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Vegan Macarons with Aquafaba and Vegan Buttercream Filling Recipe

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4.1 from 2 reviews

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.

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.

Find it online: https://bitezly.com/vegan-macarons-with-aquafaba-and-vegan-buttercream-filling-recipe/