Staples- Gourmet recipes

Manjari 64% plant-based macarons

Made with MANJARI 64%

An original recipe by L'Ecole Valrhona
Makes approximately 25 macarons

2 steps

Prepare a day in advance : MANJARI 64% plant-based ganache

Make on the day : Cocoa macaron shells

You will need : 8mm plain round nozzle for piping the macarons - 12mm plain round nozzle for filling the macarons - Immersion blender - Piping bag - Thermometer

Recipe Step by Step



130g Oat milk

7g Potato starch

20g Acacia honey

110g MANJARI 64% chocolate

(Equivalent: 100g GUANAJA 70%)

Preparation time: 15 minutes

Refrigerate for: 12 hours

Melt the MANJARI 64% chocolate.

Heat the oat milk, starch, and honey to 160/170°F (70/75°C).

Combine this with the melted MANJARI 64% chocolate in 3 stages.

Blend with an immersion blender to perfect the emulsion.

Pour the mixture out into a rectangular container so that it sets more effectively and cover its surface with plastic wrap.

Set aside in the refrigerator, ideally for 12 hours.



80g Almond flour

15g Cocoa powder

100g Confectioners’ sugar

70g Aquafaba

100g Sugar

35g Water

Preparation time: 30 minutes

Baking time: 16 minutes

Mix and sift together the almond flour, cocoa powder, and confectioners’ sugar.

Beat 35g of aquafaba in a bowl using an immersion blender fitted with a whisk attachment.

Cook the sugar and water at 230/235°F (110/112°C) and pour them into the beaten aquafaba.

Beat until cool.

Add the 35g of aquafaba which you haven’t beaten.

Gently mix this with the dry ingredients using a spatula or scraper.

Use a piping bag fitted with a plain round no.8 nozzle to pipe the macarons onto parchment paper.

Bake at 300°F (150°C) in a fan-assisted oven for 16 minutes.

Assembly and finishing

Preparation time : 15 minutes

Turn the cooked and cooled macarons over, fill them with ganache using a piping bag with a 12mm plain round nozzle, and stick the shells together. You can store your macarons in the freezer.

Chef's tip : The French language has a special word to describe how to mix macarons. The verb “macaronner” means to combine ingredients together gently using a spatula or scraper until the mixture is smooth and shiny and doesn’t have any air bubbles.

Nutritional advice : Because it forms a light, airy mousse, chickpea juice, also known as aquafaba, is an ideal substitute for egg whites in macaron recipes for vegans and anyone who wants to avoid eggs.