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Home Baking
MANJARI PLANT-BASED MACARONS
Made with Manjari 64% Pure Madagascar
AN ORIGINAL RECIPE BY L’École Valrhona
2 stepsMakes approximately 25 macarons
Recipe Step by Step
01
MANJARI 64% PLANT-BASED GANACHE
130g Oat drink
7g Potato starch
20g Acacia honey
110g MANJARI 64% chocolate
Equivalents:
100gGuanaja 70%
Melt the MANJARI 64% chocolate.
Heat the oat drink, starch, and honey to 160/170°F (70/75°C).
Combine this with the melted MANJARI 64% chocolate in 3 stages.
Blend with an immersion blender to perfect the emulsion.
Pour the mixture out into a rectangular container so that it sets more
effectively and cover its surface with plastic wrap.
Set aside in the refrigerator, ideally for 12 hours.
Heat the oat drink, starch, and honey to 160/170°F (70/75°C).
Combine this with the melted MANJARI 64% chocolate in 3 stages.
Blend with an immersion blender to perfect the emulsion.
Pour the mixture out into a rectangular container so that it sets more
effectively and cover its surface with plastic wrap.
Set aside in the refrigerator, ideally for 12 hours.
02
COCOA MACARON SHELLS
80g Almond flour
15g Cocoa powder
100g Confectioners’ sugar
70g Aquafaba
100g Sugar
35g Water
Mix and sift together the almond flour, cocoa powder, andcconfectioners’ sugar.
Beat 35g of aquafaba in a bowl using an immersion blender fitted with a whisk attachment.
Cook the sugar and water at 230/235°F (110/112°C) and pour them into the beaten aquafaba.
Beat until cool.
Add the 35g of aquafaba which you haven’t beaten.
Gently mix this with the dry ingredients using a spatula or scraper.
Use a piping bag fitted with a plain round no.8 nozzle to pipe the macarons onto parchment paper.
Bake at 300°F (150°C) in a fan-assisted oven for 16 minutes.
Beat 35g of aquafaba in a bowl using an immersion blender fitted with a whisk attachment.
Cook the sugar and water at 230/235°F (110/112°C) and pour them into the beaten aquafaba.
Beat until cool.
Add the 35g of aquafaba which you haven’t beaten.
Gently mix this with the dry ingredients using a spatula or scraper.
Use a piping bag fitted with a plain round no.8 nozzle to pipe the macarons onto parchment paper.
Bake at 300°F (150°C) in a fan-assisted oven for 16 minutes.
Assembly and finishing
Turn the cooked and cooled macarons over, fill them with ganache using a piping bag with a 12mm plain
round nozzle, and stick the shells together. You can store your macarons in the freezer.