I’m writing this post to help the wonderful people in the vegan meringue Facebook group. All of my experience with making vegan macarons has been with the recipes created by Charis at Floral Frosting. If you need anymore help or information about making macarons, she posted a great video here. I’m going to attempt to outline my method, which varies a bit from Charis’s and then give a few pointers on how to avoid some common problems. This is not meant to be a complete guide to vegan macarons, just my experiences!! Also, remember no matter how they turn out, they’re still delicious!
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Archive | May, 2015
Vegan Macaron Troubleshooting
26 MayVegan Candy Cane Macarons
25 May
I’ve been making macarons obsessively for the past few weeks. Thanks to Charis at Floral Frosting and the amazing vegan meringue group on Facebook, aquafaba has taken over my refrigerator.
My poor coworkers have had to eat dozens of my experiments, but I get the feeling they don’t really mind. Since today is Memorial Day in the US, I thought I’d make something red and white to be festive. These would be perfect around Christmas time or at a fourth of July party!
If the directions aren’t clear enough, Charis just posted a video on her blog that makes it easier to visualize the process!
The Easiest and Best Vegan Cheddar Cheese Sauce
15 May
I know, that title sets a pretty high standard. I was pretty skeptical when everyone in a Facebook group I’m in with posting about this potato carrot cheese, stating that it was the best cheese they’ve ever made. We decided to try it to see if it lived up to the hype, but obviously made a few modifications. I’ve tried my fair share of cheese sauces, from cookbooks and online blogs, but this one is going to be my current go to from now on. This cheese sauce works because the cell walls of potatoes release starches when you destroy them, this is a common problem when making mashed potatoes and results in a gluey texture. However, with vegan cheese, gluey texture equals amazing stretch.
The carrots add that nice orange flavor, coconut oil replicates the creamy mouth feel of dairy fats, nutritional yeast has the stinky cheesy smell of cheddar, miso paste gives an authentic umami flavor, and lactic acid provides the sharp tang of dairy cheese. Please try this cheese!
This recipe is fantastic for nachos.
As well as breakfast sandwiches.
In fact, it’s pretty much good with just a spoon and nothing else 🙂
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