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
Scale
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.
