Venus Blue Macarons
Cooking Time
Prep Time
Difficulty
Cuisine
Macarons, those small, round, and colorful delights, are emblematic of French patisserie. Their origin dates back to the Italian Renaissance, where they were prepared by the monks of the Cormery monastery. It wasn’t until the 18th century that macarons evolved in France into the elegant pastries we know today. Pierre Desfontaines, a pastry chef at Ladurée, is often credited with popularizing the Parisian macaron, featuring double shells with a creamy filling. Today, macarons are cherished worldwide for their delicate texture and endless array of flavors.
The secret ingredient in these vegan macarons is aquafaba, the liquid found in a can of chickpeas. Used as a substitute for egg whites, aquafaba allows for a firm and airy vegan meringue. Be sure to choose a metal can of chickpeas, as the liquid quantity is generally optimal for this recipe. Aquafaba is a magical ingredient that transforms a simple can of chickpeas into the perfect base for macarons.
These macarons owe their blue hue to the use of spirulina, a superfood with multiple virtues. Spirulina is a blue-green algae, rich in proteins, vitamins, and antioxidants. Used for centuries for its nutritional benefits, it now finds its place in modern cuisine as a natural colorant. Its intense blue color creates a spectacular visual effect while adding a nutritional touch to this sweet delight. Personally, I bought it on Amazon, and I find it an excellent option for adding vibrant color without resorting to artificial dyes.
To ensure perfect macarons, we highly recommend using an oven thermometer. Precise temperature control is crucial to avoid any mishaps. Maison Marmite has published a detailed article on the importance of this step and the best practices to follow. In conclusion, these Venus Blue Macarons are not only a treat for the eyes but also for the palate. With a bit of patience and the right tools, you will achieve perfect macarons that will impress your guests for sure.
Venus Blue Macarons
Equipment
- A piping bag
Ingredients
For the macarons:
- 175 ml aquafaba the liquid from a can of chickpeas
- 100 g almond flour
- 80 g powdered sugar
- 100 g granulated sugar
- 1/4 to 1/2 tsp spirulina or food coloring
For the buttercream:
- 200 g vegan margarine
- 200 g powdered sugar
- 2 to 3 tablespoons (approximately 15 to 20 g) of unsweetened cocoa powder.
Instructions
Reducing the aquafaba:
- Place the chickpea liquid in a saucepan and heat over medium heat to reduce by half.
- Let it cool and then refrigerate for at least 1 hour.
Preparing the macaron shells:
- Sift the almond flour and powdered sugar into a bowl to remove any lumps. Optionally, blend in a food processor to ensure a fine powder.
- Once the aquafaba is chilled, place it in the bowl of a stand mixer and whisk at medium speed until soft peaks form. You can also use a handheld mixer.
- Gradually add the granulated sugar and continue whisking at high speed until you achieve stiff peaks.
- Add the spirulina or food coloring and whisk again to incorporate.
- Gently fold the almond flour and powdered sugar mixture into the whipped aquafaba in two batches using a spatula. Mix until the batter is smooth and shiny, forming a ribbon when it falls from the spatula.
- Transfer the batter to a piping bag fitted with a round tip.
- Pipe small rounds of batter, about the size of a coin, onto a baking sheet lined with parchment paper. Tap the baking sheet gently on the counter to smooth the tops and release any air bubbles.
- Let the macaron shells dry at room temperature for about 30 minutes to 1 hour, until they are dry to the touch.
Baking the macaron shells:
- Preheat the oven to 120°C (250°F).
- Bake the macaron shells for 15 to 18 minutes, rotating the baking sheet halfway through to ensure even baking.
- Once the "feet" (ruffled base) have formed, turn off the oven and leave the macarons inside with the door closed for 15 minutes.
- Allow the shells to cool completely before gently peeling them off the parchment paper.
Preparing the buttercream:
- In a large bowl, beat the vegan margarine with an electric mixer until creamy.
- Gradually add the powdered sugar, beating well after each addition.
- Incorporate the cocoa powder. Beat until light and fluffy.
Assembling the macarons:
- Transfer the buttercream to a piping bag fitted with a round tip.
- Pipe a small amount of buttercream onto half of the macaron shells, then sandwich them with the remaining shells, pressing gently to spread the filling.
A recipe proposed by Maison Marmite
