Vegan Classic Almond Macarons
Indulge in the delicate elegance of **Vegan Classic Almond Macarons**, a plant-based twist on the timeless French confection. Made without eggs, this recipe uses **aquafaba**—the liquid gold from chickpeas—as a vegan alternative to traditional meringue, ensuring perfectly crisp shells with tender, chewy centers. Infused with the rich nuttiness of almond flour and a touch of fragrant vanilla, these macarons boast delicate flavors and an irresistibly smooth texture. The creamy vegan butter filling, enhanced by almond extract, provides the perfect balance of sweetness in every bite. With tips for achieving a flawless macaron shell and optional vegan food coloring for a pop of color, this recipe is ideal for impressing at any gathering or indulging in a luxurious, plant-based treat. **Dairy-free, egg-free, gluten-free adaptable**, and utterly decadent!
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Recipe Information
Ingredients
- 120 ml Aquafaba (liquid from a can of chickpeas)
- 200 grams Powdered sugar
- 150 grams Almond flour
- 100 grams Caster sugar
- 1 teaspoon Vanilla extract
- 1 Pinch of salt
- 1 drop Vegan food coloring (optional)
- 100 grams Vegan butter
- 200 grams Additional powdered sugar (for filling)
- 0.5 teaspoon Almond extract
Instructions
Strain the aquafaba from a can of chickpeas and reduce it down to approximately 90ml by simmering on low heat until slightly thickened; let it cool completely.
In a large mixing bowl, sift together the powdered sugar and almond flour to ensure there are no lumps; set aside.
Using an electric mixer, whisk the cooled aquafaba until it forms stiff peaks.
Gradually add the caster sugar, a little at a time, whisking continuously until the meringue is glossy and firm. Then, add the vanilla extract and a pinch of salt, continue whisking.
Gently fold the almond flour and powdered sugar mixture into the whipped aquafaba in batches, making sure to incorporate well without deflating the meringue.
Optional: Add a single drop of vegan food coloring and gently fold until the batter is the desired shade.
Line a baking sheet with parchment paper or a silicone baking mat.
Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small circles (about 1 inch in diameter) onto the prepared baking sheet, spaced about 1 inch apart.
Tap the baking sheet firmly on the counter a few times to release any air bubbles.
Let the piped macarons sit at room temperature until the tops form a skin and are no longer sticky to the touch (about 30 minutes to 1 hour, depending on humidity).
Preheat the oven to 150°C (300°F).
Bake the macarons on the middle rack for about 18 minutes, until they no longer stick to the parchment paper.
Allow the macarons to cool completely on the baking sheet before attempting to remove them.
To prepare the filling, beat the vegan butter with the additional powdered sugar and almond extract until smooth and creamy.
Pair the macaron shells of similar size together and pipe a small amount of filling onto one shell of each pair.
Gently press the paired shell onto the filled shell to create a macaron sandwich.
Store the macarons in an airtight container in the refrigerator for 24 hours before serving for the best texture.
Nutrition Facts
Calories |
3571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.6 g | 197% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 950 mg | 41% | |
| Total Carbohydrate | 534.8 g | 194% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 501.1 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 59 mg | 1% | |
*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.
