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Vegan Macarons
Escrito por Betty T on febrero 6, 2025 en 17:36Hi!
I’m currently in the Macaron class and want to try the vegan shell recipe.It includes two difficult to get and rather expensive ingredients:
1. Sosa Gelespessa (Xantana Gum Thickening Agent) – is this also working with just simple Xantan Gum (which is much easier and cheaper to get)?
and
2. Potato Whip (potato starch) – I found ‘Vegewhip Potato Protein Powder’ which I believe works the same. Looks like it’s great as Meringue substitute.
Any hints or advice before I buy those two?
Thanks,
Betty
Sol Damiani respondió hace 1 semana, 6 días 3 Miembros · 4 Respuestas -
4 Respuestas
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Level:
Scoolinary Team
Hi Betty.
Welcome to the Scoolinary community!
It’s great that you want to try a vegan macaron recipe! Let me answer the two questions you mentioned:
Sosa Gelespressa (xanthan gum thickening agent)
Does it work with regular xanthan gum? Gelespressa is a thickening agent that includes xanthan gum as its base, but it is specifically formulated to stabilize liquids and create textures that mimic egg whites. Regular xanthan gum can also work, but its effect will not be exactly the same, as Gelespressa is formulated to be more suitable for this kind of preparation.
Tip: If you decide to use regular xanthan gum, I recommend starting with smaller quantities, as xanthan gum is quite potent. You could try using just 1g of xanthan gum and adjust if necessary. Also, keep in mind that you won’t get the same airy texture as with Gelespressa, although it can be a more affordable and accessible option.
Potato Whip (potato starch) and Potato Protein Powder (Vegewhip)
Is it a good egg white substitute? Potato Protein Powder (Vegewhip) is a good substitute for egg whites, as it works similarly to potato whip in providing structure and stability to preparations. Both ingredients are designed to mimic the texture and behavior of egg whites, so potato protein should work well as a substitute for Potato Whip. Additionally, potato protein has the advantage of being easier to find and less expensive than other specialized products.
Tip: If you decide to use potato protein powder, make sure to follow the package instructions on how to dissolve or prepare it before adding it to the recipe. You may want to try small test batches to ensure you get the desired texture.
General Recommendations:
Test batches: I recommend doing a small test batch before proceeding with the full recipe to ensure the substitute ingredients work as expected and that the texture and consistency are maintained.
-Hydration adjustments: Keep in mind that xanthan gum and potato protein may affect the amount of liquid in the recipe. If you use a substitute, you may need to slightly adjust the water quantity or the beating time.
-Texture and structure: Vegan macarons can be a bit more delicate than traditional ones, so I recommend being patient during the mixing and baking process.
In summary, both regular xanthan gum and potato protein powder are viable and more affordable options, but be sure to test them before using them in the full recipe.
We hope this information is helpful.
Best regards.
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Thank you for the fullest explanation on both items! I will try that 🙂
Sounds like I have quite so work on this … I will report back with my results-
Level:
Scoolinary Team
Hi Betty.
Great! We look forward to getting updates from you soon on how the process of making vegan macarons is going.
Best regards!
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