Heat the water with the sucrose and the Vegan Base to 60/65° in the microwave, pour into the planetary mixer and whip until it forms stiff peaks. Sift the almond flour and icing sugar separately. Combine the previously whipped “meringue” with the sieved powdered ingredients in several batches, using the traditional macaronage technique. Form the macaroons on a non-stick baking tray. Leave to rest for 10-15 minutes and bake at 135° for about 17 minutes.
N.B. To colour them, add 2 g of powdered colouring agents to the water.
For a chocolate version, remove 40 g almond flour and replace with 30 g cocoa.
- Fabbri jam
- Water-based chocolate ganache