Macaron Végétal Dark Chocolate and Raspberry

By Manon DEROUET May 5, 2025

Recipe created by Manon DEROUET

Corporate chef

Created on

May 5, 2025

Recipe

Step 1 Cocoa Plant-based Macaron Shell

The ingredients

87,1g	Water
238,2g	Semolina sugar
82,1g	Water
9g	OvoFree Macaron ()
230,2g	Almond powder
230,2g	Powdered sugar
12g	Citrus fibers ()
20g	Cocoa
82,1g	Water
9g	OvoFree Macaron ()

Process

Place the water and sugar in a saucepan and heat to 121°C.
Mix the water with the OvoFree Macaron and whisk in a mixer fitted with a whisk attachment.
Pour in the cooked sugar and allow to swell to form a firm meringue.
Mix the water and OvoFree Macaron and pour over the powdered sugar, citrus fibers and cocoa.
Stir in the Italian meringue and pipe the mixture over the top.
Using a piping bag fitted with a #10 plain tip, poach the macaroons to the desired size.
Tap the baking sheet on the work surface.
Bake for 16 minutes at 140°C in a fan-assisted oven, key open.
Cool on baking sheet.

Step 2 Dark Chocolate and Raspberry Plant-based Ganache

The ingredients

199,6g	Raspberry puree (Les Vergers Boiron)
10g	Glucose syrup DE40 ()
1g	()
249,5g	Couverture Noir 64% (Cacao Barry)
39,9g	Grape seed oil

Process

Bring the raspberry purée, DE40 glucose syrup and Carrageenan iota to the boil.
Pour in three batches over the Couverture Noir 64% and blend with an immersion blender.
Add the grapeseed oil and blend again.
Remove to a bowl and allow to partially crystallize.

Step 3 Raspberry Compote for Macaron

The ingredients

1,2g	Tartaric acid ()
1,2g	Water
199,6g	Raspberry puree (Les Vergers Boiron)
8g	Semolina sugar
4g	Pectin 325NH95 ()
114,2g	Semolina sugar
47,9g	Glucose syrup DE40 ()
24g	Inulin ()

Process

Mix and dissolve tartaric acid and water.
Heat raspberry purée to 40°c and add sugar and 325NH95 pectin.
When boiling, add the sugar and 325NH95 pectin and cook to 104°C (62°brix), then stir in the tartaric acid and water.
Strain into vats and leave to cool.

Assembly and information:

Turn the shells out onto a wire rack.
Using a pastry bag fitted with a plain n°11 tip, fill the shells with dark chocolate and raspberry ganache.
In the center, using a pastry bag without tip, poach a dab of raspberry macaron compote.
Cover with the macaron cookie shells, taking care to match the sizes of the shells.
Refrigerate or freeze.

How to use :

OvoFree Macaron is a blend specially designed for plant-based recipes that mimics egg white and its properties.
Citrus fiber thickens and gives structure.
Pectin is a gelling agent that textures in a less sweet medium than other pectins.
Inulin is a fiber used here to desugar.

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