If you have a sweet tooth but follow a plant-based lifestyle, this Vegan Macarons Recipe is about to become your new favorite indulgence. Light, airy, and perfectly crisp on the outside with a tender chew inside, these macarons prove that vegan treats can be just as delightful as their traditional counterparts. Using chickpea liquid instead of egg whites, this recipe transforms humble pantry staples into elegant, mouthwatering confections that will wow your friends and family. Ready to impress yourself with a batch of fairy-tale-perfect macarons? Let’s dive in!
Ingredients You’ll Need
Every ingredient in this Vegan Macarons Recipe plays a crucial role, balancing texture, flavor, and structure. From the magic of aquafaba to the nutty richness of ground almonds, these simple components come together beautifully to create such an irresistible sweet treat.
- Aquafaba (liquid from 2 x 400g cans of chickpeas): This amazing egg white substitute whips into a glossy meringue, giving the macarons their signature lightness.
- Cream of tartar (¼ teaspoon): Helps stabilize the aquafaba, ensuring stiff and stable peaks.
- Caster sugar (100g): Adds the perfect amount of sweetness and helps create that smooth, shiny shell on the macarons.
- Ground almonds (100g): Provides that traditional nutty flavor and delicate texture essential for macarons.
- Icing sugar (100g + 250g): The fine texture of icing sugar blends seamlessly, preventing any graininess and contributing to a tender crumb.
- Vegan margarine (75g): Creamy and rich, it makes the filling luscious and keeps the macarons moist.
- Vanilla extract (1 teaspoon): Adds warmth and depth to the flavor profile.
- Plant-based milk (a splash): Used to adjust the filling consistency to perfectly smooth and spreadable.
How to Make Vegan Macarons Recipe
Step 1: Prepare the Aquafaba
Start by pouring the liquid from your chickpea cans into a medium saucepan. Simmer it gently over medium heat until reduced by half to intensify its binding power and sweetness. This process takes patience but results in a much better texture for your meringue. Once reduced, let the aquafaba cool, then refrigerate it overnight in an airtight container. This resting makes it easier to whip later on.
Step 2: Whip the Aquafaba and Sugar
Preheat your oven to 150°C (300°F) or 130°C (275°F) if you have a fan oven, ensuring a consistent bake. Measure out 100g of the chilled aquafaba and transfer it to a clean, dry bowl. Add the cream of tartar and whip on high speed until the mixture becomes frothy and pale. Then, gradually add the caster sugar while continuing to whip until you achieve those beautiful stiff, glossy peaks. This step is key because the quality of your meringue determines the macaron’s charming shell.
Step 3: Fold in the Dry Ingredients
Sift together the ground almonds and 100g of icing sugar to avoid clumps. Carefully fold this dry mixture into your aquafaba meringue in two additions. Be gentle but deliberate, taking care not to deflate the fluffy mix. The goal is a smooth, shiny batter that flows slowly off the spatula. Too heavy or too loose, and your macarons won’t form the classic foot or smooth top.
Step 4: Pipe and Rest the Shells
Fit a piping bag with a round nozzle, then pipe 2.5cm (1-inch) rounds onto a baking tray lined with parchment paper. For best results, try to keep the sizes uniform. After piping, let the shells rest for 20 to 30 minutes so they develop a matte surface. This drying step is crucial—it helps form that delicate crust that gives macarons their signature crack-free tops.
Step 5: Bake the Macaron Shells
Pop your trays into the preheated oven and bake for 18 minutes, rotating halfway through to promote even cooking. Keep an eye on the shells; they should feel firm to the touch but still tender inside. Let them cool completely on the tray before handling—this helps them set properly and makes them easier to remove without breaking.
How to Serve Vegan Macarons Recipe
Garnishes
Enhance your Vegan Macarons Recipe with a simple dusting of edible glitter or finely chopped pistachios on top for an elegant touch. You can also use colorful natural food powders like beetroot or matcha to brighten up your shells before baking, creating vibrant, eye-catching macarons that taste as good as they look.
Side Dishes
Serve these delicate treats alongside lightly brewed herbal tea or a smooth oat milk latte. The subtle bitterness of tea balances the macarons’ sweetness perfectly. For a more decadent experience, pair them with a rich vegan hot chocolate that complements their creamy filling beautifully.
Creative Ways to Present
Why not assemble a macaron tower for a special occasion? Stack them in tiers with small dollops of your filling between each layer. Alternatively, place assorted macarons in small glass jars or pastel-colored boxes for lovely gifts or party favors that are sure to impress anyone lucky enough to receive them.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Vegan Macarons Recipe treats, store them in an airtight container at room temperature for up to three days. Keep them in a cool, dry place to preserve their texture and prevent the shells from becoming sticky or soft.
Freezing
Macarons freeze wonderfully. Place them in a single layer on a baking sheet and freeze until solid, then transfer to an airtight container or freezer bag. They’ll keep for up to two months. When ready to enjoy, thaw at room temperature for about 20 to 30 minutes so the flavors and textures revive perfectly.
