Part 1: Macaron
Ingredients
Method- 125g Sunflower Flour
- 125g Icing Sugar (Confectioner's Sugar)
- 50ml Aquafaba (100ml Reduced to 50ml)
- 50ml Aquafaba (100ml Reduced to 50ml)
- 125g Caster Sugar
- 31ml Water
- 20g True Dark Cocoa Powder
- Preheat oven to 142ºC (if cooking in a deck/convection oven make sure to open vents).
- Prepare sheet trays with silpat or baking paper. Prepare piping bag with tip.
- Sift sunflower flour, cocoa powder and icing sugar into a bowl.
- In a mixing bowl add the first quantity of aquafaba. Start whisking to a thick soap-like texture
- In a saucepan, add water and sugar and heat to 121ºC.
- At the same time, add the second quantity of aquafaba to the bowl with the dry ingredients. Mix thoroughly until fully incorporated. Set aside until ready to be used. (TIP: do not do this step in advance because it can cause ingredients to dry up)
- Once the syrup has come to proper temperature, take off heat and get ready to add to the 1st quantity of aquafaba in the mixing bowl.
- Set the mixing bowl speed to 3 and add the syrup in a steady stream (be careful not to touch the whisk with the syrup, it will cause all the syrup to stick to side of bowl instead of incorporating into the aquafaba)
- Whisk mixture until medium/hard peaks and shiny.
- Once meringue is ready, with a bowl scraper (or regular spatula) add 1/3 of aquafaba meringue to the bowl from step 3, ensuring it's folded in thoroughly (making sure to get to the bottom of the bowl).
- Repeat step 10 two more times until all the ingredients have been properly incorporated. (Tip: Make sure you don't overfold. Mixing is finished when the batter flows in a steady stream. You can test by picking up batter with a spatual and letting slip back into the bowl.
- Add your mixture to piping bag with piping tip of choice. Pipe macarons to preferred size (recommended diameter of 3cm).
- Make sure once done piping, tap sheet tray on counter top gently and evenly to create a smooth top and foot.
- Let set for 30-40 min (depending on humidity levels in the air) until skin forms on the top of the macaron.
- Once skin has formed, bake for 12-15 min (depending on the oven).
- Once baked, let sit for 5 min before removing silpat or baking paper from sheet tray to allow quicker cooling.
- Remove macaron from silpat or baking paper and pipe Yuzu Szechuan Ganache filling onto one half. Sandwich with unpiped macaron shell to finish.
Part 2: Yuzu Szechuan Ganache
Ingredients
Method- 254g Yuzu Puree
- 1/4 Teaspoon Green Szechuan Pepper (Grounded)
- 55g Trimoline
- 400g Cocoa Mass Drops
- 131g Vegan Butter
- 50ml Plant Based Milk (Preferably Oat or Almond Milk)
- In a saucepan add yuzu puree, trimoline and plant-based milk. Bring to a soft boil.
- In a separate bowl add cocoa mass, szechuan pepper and vegan butter. Set aside until ready to use.
- Once puree and milk mixture have come to a soft boil, pour ½ of liquid mixture over the mass drops & butter. Allow to sit for approx. 30 seconds and then proceed to mix the ingredients until just blended.
- Repeat step 3 with the 2nd ½ of the liquid mixture.
- Blend ganache until smooth and homogenous.
Ganache can be added directly to a piping bag at this point or can be set into a heat proof container in the refrigerator until set and ready to use.
