From 11/28-12/04, enjoy our Cyber Monday Week 20% Off Sitewide Sale
Feeling Good Superfood Eat Healthier & Live Happier

YOUR SHOPPING BAG


Price
QTY

TOTAL

$0.00
Update cart

Price excludes delivery, which is applied at checkout. Orders will be processed in USD

*By deselecting shipping protection, Suncore Foods
is not liable for lost, damaged, or stolen items

GET SHIPPING ESTIMATES

Purple Sweet Potato & Lilac Taro Yam Macarons

Life is like macarons, always full of joy and colors! These ADORABLE Purple Sweet Potato & Lilac Taro Yam Macarons will put a smile on your face. Turn your macarons into these beautiful lilac flowers with Suncore Foods® Purple Sweet Potato & Lilac Taro Yam Supercolor Powders and achieve these lovely, sweet purple shades. These smooth, soft, crips shells are perfectly paired with creamy, delicious white chocolate ganache... Yummmmm! Elevate your dessert table and try this cute recipe at SuncoreFoods.com. Treat yourself today! 

Ingredients

Macarons:
50g reduced aquafaba *refrigerated overnight
1g cream of tartar
38g superfine sugar
85g powdered sugar
60g almond flour
1-3 tsp Suncore Foods® Purple Sweet Potato Supercolor Powder & Suncore Foods Lilac Taro Yam Supercolor Powder

Filling:
Chocolate ganache
200g white chocolate
100g coconut whipping cream
1 tsp vanilla extract


Directions

1. Prepare the Ganache — Heat the coconut cream in a saucepan. Pour the hot cream over the chocolate and vanilla extract, mix until smooth. Place plastic wrap over it so it is touching the surface of the ganache or place it directly into a disposable piping bag. Place ganache in the fridge until needed.

2. Prepare the the Aquafaba — Strain the liquid from the canned chickpeas and weigh to 150g. In a saucepan cook chickpea water on a very low heat and reduce to 60g, stirring occasionally. When it reaches 60g, transfer to a bowl, cover in plastic wrap and refrigerate overnight.

3. Make the Macaron — Combine the powdered sugar and almond meal and place in a food processor. Blend to achieve a finer consistency then pass through a sieve. Set aside. Whisk the aquafaba with the cream of tartar and one third of the sugar until a medium peak. Gradually add in the remaining sugar and continue whisking for 4 mins. Add the supercolor powder whisk for 2 mins until combine. Fold the almond powdered sugar mixture through the meringue by hand until smooth and shiny. Pipe macarons on a baking sheet, let sit at room temperature for 45 minutes before baking. Bake at 150°C for approximately 13-15 mins. Allow macarons to cool completely.

4. Assemble, pipe chocolate ganache into each macaron and sandwich together.


Leave a Comment