Lately, I’ve been eating (and baking) mostly vegan. Or rather freegan, to be precise.
In my town there is a local organization of food savers. Food savers are volunteers who pick up food that wasn’t sold and would be discarded otherwise from bakeries, from farmer’s markets and several other shops and then hand out the food to others for free. Of course, anyone who takes “saved” food is responsible for deciding whether it is still edible or not.
So yesterday, there were several leftover eggs from the farmer’s market, some having a few cracks already. I do not want to buy and thereby demand and make a market for eggs, but as those eggs would’ve been discarded otherwise, I took them in a “freegan” manner and decided to bake macarons, a precious treat which I haven’t managed to make a vegan version of so far.
As I love matcha and had been planning to make matcha macarons long before I started eating vegan, this was the opportunity to give them a try, and the result is actually pretty tasty … but why don’t you try them yourself? Here’s the recipe and a few tips:
makes about 24 macarons
160g powdered sugar
90g finely ground almonds
90g egg whites
30g granulated sugar
2 tsps. + 2 tsps. matcha
55g white chocolate*
55g butter or margarine*
- Line two baking trays with baking paper and set aside.
- Sift powdered sugar and ground almonds into a bowl. Add 2 tsps. matcha, mix and set aside.
- Put egg whites into a clean bowl and start whipping them with a handmixer. As soon as the first bubbles appear, add half of the granulated sugar. Continue beating until it starts to get foamy and then add the remaining sugar. Beat until glossy and stiff peaks remain when removing the (switched off) hand mixer.
- Add half of the ground almonds, poppy seeds and powdered sugar to the egg whites. Carefully fold them in with a rubber spatula with about ten streaks.
- Add the rest of the almond mixture and continue carefully folding in until there are barely no streaks of white left.
- Scrape the batter down inside the bowl with a bowl scraper until the batter falls down in ribbons.
- Fill the batter into a pastry bag with 0,8-1cm diameter round tip. Pipe macaron shells (about 2,5cm diameter) onto the prepared baking sheets.
- Let the macaron shells dry for about 20 minutes, until a skin has formed and the batter does not stick to your fingertip anymore when carefully touching the macaron’s surface.
- In the meantime, preheat oven to about 165 degrees Celsius.
- When a skin has formed on the macaron shells, bake the first tray for about 7-10 minutes (depending on your oven) until they have risen, their little feet have formed and they don’t look like unbaked batter anymore.
- Remove from oven and bake the next tray. Let cool completely before removing the shells from the baking paper.
- In the meantime, let white chocolate melt in a water bath.
- Add 1 tsp. matcha to the molten chocolate, stir until combined and then let cool to room temperature (the mixture should remain liquid, so make sure not to cool for too long!)
- With a handmixer, start whipping the chocolate mixture and add teaspoons of butter or margarine, piece by piece.
- Mix until everything is smoothly combined, then taste and if desired, add the remaining tsp. matcha.
- Fill the completely cooled macaron shells and enjoy 🙂
* I use vegan white chocolate and vegan butter (organic Alsan)
A few tips:
- If you want your macarons to have a perfectly smooth surface, sift the ground almonds before weighing.
- Macarons taste even better if they’re chilled in the refrigerator for a few hours before serving. You can also store them for up to a few days.
- For more tips considering the baking technique, check out my guide to macarons 🙂