Macarons
Delicate and airy vegan macarons made with almond flour and aquafaba, filled with a luscious fruit jam or vegan chocolate ganache.
Discover the joy of creating exquisite vegan macarons with this detailed recipe from vegancooking.recipes.
Perfect for special occasions or a delightful treat, these macarons are not only beautiful but also completely plant-based.
Impress your friends and family with your baking skills while enjoying a guilt-free dessert that everyone can love.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Use fresh aquafaba for the best results. If you can't find almond flour, you can make your own by grinding blanched almonds finely. For flavor variations, consider adding almond extract or citrus zest to the meringue.
Tips & Notes
- •Use a kitchen scale for precise measurements, especially for the almond flour and powdered sugar.
- •Make sure your mixing bowls and utensils are completely clean and dry when whipping aquafaba.
Recipe Variations
- •Substitute the fruit jam with a vegan buttercream for a creamier filling.
- •Experiment with different flavors and colors for the macarons by adding extracts or natural colorants.
Storage & Freezing
Store macarons in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them in a single layer, then transfer to a container and store for up to 3 months.
Frequently Asked Questions
Can I use other flours?
Almond flour is essential for traditional macaron texture. Other flours may not yield the same results.
Why did my macarons crack?
Cracking can result from baking at too high a temperature or not letting them rest long enough to form a skin.
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Delicate and airy vegan macarons made with almond flour and aquafaba, filled with a luscious fruit jam or vegan chocolate ganache.
Ingredients
Instructions
- 1
Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
- 2
In a medium bowl, combine almond flour and powdered sugar. Sift together to ensure there are no lumps.
- 3
In a separate large mixing bowl, add the aquafaba and cream of tartar. Using a hand mixer, beat on high speed until soft peaks form.
- 4
Gradually add in the powdered sugar mixture, one tablespoon at a time, while continuing to beat. Add the vanilla extract and continue beating until stiff peaks form.
- 5
If using food coloring, add a few drops to the meringue and gently fold until evenly colored.
- 6
Gently fold the almond flour mixture into the aquafaba mixture using a spatula. Be careful not to overmix; the batter should flow like lava.
- 7
Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, leaving space between each.
- 8
Tap the baking sheets on the counter a few times to remove air bubbles. Let the macarons sit at room temperature for 30-60 minutes, or until they form a skin.
- 9
Bake in the preheated oven for 18-20 minutes, or until the shells are firm to the touch. Let them cool completely on the baking sheets.
- 10
Once cooled, gently peel the shells off the parchment and pair them up. Fill half of the shells with fruit jam or vegan chocolate ganache, then top with the other halves.
- 11
Store in an airtight container in the refrigerator for up to 5 days. Enjoy your elegant vegan macarons!
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