Description
These Vegan Macarons are delicate, egg-free French-style cookies made with aquafaba and almond flour, filled with a creamy vegan butter frosting. Perfect for a dairy-free, plant-based dessert that retains the classic macaron texture and flavor without the use of eggs or dairy.
Ingredients
Scale
For the shells:
- 1/2 cup aquafaba (liquid from canned chickpeas)
- 1/4 cup granulated sugar
- 3/4 cup almond flour (finely sifted)
- 3/4 cup powdered sugar
For the filling:
- 1/4 cup vegan butter
- 1 cup powdered sugar
- 1–2 teaspoons plant-based milk
- 1/2 teaspoon vanilla extract
Instructions
- Whip Aquafaba: Pour aquafaba into a mixing bowl and use a hand or stand mixer to whip it on high speed until soft peaks form, which takes about 5 to 7 minutes.
- Add Sugar: Gradually add granulated sugar while continuing to whip the aquafaba until stiff peaks form, approximately another 3 to 5 minutes, ensuring the meringue is glossy and firm.
- Sift Dry Ingredients: In a separate bowl, sift together almond flour and powdered sugar, discarding any large clumps for a smooth batter.
- Fold Ingredients: Gently fold the sifted dry mixture into the aquafaba meringue in three parts using a spatula, mixing until the batter flows like thick lava and forms ribbons when lifted.
- Pipe Macarons: Transfer the batter to a piping bag fitted with a round tip and pipe small rounds onto a parchment- or silicone-lined baking sheet, spacing them evenly to allow for spreading.
- Remove Air Bubbles: Tap the baking tray firmly on the counter to release any trapped air bubbles for a smooth shell surface.
- Rest the Shells: Let the piped macarons sit at room temperature for 1 to 2 hours or until a skin forms and they are no longer sticky to the touch, which helps develop their classic smooth tops and feet.
- Preheat Oven and Bake: Preheat the oven to 300°F (150°C). Bake the macarons for 18 to 20 minutes, rotating the tray halfway through if necessary to ensure even baking.
- Cool Shells: Allow the macarons to cool completely on the baking sheet before carefully removing them to avoid cracking.
- Prepare Filling: Beat vegan butter until smooth, then add powdered sugar, vanilla extract, and plant-based milk as needed to reach a spreadable consistency for the filling.
- Assemble Macarons: Pipe a small amount of the filling onto one macaron shell and sandwich it with another, gently pressing together.
Notes
- Use canned aquafaba without added salt for best results with the meringue consistency.
- Let the finished macarons mature in the fridge for 24 hours to enhance texture and flavor before serving.
- You can incorporate natural food coloring or flavor extracts into the shell batter during mixing to customize your macarons.
