5.0 from 93 votes
Vegan Macarons
An eggless alternative to the traditional French dessert!
Prep Time
30 mins
Cook Time
30 mins
Additional Time
30 mins
Servings: 20 macarons
Calories: 132 kcal
Course:
Dessert
Cuisine:
Vegan
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
- 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
- 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.