If you love cute patisserie macarons but are trying to avoid egg and dairy, we have the perfect recipe for you to try this week.
Presenting the French-styled Matcha Green Tea Vegan Macarons by Eugene de Loyola, aka @euphorius09.
Eugene majored in Digital Arts and Design at Malayan Colleges Laguna, before graduating in 2010. He then moved to San Francisco to continue his education. Since then, Eugene has been honing his skills in photography, practising with experiments involving light.
Beside photography, Eugene also loves to bake, and specialises in vegan dessert baking. Creating many different kinds of desserts, Eugene takes photos of his creations and shares the images on social media.
Check out Eugene and his journey in food and photography at:
These vegan Matcha Tea Macarons have beautiful white almond macaron shells and a rich and vibrantly green matcha-avocado pastry cream filling.
Even though this is a vegan recipe, it is still delicious. The key ingredient to making these delectable treats is the aqua faba - a wonderful substitute for eggs.
Aqua faba has similar properties to egg whites but comes without the typical egg white smell, and many great desserts with aqua faba still obtain the same richness, softness and fluffiness you get from egg whites.
So why not skip the eggs for a day, and try these luscious vegan almond matcha macarons.
Vegan Matcha French Macarons
- 150ml aqua faba (reduced from two 15-oz or 425-g cans of organic garbanzo beans)
- 200g almond flour
- 200g organic powdered sugar
- 200g organic refined sugar
- ¼ cup water
- 1 tsp organic almond extract (vanilla works)
- 1-2 tbs organic matcha powder
- 2 ripe organic avocados
- ½ cup organic agave syrup (or other sweeteners)
- 1 tbsp organic coconut oil
- Organic shredded coconut (optional)
- Transfer and simmer the water from two 15oz garbanzo beans cans in a small saucepan for about 15 minutes, which should yield roughly 150ml of aqua faba.
- Transfer the bean water to a smaller container and refrigerate it.
- Sift almond flour and powdered sugar in a large bowl to prevent lumps from forming, before mixing together.
- Pour the prepared aqua faba into the mixer, whisk on high until frothy with the foam holding its shape.
- Add the almond extract and 100g of the refined sugar, and whisk in a cake mixer for about one minute.
- Add the remaining refined sugar, whisking until it reaches its peak.
- Add in the almond flour mixture gradually, gently folding it into the mixture.
- Transfer the batter into a pastry bag with a half-inch round tip.
Pipe 1.5” round shapes on a sheet of parchment paper, about ½ inches apart.
- Repeat until all the batter is used up.
- Remove any air bubbles by dropping the tray on the table a few times.
- Set the mix aside for two hours until the outside shell dries up.
- Bake one tray at a time in a preheated oven at 99°C for 30 minutes.
- Turn the oven off and leave the tray in for 15 minutes, before opening the oven door and leaving it for another 15 minutes.
- Repeat with another tray while the previous one cools down.
- In a blender, combine the avocados, coconut oil, agave syrup, and matcha powder until smooth.
- Transfer the filling into a piping bag with a small round tip.
- Fill half of the macaron shells and place the remaining shells on top to create a macaron.
- Roll the sides of the macarons on shredded coconut (optional).
- Refrigerate the macarons to give them a softer texture.
Délicieux! Vegan, healthy and delicious treats for you and your loved ones to enjoy this week!
Would you love to see more matcha recipes? Then don’t forget to: