Vegan Macarons

Vegan Biscuits, Vegan Recipes

Ingredients:

For the Macaron Shells:

  • 1 cup (120g) almond flour
  • 1 3/4 cups (210g) powdered sugar
  • 1/2 cup (120g) aquafaba (liquid from canned chickpeas, reduced by simmering if needed)
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon cream of tartar
  • Gel food coloring (vegan, optional)
  • 1/2 teaspoon pure vanilla extract or other flavor extracts

For the Vegan Buttercream Filling:

  • 1/2 cup (115g) vegan butter (like Earth Balance or Naturli), softened
  • 1 1/2 cups (180g) powdered sugar
  • 2–3 tablespoons plant milk (like soy or oat milk)
  • 1 teaspoon vanilla extract (or any other vegan flavoring)
  • Gel food coloring (vegan, optional)

Instructions:

For the Macaron Shells:

  1. Prepare Baking Sheets:
    Line two baking sheets with parchment paper or silicone baking mats.
  2. Sift Dry Ingredients:
    Sift almond flour and powdered sugar into a bowl to ensure a fine texture. Discard any coarse bits.
  3. Make Vegan Meringue:
    In a mixing bowl, whip aquafaba and cream of tartar with a hand or stand mixer until soft peaks form.
    Slowly add granulated sugar while whipping, and continue until stiff, glossy peaks form—about 10–12 minutes.
    Add food coloring and vanilla extract now, if using.
  4. Macaronage (Folding):
    Gently fold in the sifted dry mixture in three parts. The batter should flow slowly like lava and form ribbons when dropped from a spatula.
  5. Pipe the Macarons:
    Transfer the batter to a piping bag fitted with a 1/2-inch (12mm) round tip.
    Pipe small circles onto your prepared baking sheets. Tap the trays gently on the counter to release air bubbles.
  6. Rest the Macarons:
    Let the piped macarons sit at room temperature for 30–60 minutes until they form a skin (they shouldn’t stick to your finger when touched).
  7. Preheat & Bake:
    Preheat oven to 300°F (150°C).
    Bake one tray at a time for 15–18 minutes. Let them cool completely before removing from the tray.

For the Filling:

  1. Make Vegan Buttercream:
    In a mixing bowl, beat softened vegan butter until creamy.
    Gradually mix in powdered sugar, plant milk, and vanilla extract.
    Add food coloring, if desired, and beat until fluffy and smooth.

Assemble:

  1. Assemble the Macarons:
    Match shells by size, pipe a small amount of filling on one, and sandwich with another.
  2. Rest for Best Texture:
    Store filled macarons in the fridge for 24–48 hours. This matures the texture—chewy, crisp, and perfect.
  3. Serve and Enjoy!
    Bring them to room temperature before serving for the best flavor.