These Vegan Macarons will blow your mind! A classic french dessert made with aquafaba instead of egg whites. Perfectly smooth and crisp cookie shells filled with a creamy dairy free cashew buttercream.
Friends. It’s HERE. Vegan Macarons.
If you’ve been following me on instagram, then you’ve probably witnessed all my recipe fails. I’ve been testing and testing vegan macarons since May. I’ve made over 30 (YES 30) batches of vegan macarons.
Here is what I’ve tested:
- different brands of sugars and canned chickpeas: some aquafabas are thicker than others
- different colour baking pans: light coloured IS the best
- parchment and silicon baking sheets: both work but silicon baking sheets take longer
- 4 different oven temperatures: 230 F was the best and helped make the feet of the macarons
- using a whisk, stand mix and electric hand mixer to whip the aquafaba: I found the hand mixer to be the easiest to control
- with and without cream of tartar: it really does help whip the aquafaba
- letting them sit for 1, 1.5 and 2 hours: I found 1.5 hours to be the best but this will depend on the humidity of your kitchen (more humid = longer time to dry)
And I’m so happy and proud to say I have finally FINALLY got the recipe down with tips and tricks for vegan macaron success. Are you ready to learn how to make vegan macarons with aquafaba?! Lets do this.
Ingredients to Make Vegan Macarons
French and Italian macarons are traditionally made with egg whites, almond flour/meal, icing sugar and caster sugar. The only thing we really need to change in terms of ingredients are the egg whites. And this is where the aquafaba comes in.
What is Aquafaba?
Aquafaba is just the water in canned chickpeas. Depending on the brand, stright out of the can it looks like a very liquid-y version of egg whites. reduce it and you get something a bit more thick, which is what you want to make vegan macarons.
You’re also going to need some almond flour, icing sugar, caster sugar (also called super fine sugar) and cream of tartar. Since theres no protein in aquafaba, cream of tartar helps stabilize the aquafaba after it’s whipped just like egg whites.
How to Make Vegan Macarons
*NOTE: Because I was able to produce the best macaron batch so last minute (as in… December 27th), I have not yet been able taken progress shots but these will be up VERY soon after the new years.
- Reduce the aquafaba: over medium heat, pour the chickpea water into a medium saucepan and let it simmer for 15 minutes or until reduced by about half. Store in the fridge overnight or allow it to cool before using.
- Mix the almond flour and icing sugar together.
- Whip the aquafaba and cream of tartar until frothy. Then add in the caster sugar and keep whipping until peaks begin to form.
- Use your spatula to fold in almond flour sugar mixture. Using the back of the spatula, press mixture against the bowl. Do this a couple times until mixture is shiny.
- Fill piping bags with the mixture and pipe onto a parchment lined baking tray. Drop baking tray onto kitchen counter around 5 times to remove air bubbles.
- Let it sit on kitchen counter for 1.5 hours, or until tops are dry to the touch.
- Bake for 15 minutes at 230 F. Open the oven door and let it sit for 15 minutes. Remove from oven and let it sit at room temperature for 15 minutes before removing from the baking tray.
- Pipe cashew buttercream onto one macaron shell and place another one on top to sandwich it.
Tips & Tricks to Making Vegan Macarons
- Use Clean Bowls & Mixing Utensils: These macarons are very tempermental and any additional liquid/oils can affect the final result.
- Use a Scale to Measure Ingredients: Again, for best results and accuracy.
- Remove air bubbles in macaron shells: After dropping the baking tray onto kitchen counter, use a toothpick to remove any visible air bubbles in macaron shells.
- Touch the macaron shells before baking: they should be dry to the touch. If you have a humid kitchen, place into oven (not turned on) to let it dry.
- Do NOT use a dark baking tray: It can create over cooked/burned bottoms.
Helpful Equipment Needed to Make Vegan Macarons
- Hand Mixer
- Parchment Paper or Macaron Silicon Baking Mat
- Piping Bags + Tips (Here’s a basic set on amazon that has both)
- Light Coloured Baking Tray
- Mixing Bowls
- High Speed Blender
I know how intimidating making vegan macarons may be, but I really do hope you give this vegan macaron recipe a try! Even if you don’t get it right the first, second or even third time- it’s really just practice. Getting to know your oven, the temperature of your kitchen, timing and most importantly the whipping/folding of the aquafaba. Once you get it right, you will feel SO accomplished!
More Delicious Vegan Desserts to Love!
If you recreate this Vegan Macaron recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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