Vegan Macarons Recipe
If you’ve ever thought delicate French pastries are off limits on a plant-based diet, get ready to be wowed! Vegan Macarons combine everything magical about the classic cookie—crisp, airy shells, irresistible chew, and a dreamy buttercream center—entirely without eggs or dairy. Using simple swaps like aquafaba and vegan butter, this elegant treat delivers classic flavor and texture, all while staying totally vegan and gluten-free. Whether you’re planning a fancy afternoon tea or just want to indulge in a sweet kitchen project, mastering Vegan Macarons is a delicious adventure for bakers at any level.
Ingredients You’ll Need
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For the Macaron Shells:
- 1 cup powdered sugar
- 3/4 cup almond flour, finely ground
- 1/2 cup aquafaba (liquid from canned chickpeas)
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
- Gel food coloring (optional)
For the Filling:
- 1/2 cup vegan butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 teaspoons plant-based milk, as needed
How to Make Vegan Macarons
Step 1: Prep Your Pans and Ingredients
Line two baking sheets with parchment paper or silicone baking mats and gather every ingredient before you begin. Having everything measured and ready keeps the macaron-making process stress-free and fun, especially since timing can be important.
Step 2: Blend and Sift the Dry Ingredients
Add the powdered sugar and finely ground almond flour to a food processor. Pulse several times until the mixture is super fine. This helps ensure your Vegan Macarons have smooth, glossy shells. Next, sift the mixture into a large bowl and discard any larger bits—lumpy batter is the enemy of a perfect macaron!
Step 3: Whip Up Aquafaba Meringue
Pour the aquafaba and cream of tartar into a clean mixing bowl. Using an electric mixer, whip on high speed for 5-7 minutes, until soft peaks form. Gradually add the granulated sugar, continuing to whip until firm, glossy peaks appear (about 5 more minutes). If you’re going playful with color, gently fold in a few drops of gel food coloring now for Instagram-worthy shells.
Step 4: Fold and Macaronage
With a spatula, carefully fold the sifted almond mixture into the aquafaba meringue in three even additions. The right texture is crucial: fold until the batter flows in thick, slow ribbons (often compared to “lava”). Over-mixing will make the batter runny, while under-mixing leaves it too stiff. Aim for that happy medium for beautifully rounded Vegan Macarons!
Step 5: Pipe and Rest the Shells
Scoop the batter into a piping bag fitted with a round tip. Pipe 1 1/2-inch circles onto your prepared sheets, spacing them about an inch apart. Tap the trays firmly on the counter to pop air bubbles—this helps set a flawless surface. Leave the trays out at room temperature for 45-60 minutes, until the shells form a skin and aren’t tacky to the touch. This crucial rest helps form those signature macaron “feet” as they bake.
Step 6: Bake to Perfection
Preheat your oven to 300°F. Bake one sheet at a time for 18-20 minutes. The Vegan Macarons are done when they lift cleanly from the parchment and have a slight sheen. Let them cool completely before removing from the baking sheets, or they may stick and crack.
Step 7: Make the Vegan Buttercream
While the shells cool, beat vegan butter until smooth and creamy. Slowly add powdered sugar, vanilla extract, and plant-based milk—just enough to get a spreadable consistency. The buttercream should be silky but sturdy enough to hold the shells together.
Step 8: Fill and Sandwich
Transfer buttercream to a piping bag and pipe a generous dollop onto half the shells. Gently top with the remaining shells, twisting slightly as you sandwich them together. Allow the filled Vegan Macarons to rest in the refrigerator for an hour, which helps the flavors and textures sync harmoniously.
How to Serve Vegan Macarons
Garnishes
Dust your macarons with a whisper of powdered sugar, sprinkle with edible glitter, or drizzle a line of dairy-free chocolate to make each one stand out. For a sophisticated finish, try a sprinkle of crushed freeze-dried raspberries or toasted almond slivers right after filling.
Side Dishes
Pair Vegan Macarons with a delicate cup of green tea, herbal infusions, or even a splash of chilled bubbly for special occasions. They also complement fresh fruit platters and coconut yogurt parfaits beautifully at brunch or high tea.
