Les Macarons (Vegan version included)

Ingredients for 32 macarons shells:

• 100 g powdered sugar

• 95 g almond flour, finely ground

• 3 egg whites at room temperature [100g chickpeas water for vegan version]

• 50 g granulated sugar

• 2 drops yellow gel food coloring (optional)

Pistacchio ganache

• 100g white chocolate

• 50g heavy cream

• 50g pistacchio cream

Dark chocolate ganache (for vegan)

• 100g dark chocolate

• 70g plant-based heavy cream

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Methods:

Macarons:

1. Combine the powdered sugar and almond flour, sift the flour mixture through a fine-mesh into a large bowl. (Repeat this process for a more delicate texture)

2. In a separate large bowl, beat the egg whites (or chickpeas water) with an electric hand mixer until soft peaks form. Gradually add the granulated sugar in three parts until fully incorporated. Continue to beat until stiff peaks form.

3. Add the food coloring and beat until just combined.

4. Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls continuously without any interruption (almost liquid but not watery)

5. Transfer the macaron batter into a piping bag fitted with a round tip.

6. Place 4 dots of the batter in each corner of a baking pan and place a piece of parchment paper over it.

7. Pipe the macarons onto the parchment paper in around 3cm circles, keeping them apart to each other

8. Tap the baking pan on a flat surface to release any air bubbles.

9. Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.

10. Preheat the oven to 300˚F (150˚C).

11. Bake the macarons for 17 minutes, until the feet are well-risen. If you don’t have a modern oven like me I used a wooden spoon to keep the oven a little bit open for humidity.

12. Transfer the macarons to a wire rack to cool completely before filling.

Ganache:

1. Cut chocolate into small pieces and put in a bowl

2. In a small pan, heat heavy cream but don’t let it boil, pour into the bowl with chocolate and wait atleast 3minutes. Mix until smooth.

3. Add pistachio cream to the mixture and mix until well combined.

4. Let it cool for an hour mixing it from time to time

5. Use two teaspoons to fill in the macarons or use a piping bag with a tip of your choice.

6. Have fun!