Recipes
Eggless pinapple truffle macarons
FAB PRODUCTS USED
FAB OIL SOLUBLE PINEAPPLE
Prep Time
:15:(HH:MM)
Serves
10
Baking/Cooking Time
1 hour
Baking Temp
110
Baking Temp Details
Celsius
Level
Intermediate
Short Recipe Description
Ingredients
75g aquafaba
100g icing sugar
100g almond flour
75 gcaster sugar
Few drops of oil soluble pineapple essence
FILLING
100 GM's cream
300 GM's dark chocolate
Few drops of fab oil soluble pineapple essence
Instructions
In a bowl sift in almond flour and icing sugar and set it aside.
In another clean bowl, add in aquafaba and start whipping at medium low speed. Once the aquafaba gets slightly foamy, increase the whipping speed to high and start adding caster sugar in small batches.
Once you reach soft peaks, add in a few drops of gel food color of your choice and continue to whip till you reach stiff peaks. This can take 7-8 minutes.
After reaching stiff peaks, carefully fold in the almond flour and icing sugar that was set aside before.
Use the cut and fold method and check the consistency of your batter after every two-three strokes of mixing.
Once you reach a consistency where your batter freely falls off the spatula, you can transfer the batter into a piping bag and pipe individual shells on your baking tray lined with silicone mat.
After piping, let shells rest for 15 minutes till they form a skin on top. Meanwhile preheat your oven at 110degree C.
Bake for 45 minutes.
Cool down completely .
Make the truffle by mixing cream and chocolate and add few drops of fab oil soluble pineapple essence . Cool it and pipe the truffle on the Macarons . Let it age in fridge for 8 hours . So the mouth melting pineapple truffle Macarons are ready .
Additional Categories
Eggless,Contains Nuts & Seeds
INGREDIENTS
|
Ingredients 75g aquafaba 100g icing sugar 100g almond flour 75 gcaster sugar Few drops of oil soluble pineapple essence FILLING 100 GM's cream 300 GM's dark chocolate Few drops of fab oil soluble pineapple essence |
METHOD
Instructions
In a bowl sift in almond flour and icing sugar and set it aside.
In another clean bowl, add in aquafaba and start whipping at medium low speed. Once the aquafaba gets slightly foamy, increase the whipping speed to high and start adding caster sugar in small batches.
Once you reach soft peaks, add in a few drops of gel food color of your choice and continue to whip till you reach stiff peaks. This can take 7-8 minutes.
After reaching stiff peaks, carefully fold in the almond flour and icing sugar that was set aside before.
Use the cut and fold method and check the consistency of your batter after every two-three strokes of mixing.
Once you reach a consistency where your batter freely falls off the spatula, you can transfer the batter into a piping bag and pipe individual shells on your baking tray lined with silicone mat.
After piping, let shells rest for 15 minutes till they form a skin on top. Meanwhile preheat your oven at 110degree C.
Bake for 45 minutes.
Cool down completely .
Make the truffle by mixing cream and chocolate and add few drops of fab oil soluble pineapple essence . Cool it and pipe the truffle on the Macarons . Let it age in fridge for 8 hours . So the mouth melting pineapple truffle Macarons are ready .
Assembling
Pipe the chocolate truffle on each Macaron and sandwich them .
