Vegan Raspberry Macaron

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Welcome to our recipe blog, where high gastronomy and innovation are our passion. On this occasion, we want to share with you a delicious vegan option that we have created to satisfy the most demanding palates: the vegan raspberry macaron.

In our quest to offer delicious options for all types of diets, we set out to create a vegan version of the classic raspberry macaron. But we didn’t want to settle for a simple ingredient substitution. We wanted to create a version that maintained the crunchy and soft texture of the original macaron, while incorporating more intense flavors.

To achieve this, we used high-quality ingredients and innovative cooking techniques. We introduced Flaxfiber to create consistency. We also used the highest quality almond flour and natural raspberry puree to give an intense flavor to our mix.

But the real secret of our vegan raspberry macaron is in our filling. We use a combination of a chocolate blend to create a creamy, smooth texture and add natural raspberry puree to intensify the flavor. The result is a delicious vegan filling that perfectly complements the crunchy, smooth texture of the macaron.

Vegan Raspberry Macaron

Raspberry macaron

Vegan raspberry macaron is a delicious and healthy option for those who prefer a vegan diet without sacrificing the taste and texture of fine dining. We hope you enjoy this recipe as much as we do, enjoy!
Servings 1 unit
Keyword Vegan

Ingredients
  

Raspberry macaron

  • 10 g Raspberry macaron shell
  • 10 g Raspberry ganache
  • 5 g Raspbery pâte de fruit
  • 0,10 g Freezedry raspberry powder

Raspberry macaron shell

  • 250 g Marcona almond flour
  • 250 g Icing sugar
  • 200 g Water (1)
  • 14 g Potatowhip
  • 0,83 g Flaxfiber
  • 250 g Sugar
  • 110 g Water (2)
  • 10 g Beetroot Food color
  • 1 g Citric acid
  • 30 g Water (3)

Raspberry ganache

  • 510 g Raspberry puree Adamance
  • 47 g Dextrose SOSA
  • 1,2 g Konjac SOSA
  • 57 g Inverted sugar SOSA
  • 62 g 60 DE Glucose SOSA
  • 13 g Lemon puree Adamance
  • 675 g Equatoriale noire 55% Valrhona
  • 90 g Raspberry inpiration Valrhona
  • 28 g Cocoa butter Valrhona

Raspberry pâte de fruit

  • 750 g Raspberry puree Adamance
  • 320 g Sugar (1)
  • 40 g Liquid glucose SOSA
  • 75 g Sugar (2)
  • 18 g Jaune pectin SOSA
  • 6 g Citric acid
  • 6 g Water
  • 315 g Trehalosa SOSA

Instructions
 

Raspberry macaron shell

  • Blend water(1) with Potatowhip and blend for 2 minutes.
    200 g Water (1), 14 g Potatowhip
  • Divide 100g of the last elaboration and mix with the almond flour and powder sugar in abowl. Stir well to get a homogeneous dough.
    250 g Marcona almond flour, 250 g Icing sugar
  • Add the water (3) with the coloring and acid dissolved and stir back.
    1 g Citric acid, 30 g Water (3), 10 g Beetroot Food color
  • A side, mix the remaining Potatowhip base and the Flaxfiber in a whipping machine bowl. Whip until get a meringue.
    0,83 g Flaxfiber
  • Put the water (2) and the sugar in a sauce pan and heat up to 118 ºC.
    110 g Water (2), 250 g Sugar
  • Pour the syrup on the meringue slowly as an italian meringue. Once all the syrup in, stir until get cold. Add the meringue in the marzipan and stir gently until completely combined.
  • Put the dough in a piping bag with nuzzle and pipe macarons on a silicone mat.
  • Let the macarons rest at room temperature until dry.
  • Bake ap 140ºC for 14 minutes. Once baked let them cool at room temperature.

Raspberry ganache

  • Heat the raspberry puree up 30ºc and add in the Dextrose previously mixed with the Konjac. Stirr well by a whisck.
    510 g Raspberry puree, 47 g Dextrose, 1,2 g Konjac
  • Add the glucose and inverted sugar and bring to boil. Let it cool to 60ºC.
    62 g 60 DE Glucose, 57 g Inverted sugar
  • Pour half of it on the melted chocolates. Stir well.
    675 g Equatoriale noire 55%, 90 g Raspberry inpiration, 28 g Cocoa butter
  • Add the lemon juice and the remaining puree and blend well. Reserve.
    13 g Lemon puree

Raspberry pâte de fruit

  • Mix the sugar (2) with the pectin and pour over the raspberry puree at 40ºC, stirring constantly.
    75 g Sugar (2), 18 g Jaune pectin, 750 g Raspberry puree
  • Bring to boil. Once boiling add the sugar (1) previously mixed with the Trehalose in two or three times until it is well dissolved.
    320 g Sugar (1), 40 g Liquid glucose, 315 g Trehalosa, 6 g Water
  • Bring the mixture to 105ºC. Pour the mixture into a frame 1 cm thick and leave to gel for 48 hours.

Assembly Raspberry macaron

  • Fill the macaroon shells with the ganache and inject the pâte the fruit inside.
    10 g Raspberry macaron shell, 10 g Raspberry ganache, 5 g Raspbery pâte de fruit
  • Sift the macaron with the rasperry powder.
    0,10 g Freezedry raspberry powder
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