Vegan Macarons with Aquafaba and Vegan Buttercream Filling Recipe

If you’ve been searching for the perfect delicate treat that’s not only delicious but completely plant-based, then you’re in for a real delight with this Vegan Macarons with Aquafaba and Vegan Buttercream Filling Recipe. These gorgeous, colorful macarons capture that light, airy texture everyone loves, all without a single egg in sight! Using aquafaba—the magical liquid from chickpeas—as an egg white substitute, combined with a rich vegan buttercream, this recipe is proof that vegan baking can be just as indulgent and impressive as traditional versions. Ready to wow your friends or simply treat yourself? Let’s dive into every step of this charming and tasty adventure!

Ingredients You’ll Need

Crafting perfect vegan macarons might seem intimidating, but the beauty lies in the simplicity and quality of the ingredients. Each one plays a crucial role, from the silky aquafaba that whips to stiff peaks to the finely ground almonds that give the shells their signature texture and subtle nuttiness. The vegan buttercream filling adds that creamy finish to every bite, making these macarons utterly irresistible.

• Aquafaba (liquid from 2 x 400g cans of chickpeas): This miracle ingredient replaces egg whites and whips up into a fluffy meringue to give your macarons the perfect lift and structure.
• Cream of tartar (¼ teaspoon): Helps stabilize the aquafaba foam so your meringue stays sturdy and glossy throughout baking.
• Caster sugar (100 g): Essential for sweetening and helping the aquafaba achieve that stiff, glossy meringue perfection.
• Ground almonds (100 g): The core of your macaron shells, providing the nutty flavor and tender crumb everyone adores.
• Icing sugar (100 g + 250 g): The fine texture smooths out your macaron batter and sweetens the buttercream for a luscious finish.
• Vegan margarine (75 g): Creates a rich, creamy vegan buttercream that melts in your mouth.
• Vanilla extract (1 teaspoon): Adds a warm aroma and natural sweetness to brighten your buttercream filling.
• Plant-based milk (a splash as needed): Loosens the buttercream just enough to pipe easily without compromising creaminess.

How to Make Vegan Macarons with Aquafaba and Vegan Buttercream Filling Recipe

Step 1: Reduce and Chill the Aquafaba

The magic behind these vegan macarons begins with the aquafaba, the mysterious liquid from chickpeas. Start by combining the liquid from your cans and gently simmering it over low heat until it reduces to about half its original volume. This concentrates its ability to whip up later. After cooling, pop it in the fridge overnight—this chilling step is vital to achieve a stable, fluffy meringue.

Step 2: Whip the Aquafaba to Stiff Peaks

Once your aquafaba is reduced and chilled, measure out 100 grams and combine it with cream of tartar in a perfectly clean bowl. Whisk on high speed until the mixture turns frothy and pale. Slowly add caster sugar a spoonful at a time, continuing to whisk until your aquafaba peaks are stiff and glossy. This process takes a bit of patience but trust me, the results are worth every beat of the mixer.

Step 3: Prepare the Dry Ingredients

Sift together your ground almonds and icing sugar into a bowl, pushing any lumps through with the back of a spoon. This ensures a smooth, lump-free batter that’s essential for macarons’ signature delicate texture.

Step 4: Fold Dry Ingredients into Meringue

Gently fold half of the dry mix into your aquafaba meringue using a spatula, then repeat with the remaining half. Take your time folding—too much or too little can alter the texture! The batter should feel slightly soft but hold enough structure to slowly flatten out when dropped. If it spreads evenly without breaking, you’ve nailed the perfect macaronage.

Step 5: Pipe and Rest the Macarons

Fill a piping bag fitted with a round nozzle and pipe neat 2-inch circles onto baking trays lined with parchment paper. Give the trays a firm slap on the counter to release air bubbles, then allow the piped batter to rest at room temperature for about 20 to 30 minutes. This drying step forms the all-important ‘skin’ that helps create the smooth tops and signature ‘feet’ during baking.

Step 6: Bake the Macarons

Bake your macarons in a preheated oven at 150°C/300°F (or 130°C/275°F for fan ovens), placing trays on the middle rack. Bake for approximately 18 minutes until the shells have set and don’t wobble when gently nudged. Baking one tray at a time ensures even cooking and prevents soggy bottoms.

