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.
Posted on April 4th, 2012 by Dan
Yesterday was the first grass cutting of the year… awful. Our grass was clumpy and thick, which makes cutting it with a push-blade mower near impossible. Afterwards, I was craving some chocolate and peanut butter.
These peanut butter cups were easy to make and relatively quick.
- 1.5 cups chocolate chips, finely chopped
- 1/8 tsp salt
- 2 tbsp smooth peanut butter
- 10 tbsp smooth peanut butter
- 1/4 cup powdered sugar
- 1 tbsp brown sugar
- 1/2 cup puffed rice
- 1/8 tsp salt (if using unsalted peanut butter)
- 1 tbsp oil, preferably peanut oil
- Heavily oil the inside of a muffin tin, but not so it’s dripping
- Melt the chocolate, salt and peanut butter in a double boiler until smooth
- Pour ~1/2 tbsp of chocolate in each muffin mold, just enough to cover the bottom
- Refrigerate or put in the freezer until hard (about 15 minutes)
- Combine the remaining ingredients in a food processor (except for the oil) until well combined
- With the food processor running, slowly drip in the oil until the mixture clumps and sticks together
- Take the chocolate out of the fridge, roll 1 tbsp of the peanut butter mixture into a ball, flatten in a 1/4″ disc and place in the center of each muffin mold.
- Cover with the rest of the melted chocolate, tap on the counter to flatten out and then refrigerate or freeze until solid (about 30 minutes).
- To de-mold, simply flip the muffin tin upside-down onto the counter and tap the bottom.