UPDATE: View my working recipe at French Macarons (Part II).
Ever since visiting France last summer, I have been in dessert envy for macarons. Those things litter the street side stores in every color imaginable. They’re such a prominent window display, that you’d think the French are born knowing how to make them.
I had a proud day last week. I finally achieved a vegan macaron. It wasn’t perfect, but to me, getting this to work was 90% looking the part, which I am pretty happy about.
This was the first of multiple attempts to make macarons. Previous experiments left me with a sticky, gooey mess all over the pan as the cookies melted out in the oven. This time, though, I gave them a good rest to form a ‘skin’, and to my excitement and shock, my little cookies stayed firm and grew little feet.
My recipe was an alteration from Bittersweet’s ‘Vegan Desserts‘. Her method for the egg white wasn’t working for me, so I used another egg white substitution, Willpowder’s VersaWhip. And somehow, it all worked out.
I made a chocolate mint and chocolate peanut butter. I obviously didn’t take as much care with the frosting application- they’re a little sloppy. I need to practice piping the cookie batter onto the sheet pans and applying the frosting, but the hard shell and feet are a big enough accomplishment for one week.
I promise I’ll post tips once I get a truly successful batch. I can not wait to give them another try and perfect my VEGAN FRENCH MACARONS.