Reheating
Reheating macarons is usually not necessary, but if you prefer them slightly warm, let them come to room temperature or gently warm them in a low oven (under 100°C/210°F) for a few minutes. Avoid microwaves as they can make the shells rubbery.
FAQs
Can I use aquafaba from a different type of bean?
While chickpea aquafaba works best due to its protein and starch content, you can experiment with other bean liquids, but results may vary. The macaron’s texture and stability might not be as reliable.
What if my meringue doesn’t form stiff peaks?
Make sure your bowl and whisk are completely clean and dry. The aquafaba should be well chilled, and adding the cream of tartar helps stabilize the meringue. Sometimes a longer whipping time is needed if humidity is high.
Can I flavor the macarons besides vanilla?
Absolutely! Feel free to add cocoa powder for chocolate macarons, or swap vanilla extract for almond or lemon extract. Just be cautious with liquid amounts to maintain batter consistency.
Is it necessary to rest the shells before baking?
Resting is key to forming a smooth, crack-free shell. Skipping this step often leads to cracked or uneven tops, so patience really pays off here.
How do I prevent the macarons from sticking to the parchment paper?
Use high-quality parchment paper or a silicone baking mat, and make sure your shells are completely cool before trying to remove them. Gently peel at an angle to keep shells intact.
Final Thoughts
Making your own Vegan Macarons Recipe is such a rewarding experience that combines a bit of science with a lot of love. These whimsical treats are sure to brighten any day and impress anyone lucky enough to taste them. So why wait? Gather your ingredients, roll up your sleeves, and enjoy the sweetest form of plant-based magic right from your kitchen.
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Vegan Macarons Recipe
- Total Time: Approximately 1 hour 10 minutes active time plus overnight chilling
- Yield: 20 servings 1x
- Diet: Vegan, Gluten Free
Description
These Vegan Macarons are delicate, light, and made entirely without eggs, using aquafaba (chickpea liquid) as a perfect plant-based meringue alternative. They feature a crisp shell with a tender interior, crafted from ground almonds and icing sugar, and provide a stunning showcase of vegan baking techniques perfected for a refined, gluten-free treat.
Ingredients
Macaron Shells
- Liquid from 2 x 400g cans of chickpeas (aquafaba)
- ¼ teaspoon cream of tartar
- 100g caster sugar (superfine sugar)
- 100g ground almonds
- 100g icing sugar
Filling
- 250g icing sugar
- 75g vegan margarine
- 1 teaspoon vanilla extract
- A splash of plant-based milk (to adjust consistency if needed)
Instructions
- Reduce Aquafaba: Pour the liquid from the chickpea cans into a medium saucepan and simmer over medium heat until it reduces by half, leaving approximately 125g. This concentrated liquid will create the meringue base.
- Chill Aquafaba: Allow the reduced aquafaba to cool, then refrigerate it in an airtight container overnight to improve whipping capability.
- Preheat Oven: Set your oven to 150°C (300°F) or 130°C (275°F) if using a fan oven, preparing for baking the macarons.
- Whip Meringue: Measure 100g of the chilled aquafaba and place it in a clean bowl with the cream of tartar. Whip on high speed until frothy and pale, then gradually add the caster sugar while whipping until stiff, glossy peaks form, essential for delicate macaron shells.
- Mix Dry Ingredients: Sift ground almonds and icing sugar into a separate bowl to ensure lump-free folding.
- Fold Dry Into Meringue: Gently fold the dry ingredients into the whipped aquafaba in two additions, carefully mixing to retain the airiness and volume, avoiding deflation.
- Pipe Shells: Pipe 2.5cm (1-inch) rounds onto parchment-lined baking trays, spacing them evenly; let them rest for 20-30 minutes until the surface becomes matte to form the characteristic macaron skin.
- Bake Shells: Bake in the preheated oven for 18 minutes, rotating the tray halfway through for even cooking, until the shells are firm to the touch.
- Make Filling: In a bowl, cream the vegan margarine with 250g icing sugar and 1 teaspoon vanilla extract, adding a splash of plant-based milk to reach a smooth, spreadable consistency.
- Assemble Macarons: Once cooled, sandwich the baked shells with the prepared filling to complete the vegan macarons, ready to enjoy.
Notes
- Ensure the mixing bowl and whisk are completely clean and grease-free to achieve stiff peaks when whipping aquafaba.
- Resting the piped shells before baking is critical to form the smooth, non-sticky tops characteristic of macarons.
- Use a gentle folding technique to maintain air in the meringue mixture, which ensures light, airy shells.
- Adjust the consistency of the filling with plant-based milk carefully to avoid it becoming too runny.
- Store macarons in an airtight container in the refrigerator and allow to come to room temperature before serving for best texture.
- Prep Time: 40 minutes (including chilling time overnight in refrigerator)
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, French-inspired
