Vegan Macarons are a classic French dessert and are made with aquafaba instead of egg whites. The skin of the cake is very smooth and crunchy. The filling is made with milk-free but very soft cashew butter cream.
For those of you who want to try Vegan Macarons, follow this article because we will discuss the best recipes for making Vegan Macarons and the results are sure to please the whole family.
Here’s what I’ve tested:
- Various brands of canned sugar and chickpeas, using some aquafabas which are thicker than others.
- Pans with different colors, light colors are best for you, you can use parchment or silicone baking sheets. Both can be useful but silicone pans take longer.
- 4 different oven temperatures, 230F is the best temperature and great for making Vegan Macarons legs.
- Using a whisk, you can use a stand mixer or hand mixer to mix the aquafaba. I use a hand mixer and it is very easy to control and use.
- Using cream of tar-tar or without, this is great for stirring aquafaba
- Let stand for 1, 2, or 1.5 hours for best results, but this also depends on the humidity of your kitchen. If the kitchen is more humid then the drying time will certainly be longer.
Well, after trying it I just found out that this is a very successful and very satisfying recipe in making Vegan Macarons. Please just follow!
Ingredients to Make Vegan Macarons
French and Italian macarons are made with egg whites, almond flour, icing sugar and caster sugar. The only thing we have to change in this recipe is the egg white and this is where you replace it with aquafaba.
What is Aquafaba?
Aquafaba is water in canned chickpeas, this depends on the branding. Straight from the can it looks like very runny egg white. Reduce for a good consistency, and this is what you want to make vegan macarons.
You’ll also need a little almond flour, caster sugar, icing sugar, and cream of tartar. This is because in aquafaba there is no protein. The use of cream of tar tar is to stabilize aquafaba after being stirred or beaten like egg whites.
How to Make Vegan Macarons
- Pay attention to the following review carefully, because this is how to make Vegan Macarons.
- Over medium heat, reduce aquafaba, add chickpea water in a medium saucepan and simmer for 15 minutes or until reduced by half. Then store it in the fridge overnight and let it cool before you use it.
- Mix almond flour with icing sugar together.
- Then, beat the aquafaba and cream of tartar until foamy. Add caster sugar and beat continuously until peaks form.
- To stir the mixture, use a spatula, all you need to stir is the almond flour sugar mixture. You can use the back of a spatula, press this mixture into a bowl, keep doing this until the mixture becomes shiny.
- Fill a piping bag with the mixture and pipe the parchment-lined cake onto the tray. Drop the cake tray onto the table, doing about 5 times to remove any air bubbles.
- Let sit on the counter for 1.5 hours or until the top is dry to the touch.
- then, bake at 230 F for 15 minutes, open the oven door and let it sit for 15 minutes before removing it from the pan.
- Pipe cashew buttercream in one macaron shell and place another on top to whip it.
Tips for Making Vegan Macarons
- Use a clean mixing bowl and utensil, macarons are very sensitive and oil or liquids can affect the final result.
- For material measurement, you can use a scale, this is not mandatory just to get the best results and accuracy.
- Remove any air bubbles on the macaron shell. So, after you put it on the table, use a toothpick to remove any air bubbles that appear on the macaron shell.
- Before baking, touch the macaron skin. Remember, when touched it must be dry, if your kitchen is damp, then put it in the oven to dry. Here you do not need to turn on the oven.
Do not use a dark baking sheet, as this can cause the bottom to burn and scorch. We don’t know because the color is the same as the baking sheet, it is recommended to use a light-colored baking sheet.
Helpful Equipment You Need to Make Vegan Macarons
- Hand Mixer, for easy control
- Parchment Paper or Macaron Silicon Baking Mat
- Piping Bags + Tips
- Light colored cake tin
- Bowl for mixing
- High Speed Blender
Making these vegan macarons is very challenging, but I still hope you can try them to add to your cooking knowledge, as well as provide a wide variety of cakes for the family.
In fact, if you fail the first, second or third time, think of it as practice. Once you can produce good vegan macarons, all your hard work will pay off and a great sense of pleasure. This is an easy macarons recipe and you need to be careful when making it. Maybe what’s a little difficult here is stirring or whipping the aquafaba, once you get it well done, you’ve been very successful with this recipe.
Vegan Macarons Recipe
Cashew Buttercream Filling
- 1 cup cashews, soaked (150g)
- 1/2 vanilla bean (1g)
- 1/4 cup maple syrup (80g)
- 3 tbsp coconut cream (45g)
- 1 tbsp lemon juice (15g)
- pinch of salt
Cashew Buttercream Filling:
To make macarons filling, follow these steps:
- Put all ingredients in a high speed blender, blend until smooth, and soft.
- If the macaron skin is cold, now is the time to fill it with this ingredient (Cashew Buttercream). Next, place another macaron shell to sandwich.
Vegan Macarons RecipePrint Recipe
- 70g almond flour
- 80 icing sugar
- 1/8 tsp cream of tartar
- 55g aquafaba (reduced from 125g of canned chickpea water)
- 20 g caster sugar
- tsp vegan gel paste, optional
- Reducing chickpeas or aquafaba water: Place the aquafabe in a small saucepan, over medium heat. Let it simmer slowly for 15 minutes, until you get only 55 grams. It should be much thicker than when you opened the can.
- In a bowl, whisk together the almond flour with the icing sugar, and set aside.
- In a bowl, add the aquafabe and cream of tar-tar. Just use a hand mixer and beat on high speed until the ingredients form a foam (3 minutes). Add caster sugar and stir until peaks form. Add a drop of gel if necessary.
- Using a spatula, add the almond flour and sugar mixture. Using the back of a spatula, press the mixture against the sides of the bowl as you fold it. It should now have a more glossy, ribbon-like consistency.
- Now, transfer the dough into a piping bag on a baking sheet that has been lined with parchment. Insert the filling into the circle.
- drop the cake tray on the table, do it 4-5 times. If you find any air bubbles, poke them with a toothpick to remove them.
- Allow the mixture to dry for 1.5 hours until the top appears dry to the touch.
- Now the final step, preheat the oven to 230 F (110 C) with the fan running. Bake for 15 minutes, when done, turn off the oven and let it cool in the oven. Now remove from oven and place at room temperature for 15 minutes, then remove from parchment paper.