In the past, becoming vegan inevitably meant saying farewell to some foods you had grown to love, as vegan alternatives weren’t available.
Decadent French macarons were definitely on this list, as it’s difficult to imagine creating a vegan version of a dessert made primarily from egg whites. But, as all vegans know, nothing is impossible in the world of plant-based culinary ingenious!
Gone are the days of vegans daydreaming about drool-worthy macarons, because we’ve got the perfect vegan macaroon recipe made from chickpea water!
Now it may come as a surprise that chickpeas, also known as garbanzo beans, are even used in the same sentence as macarons. But aquafaba is a superhero in the vegan world, and it creates the perfect fluffy eggless macarons!
What Are Macarons?
Macarons are a delightful delicacy that originated in France. They have long been revered in the culinary world for their exquisite beauty and delectable flavors.
If you’ve never tried a classic macaron before, imagine biting into a crisp, yet delicately thin outer shell that gives way to a soft, chewy interior filled with flavor.
The texture is light and airy, like biting into a cloud, with a slight meringue-like quality. The fillings range from rich ganache and creamy buttercream to tangy fruit jams or zesty citrus curds.
These petite treats, often found in a rainbow of vibrant colors, captivate the senses with their delicate almond meringue shells and luscious fillings. Regular macarons are crafted using egg whites, making them sadly unsuitable for vegans.
However, in this recipe, we’ll share a vegan twist to this classic French recipe that is indistinguishable from the original!
Are French Macarons the Same as Coconut Macaroons?
While French macarons and coconut macaroons are often confused, they are quite different, especially in terms of ingredients, texture, and preparation methods.
Coconut macaroons are typically made with shredded coconut, egg whites, sugar, and sometimes flour. They have a dense and chewy texture with a pronounced coconut flavor. Coconut macaroons are often formed into small mounds or shaped using a piping bag, and then baked until golden brown.
On the other hand, French macarons are made with almond flour, powdered sugar, egg whites, and granulated sugar. These macarons have a delicate, airy texture and a crisp exterior.
Why is Aquafaba a Vegan Egg Replacer?
Aquafaba is really just a fancy word for the viscous liquid found in canned chickpeas or the cooking liquid leftover from boiled chickpeas.
When we crack open a tin of chickpeas, we often drain the liquid without a second thought, unaware of the hidden gem we’re pouring down the sink.
Aquafaba is an unsung hero of the vegan culinary world. Its properties go unnoticed by many, but it has revolutionized vegan baking and cooking, providing a perfect egg-free alternative, especially for mousses and meringues!
The magic lies in the starches and proteins present in aquafaba, which provide a similar composition to egg whites, enabling it to be whipped into a foam and used as a binding or leavening agent in various vegan recipes.
To use aquafaba as an egg replacer, it is typically necessary to strain and separate the liquid from the chickpeas, either by using the liquid from canned chickpeas or by cooking dried chickpeas and saving the resulting cooking liquid. Other beans may produce different flavors and consistencies, so aquafaba is most commonly associated with chickpeas due to their mild taste and the ideal texture they lend to the liquid.
It is also best to use aquafaba in its unsalted and unseasoned form, making the liquid from canned chickpeas a convenient choice for many bakers.
How To Use Aquafaba to Make Vegan Macarons
There are a few essential steps to follow to ensure the best results when using aquafaba in this vegan recipe to create the vegan meringue mixture.
One of the most critical things is ensuring the aquafaba is unsalted and unseasoned, as any added flavors can affect the taste of the macarons.
How Do You Know Your Vegan Macarons Are Successful?
Making traditional macarons is an art form and definitely takes some practice, even more so if you’re making them vegan with an egg replacer.
Here are a few signs of a perfectly made macaron to keep an eye out for:
Macaron Feet Formation
It may sound strange to hear, but a good macaron has perfect feet!
It’s not what you’re thinking though, these don’t have toes. Instead, the term “feet” refers to the distinctive ruffled or crinkled edges that form at the base of the macaron shells during the baking process.
These feet are a sought-after characteristic of well-made macarons, and are often considered a sign of success in achieving the desired texture and structure.
The best way to ensure your vegan macarons have the perfect feet is to let them rest at room temperature before baking them, and that your oven temperature is just right and well-ventilated. You should also tap the baking sheet to release trapped air bubbles, and use a high-quality baking surface.
Smooth and Glossy Shells
The macaron shells should have smooth and shiny surfaces without cracks or blemishes.
To achieve this, ensure your vegan macaron batter is mixed properly (no overmixing) and delicately piped onto the baking tray.
Light and Airy Texture
When you bite into a vegan macaron, it should have a delicate and airy texture. The interior should be slightly chewy, but not dense or overly sticky.
The secret to this fluffy, delicate texture also lies in the mixing technique. It’s important to fold the batter macaron batter and avoid overmixing.
Can You Use Any Flour?
Traditional French macarons are typically made with almond flour due to its unique texture and flavor. Almond flour provides the desired smoothness, lightness, and nutty taste that is associated with macarons.
