Vegan chocolate macaroon

Step 1 MACARON COQUES

The ingredients

87g	(8,8%)	Water (1)
237g	(23,8%)	Sugar
9g	(0,9%)	OvoFree Macaron ()
82g	(8,2%)	Water (2)
230g	(23%)	Extra-fine almond powder
230g	(23%)	Powdered sugar
12g	(1,2%)	FiPure Citrus ()
20g	(2%)	Barry Callebaut full-flavored cocoa powder
9g	(0,9%)	OvoFree Macaron ()
82g	(8,2%)	Water (3)
998g	(100%)	TOTAL

Process

1. Preheat oven to 140°C and prepare lightly greased non-stick baking sheets.
2. Pour the water and sugar into a small saucepan and heat to 119°C.
3. Mix the OvoFree Macaron powder (1) with the cold water of hydration (2), then whisk with a whisk attachment. When combined, pour the syrup in a thin stream against the wall, without stopping the mixer, as for a classic Italian meringue, and leave to rise until the meringue has cooled and expanded.
4. Meanwhile, mix the powders together: tant pour tant (almond powder + powdered sugar), cocoa powder and FiPure Agrume.
5. Mix the OvoFree Macaron (2) and the water of hydration (3), this is the part to be mixed with the Tant pour Tant, then fold in the meringue.
6. Mix the two masses, and place on a biscuit tin. There's no need to let it crust. The device is denser than a conventional device.
7. Poach and cook for 16 minutes at 140°C, closed and ventilated. 3.

Step 2 CHOCOLATE GANACHE

The ingredients

150g	(32,5%)	Almond milk
50g	(10,8%)	Water
10g	(2,2%)	Dehydrated glucose syrup DE40 ()
1,4g	(0,3%)	Carrageenan iota ()
230g	(49,8%)	Extra bitter Guayaquil
20g	(4,3%)	Grape seed oil
461g	(100%)	TOTAL

Process

1. Weigh the almond milk and water in a saucepan.
2. Mix the sugar and iota together, then whisk into the cold mixture.
3. Bring to the boil, stirring well.
4. Pour over the chocolate to melt, add the oil and blend with an immersion blender.
5. Filter on contact and chill for 20 minutes before poaching in the macaroons.

ASSEMBLY AND FINISHING

The basic recipe makes around 60 petits fours macaroons.

BOARD

The OvoFree macaron saves time and improves efficiency, as it allows macaroons to be placed in the oven without crusting. The result is a beautiful collar and a smooth, shiny shell, effortlessly.

Carrageenan Iota gives macaroons a more elastic, stable and glossy filling. Less fat is added.