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Sunday, 24 September 2017

Praline macaron recipe

Vegan, gluten-free, wheat-free, 

Chocolate & hazelnut are a match made in heaven, I had to make some praline flavoured macarons!
Vegan macarons are surprisingly easy to make, as long as you follow the correct instructions!

These light and fluffy macarons are crisp on the outside and chewy on the inside, filled with a delicious homemade 'Nutella' flavoured praline filling.
Preparation- 2 hours
Baking time- 20 minutes
Makes- Approximately 20
Level- Medium

Ingredients for the macarons
-140g of chickpea brine 
-80g of golden caster sugar
-1 teaspoons of cocoa powder 
-1/2 teaspoon of vanilla extract
-135g of ground almonds
-65g of icing sugar

Ingredients for the praline filling
-55g of dairy-free butter (I use Tomor)
-220g of icing sugar
-4 tablespoons of cocoa powder
-3 tablespoons of ground hazelnuts 

To make the macaron shells
Step 1- Place the chickpea brine into a small saucepan and place on the hob over a medium heat.
Simmer until it reduces to about 1/3 of the original mixture.
Once reduced, set aside to cool.
Step 2- Place the chickpea brine into a mixing bowl and whizz up on high until frothy.
I use a stand mixer with a balloon whisk attachment but you can use a hand mixer.
This will take around 5 minutes.
Step 3- Once frothy, add in the golden caster sugar a little at a time while the mixture is still mixing on high.
The mixture will turn thick and glossy. 
Step 4- Add in the cocoa powder and vanilla extract, then whisk until combined.

Make sure the mixture is thick and glossy! It should resemble marshmallow fluff at this stage!

Step 5- Fold in the ground almonds & icing sugar.I like to use a rubber spatula.
Watch this video to learn on how to fold in the mixture.
Step 6- Line a baking tray with grease proof paper.

Step 7- Transfer the mixture into a piping bag and pipe 3-4-inch round circles on the lined tray, then swirl the tip off to one side. 
Repeat for all of the batter, making sure to space out the macarons.
Step 8- Tap the tray firmly against counter 2 or 3 times to release any air bubbles.


Step 9- Place the macarons into the middle of a cold oven, shut the door and immediately heat the oven to 99-100 degrees c.
Bake the macarons for 20 minutes.

Step 10- Ater 20 minutes, turn off the oven and leave the macarons in the oven with the door closed for 15 minutes.

Step 11- After 15 minutes, open the oven door and leave the macarons to sit for 15 minutes.
(Doing this helps to bring down the temperature of the macarons slowly so they don't collapse in quick temperature changes. )

Step 12- Allow them to cool fully before filling.

To make the filling.
Step 1- In a bowl or stand mixer, cream the butter on high then add in icing sugar, cocoa powder and ground hazelnuts.
Add milk if needed.
Step 2- Transfer the filling into a piping bag.

Step 2- Once the macarons have cooled, add a swirl of filling to one macaron shell and press another ontop to create a sandwich.
Repeat for all of the macarons.

Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days!


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Holly Jade

1 comment

  1. Hi! I notice you put pipe 3-4 inches. That seems quite big and they look quite small? Is that right?


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