If you have a sweet tooth but follow a plant-based lifestyle, you are going to fall in love with this delightful Vegan Macarons Recipe. These dainty, colorful treats have the same crisp exterior and chewy center that make traditional macarons irresistible, but are made entirely without eggs or dairy. Using aquafaba—the magical liquid from chickpeas—gives these macarons their signature texture while keeping the recipe humane and wholesome. Whether you’re a seasoned baker or just curious about vegan desserts, this recipe is your ticket to mastering elegant confections that look as beautiful as they taste.
Ingredients You’ll Need
The ingredients for this Vegan Macarons Recipe are wonderfully straightforward yet play distinct roles in creating the perfect macarons. Each one works in harmony to provide the texture, sweetness, and flavor that bring these little cakes to life.
- Aquafaba (liquid from 2 x 400g cans of chickpeas): This is the game-changer—acts like egg whites to create a fluffy meringue base.
- Cream of tartar (¼ teaspoon): Helps stabilize the aquafaba meringue for lofty, stiff peaks.
- Caster sugar (100g): Adds sweetness and structure, dissolving smoothly into the meringue.
- Ground almonds (100g): Provides that signature nutty flavor and tender crumb.
- Icing sugar (100g): Blended with almonds to create a fine, smooth batter.
- Icing sugar (250g) and vegan margarine (75g): Whisked together for the luscious, creamy filling.
- Vanilla extract (1 teaspoon): Brings warmth and enhances all flavors.
- Plant-based milk (a splash): Optional, to tweak the filling consistency if needed.
How to Make Vegan Macarons Recipe
Step 1: Prepare and Chill Aquafaba
Start by pouring the liquid from the chickpea cans into a medium saucepan. Gently simmer it over medium heat until the volume reduces by half, leaving you roughly 125 grams of concentrated liquid. This step intensifies the proteins, making it perfect for whipping. Allow the reduced aquafaba to cool, then store it in the fridge overnight — patience here is key, as chilling ensures better whipping performance the next day.
Step 2: Whip the Aquafaba
Take 100 grams of your chilled aquafaba and place it in a clean, dry bowl along with the cream of tartar. Using an electric mixer, whip on high speed until the mixture turns frothy and pale. Gradually add the caster sugar while still whipping, continuing until you achieve stiff, glossy peaks that hold their shape beautifully. This fluffy meringue is the backbone of your vegan macarons.
Step 3: Fold in Dry Ingredients
Sift together the ground almonds and 100 grams of icing sugar into a separate bowl. Gently fold this mixture into the aquafaba meringue in two additions, taking care not to deflate your airy meringue. The goal is a smooth, thick batter that flows slowly but holds its form — this texture is essential for piping perfect shells.
Step 4: Pipe and Rest the Shells
Line baking trays with parchment paper and pipe rounds about 2.5 centimeters (1 inch) in diameter, giving them enough space to puff slightly. Once piped, let the shells rest for 20 to 30 minutes until a matte, dry crust forms on the surface. This resting time prevents cracks and helps the macarons develop those signature feet while baking.
Step 5: Bake the Macarons
Preheat your oven to 150°C (300°F), or 130°C (275°F) for fan ovens. Bake the shells for about 18 minutes, rotating the trays halfway through to ensure even cooking. You’ll know they’re done when the shells feel firm to the touch yet still delicate. Remove them gently from the parchment once cooled.
Step 6: Make the Filling and Assemble
While the shells bake and cool, whip together 250 grams of icing sugar with 75 grams of vegan margarine and 1 teaspoon of vanilla extract. Add a splash of plant-based milk if you need to adjust the consistency—it should be creamy but firm enough to pipe. Once the shells are cooled, sandwich dollops of the filling between pairs of shells. Refrigerate for a few hours to let the flavors marry and the texture soften to perfection.
How to Serve Vegan Macarons Recipe
Garnishes
A sprinkle of edible glitter, crushed pistachios, or a tiny edible flower on top of your macarons instantly adds a touch of whimsy and elegance. These simple garnishes elevate the presentation and hint at the flavors inside, making them perfect for gifting or special occasions.
Side Dishes
Serve your Vegan Macarons Recipe alongside a cup of rich vegan hot chocolate, herbal tea, or freshly brewed coffee. These beverages complement the sweetness and enhance the overall tasting experience, creating a charming moment of indulgence.
Creative Ways to Present
Arrange your macarons in a colorful tower or inside a decorated box for a stunning visual impact. Or, add some vibrant berry coulis or vegan whipped cream on the side for a dessert plate that dazzles your guests with both flavor and flair.
Make Ahead and Storage
Storing Leftovers
Any leftover vegan macarons will keep well in an airtight container in the refrigerator for up to 4 days. The cool environment keeps the shells crisp on the outside while maintaining the creamy filling’s smoothness.
Freezing
For longer storage, freeze assembled macarons in a single layer on a baking sheet, then transfer to an airtight container or freezer bag. They can last up to 2 months frozen and thaw nicely in the fridge for several hours before serving.
Reheating
Macarons are best enjoyed chilled or at room temperature, so reheating is not typically recommended. If you prefer them slightly warmer, let them sit at room temperature for 20–30 minutes rather than applying heat, which can alter texture and flavor.
