Ann Reardon

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Vegan Macarons Recipe

100g (3.53 ounces) aqua faba (Take the liquid from 2 tins of and boil until you have 100mL (3.38 fluid ounces) left, cool)
75g (2.65 ounces) caster sugar
1/2 tsp cream of tar tar
150g (5.29 ounces) almond meal
150g (5.29 ounces) icing sugar

egg free macaron recipe

Whip the aqua faba, caster sugar and cream of tartar on high speed until it resembles egg whites. Sift the almond meal and icing sugar together using a coarse sieve. Add to the aqua faba foam and fold in using a spatula. Once it is just combined continue to fold some more until the mixture is normal macaron consistency. If you’ve never made them before when you pipe them onto a tray you want them to slowly go smooth on top. If they are stuffy holding the shape they needed more folding.
Pipe onto non-stick baking paper and bake at 110C (230 degrees Fahrenheit) for 15 minutes. Bake for longer if you want a drier firmer shell. See the video for an example of what they look like at both baking times.

Jelly Fluff

8g (0.28 ounces) packet of jelly or jello depending what part of the world you live in.
1 tin of evaporated milk.
Place the jelly and 1/2 cup of boiling water into a bowl and stir until dissolved. If it is not fully dissolved blast int eh microwave for 30 seconds and stir, repeat until fully dissolved. Add a tin of evaporated milk. Stir and refrigerate until it just starts to set around the very edges but is still runny in the middle. Beat on high speed with electric mixers until very bubbly. Place int he fridge to set.

Snickers Buttercream

(one that actually works)
230g (8.11 ounces) butter or margarine
500g (17.64 ounces) icing sugar
1 snickers bar melted in the microwave (30 seconds stir, 30 seconds stir until melted)
snickers buttercream recipe
Whip together the butter and icing sugar until smooth then fold in the melted snickers.

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

14 Comments View Comments

  1. Rating: 5

    I tried making the vegan macarons but they came out all flat and sticky. Because I was making them as a present, I rolled them into balls and dipped them in melted chocolate to make macaron truffles. I now realise that I didn’t whip the aquafaba to stiff peaks

  2. Rating: 5

    Thank you for the vegan macaron recipe! I’m egg-intolerant and we miss those so much. I’m very excited to try it with my 7yo daughter who loves to bake and absolutely adores you.

  3. Rating: 2.5

    There must be a missing step in the snickers buttercream recipe…

    WHAT DID YOU DO WITH THE PEANUTS, ANNE???

    It tastes fine, not as flavorful as I would like, so I added some cocoa powder to make it more chocolatey. I wouldn’t make this again, but I found see doing a “faux snickers” buttercream by adding cocoa powder, peanut butter, and caramel.

  4. Rating: 2

    I tried making the jelly fluff and it didn’t work. Everything was looking good till I put it in the fridge to set. After an 1hr and 20 mins it never set and the fluff disintegrated back into liquid.

    • Brainna, there’s an error in the ingredients. A packet of jelly is 85 grams, not 8g. Also I believe that it’s important to use full fat evaporated milk, so if you used low fat it might not work.

  5. Rating: 2

    8 grams for jelly fluff is NOT enough! Nor is double. Nor is triple. What a waste! And how much is a “tin?” We need specific instructions!

    • ARG! YOU COVERED THE PACKAGE TOO SO I CAN’T TELL WHAT TYPE IT IS!

      • If you are talking about the jelly powder and if your on Australia, its airplane jelly

        • Rating: 5

          Thank you Anne! I was ablevto make all of the recipes successfully in the end! A couple took me 2 attempts because of my lack of skills, but hey, we all need tobstary somewhere and practice does make perfect! Keep doing what you do, I always look forward to your new videos! You have saved many a cake fail and brought new life to desserts for my 5 grandies and 2 daughters! Thank you 😎😀🤗

    • Caleb, you’re correct. I suspect a typo. A packet of jelly (jello) that i have in front of me is 85 grams. A standard can of evaporated milk in Australia is 375 ml or roughly a cup and a half, though I imagine there’s a little leeway with quantities.

  6. Rating: 5

    I would love to try the vegan macrons!! I’m sure they’re delicious!!

  7. Rating: 5

    why did you clickbait?

    • The point of clickbaiting was to make fun of channels like 5 minute crafts and so yummy…etc of all their clickbaiting videos.

  8. Rating: 5

    I would say 1 and 4 work.

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