Dairy-Free Classic French Macarons
These Dairy-Free Classic French Macarons are a delightful twist on the beloved French confection, offering all the elegance and delicacy of traditional macarons without any dairy. Perfectly crisp yet tender almond shells are crafted with aquafaba—a genius plant-based substitute for eggs—making them completely vegan. Sandwiched between these irresistible cookies is a luscious, dairy-free dark chocolate ganache infused with creamy coconut, providing a decadently smooth filling. Whether you're catering to dietary needs or simply seeking a unique spin on a classic treat, this recipe is as accessible as it is stunning. Ideal for gifting, celebrations, or indulgent snacking, these macarons are gluten-free and irresistibly beautiful with their glossy domes. Unlock the secrets to achieving bakery-level macarons in your own kitchen with this detailed step-by-step guide!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 100 grams Almond Flour
- 100 grams Powdered Sugar
- 75 grams Aquafaba (chickpea brine)
- 100 grams Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1 pinch Pinch of Salt
- 150 grams Dairy-Free Dark Chocolate
- 50 grams Coconut Cream
Instructions
Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
In a large bowl, sift almond flour and powdered sugar together. Discard any large bits, and set the mixture aside.
In a clean mixing bowl, beat aquafaba with a pinch of salt until it forms soft peaks, about 10 minutes.
Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form. This will take another 5-7 minutes.
Gently fold in the vanilla extract.
Add the almond flour mixture to the aquafaba in three parts, folding gently after each addition until well combined. Be careful not to deflate the mixture.
Transfer the macaron batter to a piping bag fitted with a round nozzle and pipe small, even circles (about 1.5 inches in diameter) onto the prepared baking sheets, spacing them about 1.5 inches apart.
Tap the baking sheets firmly against the counter to release any air bubbles.
Let the piped macarons sit at room temperature for 30 minutes to 1 hour, or until they form a skin and are dry to the touch.
Bake the macarons for 15 minutes, rotating the baking sheets halfway through the baking time. The macarons are done when they are just firm and can be lifted off the baking sheet easily.
Let macarons cool completely on the baking sheets placed on cooling racks.
For the filling, melt the dairy-free dark chocolate and coconut cream together in a bowl set over a pan of simmering water, stirring until smooth and glossy.
Let the chocolate mixture cool slightly until it thickens enough to pipe.
Pair the macaron shells by size and pipe a small amount of the chocolate mixture onto the flat side of one shell, then sandwich with the other.
Refrigerate filled macarons for at least 24 hours to develop flavor and texture, bring them to room temperature before serving.
Nutrition Facts
Calories |
2372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.4 g | 147% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 279 mg | 12% | |
| Total Carbohydrate | 325.9 g | 119% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 272.7 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 836 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
