If you have ever thought macarons were off-limits because you follow a plant-based diet, prepare to be amazed by this delightful Vegan Macarons Recipe. These delicate, colorful treats capture all the charm and elegance of classic macarons but are entirely dairy-free and egg-free, relying on the magic of aquafaba—the liquid from chickpeas—to create those signature crisp shells and chewy centers. This recipe turns simple pantry staples into irresistible bites that will impress everyone, whether vegan or not, making it a must-try for your next baking adventure.
Ingredients You’ll Need
The beauty of this Vegan Macarons Recipe lies in its simplicity and accessibility. Every ingredient plays a crucial role, from the aquafaba providing structure to the ground almonds adding that nutty depth, making each macaron perfectly textured and flavored.
- Liquid from 2 x 400g cans of chickpeas: This aquafaba is the magic ingredient that whips up into a meringue, giving your macarons their light, airy texture without eggs.
- ¼ teaspoon cream of tartar: Helps stabilize the aquafaba foam so your macarons hold their shape beautifully.
- 100g caster sugar (superfine sugar): Slowly incorporated to build that glossy, stiff meringue consistency.
- 100g ground almonds: Provides the characteristic nutty flavor and chewiness essential in macarons.
- 100g icing sugar: Contributes to sweetness and a smooth batter texture when folded with ground almonds.
- 250g icing sugar: Used in the vegan buttercream filling, adding sweetness and a silky finish.
- 75g vegan margarine: The creamy base for the filling that keeps these macarons completely plant-based.
- 1 teaspoon vanilla extract: Offers a warm, inviting aroma and taste in the filling.
- A splash of plant-based milk: Optional, to adjust filling consistency for that perfect spreadable texture.
How to Make Vegan Macarons Recipe
Step 1: Prepare and Chill Aquafaba
Begin by pouring the aquafaba—the liquid from the chickpea cans—into a medium saucepan. Simmer it over medium heat until it reduces by half, concentrating its magical foaming proteins. Once thickened, allow it to cool and then refrigerate overnight. This chilling step is key to getting a stable meringue that will hold those oh-so-important peaks.
Step 2: Whip the Aquafaba Meringue
Next, weigh out 100g of the chilled aquafaba and transfer it to a clean mixing bowl. Add your cream of tartar and whisk on high speed until the mixture becomes frothy and pale. Gradually add your caster sugar bit by bit while whipping, continuing until you achieve stiff, glossy peaks that gleam with promise—the backbone of your macaron shells.
Step 3: Fold in the Dry Ingredients
Sift together your ground almonds and icing sugar. Folding this gently into the whipped aquafaba is an art—do it in two additions to avoid deflating the meringue. The resulting batter should flow like lava but hold its shape briefly, ensuring that your macarons will rise correctly and form the sought-after ‘feet’ during baking.
Step 4: Pipe and Rest
Fit a piping bag with a round nozzle and create 2.5cm (1-inch) rounds on a baking tray lined with parchment paper. After piping, allow the shells to rest for 20 to 30 minutes until their surfaces lose their shine and become matte. This resting period forms a thin skin that is essential for the classic macaron texture.
Step 5: Bake the Shells
Carefully transfer your tray to a preheated oven set at 150°C (300°F) or 130°C (275°F) for fan ovens. Bake the shells for 18 minutes, rotating the tray halfway through to ensure even cooking. They should feel firm to the touch but avoid browning—that delicate pale color is part of their charm.
Step 6: Prepare the Vegan Buttercream Filling
While the shells cool, whip together 250g of icing sugar with 75g of vegan margarine and 1 teaspoon of vanilla extract until smooth and fluffy. Add a splash of plant-based milk if the buttercream needs a bit more creaminess to reach a spreadable consistency. This luscious filling will complement your shells beautifully.
Step 7: Assemble Your Macarons
Once your shells are completely cool, pipe or spread a dollop of vegan buttercream onto the flat side of one shell and gently sandwich it with another. Press lightly so the filling spreads evenly without breaking the shells. Congratulations, you’ve completed your Vegan Macarons Recipe!
How to Serve Vegan Macarons Recipe
Garnishes
Although these macarons are stunning just as they are, a light dusting of edible glitter, a sprinkle of crushed nuts, or a tiny drizzle of dark vegan chocolate can take them from delightful to dazzling. These small touches also add extra texture and visual interest, perfect for impressing guests.
Side Dishes
Vegan macarons shine alongside freshly brewed herbal teas, rich coffee, or sparkling fruit-infused water. For a sophisticated touch, serve them with a fresh berry salad or a scoop of vegan sorbet to balance the sweetness with fresh and tart notes.
Creative Ways to Present
Think beyond the classic tower! Present your macarons in mini gift boxes for parties, scatter them artfully over a dessert platter, or stack them on pretty tiered trays for afternoon tea gatherings. A simple ribbon tied around a small box adds a heartfelt homemade touch that’s perfect for gifting.
