Vegan Macron

[Sussan ScoolinaryTeam]

Hi Sahmini A/P Sandra Lingam

The Potato Whip and Gelespressa are specific ingredients that provide essential properties in vegan macaron recipes, such as stabilizing the meringue and giving it structure. However, if you don’t have access to them, you can substitute them with other ingredients that serve similar purposes:

Substitutes for Potato Whip:

Potato Whip acts as a foaming and stabilizing agent, similar to aquafaba but with enhanced properties.

You can try the following:

▪️Aquafaba (chickpea cooking water):

▪️Use the liquid from a can of chickpeas or thick cooking water.

▪️For every 25 g of Potato Whip, use approximately 50 g of whipped aquafaba.

▪️Make sure to whip it to stiff peaks before incorporating it.

Vegan egg white powder (Just Egg or similar brands):

▪️Follow the product’s rehydration instructions to create a stable meringue.

Substitutes for Gelespressa:

Gelespressa is used as a stabilizer and thickener. You can replace it with:

▪️ Xanthan gum:Use 1 g of xanthan gum for every 2.5 g of Gelespressa.

Add it to the water before incorporating the other ingredients and blend well with an immersion blender.

▪️Agar-agar:Dissolve agar-agar in water, heat it to 90°C until fully dissolved, and let it cool before using.

Use 1 g of agar-agar as a substitute for 2.5 g of Gelespressa.

Important Notes:

▪️Conduct small tests before making the full recipe to adjust textures, as macarons are very sensitive to changes.

▪️If using aquafaba as a base, you may need to whip it for a longer time to achieve stiff peaks.

▪️Xanthan gum and agar-agar are more accessible ingredients, but precise measurements are crucial to avoid undesired textures.

▪️Aquafaba: Ensure it is at room temperature and well-strained to avoid any solid residues. If it’s too liquid, reduce it slightly by heating.

▪️Xanthan gum: Use a precision scale to measure it, as incorrect quantities can significantly affect the

texture.

We hope this information is helpful.

Best regards!