Eggless & Vegan Macarons by Jeyadra Vijayselvan

1
www.jeyadra.com
 Eggless & Vegan Macarons by Jeyadra Vijayselvan

Eggless & Vegan Macarons

Masterclass
25 March 2023, SATURDAY

Your Name: ________________

2
www.jeyadra.com
 Eggless & Vegan Macarons by Jeyadra Vijayselvan

1. This document is intended solely for the registered student who purchased the course
2. Any unauthorized disclosure, copying, or distribution of this document, in whole or in part, is
strictly prohibited
3. By accessing and/or reading this document, you agree to the terms and conditions
4. You are hereby advised that any dissemination, distribution, or copying of this document to
others is strictly prohibited and may result in permanent ban on www.jeyadra.com followed by
necessary legal action

3
www.jeyadra.com
 Eggless & Vegan Macarons by Jeyadra Vijayselvan

Table of Contents

Topic 1: Eggless Macaron Shells .................................................................................................. 5

Topic 2: Eggless Chocolate Macaron Shells ............................................................................. 6
Topic 3: Eggless Buttercream Filling ......................................................................................... 7
Topic 4: Chocolate Buttercream Filling .................................................................................... 7
Topic 5: Vegan Macaron Filling................................................................................................... 8
Topic 6: Variations ......................................................................................................................... 8
Topic 7: Troubleshooting ............................................................................................................. 9

4
www.jeyadra.com
 Eggless & Vegan Macarons by Jeyadra Vijayselvan

Topic 1: Eggless Macaron Shells

Eggless Vegan Macaron Shells by Jeyadra Vijayselvan

Ingredients Measurements Notes Brand Suggestion

Final Yield 16 Shells
For Protein Solution
Potato Whip 6g Sosa, CCDS*
Water 60ml Room Temperature Bisleri
For Macaron Shells
Protein Solution 60ml
Icing Sugar 1 60g
Almond Flour 60g
Icing Sugar 2 65g
Xanthan Gum 0.2g Urban Platter
Gel Color As Required Sugarin
Baking Temperature 140°c & 120°c Baking Time 5 mins & 20 mins

CCDS uses SOSA Potato Whip Only*

Procedure:
1. Take Potato Whip & Water in a small container together and mix well without any lumps. Cover the
container air tight and store it in fridge for 6 to 8 hours
2. Take Almond Flour and Icing Sugar 1 in mixer jar and pulse to bring it all together. Sieve and keep it aside
3. To the hydrated protein solution add Xanthan Gum and mix well with a whisk. Start whipping at high
speed until it becomes foamy and grey. Add Icing Sugar in small batches, add Gel Food Colour. Once all
the sugar is added beat the meringue until it is fully volumized
4. Fold in Almond Flour mixture into the meringue in three additions and do the macronage as
demonstrated in the class
5. Pipe the Macarons on the Silicon Mat and dry it for 20 to 40 mins
6. Preheat the oven at 140°c. Bake at 140°c for 5 mins and 120°c for 20 mins
7. Let the macarons cool, remove and store it in an air tight container

5
www.jeyadra.com
 Eggless & Vegan Macarons by Jeyadra Vijayselvan

Topic 2: Eggless Chocolate Macaron Shells

Eggless Vegan Chocolate Macaron Shells by Jeyadra Vijayselvan

Ingredients Measurements Notes Brand Suggestion

Final Yield 16 Shells
For Protein Solution
Potato Whip 6g Sosa, CCDS*
Water 60ml Room Temperature Bisleri
For Macaron Shells
Protein Solution 63ml
Icing Sugar 1 60g
Almond Flour 55g
Cocoa Powder 2 tsp Vanhouten, Morde
Icing Sugar 2 65g
Xanthan Gum 0.2g Urban Platter
Gel Color As Required Sugarin
Baking Temperature 140°c & 120°c Baking Time 5 mins & 20 mins

