I had requests for vegan macaron classes so I have been doing rigorous testing for vegan macaron recipes. After trying French and Swiss meringue methods, I decided to try Italian meringue because Italian meringues have the added advantage of the stabilizing effect of sugar in the form of sugar syrup. After some attempts, I am satisfied with this Italian meringue method recipe especially since it is stable enough for a creation like this!
It's summer in the Northern hemisphere now and this year has been especially hot with the El Nino effect going on. Watermelons are definitely welcomed! Shirokuma thinks so too!
You may ask why did I choose this theme and subject? It's because of the testing I have been doing for class material. I have decided on making simple character Hanami dango macarons with the colours pink, white and green so naturally this image of Shirokuma and Furoshiki came to mind! Note that this design is not for class material. I will be sharing the simple character vegan macaron class material soon so you can sign up for it with Tottstore.
Piped batter. I am sure you can't tell the difference between vegan and egg white based!
Freshly baked shells!
I used royal icing transfers (vegan of course) for the watermelon slices. They can be baked together with piped macaron batter, just like regular macarons.
These macarons are filled with the filling I will be sharing in my class too, which is matcha, vanilla and strawberry vegan white chocolate ganache.
See my reel for the piping process and the filling!
Stay hydrated and cool during this hot spell!
with love,
Phay Shing
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