OFFICIAL USA AND CANADA IMPORTING PARTNER OF THE AUSTRALIAN CAROB CO.

from the kitchen: carob vanilla hazelnut macaron

CAROBOU

These delicate French macarons are somehow simultaneously crispy, chewy, soft, and light as air. This makes them the perfect blank canvas for creative flavors and colors.

Carob, Vanilla, Hazelnut Macaron Recipe

Make a batch of these most dainty, delicate, and delicious French macarons that will float right into your mouth and disappear.
Prep Time 30 mins
Cook Time: 20 mins
Course: Dessert, Snack
Cuisine: American, French
Keyword: Baking With Carobs, Gluten-Free

Servings: 24

INGREDIENTS

MACARONS

  • 1 1/4 cups (200 gms) pure icing sugar, sifted
  • 3/4 cup (75 gms) hazelnut or almond meal
  • 1/4 cup (25 gms) The Australian Carob Co. Roasted or Raw Carob Powdersifted
  • 3 egg replacers
  • 1/4 cup (55 gms) caster sugar
  • 1 tsp vanilla bean paste

WHITE CHOCOLATE AND CAROB GANACHE

INSTRUCTIONS

  • Line two baking trays with baking paper and set aside until required.
  • Combine sifted icing sugar, hazelnut meal and carob powder together, stirring until well combined. Set aside until required.
  • Using an electric stand mixer, Add egg replacers, sugar 1 tablespoon at a time, beating until mixture become smooth, thick and glossy. Add vanilla, beating until combined.
  • Remove mixing bowl from stand mixer and add hazelnut mixture to the meringue, stirring until well combined. It is important to knock some of the air out of the mixture, but not completely. The mixture needs to be of a slow spreading consistency, so test by dropping a spoonful on a plate.
  • Place mixture into a piping bag and pipe into 3 cm rounds 3 cm apart on prepared baking trays. Tap the baking trays on the bench to help remove air bubbles and leave to stand for at least an hour. This allows the outside of the macaron mixture to dry out and form a delicate crust.
  • Preheat oven to 150°C (120°C fan-forced/ 300°F). Place prepared trays in oven, one at a time, for 20 minutes. Remove from oven and allow to cool. Repeat process with remaining tray.
  • Meanwhile for the ganache, place sliced Aussie SharkBar Original in a mixing bowl and set aside.
  • Heat dairy-free cream in a small saucepan until just below boiling point. Pour over chocolate and leave to stand, stirring occasionally until melted. Add carob powder, carob syrup and soy or almond milk stirring until combined. If mixture splits, add a little extra soy or almond milk.
  • Place ganache in a piping bag and pipe dollops onto half the cooled macarons, sandwiching together with the remaining macarons.
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