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Vegan Macarons Recipe

Vegan Macarons Recipe

Enjoy delicate, chewy, crisp Vegan macarons. 
5 from 92 votes
Prep Time 30 minutes
Baking Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine French
Servings 30
Calories 149 kcal

Ingredients
  

  • 150 g aquafaba reduced
  • 200 g granulated sugar
  • ¼ cup water
  • 200 g powdered sugar
  • 200 g almond flour
  • ¼ tsp cream of tartar or substitute with 1 tsp vinegar

Instructions
 

  • Reduce the aquafaba: Firstly, drain out your chickpeas if you’re using a canned variety, and pour the liquid into a saucepan. Simmer on low heat to reduce the liquid. Don’t worry if it doesn’t look gelatinous. Once you’re done, you can refrigerate any leftovers.
  • Wash your mixing bowl and whisk: The last thing you want is to work with an unwashed bowl and a whisk with yesterday’s pancake batter and residue. While this tip is a no-brainer, many people forget to clean their equipment thoroughly before baking something.
  • Therefore, always wash your bowl and whisk thoroughly in hot soapy water, and then dry them off with a paper towel.
  • Grab your ingredients: Now, it’s time to get everything together. It’s important to have your ingredients on hand, so that you can move quickly when baking.
  • Preheat the oven: The oven should be on standby, since you’ll be working with sensitive batter. Now, if you’re using silicone mats, the oven needs to be 310 F. Or, with parchment paper, the oven needs to be at 300 F. Having your oven at the wrong temperature can cause a fire hazard, let alone have your macarons come out wrong.
  • Tackle the fluff: Now, let’s add 75 grams of the reduced aquafaba. Afterwards, mix in the cream of tartar (or vinegar). Adjust your mixer to medium high speed. Once you raise the whisk, the mixture should form little peaks that fall over.
  • Heat your sugar: Add the granulated sugar to a saucepan with ¼ cup of water. Afterwards, put it on low heat (medium), and don’t stir. As you heat the sugar, you’ll need to make sure that you get a temperature of 245 F. So, use the thermometer to get the sugar up to 245 F.
  • Tackle the dry ingredients: While waiting on the fluff and sugar, measure 200 grams of powdered sugar, and then do the same with the 200 grams of almond flour. Then, add the dry ingredients through the sieve, and into the mixing bowl.
  • Mix the sugar and the fluff: Once the sugar’s temperature reaches 245 F, pour it slowly into the continuously-mixing fluff. Keep mixing until the outside of the bowl cools down, and the mixture comes out glossy and sticky.
  • NOTE: Be careful when handling the bowl. You don’t want to burn yourself. That’s why it’s imperative that you let the bowl cool down.
  • Make your marzipan: Take the rest of the aquafaba, and pour it in with your dry ingredients. As you combine both bowls, do it slowly. This allows for the aquafaba to blend in well with the other ingredients.
  • Mix it all up: Once your aquafaba is blended into the mixture, you can then add about half of your meringue to your marzipan. But remember: Don’t grab any candied sugar from the edges or margins as you do so. Keep mixing the batter until you can’t see any chunks left. Leftover chunks can make your macarons turn out rocky or misshaped.
  • Start the macaronage: Macaronage is when you fold the meringue into your almond mixture. This, in turn, knocks out the air and creates perfect vegan macarons. Add the rest of the meringue into the mix, and tilt the bowl ¾ on its side, which will help fold the mix. Now, using your spatula, scrape the mixture from the bowl. Start along the top of the bowl. Next, go around the bottom. And then, make your way back up the opposite side. Keep doing it until the batter becomes thick. Add your favourite food colouring, if desired. Soon, you’ll be able to draw a figure 8 with the batter. If your figure 8 is easy to do, that means that the batter is ready.
  • Pipe your shells: Now, you’re ready to make the shells. Here, you’ll use a tall glass to line your piping bag. Once lined up, you can fill the bag. When filled, pipe the mixture perpendicular to your baking tray. Squeeze until you’ve made a diameter-wide circle. Next, immediately ice the macaron.
  • Pop the bubbles: To get rid of any air bubbles, grab the tray, and smack it firmly against the countertop. Use a toothpick to pop them, if necessary. Don’t worry about how you pop them – the goal is to make your macarons look less “bubbly.”
  • Allow the skin to form: After ridding your macarons of any bubbles, set the tray on a flat surface. Then, let the tray sit until the shells are no longer shiny or sticky.
  • Bake your shells: Now, put the macaron shells in the oven for 20 minutes. You should see them form ‘feet’ during the 6- or 7-minute mark. After 20 minutes, they should be dry.
  • Fill your shells: Once you’ve removed the shells from the oven and let them cool, they should peel off easily from the mat or paper. Then, fill them with whatever you want:
    Buttercream, Cookie butter, Ganache, OR Your favourite jam (Any flavour!)

Notes

So now, if you’ve never made vegan macarons before, then not to worry! Here are some tips that are worth knowing before you get started:
  • Don’t worry if they don’t come out right: Macarons are notoriously tricky to make, and even if you do everything right, they might not come out the way you want. Like everything else in life, it’s not going to be perfect. If you don’t get the best results the first time, don’t be discouraged. Even with this recipe, you may not get them the way you want on the first try, so you’ll want to try them again. Besides, that’s the fun of making macarons, and cooking in general!
  • Always sift: While it’s tempting to skip sifting the sugar and flour to save time, don’t do it. Always make sure that you sift the ingredients. Sifting prevents lumps from remaining in the batter. A smooth batter is essential to a good macaron shell.
  • Don’t bake directly on the baking sheet: You may have success with baking other goods directly on the baking sheet, but it won’t work with vegan macarons. They need a non-stick surface and an evenly distributed heat. You can get this by using a silicone baking mat, or two sheets of parchment paper.
  • Use clean equipment: It’s so important that all your equipment is squeaky clean before you start baking. Any water or grease in the bowl or on the whisk will stop the aquafaba from forming stiff peaks. Clean everything out thoroughly before you start baking.
  • Get rid of air bubbles: Air bubbles are another enemy to be conquered when getting the perfect macaron batter. Get the bubbles out as you mix it, and push down on your piping bag as you squeeze the batter out. After all the shells have been piped, tap the banking tray on the table to remove any air.
  • Freeze your macarons: Finally, once you’ve made your vegan macarons, you’ll want to freeze them overnight. Don’t worry about the shells hardening; that’s part of the process. Freezing allows you to get the perfect chewy texture. With that said, don’t be tempted to eat them right away, or else you’ll end up with a sticky mess.
Keyword Macaron, Macaroons, Vegan Macaron, Vegan Macarons, Vegan Macaroon, Vegan Macaroons