Step 7: Cool and Match Shells

Once baked, allow the macarons to cool completely before carefully removing them from the trays. Match shells by size and shape to create perfect pairs ready for that luxurious filling.

Step 8: Make the Vegan Buttercream Filling

Whip together your vegan margarine, icing sugar, and vanilla extract until smooth and pale. If the mix feels too stiff, add a splash of plant-based milk to make piping easier. Using an electric whisk ensures a beautifully fluffy consistency that melts on your tongue.

Step 9: Assemble Your Vegan Macarons with Aquafaba and Vegan Buttercream Filling Recipe

Pipe a small dollop of vegan buttercream onto one half of each macaron pair. Gently sandwich it with the matching half, twisting softly to spread the filling without overflow. Repeat until all shells are paired, and your delightful treat is ready to chill or serve.

How to Serve Vegan Macarons with Aquafaba and Vegan Buttercream Filling Recipe

Garnishes

A sprinkle of edible glitter, a dusting of cocoa powder, or a few delicate rose petals on the serving tray can elevate these macarons to stunning, gift-worthy treats. They look as fabulous as they taste, making them ideal for any celebration or afternoon tea.

Side Dishes

Pair these macarons with a cup of freshly brewed herbal tea, a creamy vegan hot chocolate, or even a chilled glass of sparkling white grape juice. The light sweetness harmonizes beautifully with many refreshing beverages, enhancing the overall experience.

Creative Ways to Present

Arrange your vegan macarons on a tiered cake stand for a charming display or wrap them in colorful cellophane tied with a ribbon for delightful party favors. You could also create a macaron tower centerpiece that’s sure to be the star at your next get-together.

Make Ahead and Storage

Storing Leftovers

Place your macarons in an airtight container in the fridge, where they will keep beautifully for up to 2 days. Bringing them back to room temperature for about 10 minutes before enjoying ensures the buttery filling regains its soft, luscious texture.

Freezing

These vegan macarons freeze well if you want to prepare in advance. Lay them in a single layer inside a sealed container and freeze for up to one month. Thaw gently in the fridge before bringing to room temperature to preserve their delicate flavor and texture.

Reheating

Avoid microwaves which can dry out your macarons. Instead, let them sit at room temperature after refrigeration or freezing to warm naturally. This method maintains their wonderful chewy yet crisp balance.

FAQs

Can I use aquafaba from other beans instead of chickpeas?

While chickpea aquafaba is the most reliable due to its protein content and consistency, you can experiment with other beans. However, results may vary and chickpea aquafaba tends to yield the best structure for macarons.

How do I know when the meringue is whipped enough?

It’s ready when it forms stiff peaks that hold their shape and the bowl can be turned upside down without the mixture slipping. The meringue should be shiny and thick but not dry or grainy.

Why do my macaron shells crack or have no feet?

This usually happens if the macaron batter isn’t rested long enough or the oven temperature isn’t accurate. Ensure a proper drying time at room temperature and use an oven thermometer for precision.

Can I add food coloring to this Vegan Macarons with Aquafaba and Vegan Buttercream Filling Recipe?

Absolutely! Gel or powdered food coloring works best. Add it in while folding the dry ingredients into the meringue for vibrant, beautifully colored shells without affecting texture.

Is it necessary to reduce the aquafaba before whipping?

Reducing aquafaba concentrates its solids, giving a stronger structure and a more stable, glossy meringue. Skipping this step can lead to weaker shells that are prone to cracking or flattening.

Final Thoughts

Making these Vegan Macarons with Aquafaba and Vegan Buttercream Filling Recipe might take a little patience and practice, but every bite of the result is pure joy. The combination of silky, crisp shells and creamy filling will impress anyone, whether they’re vegan or not. I truly encourage you to give this recipe a go because nothing beats the satisfaction of creating such an elegant classic, vegan-style, right in your own kitchen. Happy baking and enjoy every sweet moment!

Vegan Macarons with Aquafaba and Vegan Buttercream Filling Recipe

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This vegan macaron recipe creates delicate, crisp shells with a smooth, airy vegan buttercream filling, using chickpea aquafaba as an egg white substitute. Perfect for those seeking an elegant, plant-based dessert, these macarons require careful folding and piping to achieve the ideal texture and shape.

