Description
Delicate vegan macarons with a crisp shell and chewy interior, perfect for any occasion.
Ingredients
Scale
- 1 cup aquafaba (liquid from a can of chickpeas)
- 1/2 teaspoon cream of tartar
- 1 1/4 cups powdered sugar
- 3/4 cup almond flour
- 1/4 teaspoon salt
- Vegan food coloring (optional)
- Vegan chocolate ganache or fruit filling
Instructions
- Preheat your oven to 300°F (150°C). Line baking sheets with parchment paper.
- Whip the aquafaba with cream of tartar until stiff peaks form, about 5-7 minutes.
- Gradually add the powdered sugar, beating until the meringue is glossy and stiff.
- If using food coloring, add it now and mix gently.
- Sift together almond flour and salt. Fold them into the meringue in two additions until just combined. Do not overmix.
- Transfer the batter to a piping bag fitted with a round tip.
- Pipe small, uniform circles onto the prepared baking sheets.
- Tap the baking sheets firmly on the counter to release air bubbles.
- Let the macarons dry at room temperature for 30-60 minutes until a skin forms.
- Bake for 15-20 minutes, or until the shells are firm and slightly lifted from the parchment.
- Let cool completely on the baking sheets before removing.
- Pair cooled shells and fill with your desired vegan filling.
Notes
- Ensure all equipment is clean and free of grease.
- Aquafaba can vary in consistency; adjust baking time if needed.
- Store filled macarons in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 100
- Sugar: 15g
- Sodium: 10mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: vegan macarons, aquafaba macarons, dairy-free macarons, egg-free macarons, gluten-free macarons, almond flour cookies, meringue cookies