Vegan Raspberry Macaron
Experience the perfect bite of sweet elegance with these Vegan Raspberry Macarons, a plant-based twist on the classic French confection. Crafted with whipped aquafaba, almond flour, and powdered sugar, these delicate treats boast irresistibly smooth shells and signature airy "feet." Infused with a hint of vanilla and optional pink food coloring, the macarons are filled with a luxurious raspberry buttercream made from vegan butter and tangy raspberry jam, creating an unforgettable balance of texture and flavor. Ideal for special occasions or as a delightful gift, this recipe transforms simple ingredients into stunning, dairy-free delights. Allow the flavors to harmonize overnight for a truly indulgent treat that will impress vegans and dessert lovers alike. Perfect for searches related to plant-based baking, vegan macarons, or easy vegan desserts!
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Recipe Information
Ingredients
- 120 ml Aquafaba
- 200 g Powdered sugar
- 200 g Almond flour
- 100 g Granulated sugar
- 60 ml Water
- 1 tsp Vanilla extract
- 150 g Raspberry jam
- 100 g Vegan butter
- 3 drops Pink food coloring (optional)
Instructions
Preheat your oven to 150°C (300°F). Line two baking trays with silicone baking mats or parchment paper.
In a bowl, sift together the almond flour and powdered sugar. This will create a fine mixture that will help achieve a smooth macaron shell.
In a stand mixer bowl, start whisking the aquafaba on medium speed until it becomes frothy. This should take around 4 minutes.
In a small saucepan, combine the granulated sugar and water, bringing it to a boil to create a syrup. Use a candy thermometer to monitor the temperature; it should reach 118°C (244°F).
Once the sugar syrup is ready, slowly pour it into the aquafaba while continuing to whisk. Increase the mixer speed and whip until you achieve stiff, glossy peaks.
Add the vanilla extract and optional food coloring to the whipped aquafaba, folding gently to combine.
Gently fold in the sifted almond flour and powdered sugar mixture into the whipped aquafaba using a spatula. Be careful not to over mix; the batter should be smooth and flow in thick ribbons from the spatula.
Transfer the batter to a piping bag fitted with a round nozzle. Pipe small circles onto the prepared baking trays, leaving space in between for spreading.
Tap the baking trays on the counter to release any air bubbles. Let the macarons sit at room temperature for about 30 minutes, or until a skin forms on the surface.
Bake the macarons in the preheated oven for 18-20 minutes. They should have a firm top and slight 'feet' around the base.
Remove the macarons from the oven and let them cool completely on the baking trays.
While the macarons are cooling, prepare the raspberry filling by beating the vegan butter until smooth. Gradually add in the raspberry jam, mixing until well combined.
Once the macaron shells are cool, carefully remove them from the parchment paper or baking mat.
Pipe or spread a small amount of raspberry filling onto the flat side of one macaron shell and sandwich it with another shell.
Store the macarons in an airtight container in the refrigerator for at least 24 hours before serving to allow the flavors to meld.
Nutrition Facts
Calories |
173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 45 mg | 2% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 19.2 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 22 mg | 2% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 75 mg | 2% | |
*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.
