Macarons Two Ways - Vegan and Traditional by Chef Colette Christian and Chef Gena Lora | Pastry Arts
Master macarons two ways—vegan with aquafaba or traditional with meringue. Expert recipes, techniques, and ganache fillings.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pastryartsmag.com.
Ingredients
- 150 g confectioners’ sugar
- 150 g almond flour
- 6 g tapioca flour
- 106 g aquafaba*, divided (well-chilled)
- 56 g water
- 139 g granulated sugar
- Pinch cream of tartar
- 2-3 drops food coloring
- 2 g vanilla extract, optional
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