Vegan Macarons
User Reviews
5.0
93 reviews
Excellent
Vegan Macarons
Report
An eggless alternative to the traditional French dessert!
Share:
Ingredients
For the macaron shells:
- Liquid from 2 x 400g cans of supermarket chickpeas
- ¼ Teaspoon cream of tartar
- 100 g caster sugar (superfine sugar)
- 100 g ground almonds (I use Tesco's)
- 100 g icing sugar
For the buttercream filling:
- 250 g icing sugar
- 75 g vegan margarine
- 1 Teaspoon vanilla extract
- Splash plant-based milk (to loosen the buttercream if needed)
Add to Shopping List
Instructions
Reducing the aquafaba (do this at least 12 hours in advance):
For the macaron shells:
For the buttercream filling:
Notes
- Measure in grams with a scale rather than converting to cups. Accuracy matters for this recipe.
- Use an oven thermometer to make sure the temperature is exact.
- Make sure your bowl and mixers are very clean and free from grease.
- *Use a dark, non-stick cookie sheet. This is very important because of how it absorbs the heat and lets the airflow. Do not use baking paper or a silicone mat/tray. I got my non-stick sheet from Dunlem.
- Macarons can be stored in an airtight container in the fridge for up to 48 hours.
Genuine Reviews
User Reviews
Overall Rating
5.0
93 reviews
Excellent
Other Recipes
You'll Also Love
Vegan Gluten-free Lemon Donuts. Grain-free Baked Vegan Doughnuts
Vegan, gluten-free
4.9
(51 reviews)
