg white. They usually take stuffing and topping and are baked. But time and temperature vary depending on the recipe and colour. The lighter the more time and the lower the temperature. The name macaron has an Arab origin, it is even known and consumed in Syria under the name louzieh (meaning almond) because it is linked to the production of this nut. The first known recipes date from the Renaissance. The macaron was a simple almond cookie, crispy on the outside and soft on the inside. It was in the 1930s, that they had the idea of ​​joining two cookies and filling them with jellies and then with different flavours of cream, ganache or marmalades. At the beginning of the 20th century, Ladurée de Paris decided to innovate and combine dyes making macaron what we know today. But you ask... After all, if you can't use almonds, how did you make them? Ingredients Three basic ingredients: almond flour (which has been replaced... look at the suspense), powdered sugar and egg white (also replaced). Optional ingredients: white sugar for meringue, lemon lime juice, vanilla and food colouring. We can also use cocoa powder cocoa powder, according to the taste you want. Yes, as you can see the list of ingredients is simple! Meringue To have the best meringue we must add sugar three times and not all at once. Macaronage When the meringue is ready, gently sifted flour and powdered sugar are added. With a spatula, mix gently to avoid damaging the meringue. slow and steady movements towards the centre of the bowl while turning with circular motion. At the end, the mixture should be shiny and when lifting the spoon we should see a thread. How to make them crispy The dough is placed in a pastry bag and made into small pieces on a tray lined with parchment paper / silicone. To make them as crispy as possible, after being on the tray, beat 2/3 times with the tray on the countertop and leave 1 hour before putting it in the oven. To bake That is the question. The lighter the temperature and the longer the time. It depends on the recipe, for my light blue I left 20 minutes at 150 degrees, and at the end I opened the door and let it cool inside. Recipe Ingredients 45g of Popcorn Flour 45g powdered Sugar 150g of Aquafaba 80g of Sugar Food colouring 1 tablespoon of Vanilla Extract Filling 100g Strawberries 100 ml of Vegan Cream Sweetener to taste Instructions Make Popcorn, use a popcorn machine or microwave. Reduce the popcorn to flour. Sift the flour, note that the popcorn flour is very light and flies everywhere. Add powdered sugar to the flour and set aside. Place the Aquafaba in a bowl together with the food colouring and vanilla. Beat until frothy. Add ⅓ of the sugar, continue to beat, add another ⅓ , beat a little more and add the rest. Continue to beat a little more until you have a shiny meringue and very firm spikes (about 10 minutes). Add the meringue to flour in stages, gently stirring from the outside to the centre with a circular moves. Macaronage, make delicate movements until you have a homogeneous, shiny mixture. When the spatula is raised it makes a wire. The mixture cannot be too liquid or too consistent. Place the dough in a pastry bag, and on a baking tray with baking paper, make some discs. At the end, beat 2/3 times with the tray to remove the air and let it stand for 1 hour. Bake at 150 degrees for 20 minutes. When finished, open the door slightly and let it cool. Allow the macarons to cool completely before taking them off the parchment paper. Be careful they are fragile. For the filling, crush the strawberries and beat the cream until it has firm peaks. Combine both and place in a pastry bag. Fill the macaroons and close. Decorate to taste. I will still continue to refine the recipe to find a more faithful to the true appearance of Macarons. But until then these well fulfil their role. Hope you like it. Check out the original recipe on my blog here.