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Vegan Raspberry Macaron

Welcome to our recipe blog, where haute cuisine and innovation are our passion. On this occasion, we want to share with you a delicious vegan option we have created: the vegan raspberry macaron.

In our effort to offer delicious options for all types of diets, we set out to create a vegan version of the classic raspberry macaron. But we didn’t want to settle for a simple substitution of ingredients. We wanted to create a version that maintained the crisp and soft texture of the original macaron, while incorporating more intense flavors.

To achieve this, we use high quality ingredients and innovative cooking techniques. We have introduced a flax fiber (Flaxfiber) to create consistency. We also use the highest quality almond flour and natural raspberry puree to give an intense flavor to our mix.

But the real secret of our vegan raspberry macaronis in our filling. We use a combination of a chocolate blend to create a creamy, smooth texture and add natural raspberry puree to intensify the flavor. The result is a delicious vegan filling that perfectly complements the crunchy, smooth texture of the macaron.

Vegan Raspberry Macaron

Vegan raspberry macaron is a delicious and healthy option for those who prefer a vegan diet without sacrificing the taste and texture of fine dining. We hope you enjoy this recipe as much as we do, enjoy!

Ingredients

Raspberry Macaron
- 10g -
  Raspberry ganache
- 10g -
  Macaron shell
- 0,10g - Freeze-dried raspberry powder
- 5g -
  Raspberry fruit paste
Macaron shell
- 250g - Marcona almond flour
- 250g -
  Icing sugar
- 200g -
  Water (1)
- 14g - Potatowhip
- 0,83g - Flaxfiber
- 250g -
  Sugar
- 110g -
  Water (2)
- 10g - Food Colour Red Beetroot Powder
- 1g -
  Citric acid
- 3g -
  Water (3)
Raspberry ganache
- 510g -
  Raspberry purée
- 47g - Dextrose
- 1,2g - Konjac gum
- 57g - Inverted sugar
- 62g - Liquid glucose 60DE
- 13g -
  Lemon puree
- 675g -
  Equatoriale Noire 55%.
- 90g -
  Raspberry inspiration
- 28g -
  Cocoa butter
Raspberry fruit paste
- 750g -
  Raspberry purée
- 320g -
  Sugar (1)
- 40g - Liquid glucose 40DE
- 75g -
  Sugar (2)
- 18g - Pectin Jaune
- 6g - Citric acid
- 6g -
  Water
- 315g - Trehalose

Prepared by

Macaron shell
1. Mix the water (1) with Potatowhip and whisk for 2 minutes.
2. Divide 100 g of the last preparation and mix with the almond flour and powdered sugar in a bowl. Stir well to obtain a homogeneous dough.
3. Add the water (3) with the previously dissolved dye and citric acid and mix again.
4. Separately, mix the remaining Potatowhip base and the Flaxfiber in a mixing bowl. Whisk until you obtain a meringue.
5. Put the water (2) and sugar in a saucepan and heat to 118 ºC.
6. Slowly pour the syrup over the meringue in the manner of an Italian meringue. Once all the syrup is in, whisk until cool. Add the meringue into the marzipan and stir gently until completely combined.
7. Place the dough in a piping bag with a nozzle and pipe the macarons on a silicone mat.
8. Let the macarons rest at room temperature until dry.
9. Bake at 140 ºC for 14 minutes. Once baked let them cool at room temperature.
Raspberry ganache
1. Heat the raspberry puree to 30ºC and add the Dextrose previously mixed with the Konjac and mix well with a whisk.
2. Add glucose and invert sugar and bring to a boil. Cool to 60ºC.
3. Pour half of this mixture over the partially melted chocolates and mix well.
4. Add the lemon juice with the remaining raspberry and blend well.
Raspberry fruit paste
1. Mix the sugar (2) with the pectin and pour over the raspberry puree at 40ºC, stirring constantly.
2. Bring to a boil. Once boiling add the sugar (1) previously mixed with the Trehalose in two or three times until it is well dissolved.
3. Bring the mixture to 105ºC. Pour the mixture into a frame 1 cm thick and leave to gel for 48 hours.
Final preparation
1. Fill the macaron shells with the ganache and inject the pâte de fruit inside.
2. Sprinkle the macaron with raspberry powder.