5 from 93 votes
Vegan Macarons
Vegan Macarons use aquafaba—the liquid from chickpeas—to replicate the meringue usually made with egg whites, combined with ground almonds and sugar to form delicate, crisp shells. The recipe involves reducing aquafaba overnight for better meringue structure and baking at a precise temperature using a dark non-stick tray. The vegan buttercream filling combines vegan margarine, icing sugar, and vanilla, with plant-based milk added if needed to adjust consistency. This recipe is for those interested in creating vegan macarons, which are known for their light texture and sweet flavor without animal products.
Prep Time
30 mins
Cook Time
18 mins
Additional Time
30 mins
Servings:
20
macarons
Calories:
132 kcal
Course:
Dessert
Cuisine:
Vegan
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.