Water g 180 Fabbri Vegan Base g 25 Almond flour g 200 Icing sugar g 60 Sucrose g 360
Heat the water, sucrose and Vegan Base at 55-60 °C in the microwave, pour into the mixer and whip like a meringue. Separately, sift the almond flour and icing sugar. Pour into the bowl and mix from the bottom up. Form the macarons on the baking tray using a silpat. Leave to rest for 10-15 minutes, then bake at 135 °C for 12-15 minutes.
N.B. For coloured macarons, add 2 g of powdered colouring to the water. For chocolate, use 30 g less almond flour and add 30 g cocoa.
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