Happy World Vegan Day! It is also time to reveal the most recent Daring Bakers challenge: Macarons. Well, truth be told, it was actually time to reveal the Daring Bakers challenge last Wednesday. Better late than never I say. There was no way I was going to miss out on trying my hand at making vegan macarons, and what better way to celebrate World Vegan Day, the kick off to World Vegan Month.
The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.
Macarons were made famous in France, although they may have originally been brought there from Italy. According to Serious Eats, the English word macaroon is derived from the French macaron, which in turn comes from the Italian maccherone, or fine dough. These delicate cookies are traditionally made with almond flour (finely ground almonds), confectioners sugar, and egg whites. To veganise them, I would have to replace five egg whites. After following the early feedback of my fellow vegan Daring Bakers, I decided to use Ener-G egg replacer to do this. For those unfamiliar with this product, Ener-G is basically a mix of starches and chemical leavening to which water is added it is particularly well suited to cookies.
I have to say, I was a bit trepidatious upon embarking on this culinary adventure. Whenever the replacement of a mountain of egg whites is in order, things can get dicey fast. I was, however, pleasantly surprised with the results. I achieved a delicate thin crust and a deliciously chewy centre. I had some difficulty piping the dough initially mine was far too stiff to yield the desired shape. I somewhat rectified this by adding four teaspoons of water to thin the dough a bit. Still, the visual result is not the perfectly smooth dome you might have seen in the pages of Gourmet or the window of a Parisian patisserie or indeed, the heights of biscuit beauty achieved by many of my fellow Daring Bakers. Nonetheless, I was fairly pleased, considering.
I flavoured the dough with vanilla bean and cocoa and whipped up a batch of the delightful Chocolate Mousse from Vegan Cupcakes Take Over The World, to use as my filling. If you would like vanilla macarons, omit the cocoa. I thought Matcha green tea powder would make a great alternative addition.
This is my veganised version of Flemings original recipe.
- 2 ¼ cups Confectioners’ sugar
- 2 cups Almond flour
- 2 Tbsp Granulated sugar
- 3 Tbsp + 1 tsp tsp Ener-G Egg Replacer
- 6 Tbsp water + 1 tsp
- 1 Tbsp Cocoa powder (omit for vanilla macarons or try Matcha powder instead)
- 1 Vanilla bean (seeds only)
- Filling of your choice, prepared.
1. Preheat the oven to 200F. Combine the confectioners’ sugar and almond flour in a medium bowl.
2. Beat the Ener-G and water with an electric mixer (or stand mixer) until it holds soft peaks. Add the granulated sugar and beat until the mixture holds stiff peaks.
3. Sift a third of the almond flour mixture into the Ener-G mixture and stir gently to combine. Add vanilla bean seeds, and Cocoa (or Matcha) if using. Sift in the remaining almond flour in two batches. Don’t overmix.
4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip or a Ziploc bag with the corner cut off. It’s easy to fill your bag if you stand it up in a glass and fold the tops of the bag down over the edges before filling with batter.
5. Pipe one-inch-sized mounds of batter onto parchment lined baking sheets.
6. Bake the macaron for 5 minutes at 200F. Remove the pan from the oven and raise the temperature to 375F. Once the oven has reached this temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or until lightly colored.
7. Cool on a rack before filling. I think any soft filling would work nicely the cookies are delicate so you dont want to be pressing them together too roughly. I chose to use the Chocolate Mousse recipe from Vegan Cupcakes Take Over the World for my filling. You could also try your favourite ganache recipe.
Let there be vegan macarons a plenty.