Directions:

VEGAN EGG WHITE

• 1. Blend by hand and let rest overnight.

VEGAN MACARON

• 1. Sift almond flour and vegan icing sugar together twice. Set aside.
• 2. Boil sugar and water without stirring to 115°C.
• 3. Whip Vegan Egg White to medium peak.
• 4. Stream syrup into Vegan Egg White, whip to stiff, glossy peaks, and body temperature. Fold meringue into dry mix, add color now if required. Macaronage until magma-like flow.
• 5. Pipe 3.5cm rounds, evenly spaced, on lined trays. Remove bubbles by gently tapping the tray onto a flat surface.
• 6. Rest shells until tack-free, 30-60 min.
• 7. Bake at 270°F, double tray, for 12-15 min. Cool completely.
• 8. Pair shells, fill, and mature 24h for best texture.
• 9. Serve at ambient temp for optimal flavor profile.

VEGAN EGGNOG GANACHE

• 1. Chop the vegan white chocolate finely and place it into a heatproof bowl.
• 2. Split the vanilla bean lengthwise and scrape out the seeds.
• 3. Combine the vegan eggnog, vegan creamer, inverted sugar, vanilla seeds, and the pod in a saucepan. Heat gently until just simmering, then remove the vanilla bean pod.
• 4. Pour the hot mixture over the chopped chocolate. Let sit for a moment to melt the chocolate.
• 5. Stir gently with a rubber spatula starting from the center in small circles, gradually widening to incorporate the liquid without incorporating too much air.
• 6. Add the Fusion Rum and a pinch of salt. Blend well to ensure complete emulsification. Use an immersion blender for a smooth ganache.
• 7. Refrigerate until the ganache crystallizes.
• 8. Pipe the ganache on the macaron cookies, let mature and serve.