• Author: Paula
• Prep Time: 25 minutes (plus at least 12 hours for aquafaba reduction and overnight refrigeration)
• Cook Time: 18 minutes per batch
• Total Time: Approximately 48 minutes active plus overnight chilling
• Yield: 20 servings (10 pairs of macarons)
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegan

Ingredients

For the Macaron Shells

• Liquid from 2 x 400g cans of supermarket chickpeas (approximately 250g, reduced to 125g)
• ¼ teaspoon Cream of tartar
• 100 g Caster sugar (superfine sugar)
• 100 g Ground almonds
• 100 g Icing sugar

For the Vegan Buttercream Filling

• 250 g Icing sugar
• 75 g Vegan margarine
• 1 Teaspoon Vanilla extract
• Splash Plant-based milk (optional, to loosen the buttercream)

Instructions

1. Read recipe: Familiarize yourself with the entire process and notes before beginning to ensure success, as vegan macarons can be tricky for first timers.
2. Reduce the aquafaba: Weigh the chickpea liquid from the two cans, place in a medium pot, and simmer over heat until the volume reduces from about 250g to 125g. This concentration step is best done at least 12 hours prior.
3. Refrigerate aquafaba: Allow the reduced liquid to cool, then store it in an airtight container in the fridge overnight.
4. Preheat oven: Set the oven to 150°C (300°F), or 130°C (275°F) if using fan/convection, using an oven thermometer for precision.
5. Whisk aquafaba: Measure 100g of reduced aquafaba and combine with cream of tartar in a very clean bowl. Whisk on high speed with an electric mixer until pale, frothy, and beginning to form peaks.
6. Add caster sugar: Gradually add caster sugar while continuing to whisk until mixture becomes glossy, white, and forms stiff peaks that hold shape when the bowl is inverted.
7. Sift dry ingredients: Sift together ground almonds and icing sugar in a separate bowl, breaking up any lumps.
8. Fold dry into wet: Gently fold half of the almond and icing sugar mixture into the aquafaba meringue, then fold in the remaining half. Mix just until batter is smooth and ribbons form without lumps or overmixing.
9. Pipe onto trays: Transfer mixture into a piping bag fitted with a round nozzle. Pipe consistent 2-inch diameter circles onto lined baking sheets, spacing evenly. You may need two trays.
10. Rest macarons: Tap baking trays firmly on the counter to release air bubbles, then allow piped shells to sit at room temperature for 20-30 minutes, until no longer sticky to touch.
11. Bake: Place one tray on the middle rack of the oven and bake for approximately 18 minutes. Check doneness by gently wiggling a shell’s top; if it moves, bake longer. Bake trays one at a time unless your oven accommodates both on the same shelf.
12. Cool and match pairs: Remove baked shells from oven and cool completely before carefully removing from tray. Match shells that are similar in size and shape to pair for filling. If shells stick, they may be underbaked and require additional baking time.
13. Make vegan buttercream: In a large bowl, mix icing sugar, vegan margarine, and vanilla extract until smooth. Add plant-based milk if needed to loosen. Whisk using an electric mixer until pale and fluffy.
14. Assemble macarons: Pipe a small amount of buttercream onto the flat side of one macaron shell, then gently sandwich with its matching half using a slight twisting motion to prevent the filling from squeezing out.
15. Repeat assembly: Continue filling and sandwiching until all macarons are paired.
16. Refrigerate and serve: Store assembled macarons in an airtight container in the refrigerator for up to 2 days. Bring to room temperature for about 10 minutes before serving to enhance flavor and texture.

Notes

• Use a clean bowl and whisk to ensure aquafaba whips up properly.
• Be patient when whisking aquafaba; it takes longer than egg whites to reach stiff peaks.
• Folding technique is crucial to avoid overmixing and deflating the meringue.
• Resting piped shells before baking helps develop a skin that prevents cracking.
• Use an oven thermometer for accurate temperature control to avoid under or overbaking.
• Match similarly sized shells to get consistent sandwich macarons.
• Store macarons in the fridge but bring to room temperature before eating for best taste.
• Practice makes perfect—vegan macarons can be challenging but rewarding.