Chocolate Parisian Macarons with Ganache

Viva Las Vegas!

Well I’m not in Las Vegas and no, am not going there this coming spring break (boo-hoo). Am just super excited of my first try making vegan Parisian macarons, and it was a success 👍

I used to make Parisian macarons plenty of times, for personal parties, for customers, for my son’s teacher(s), and I stopped making for the past 2 years, and boom, last night I finally pushed myself to try and did not disappoint.

Making regular macarons is often finicky and although I do make vegan royal icing, I never braved myself to try making vegan meringue nor vegan macarons.

Yes, yes, these macarons were using aquafaba as opposed of egg whites, and I don’t know why it took me this long to finally back making macarons!

Two trays of lovely macarons shells but I will have to explore more as my first try gave me a couple slanted pied, macaron’s feet.

But forget the feet for now, look how it’s the perfect texture, no hollowness, no disappointment, just perfect.

These Parisian macarons are chocolate flavored with ganache in between, and next time I’d for sure gonna up the cocoa powder to make them more chocolatey 😀 Yum!

Ingredients

• 1/2 c black beans aquafaba
• 1/2 c icing sugar
• 1 tbsp Dutch cocoa powder
• enough almond meal, see note
• 1/2 c berry sugar (superfine), see note
• 1/4 tsp cream of tartar

Note

• In a measuring cup of 1/2 c, spoon 1 tbsp cocoa powder, then fill up with enough almond meal to fill up the measurement cup
• I had to add 2 tbsp regular granulated sugar as I didn’t have enough berry sugar 😂✌️😂

How To

• Pour aquafaba into a pot, simmer on medium heat for 5 mins, take off from heat, let stand at room temperature for 10 mins. You should have 1/3 c of aquafaba after simmering. Pour into a stand-up mixer bowl.
• Meanwhile, mix dry ingredients and sift. Once sifted, pulse mixture in food processor then resift. Set aside.
• Beat aquafaba with cream of tartar until frothy and thickening but not stiff, using handheld electric mixer (my stand up mixer couldn’t really whip it as it wasn’t much of aquafaba to whip).
• Beat in sugar a little at a time, keep beating until glossy and thick. Attach bowl to stand-up mixer, and whip until super stiff. Ideally, when you flip the bowl upside down, meringue won’t drop at all.

• Fold in half of dry ingredients, stir/folding for 10 folds. Fold in the other half and also fold for 10 times.
• Spoon batter into piping bag, snip the corner and pipe onto parchment paper lined cookie sheets.
• Tap cookie sheets hard to release air bubbles and let stand for 2 H until the piped batter is dry to the touch.
• Preheat oven to 200 F, bake 1 cookie sheet at a time for 30 mins. Turn off heat and cookies stay in the oven for 15 mins. Take out tray from the oven and let cool completely. Cookies should be easy to remove from the parchment paper.
• Pipe ganache and sandwich cookies.

Ta-daaaaa

Ganache

I am sure this looks and sounds silly, but this is the easiest how to make quick ganache in winter time!

• Scoop a big bowl of snow, set aside
• Place 3/4 c DF choc chips in a small bowl, and pour in 1/4 c super hot boiling water. Stir to melt.
• Place the chocolate bowl on snow, stir until it turned into ganache

Note: obviously you can use crushed ice if there isn’t snow 😂

Print Recipe

Vegan Macarons

Servings: 0

Ingredients

• 1/2 c black beans aquafaba
• 1/2 c icing sugar
• 1 tbsp Dutch cocoa powder
• enough almond meal see note
• 1/2 c berry sugar superfine, see note
• 1/4 tsp cream of tartar

Instructions

• Pour aquafaba into a pot, simmer on medium heat for 5 mins, take off from heat, let stand at room temperature for 10 mins. You should have 1/3 c of aquafaba after simmering. Pour into a stand-up mixer bowl.
• Meanwhile, mix dry ingredients and sift. Once sifted, pulse mixture in food processor then resift. Set aside.
• Beat aquafaba with cream of tartar until frothy and thickening but not stiff, using handheld electric mixer (my stand up mixer couldn’t really whip it as it wasn’t much of aquafaba to whip).
• Beat in sugar a little at a time, keep beating until glossy and thick. Attach bowl to stand-up mixer, and whip until super stiff. Ideally, when you flip the bowl upside down, meringue won’t drop at all.
• Fold in half of dry ingredients, stir/folding for 10 folds. Fold in the other half and also fold for 10 times.
• Spoon batter into piping bag, snip the corner and pipe onto parchment paper lined cookie sheets.
• Tap cookie sheets hard to release air bubbles and let stand for 2 H until the piped batter is dry to the touch.
• Preheat oven to 200 F, bake 1 cookie sheet at a time for 30 mins. Turn off heat and cookies stay in the oven for 15 mins. Take out tray from the oven and let cool completely. Cookies should be easy to remove from the parchment paper.
• Pipe ganache and sandwich cookies.

Ganache (In Winter Time!)

• Scoop a big bowl of snow, set aside
• Place 3/4 c DF choc chips in a small bowl, and pour in 1/4 c super hot boiling water. Stir to melt.
• Place the chocolate bowl on snow, stir until it turned into ganache

Notes

In a measuring cup of 1/2 c, spoon 1 tbsp cocoa powder, then fill up with enough almond meal to fill up the measurement cup
I had to add 2 tbsp regular granulated sugar as I didn’t have enough berry sugar