Great content Nicole and I'm sure so many of us appreciate you testing it out first! I used the Sosa Potatowhip and added the Xantham gum to mimic that Gerbet mix. I got weird feet at first because of oven temp but will try your oven temp and the teflon too. Thank you soo much. Here's to more vegan adventures (I have many coworkers who are vegan too hence my desire to share the macaron dessert)!!
@@baketoujours there's a hint of potato flavor but like you said, if you're used to vegan fare, it's all good. Whatever filling used will most likely override any potato flavor. Will keep you posted, Chef!
Thank you so much for the tutorial. Have you mentioned also the quantities for almond flour and sugar and I missed it? Please, can you write them down again?
great video nicole! I have got a lot of vegan friends so I have been waiting for that video for so long. could you pls send a link to the store where you bought the potato protein mix? and do you know if they do international delivery? thank you so much!
I'm so ridiculously excited about this! 😂 In all seriousness, my nephew is allergic to eggs & nuts, so he's never been able to even try a macaron. I'm hoping to find a recipe/ method so he can *finally* try the treats that the rest of the family loves.
did you try any other potato protein that are sold in the US. The shipping tag on the ones you are using is a little high for starting to practice first :)
Hi! I made these and my macarons were perfect in terms of internal texture, crisp from the outside and soft on the inside BUT they didn’t develop any feet and also cracked from the top 😭 Can you please tell what could’ve gone wrong?