Creative Ways to Present
For party flair, arrange Vegan Macarons by color in a pretty box or stack them in towers as a dessert centerpiece. Tuck them into cellophane bags with a ribbon as edible gifts, or use small cake stands and vintage plates for an elegant, bakery-inspired dessert display.
Make Ahead and Storage
Storing Leftovers
Store any leftover Vegan Macarons in an airtight container in the refrigerator. They’ll keep their lovely texture for up to 3-4 days. In fact, macarons often taste even better on the second day as the shells and filling meld together.
Freezing
Both filled and unfilled shells freeze beautifully. Place them in a single layer in a container and separate layers with parchment paper. Thaw at room temperature for 30-60 minutes before serving for the perfect bite every time. This makes Vegan Macarons a fabulous make-ahead treat for parties.
Reheating
No need to reheat these delicate cookies—simply let them rest at room temperature for about 20 minutes after removing from the fridge or freezer, and their flavor and texture will shine just as intended.
FAQs
How can I tell if my aquafaba is whipped enough?
Watch for firm, glossy peaks—when you lift the beaters, the aquafaba should hold its shape without slouching. It’s similar to classic egg-white meringue and is the foundation of all successful Vegan Macarons.
Why didn’t my macarons develop feet?
Macaron “feet” depend on resting the piped batter until it forms a dry skin, as well as the right oven temperature. Make sure to give the shells at least 45 minutes of rest and preheat your oven thoroughly before baking.
Can I make Vegan Macarons in humid weather?
Humidity can hamper the drying step, making it tough for the shells to form properly. Choose a dry baking day if possible, or use a dehumidifier in your kitchen for best results.
What’s the best way to achieve vivid colors?
Stick with gel-based or powdered food coloring to avoid adding extra moisture to the batter. Add color right after the meringue is whipped, before folding in almond flour, for the brightest Vegan Macarons.
Are Vegan Macarons gluten-free?
Yes! Since they’re made with almond flour instead of wheat, Vegan Macarons are naturally gluten-free. Always double-check your ingredients for any cross-contamination if baking for someone with celiac disease.
Final Thoughts
Baking Vegan Macarons isn’t just about mastering a recipe—it’s about sharing a slice of French-inspired joy, no matter your dietary style. With a bit of patience, these charming cookies become the perfect way to wow friends, celebrate any occasion, or simply treat yourself. Give them a try, and don’t forget to fill your kitchen with plenty of fun (and maybe a little extra powdered sugar dust!).
Print
Vegan Macarons Recipe
- Total Time: 1 hour 50 minutes (including resting time)
- Yield: 20 macarons (40 shells) 1x
- Diet: Vegan
Description
Learn how to make delicious vegan macarons with aquafaba, a plant-based alternative to egg whites. These delicate French cookies are gluten-free and perfect for special occasions or a sweet treat.
Ingredients
For the Macaron Shells:
- 1 cup powdered sugar
- 3/4 cup almond flour, finely ground
- 1/2 cup aquafaba (liquid from canned chickpeas)
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
- Gel food coloring (optional)
For the Filling:
- 1/2 cup vegan butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 teaspoons plant-based milk, as needed
Instructions
- Prepare the Macaron Shells: Line baking sheets and pulse powdered sugar and almond flour in a food processor. Sift mixture and set aside.
- Make the Aquafaba Meringue: Beat aquafaba and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form. Fold in almond flour mixture and food coloring.
- Pipe and Bake: Pipe circles onto baking sheets and let rest. Bake, then cool completely.
- Prepare the Filling: Beat vegan butter until smooth. Gradually add powdered sugar, vanilla, and milk to make a creamy filling.
- Fill the Macarons: Pipe filling onto shells and sandwich with the remaining shells.
Notes
- Humidity can affect macaron success, so make them on a dry day if possible.
- For different flavors, customize the shells or filling with various extracts, cocoa powder, fruit puree, or chocolate.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 90
- Sugar: 12 g
- Sodium: 5 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