CCDS uses SOSA Potato Whip Only*

Procedure:
1. Take Potato Whip & Water in a small container together and mix well without any lumps. Cover the
container air tight and store it in fridge for 6 to 8 hours
2. Take Almond Flour, Cocoa Powder and Icing Sugar 1 in mixer jar and pulse to bring it all together. Sieve
and keep it aside
3. To the hydrated protein solution add Xanthan Gum and mix well with a whisk. Start whipping at high
speed until it becomes foamy and grey. Add Icing Sugar in small batches, add Gel Food Colour. Once all
the sugar is added beat the meringue until it is fully volumized
4. Fold in Almond Flour mixture into the meringue in three additions and do the macronage as
demonstrated in the class
5. Pipe the Macarons on the Silicon Mat and dry it for 20 to 40 mins
6. Preheat the oven at 140°c. Bake at 140°c for 5 mins and 120°c for 20 mins
7. Let the macarons cool, remove and store it in an air tight container

6
www.jeyadra.com
 Eggless & Vegan Macarons by Jeyadra Vijayselvan

Topic 3: Eggless Buttercream Filling

Eggless Buttercream Filling

Ingredients Measurements Notes Brand Suggestion

Final Yield 400g
Unsalted Butter 208g Unsalted Amul
Icing Sugar 117g Mawana
Milk 75ml Cold Any Toned Milk
Vanilla Few Drops Ossoro

Procedure:
1. Mix the cold milk and icing sugar together and refrigerate it for 20 mins
2. Beat the Unsalted butter until fluffy and light pale in colour. Add the cold sugar milk mixture in small
batches to the butter and beat them well

Topic 4: Chocolate Buttercream Filling

Eggless Chocolate Buttercream By Jeyadra Vijayselvan

Ingredients Measurements Notes Brand Suggestion

Final Yield 420gm
Unsalted Butter 200g Room Temperature Amul
Icing Sugar 120g Mawana
Milk 85ml Cold Any Toned Milk
Cocoa Powder 15g Vanhouten, Morde
Vanilla Few drops Osssoro

Procedure:
1. Mix the cold milk and icing sugar together and refrigerate it for 20 mins
2. Beat the Unsalted butter until fluffy and light pale in colour. Add Cocoa Powder and Milk Mixture
alternatively to the butter and beat them well

7
www.jeyadra.com
 Eggless & Vegan Macarons by Jeyadra Vijayselvan

Topic 5: Vegan Macaron Filling

Vegan Chocolate Ganache By Jeyadra Vijayselvan

Ingredients Measurements Notes Brand Suggestion

Final Yield 400gm
Vegan Chocolate 300g > 55% Urban Platter
Coconut Cream 100g > 23% Urban Platter

Procedure:

1. Pour warm cream over the chocolate and mix well until all the chocolate is melted
2. Cover the ganache and allow it to rest in room temperature for 6 to 8 hours and use

Topic 6: Variations

Variations

S.No. Name Instructions

Beat 90g of Cream Cheese and 20g of Condensed Milk smoothly.
Biscoff
1 Now mix 40g of Biscoff Spread to it. Fill this inside the
Cheesecake
butterceram
To 100g of Ganache, add 1/8 tsp of salt and 1/2 tsp of Kashmiri
2 Chilli Chocolate
Red Chillie Powder. Fill this inside the buttercream
To 100g of buttercream, add few saffron strands, 2 drops of kesar
3 Rasmalai
essence and little yellow color. Fill this inside the buttercream
Make fine paste with 100g of Roasted Pistachio, 1.5 tsp oil and 1.5
4 Rose Pistachio tbsp of condensed milk and fill it inside the buttercream.
Sprinkle 2 to 3 dry rose petals before sandwiching
5 Gulab Jamun Keep one angoori gulab jamun inside the buttercream filling
Fill the buttercream with Nutella and keep one whole roasted
6 Nutella Hazelnut
hazelnut

8
www.jeyadra.com
 Eggless & Vegan Macarons by Jeyadra Vijayselvan

Topic 7: Troubleshooting

https://forms.gle/9an9taFcMtowLEis6

For trouble shooting you are requested to complete the above google form and submit. Response will be posted
back in the form within 24-48 hours

9
www.jeyadra.com