Yuzu Inspiration plant-based macarons

Serving Size: Approximately 25 Macarons

Ingredients (You need the following ingredients) for Yuzu Inspiration Plant-Based Ganache:

• 95g Almond Drink (1.2% fat) 
• 150g Yuzu Inspiration 
• 15g Acacia Honey 

Ingredients (You need the following ingredients) for Macaron Shells:

• 100g Almond Flour
• 100g Confectioners' Sugar 
• 70g Aquafaba
• 100g Sugar
• 35g Water

Preparation For Yuzu Inspiration Plant-Based Ganache:
(Prepare a day in advance)

1. Melt the YUZU INSPIRATION.
2. Heat the almond drink and acacia honey, then pour a third of this mixture onto the melted YUZU INSPIRATION.
3. Mix vigorously and add another third in the same way.
4. Do the same with the last third.
5. Blend with an immersion blender to perfect the emulsion.
6. Pour the mixture out into a rectangular container so that it sets more effectively and cover its surface with plastic wrap.
7. Set aside in the refrigerator, ideally for 12 hours.

Preparation For Macarons Shells:
(Prepare a day in advance)

1. Mix and sift together the almond flour and confectioners’ sugar. Beat 35g of aquafaba in a bowl using an immersion blender fitted with a whisk attachment.
2. Cook the sugar and water at 230/235°F (110/112°C) and pour them into the beaten aquafaba. Beat until cool.
3. Add the 35g of aquafaba which you haven’t beaten.
4. Gently mix this with the dry ingredients using a spatula or scraper.
5. Use a piping bag fitted with a plain round no.8 nozzle to pipe the macarons onto parchment paper.
6. Bake at 285°F (140°C) in a fan-assisted oven for 22 minutes.

Assembly:

1. 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.
2. You can store your macarons in the freezer.