Vegetarian Macaron
Baking and Desserts • French
Description
Red food coloring can be replaced with beet juice.
Ingredients
- Sugar 15 oz
- Almond 10 oz
- Chestnut puree 10 oz
- Powdered Sugar 10 oz
- Meyer Lemon Juice 0 fl oz
- Yogurt powder 0 oz
- Pectin 0 oz
- Red Food Coloring 0 oz
- Lavender flowers 0 oz
Step-by-Step Guide
Step 1
Heat the strawberry puree to 105°F, add the pectin and 20 grams of sugar. Bring to a boil, then raise the temperature to 220°F. Add another 100 grams of sugar and simmer on low heat for about seven minutes. Stir in the lemon juice and lavender. Remove from heat, cover with plastic wrap, and refrigerate.
Step 2
Heat 130 ml of water. Dissolve the soy powder and 80 grams of sugar in it, then whip the mixture until it forms a stiff foam.
Step 3
Cook a syrup using 170 grams of sugar and 60 ml of water. Once the syrup boils and reaches a temperature of 245°F, slowly pour the syrup into the soy foam while continuing to whip.
Step 4
Mix the flour, powdered sugar, and food coloring, then gradually incorporate the soy foam while kneading the dough. When its surface shines and it begins to drip from the spatula, fill a pastry bag with it and pipe neat circles of 10 cm in diameter onto a baking sheet lined with parchment paper. Bake at 285°F for half an hour.
Step 5
Brush the cooled lids with the strawberry-lavender sauce, warmed in a water bath, and assemble the pastries.
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