Vegan Macarons

This macaron recipe has been thoroughly tested and provides all the tips and tricks you need to make marvelous vegan macarons every time! These delicate French delights have undergone a compassionate transformation without compromising on taste or texture.

Course Dessert

Cuisine French

Keyword vegan macaroni

Prep Time 1

Cook Time 20

Resting Time 1

Total Time 2 20

Servings -25 macarons

Calories 91kcal

Author Rachel Lessenden | World of Vegan

Equipment

Electric whisk or stand mixer with a whisk attachment
Large glass or metal mixing bowl
2 Large rimmed baking trays
Mesh sieve or sifter
Large piping bag
No. 12 piping tip
Kitchen scale or Measuring Cups (See Notes Below)

Ingredients

For the macaron shells

100 g aquafaba liquid from a can of chickpeas (⅓ cup + 1 tablespoon)
¼ teaspoon cream of tartar
⅛ teaspoon salt
3 drops vegan gel food coloring optional
¼ teaspoon vanilla extract optional
90 g caster sugar or extra fine granulated sugar (⅓ cup + 2 tablespoons)
125 g almond flour (1 cup + 2 tablespoons)
125 g powdered sugar (1 cup + 1 tablespoon)

For the buttercream filling

½ cup vegan butter
1 ½ cups powdered sugar
½ teaspoon vanilla extract
Vegan gel food coloring optional

Instructions

Prep ingredients

Place can(s) of chickpeas in the refrigerator for at least 2 hours beforehand.
Line 2 large baking trays with parchment paper. Trim the parchment paper to lay flat inside the baking tray (this is crucial). Trace circles 1½ inches in diameter spaced 1 inch apart on each sheet of parchment paper with a pencil (or use a pre-made template). Flip the sheets over to prevent the pencil marks from transferring to the vegan macarons. Fit a large piping bag with a round piping tip (No. 12).
Use a little vinegar on a clean towel to wipe down a large glass or metal mixing bowl and the whisk you'll be using. This helps remove any grease to ensure it's squeaky clean (plus vinegar helps to stabilize aquafaba as well).

Prepare the batter

Weight out 100g of aquafaba from your can of chickpeas (save leftover chickpeas for later, such as chickpea curry) into the clean mixing bowl. Add the cream of tartar and salt. Using an electric whisk or stand mixer, start on low speed to incorporate the cream of tartar and salt, then increase to high speed until the mixture becomes foamy and starts to form soft peaks; about 3-4 minutes.
Slowly add the caster sugar, while whisking on medium speed. Increase speed to high and whisk for another 3-4 minutes until stiff peaks have formed. Add the vanilla extract and 3-4 drops of color if using. Whisk for another 30-60 seconds to incorporate. Set aside.
Sift the powdered sugar and almond flour into a large bowl. Whisk to combine then sift again to ensure there are no lumps. Use the back of a spoon to push the last bit at the end through the sieve but feel free to discard any hard lumps that are being difficult (about 7-8 grams of discard is fine).
Add the almond flour mixture one third at a time to the aquafaba meringue and gently fold in using a rubber spatula. Make a circular motion along the inside edge of the bowl and then fold over the center to incorporate. Repeat with the rest of the almond flour mixture.
Continue folding until the batter loosens up and becomes more fluid (this step is known as the macronage). Be extra careful not to over-mix. You're done as soon as you can lift some of the batter on a spatula and drip the mixture off in a continuous ribbon to form a figure 8. If the eight is visible in the batter for about 10 seconds before sinking back in, it's ready. It should be a little thicker than cake batter.

Pipe the macaron shells

Transfer the mixture to your prepared piping bag. Use a tall glass to place the piping bag into, tip down. Then fold the top of the piping bag over the edges of the glass to hold it in place. Once filled, twist the top of the bag to enclose, then lift up the four corners of the parchment paper and pipe a small dot of batter onto the baking tray. Smooth out the paper to lay flat (this will help hold the parchment paper in place).
Holding the piping bag upright, perpendicular to the baking tray, pipe 1½ inch circles directly into the center of your circles and squeeze until the circle is filled. It's okay if they're not perfect. Tap the baking tray onto the counter a few times, then rotate and tap a few more times to release any air bubbles (this also helps the small peak left by the piping tip to smooth out).
Allow the piped shells to sit at room temperature for 60-90 minutes to set up and form a "skin" on the top. If you're in a humid place, wait closer to 90 minutes. I like to place mine on a cold stove top with the vent hood on to help. They're ready when you can gently drag a finger over the top without it sticking.

Bake

Preheat the oven to 250°F. Bake one tray at a time on the lower rack (unless you can fit both trays side-by-side on the same rack) for 20-25 minutes (mine were perfect at 22 minutes), rotate at the 7-minute mark to ensure even baking. The macaron shells are done baking when they have risen slightly and formed "feet"—the puffed bottoms—and can be easily lifted off of the parchment paper. Allow the vegan macaron shells to cool on the baking tray for 15 minutes before transferring to a cooling rack to cool fully before filling.

Make the buttercream filling

Measure out the vegan butter and place it in a mixing bowl. Allow the butter to reach room temperature by leaving it on the counter. If you're in a rush, you can place it near the oven, but be sure to closely monitor it to prevent melting.
Once the butter has softened, use a hand mixer or transfer it to the bowl of a stand mixer and whip the butter for a couple of minutes until it becomes creamy and smooth.
Next, gradually add the powdered sugar, half a cup at a time, and mix well after each addition until a frosting-like consistency forms. Incorporate the vanilla extract and vegan food color if using, and continue whipping until the frosting becomes silky and well blended.

Fill macaron shells

Find matching pairs of similar shape and size. Use a No. 12 tip and piping bag to pipe the buttercream filling onto the flat side of one cookie from each pair. Gently place its pair on top to create a sandwich. Serve the macarons at room temperature.

Notes

Important Measuring Note - Making macarons is a delicate process so for best outcomes, a digital kitchen scale is highly recommended. However, it can be done with measuring cups if needed. When using cups, never use the cup to scoop or pack down the contents. Instead, spoon the contents into the cup, then use a straight edge like the back of a butter knife to level it off.

Serving - Traditionally macarons are filled and then stored overnight in the refrigerator to allow the buttercream to absorb into the shell. This vegan version is great served right away for crispier shells or stored in the refrigerator for the next day. If chilled, allow to set out at room temperature for 10 minutes before serving.

Storage - Macaron shells can be stored in an airtight container on the countertop for up to 5 days. If filled, store the macarons in an airtight container in the refrigerator for up to a week. To freeze, first mature macarons by placing them in the refrigerator in an airtight container for 24 hours then transfer the container to the freezer for up to 3 months. To thaw, place the container in the refrigerator or thaw at room temperature (do not open the container until thawed or you’ll have condensation).

Any leftover vegan buttercream frosting can be stored in an airtight container in the refrigerator for 3-5 days. When ready to use, allow the frosting to warm up to room temperature.

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