Vegan Macarons
User Reviews
5
Vegan Macarons
Description
Vegan Macarons replace traditional egg whites with aquafaba, the liquid from canned chickpeas, which is reduced and whipped to create a meringue-like base for the almond cookie shells. The shells combine ground almonds and icing sugar, resulting in a smooth batter that bakes into delicate, slightly crisp-edged macarons. Precise oven temperature and equipment cleanliness are key to success, as with traditional macarons.
The buttercream filling is made vegan by using margarine and vanilla extract, mixed with icing sugar and a little plant-based milk to achieve the right creamy consistency. These macarons offer a plant-based alternative to classic recipes, with a similar delicate texture and sweet taste.
These macarons can be stored in an airtight container in the fridge for up to 48 hours, making them suitable for preparing ahead of time or for gifting.
Ingredients
For the macaron shells:
- chickpeas liquid from 2 x 400g cans
- 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
- plash plant-based milk (to loosen the buttercream if needed)
Instructions
Reducing the aquafaba (do this at least 12 hours in advance):
For the macaron shells:
For the buttercream filling:
Notes
- Use a kitchen scale to measure ingredients precisely, as accuracy is important for success with macarons.
- Maintain an exact oven temperature using an oven thermometer to ensure proper baking.
- Clean your mixing bowl and beaters thoroughly to avoid grease interfering with the aquafaba's ability to whip.
- Use a dark non-stick cookie sheet instead of baking paper or silicone mats for better heat absorption and airflow.
- Store finished macarons in an airtight container in the refrigerator for up to 48 hours.
User Reviews
Overall Rating
5
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