These egg-free macarons use a combination of MSK Eggless, UltraWhip and Silk Gel for a superior result.  The UltraWhip aerates the mix, and the Silk Gel emulsifies it.  The Eggless provides structure to prevent the baked macaron collapsing, and gives it the characteristic crisp crust and the foot which is often missing with other solutions.

  • 150g Plant-based Milk (eg Soy/Oat)
  • 7.5g MSK UltraWhip
  • 4g MSK Egg-less
  • 2g MSK Silk Gel
  • 150g Caster Sugar
  • 170g Ground Almond
  • 200g Icing Sugar
  • 2g Cornflour

Place the ground almonds, icing sugar and cornflour into a thermomix and blend until you have fine powder and sieve.

Put the milk, UltraWhip, MSK Egg-less and Silk Gel into a kitchen aid and whisk for 3 minutes until fully aerated. Add the caster sugar and a colour as required then whisk for a further 2 minutes. Fold the almond mix into the aerated mix, making sure it’s fully incorporated. Pipe onto a silpat mat and leave for between 30 and 45 minutes.

Bake at 110°C with the fan set to its lowest speed. Turn the tray after 20 minutes, then bake for a further 50 minutes.