Macarons (Vegan)
Ingredients:
- 168 g (1 3/4 cups) almond flour
- 210 g (1 3/4 cups) powdered sugar
- 1/2 cup aquafaba (chickpea brine)
- 1.2 ml (1/4 tsp) cream of tartar
- 50 g (1/4 cup) granulated sugar
- Gel food coloring (optional)
- 120 ml (1/2 cup) vegan buttercream
Equipments:
Features:
Soy-Free
Gluten-Free
Grain-Free
Nutrition:
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Let the piped shells rest until a skin forms before baking — this is essential for developing the classic macaron "feet."
Instructions:
- Sift the Dry Ingredients: Sift together the almond flour and powdered sugar, discarding any large lumps.
- Whip the Aquafaba: Whip the aquafaba with cream of tartar until foamy, then gradually add the granulated sugar, whipping to stiff, glossy peaks.
- Add Color: Fold in food coloring, if using.
- Fold Together: Gently fold the almond flour mixture into the whipped aquafaba until it flows in ribbons.
- Pipe & Rest: Pipe small rounds onto parchment-lined baking sheets and let sit for 30-45 minutes, until a skin forms.
- Bake: Bake at 300°F (150°C) for 15-18 minutes, until set with feet.
- Cool & Sandwich: Cool completely, then sandwich with vegan buttercream.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
A few ingredients do most of the work in this recipe. The almond flour adds a subtle nutty flavor and helps bind or thicken. The powdered sugar provides clean sweetness and helps balance acidity. The granulated sugar provides clean sweetness and helps balance acidity. The aquafaba whips up to mimic egg whites, adding lightness and structure.
Macarons (Vegan)
Ingredients:
- 168 g (1 3/4 cups) almond flour
- 210 g (1 3/4 cups) powdered sugar
- 1/2 cup aquafaba (chickpea brine)
- 1.2 ml (1/4 tsp) cream of tartar
- 50 g (1/4 cup) granulated sugar
- Gel food coloring (optional)
- 120 ml (1/2 cup) vegan buttercream
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The almond flour adds a subtle nutty flavor and helps bind or thicken. The powdered sugar provides clean sweetness and helps balance acidity. The granulated sugar provides clean sweetness and helps balance acidity. The aquafaba whips up to mimic egg whites, adding lightness and structure.
Prep:
Let the piped shells rest until a skin forms before baking — this is essential for developing the classic macaron "feet."
Instructions:
- Sift the Dry Ingredients: Sift together the almond flour and powdered sugar, discarding any large lumps.
- Whip the Aquafaba: Whip the aquafaba with cream of tartar until foamy, then gradually add the granulated sugar, whipping to stiff, glossy peaks.
- Add Color: Fold in food coloring, if using.
- Fold Together: Gently fold the almond flour mixture into the whipped aquafaba until it flows in ribbons.
- Pipe & Rest: Pipe small rounds onto parchment-lined baking sheets and let sit for 30-45 minutes, until a skin forms.
- Bake: Bake at 300°F (150°C) for 15-18 minutes, until set with feet.
- Cool & Sandwich: Cool completely, then sandwich with vegan buttercream.
