Marike Van Beurden Pistachio Vegan Pastry

Pistachio and Caramel Vegan Cookie Recipe by Marike Van Beurden

Be Better My Friend is the name of the company led by Marike Van Beurden and Joost Lindeman, a start-up focused on a plant-based butter substitute

In our Spanish-language pastry magazine DPAS 510, Marike Van Beurden showcased the possibilities of Be Better through vegan versions of popular pastries and baked goods, such as this cookie. “The year 2024 was undoubtedly the year of the pistachio. So, we created our own plant-based version of a pistachio cookie, featuring the intense, natural flavor and color of pistachio paste and pistachio pieces within the dough. It is baked at a low temperature to ensure a chewy interior and a crisp exterior. We finish it off with a light pistachio buttercream, salted caramel pistachio bits, and a touch of sea salt.”

Photos by @raulhphoto

Pistachio Cookies

Vegan egg white substitute

500 g water
30 g pea protein
1 g xanthan gum
1.5 g guar gum

Blend using an immersion blender.

Plant-based dough

112 g Be Better plant-based butter
40 g pistachio paste
30 g brown sugar
42 g vegan egg white substitute (from above)
60 g sugar
16 g glucose
120 g flour
60 g ground pistachios
16 g cornstarch
2 g salt
2 g lemon zest
70 g chopped pistachios

Cream the butter with the sugars, pistachio paste, zest, and glucose. Gradually add the egg white substitute and mix until fully incorporated. Mix all the dry ingredients together and add them to the mixture. Fold in the chopped pistachios. Form 60g balls and press them slightly onto a baking tray lined with a silicone mat. Bake at 125ºC with the fan setting at 4 for 35 minutes.

Pistachio Buttercream

90 g water
14 g Potato Whip (potato protein)
50 g sugar
200 g sugar
80 g water
300 g Be Better plant-based butter
275 g pure roasted pistachio paste

Blend the first portion of water and the potato protein using an immersion blender. Combine the second portion of water and the second portion of sugar, and heat to 118ºC. Begin whipping the protein and water mixture while gradually adding the first portion of sugar. Pour the syrup into the meringue mixture (as if making Italian meringue). Continue whipping until the temperature drops to 28ºC. Gradually add the butter. Once emulsified, incorporate the pistachio paste

Caramel

51 g glucose
138 g sugar
55 g Be Better plant-based butter
45 g soy milk
6 g salt
15 g water

Cook the sugars and water to make a caramel reaching 190ºC. Add the butter and soy milk, alternating between the two. Finish by adding the salt. Emulsify using an immersion blender.

Other elements

flaky salt
chopped pistachios
pistachio powder

Assembly

Pipe dots of buttercream and caramel onto the surface of the cookie. Sprinkle it with flaky salt, chopped pistachios, and pistachio powder.

Discover our interview with Marike Van Beurden—in which she discusses vegan pastry—as well as these creations, in our Spanish-language pastry magazine DPAS 510.

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