However, it is possible to experiment with other nut flours, such as hazelnut or pistachio flour, to create different flavors and variations. These nut flours can be used as substitutes for almond flour in macaron recipes, but they may result in slightly different textures and tastes.
Using non-nut flour, such as all-purpose flour or wheat flour, is not recommended for making French macarons. These flours have different properties and may not yield the desired texture or structure for macarons.
In this vegan macaron recipe, almond flour is the recommended choice to ensure French macarons’ authentic taste and texture.
What Do You Need to Make Vegan Macarons?
There are a few kitchen tools you’ll need to make these delicious macarons, including:
– Food processor or blender
– Mixing bowls
– An electric hand mixer, stand mixer, or electric whisk
– Piping bag and round tip
– Baking sheets
– Sifter or fine-mesh sieve
– Spatula or silicone spatula
– Cooling rack
How To Make the Perfect Vegan Macarons
Get ready to whip up a batch of vegan French macarons that will have everyone saying “Ooh la la!” Completely egg-free and with a velvety vegan buttercream filling, these little treats are sure to become your new favorite vegan dessert.
Prep time: Roughly 1-2 hours, including resting time
Bake time: 15-18 minutes
Yield time: 20-24 filled macarons
Note: For best results, allow the macarons to rest for 24 hours after baking them.
Ingredients:
For the Macarons:
1 cup almond flour
1 3/4 cups powdered sugar
1/4 cup aquafaba (chickpea or garbanzo bean brine)
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
Food coloring (optional)
For the Vegan Buttercream Filling:
1/2 cup vegan butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
Food coloring (optional)
It’s always a good idea to get as creative as you would like with the filling for these eggless macarons! You can try anything from vegan coffee ganache and vegan strawberry buttercream to vegan chocolate ganache or strawberry jam to create divine vegan strawberry macarons.
Instructions:
- The first thing to do is prepare the Aquafaba mixture. Drain a can of chickpeas and collect the liquid (aquafaba) in a bowl. You’ll need 1/4 cup of aquafaba for this recipe. Set it aside while you move on to the next step.
- Next up, it’s time to make the vegan macaron batter. In a food processor, combine the almond flour and powdered sugar. Pulse the mixture a few times until it becomes a fine powder.
- Sift the mixture into a large mixing bowl to remove any lumps. This step ensures a smooth macaron shell.
- Now, pour the aquafaba into a separate bowl. Using a mixer, whip the aquafaba on high speed until it becomes frothy and forms soft peaks. This process may take about 5-7 minutes.
- Gradually add the granulated sugar to the whipped aquafaba, while continuing to whip the mixture. Beat it until the mixture forms stiff peaks. At this point, the aquafaba meringue should be glossy and hold its shape when you lift the beaters.
- Next, add the vanilla extract to the vegan meringue and gently fold it in using a spatula.
- Now, it’s time to combine the dry ingredients with the meringue. Gradually add the almond flour and powdered sugar mixture to the aquafaba meringue. Gently fold the ingredients together until fully incorporated. Be careful not to overmix, as this can deflate the batter.
- If you would like, you can add a few drops of food coloring to the batter and fold it in until it is evenly distributed. This step is optional, but adds a beautiful touch to your macarons.
- Prepare a piping bag fitted with a round tip, and fill the bag with the vegan macaron batter.
- Now it’s time to start baking! Line a baking tray with parchment paper or a silicone mat. Pipe small, even circles of batter onto the prepared tray, spacing them about an inch apart. You can use a macaron template, if desired, to ensure uniformity in size.
- Once all the macarons are piped, tap the baking tray gently on the counter to release any air bubbles. This step helps create smooth tops on your macarons.
- Let the macarons rest at room temperature for about 30 minutes to 1 hour until a skin forms on top. This step is crucial, as it helps the macarons develop their characteristic feet during baking.
- Preheat your oven to 300°F (150°C). Once it’s ready, bake the macarons for 15-18 minutes, rotating the baking sheet halfway through. The macarons should be firm and easily come off the parchment paper without sticking.
- While your macarons are baking, it’s time to start preparing the vegan buttercream filling. In a small mixing bowl, beat the softened vegan butter until creamy. Gradually add the powdered sugar and continue beating until well combined. Add the vanilla extract and beat until the filling is smooth and fluffy. If desired, add a few drops of food coloring and mix until evenly colored.
- Once the macarons have cooled completely, match up macaron shells of similar sizes. Take one shell and pipe a small dollop of vegan buttercream onto the flat side. Gently sandwich it with another shell of a similar size.
Repeat the process until all the macarons are filled.
Keep in mind that for the best results, you should refrigerate the filled macarons for 24 hours to allow the flavors to meld and the shells to soften slightly. Bring the macarons to room temperature before serving and enjoying these delicious, delicate treats!
You can store these vegan macarons in an airtight container in the refrigerator for up to 3-days, if you can keep from eating them all!
Try This Easy Vegan Macaron Recipe
With their delicate shells, luscious fillings, and a vegan twist, these vegan macarons will leave you savoring each bite. Whether this is your first time making macarons or you’re a seasoned macaron enthusiast, embrace your inner pastry chef with this easy vegan recipe! Bon appétit!
