The science behind vegan French Macarons – Matcha easy recipe

The science behind vegan French Macarons – Matcha easy recipe

- in Cakes

French Macarons made using organic plant-based ingredients free from gluten, dairy & artificial colours.

Organic Livity Patisserie is specialised in gluten free creations, fully raw sugar free cake ( low GI ), infusing superfoods and using unique fresh fruits from the tropics. The first Organic Patisserie designing bespoke cakes with infused CBD cannabis. London finest Patisserie…

Here’s our easy to make French Macarons recipe! Have fun making those classic treats at home. Perfect for tea time!



Ingredients for 20 macarons approx.
1 chickpea jar (aquafaba reduced to 1/3 cup)
1/2 unrefined sugar
1 1/4 cup fine ground almond
1/2 cup icing suguar
1/2 tbsp Matcha powder
1/2 tsp. cream of tartar
Hemp heart and chopped pistachios (optional)

Matcha buttercream filling
100g vegan shortening
4 cups icing sugar
1/2 tbsp Matcha powder
1 tsp. ground nutmeg
1 tbsp. mylk (we used coconut mylk)

Pour the aquafaba (chickpea water) in a saucepan and reduce the liquid to 1/3 cup and set aside to cool.
In a food processor, ground the almond, icing sugar and Matcha for about 1 min. Sieve the mix into a bowl, reserve. In a separate bowl, using a hand-mixer, wisk (low speed) the 1/3 cup of aquafaba with the cream of tartar until foamy – about 5mins. Then, add half of the sugar and mix again with the mixer on low speed until the sugar is dissolve completely. Add the second half of sugar and wisk on high until you obtain picks.
Add half of the almond mixture to the meringue; gently mix using a spatula. Then add the 2nd half and mix again. Do the macaronnage by pressing the final mixture again the side of the bowl in a circular motion; do that a few times – it’s ready when batter makes a “ribbon shape”. Place the mixture in a piping bag with a small round tip, pipe the mixture on lined baking trays. Sprinkle the hemp and pistachio on the macarons. Allow to harden at room temperature for 1hour.
Bake at 105C for the first 5 minutes; increase the heat to 115C and rotate the trays (repeat every 10 minutes for 30 mins). Turn off the oven and leave the macarons inside for 10 mins to set. Then allow them to cool completely before filling with the buttercream.
Make the buttercream by mixing all ingredients in a bowl and pipe into the macarons shells.



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