Make Ahead and Storage
Storing Leftovers
Store your assembled vegan macarons in an airtight container in the refrigerator. They keep wonderfully for up to 3 days, allowing the flavors to meld while preserving their delicate textures without drying out.
Freezing
To enjoy your Vegan Macarons Recipe later, freeze the unfilled shells in an airtight container for up to one month. When ready to enjoy, simply thaw them at room temperature before filling and serving to enjoy that fresh-from-the-oven taste anytime.
Reheating
Macarons are best served at room temperature, so avoid reheating. Let any refrigerated macarons sit out for about 15 minutes before enjoying to let their flavors and textures fully shine.
FAQs
Can I use canned chickpeas from any brand for the aquafaba?
Absolutely! Most canned chickpeas will work well, but always use unsalted to avoid altering the macaron flavor. The important part is reducing the liquid properly to concentrate the proteins that whip up beautifully.
What if my aquafaba doesn’t whip up stiff peaks?
Sometimes, aquafaba can be sensitive to bowl cleanliness or temperature. Make sure your bowl and whisk are grease-free and try chilling the aquafaba before whipping. Adding the cream of tartar is also crucial for stabilizing the liquid.
Can I add flavorings or colors to these macarons?
Yes! Adding food-grade coloring powders or natural extracts like raspberry, lemon, or rose water when folding in the almonds is a great way to customize your macarons. Just be careful not to add too much liquid when using extracts.
Will these macarons be exactly like traditional ones?
While they are incredibly close, vegan macarons have a slightly different texture—usually a bit softer inside—but this only adds to their charm and chewiness. They are sure to satisfy any macaron craving!
How many macarons does this recipe make?
This recipe yields about 20 delicious vegan macarons, perfect for sharing or enjoying as a special treat throughout the week.
Final Thoughts
There is something truly magical about creating a vegan macaron that tastes so luxurious and looks so elegant, yet uses simple, plant-based ingredients. This Vegan Macarons Recipe is a beautiful way to bring a bit of joy, color, and sweetness into your kitchen. Give it a whirl—you might just find your new favorite baking project that everyone, vegan or not, will adore!
Print
Vegan Macarons Recipe
- Total Time: 1 hour 38 minutes (including overnight refrigeration)
- Yield: 20 servings 1x
- Diet: Vegan
Description
Delicious and delicate Vegan Macarons made using aquafaba from chickpeas as an egg substitute, combined with ground almonds and sugar. These light and airy macarons are vegan-friendly and perfect for anyone looking to enjoy a classic French treat without eggs or dairy.
Ingredients
Meringue
- Liquid from 2 x 400g cans of chickpeas (aquafaba)
- ¼ teaspoon cream of tartar
- 100g caster sugar (superfine sugar)
Macaron Shells
- 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 until the liquid reduces by half, leaving approximately 125g remaining. This concentrated aquafaba will mimic egg whites.
- Cool and refrigerate: Allow the reduced aquafaba to cool, then transfer it to an airtight container and refrigerate overnight to stabilize it for whipping.
- Preheat oven: Preheat your oven to 150°C (300°F), or 130°C (275°F) if using a fan oven, to ensure the shells bake evenly.
- Whip aquafaba meringue: Measure 100g of the chilled aquafaba and place it in a clean bowl with the cream of tartar. Whip on high speed until it becomes frothy and pale.
- Add caster sugar: Gradually add the caster sugar while continuing to whip the mixture until stiff, glossy peaks form, creating a sturdy meringue base.
- Fold in dry ingredients: Sift the ground almonds and icing sugar into a separate bowl. Gently fold this mixture into the aquafaba meringue in two additions, taking care not to deflate the airy meringue.
- Pipe macaron shells: Transfer the batter into a piping bag and pipe 2.5cm (1-inch) rounds onto a parchment-lined baking tray. Let the piped shells rest for 20-30 minutes until their surface becomes matte and forms a thin skin.
- Bake shells: Bake the macarons for 18 minutes, rotating the tray halfway through baking to ensure even cooking. The shells should feel firm to the touch when done.
- Prepare filling (implied): Mix the vegan margarine, icing sugar, vanilla extract, and a splash of plant-based milk as needed to create a smooth, spreadable filling to sandwich between the cooled shells.
- Assemble macarons (implied): Once shells are completely cooled, sandwich the filling between two shells, gently pressing to spread the filling evenly.
Notes
- Resting the piped shells before baking is crucial to developing the characteristic macaron skin and preventing cracking.
- Use a clean, grease-free bowl when whipping aquafaba to achieve maximum volume.
- The vegan filling can be adjusted in consistency with the plant-based milk to suit your preference.
- Store assembled macarons in an airtight container in the refrigerator and allow them to mature for 24 hours for the best texture.
- The aquafaba quantity and reduction can be adjusted slightly depending on can size to achieve the right consistency.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
