Vegan macarons
    Vegan macarons
    Vegan macarons

    Delicious eggless vegan macarons

    July 7, 2016

    Amaze your friends with these delicious vegan macarons. You'll hardly tell the difference!


    Read more about aquafaba and how to make it.

    • Prep: 2 hrs
    • Cook: 1 hr 30 mins
    • Yields: approx. 25 macarons


    For the macaron outers

    250 g aquafaba

    1/4 tsp cream of tartar

    1 pinch salt

    150 g almond flour

    130 g icing sugar

    110 g caster sugar

    vegan red food colouring

    rose extract

    For the rose buttercream

    125 g vegan butter

    55 g icing sugar

    vegan red food colouring

    rose extract


    For the macaron outers

    1In a blender process the almond flour and icing sugar. Sieve the mixture into a bowl to remove any bits.

    2Put the aquafaba cream of tartar and salt in a large jug (or a high side bowl to avoid splashing!).

    3Using an electric whisk, beat the mixture for 10-12 minutes until it is holding soft peaks and resembles whisked egg whites.

    4Whilst mixing, gradually add the sugar one tablespoon at a time. Then add a drop of food colouring and a couple of drops rose extract.

    5Continue whisking until you have a thick glossy looking meringue.

    6Add half of the almond flour/icing sugar mix and using a spatula gently fold in into the mix (you may need to transfer to a mixing bowl).

    7Add the rest of the almond flour/icing sugar mix and continue to mix until thick consitency. Your mix should round nicely when you dollop it (if you mix it to much it will end up too runny).

    8Pipe 2 inch rounds onto grease proof paper lined baking trays.

    9Give the trays a knock from underneath to remove any air bubbles and leave them to rest a a cool spot for 3 hours.

    10You should be able to gently touch your macaron shells without them feeling tacky before you put them in the oven.

    11Preheat your oven to 120­°C

    12Bake each tray individually for 30 minutes (don't be tempted to open the oven door mid bake). Turn the oven off and leave in the unopened oven for a further 15-30 minutes. Repeat this process for each tray.

    13Carefully remove the macaron shells from the baking tray and set aside.

    For the rose buttercream

    1Whisk the vegan butter with icing sugar, rose extract and food colouring.

    2When the mix becomes creamy and fluffy transfer the mixture to a piping bag.

    Bring it all together

    1Place all of the macaron shells on the side, flat side facing up (tip: spray a mist of water over the shells, this will help the shells stick together better).

    2Pipe a blob of buttercream on a macaron shell and use another macaron shell to close the sandwich. Repeat until you have no more shells left.

    3Store your vegan macarons in a box and place in the fridge overnight.

    4Now go and surprise your vegan (or lactose intolerent) friends!

    This recipe works better if you reduce the aquafaba on the hob the night before. Get the liquid to somewhere close to egg white consistency the night before.


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