bag perpendicular to baking pan, or your
macarons may be lopsided.) Repeat with
remaining batter, spacing at least 5cm (2
inches) apart.
6 Once you have piped all the macarons,
lift each baking tray about 15cm (6 inches)
off work surface and carefully drop it onto
counter. Do this 3 to 4 times, to remove
any air pockets, then let stand at room
temperature for 3 hours.
7 Preheat oven to 160°C (325°F, gas mark 3).
8 Place first tray of macarons in centre of
middle rack of oven. Immediately reduce
temperature to 150°C (300°F, gas mark 2).
Bake for 6 minutes, then rotate sheet front
to back. Bake for another 6 minutes. The
finished macarons should have even ruffled
“feet” all the way around the bottom, and
tops should be dull and shell-like on the
outside.
9 Remove macarons from oven. Raise oven
temperature to 160°C (325°F, gas mark 3)
and let it preheat, then bake as directed for
remaining baking tray.
10 Let macarons cool on baking tray at
room temperature for at least 3 or up to 24
hours. (They should easily lift off pan.)
11 Turn half the macarons domed side
down and place a blob of chocolate
ganache on each one. Top each with a
second macaron, domed side up, and place
in the fridge for 30 minutes to 1 hour to set.
Serve.
Tips:
• There are a few different ways to get
vanilla seeds. First off, you can buy whole
vanilla beans at gourmet food stores.
Carefully slice the vanilla bean open with
the tip of a sharp paring knife, then scrape
out the small seeds from the inside. You can
also buy vanilla bean paste. This is vanilla
seeds that have been preserved, usually
in bourbon, and it has a gooey, paste-like
texture. You can also buy dry vanilla seeds
in a small jar — they aren’t cheap, but a
little goes a long way.
• You can substitute other flavours of extract
for the vanilla. Fill the cookies with jam
or other kinds of icing if desired. Let your
imagination soar!
• The first time you make these, it’s a
good idea to test them at different oven
temperatures. If the macarons have no
“feet,” your temperature is too low. If the
macarons burst, your temperature is too
high. Oven temperatures vary greatly,
so experiment until you find the right
temperature for yours.• You can make these macarons ahead
of time. Cover and store in an airtight
container in the fridge for up to 3 days. But
they are best eaten fresh, right after curing.For the chocolate ganache:
• 120g (1 cup) good-quality 70%
bittersweet dark vegan chocolate
• 2 tbsp unsweetened non-dairy milk1 Fill a small saucepan with 2.5 to 5cm (1 to 2 inches) water and bring to a
gentle simmer over medium-high heat.
In a heatproof metal bowl, combine dark
chocolate and non-dairy milk.2 Set metal bowl on saucepan so that it fits
tightly and doesn’t touch the water below.
Stir chocolate until melted and smooth.
You want the ganache to be smooth, glossy
and fairly runny, not thick and lumpy. If it is
too thick, add a little more milk.- Courtesy of Aquafabulous! 100+ Egg-Free Vegan
Recipes Using Aquafaba by Rebecca Coleman © 2017
http://www.robertrose.ca Available where books are sold.
Photography by Colin Erricson
Per 100g
Calories 469, Fat 22g, Saturates 7.8g,
Carbohydrates 59g, Sugars 57g, Protein 6.7g,You can make
coloured macarons
by adding food
coloring when you
add the vanilla
extract in Step 3.Aquafabafeasts