Vegan Classic French Macarons
Indulge in the elegance of **Vegan Classic French Macarons**, a plant-based twist on the delicate and iconic confection. This recipe creates perfectly crisp shells with a tender, chewy center, all without the use of eggs or dairy. Featuring almond flour, aquafaba (the magical chickpea liquid substitute for egg whites), and a luscious vanilla buttercream filling, these macarons are completely vegan yet every bit as decadent. With tips like carefully folding the almond flour into the aquafaba meringue and allowing the macarons to mature for optimal texture, this recipe ensures professional-quality results. Whether you choose to add a pop of vegan food coloring or keep them simple, these macarons are ideal for impressing at special occasions, holiday gatherings, or as a sweet homemade gift. Perfect for those seeking **vegan desserts, egg-free macarons, or allergy-friendly baking**, these treats prove that indulgence knows no boundaries!
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Recipe Information
Ingredients
- 120 grams Almond flour
- 200 grams Powdered sugar
- 120 ml Aquafaba (liquid from canned chickpeas)
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Cream of tartar
- 1 pinch Pinch of salt
- Vegan food coloring (optional)
- 100 grams Vegan butter
- 150 grams Powdered sugar for filling
- 1 teaspoon Vanilla extract for filling
- 1 pinch Pinch of salt for filling
Instructions
Preheat your oven to 150°C (300°F) and line a baking sheet with parchment paper.
In a large mixing bowl, sift together the almond flour and powdered sugar. Set aside.
In a clean bowl, add the aquafaba and cream of tartar, and beat at medium speed using a stand mixer or hand mixer until it becomes frothy.
Gradually add the granulated sugar while continuing to beat the aquafaba until stiff peaks form. This process can take 7-10 minutes.
Once stiff peaks are achieved, add the vanilla extract and, if desired, a few drops of vegan food coloring. Gently mix until combined.
Gradually fold the almond flour mixture into the meringue using a spatula. Be gentle yet thorough to avoid deflating the meringue.
Transfer the batter into a piping bag fitted with a round tip and pipe small circles onto the prepared baking sheet, leaving space between each for spreading.
Tap the baking sheet firmly against the counter to release any air bubbles in the macarons.
Let the macarons dry at room temperature for about 30 minutes until a skin forms on the surface.
Bake the macarons in the preheated oven for 15-20 minutes until they have risen, and the tops are firm.
Remove from the oven and allow the macarons to cool completely on the baking sheet.
For the filling, beat together the vegan butter, powdered sugar, vanilla extract, and a pinch of salt until smooth and creamy.
Once the macarons are cool, pair them by size and pipe a small amount of filling onto the flat side of a shell, sandwiching with another shell.
Allow the macarons to mature in an airtight container in the refrigerator for at least 24 hours to enhance their texture and flavor.
Nutrition Facts
Calories |
3186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.6 g | 178% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 930 mg | 40% | |
| Total Carbohydrate | 477.2 g | 174% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 450.6 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 140 mg | 3% | |
*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.
