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
Scale
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