FAQs
Can I use fresh chickpeas instead of canned for this Vegan Macarons Recipe?
Fresh chickpeas won’t yield enough aquafaba on their own, so canned chickpea liquid is preferred because it’s already infused with the right proteins and starches to whip well. If you prefer fresh, you’d need to cook them and save the cooking water, but it’s much less reliable.
What can I substitute for cream of tartar?
If you don’t have cream of tartar, a small pinch of lemon juice or white vinegar works as a stabilizer to help strengthen the aquafaba’s peaks during whipping.
How do I avoid cracking in my vegan macarons?
Letting the piped shells rest until a matte skin forms before baking is crucial to prevent cracks. Also, make sure not to open the oven door during baking to avoid temperature fluctuations.
Can I add natural food coloring to this Vegan Macarons Recipe?
Absolutely! Using natural colorings like beetroot powder, matcha, or turmeric is a wonderful way to add subtle hues and extra flavor without artificial additives.
What’s the best way to make the filling more flavorful?
Try adding citrus zest, cocoa powder, or flavored extracts like almond or rose water to the vegan margarine and icing sugar mix for a personalized twist on your Vegan Macarons Recipe.
Final Thoughts
I hope this Vegan Macarons Recipe inspires you to bring a bit of elegance and sweetness into your kitchen with no compromise on flavor or ethics. These macarons are fun to make, utterly delicious, and guaranteed to impress friends and family alike. So grab your aquafaba, whip up some magic, and enjoy the delightful journey of baking vegan treats that feel just like a special celebration every time.
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Vegan Macarons Recipe
- Prep Time: 30 minutes (plus overnight chilling of aquafaba)
- Cook Time: 18 minutes
- Total Time: 1 hour 30 minutes (including chilling and resting times)
- Yield: 20 servings
- Category: Baking
- Method: Baking
- Cuisine: French
- Diet: Vegan
Description
These Vegan Macarons are delicate, crisp, and light cookies made using aquafaba as an egg white substitute. They offer a plant-based twist on the classic French macarons, perfect for vegan and dairy-free diets. Using chickpea liquid whipped into a meringue combined with ground almonds and icing sugar creates a delightful treat that pairs wonderfully with vegan buttercream or jam fillings.
Ingredients
Macaron Shells
- Liquid from 2 x 400g cans of chickpeas (aquafaba)
- ¼ teaspoon cream of tartar
- 100g caster sugar (superfine sugar)
- 100g ground almonds
- 100g icing sugar
Filling
- 250g icing sugar
- 75g vegan margarine
- 1 teaspoon vanilla extract
- A splash of plant-based milk (to adjust consistency if needed)
Instructions
- Extract and reduce aquafaba: Pour the liquid from the two chickpea cans into a medium saucepan. Simmer over medium heat, reducing the liquid by half until approximately 125g remains. This concentrates the aquafaba for better whipping.
- Chill the reduced aquafaba: Let the reduced aquafaba cool completely, then transfer to an airtight container and refrigerate overnight. Chilling stabilizes the liquid, making it easier to whip into meringue.
- Preheat the oven: Set your oven to 150°C (300°F), or 130°C (275°F) if using a fan oven. Prepare a baking tray lined with parchment paper for piping the macaron shells.
- Whip aquafaba meringue: Measure out 100g of chilled aquafaba and place it in a clean bowl. Add ¼ teaspoon cream of tartar and whip on high speed until the mixture becomes frothy and pale. Gradually add 100g caster sugar while continuing to whip until stiff, glossy peaks form, indicating the meringue is ready.
- Combine dry ingredients: Sift together 100g ground almonds and 100g icing sugar into a separate bowl. This ensures a fine, lump-free mixture for the shells.
- Fold dry ingredients into meringue: Carefully fold the almond and icing sugar mixture into the whipped aquafaba in two additions. Use gentle folding motions to avoid deflating the meringue, maintaining the airiness of the batter.
- Pipe the macaron shells: Transfer the batter to a piping bag fitted with a round tip and pipe 2.5cm (1-inch) rounds onto the parchment-lined baking tray. Allow the piped shells to rest for 20-30 minutes until their surfaces become matte and form a skin.
- Bake the macaron shells: Place the tray in the preheated oven and bake for 18 minutes. Rotate the tray halfway through baking to ensure even heat distribution. The shells will feel firm to the touch when done.
- Prepare the filling: In a bowl, beat together 75g vegan margarine, 250g icing sugar, and 1 teaspoon vanilla extract. Add a splash of plant-based milk if needed to achieve desired consistency.
- Assemble the macarons: Once the shells have cooled completely, pair them by size and spread or pipe the vegan buttercream filling between shells. Store the finished macarons in an airtight container.
Notes
- Reducing the aquafaba concentrates its proteins and sugars, which helps it whip better and produce stable meringue.
- Resting the piped shells before baking allows them to form a skin; this prevents cracking and creates the characteristic smooth shell surface.
- Use a clean, grease-free bowl and utensils when whipping aquafaba for best results.
- Allow macarons to mature for 24 hours in the fridge for optimal texture and flavor before serving.
- Ensure the vegan margarine used is firm and suitable for buttercream texture.
