Vegan Macarons Eggless French

This vegan macaron recipe brings you all the elegance of the classic French treat without eggs or dairy. Each bite delivers that satisfying crisp shell and soft center, perfect for impressing guests or brightening a rainy afternoon with something homemade and special.

I was skeptical about vegan macarons at first but after trying these at a family birthday everyone kept asking how they were made eggless

Ingredients

• Aquafaba from canned chickpeas: provides the lift and structure
• Cream of tartar: helps stabilize aquafaba when whipping
• Caster sugar: superfine texture dissolves easily for a smooth meringue
• Ground almonds: choose very finely milled for a smooth look and taste
• Icing sugar: makes the shells tender and gives a delicate sweetness
• Vegan margarine: forms the base of the fluffy buttercream filling
• Vanilla extract: adds warmth and classic flavor to the buttercream
• Plant based milk: loosens the buttercream for easy piping

• For best results: always use fresh almonds and a pure vanilla extract

Step-by-Step Instructions

Reducing the Aquafaba:

Weigh the chickpea can liquid into a pot and simmer over gentle heat checking often until reduced by half then cool completely and chill overnight in an airtight container This makes the aquafaba thick enough for proper whipping

Whip Your Meringue:

Measure cold reduced aquafaba into a spotless mixing bowl add cream of tartar and begin whipping at high speed About three to five minutes later start slowly sprinkling in the caster sugar and whip until you get a glossy stiff meringue When you can lift the beaters and see distinct peaks hold their shape you are ready

Sift the Almond Mix:

Combine ground almonds and icing sugar by passing through a fine sieve Discard large pieces to avoid lumps in the shells Even the smallest lumps can cause cracks so take your time

Macaronage Folding:

Gently fold sifted almond mixture into the meringue in two stages using a flexible spatula Fold until batter forms a ribbon that slowly settles on itself It should flow like thick lava Over mixing makes flat shells and under mixing gives rough tops

Pipe the Macarons:

Transfer the smooth batter to a large piping bag fitted with a round nozzle Pipe consistent small circles onto lined baking trays Tap each tray firmly a couple times on the counter to release air bubbles Use a toothpick to pop any large bubbles on the surface

Rest and Bake:

Let the piped shells air dry at room temperature until a touch does not leave a mark This usually happens after twenty to thirty minutes Bake in a preheated oven in the center until the tops are shiny with a firm shell about eighteen minutes Cool completely before moving

Prepare Vegan Buttercream:

Mix the icing sugar and vegan margarine until soft Gradually add vanilla and plant based milk if needed Whip until light and fluffy

Fill and Assemble:

Pipe a circle of buttercream in the center of half the cooled shells Gently twist the empty shells on top to make sandwiches Set aside for at least one hour so shells can soften slightly with the filling

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My favorite part is using aquafaba because it always surprises people when I tell them these fluffy sandwich cookies are completely eggless

One time my niece insisted these were from a bakery because the texture was so spot on

Storage Tips

Store macarons in an airtight container in the refrigerator for up to two days They taste best after sitting out for ten minutes which lets the flavors come alive again If stacking use parchment between layers to prevent sticking

Ingredient Substitutions

You can swap almond flour for hazelnut flour for a new flavor profile Just make sure to choose finely milled nuts Soya based margarine works as well for the buttercream filling Sugar alternatives do not work as well for the shells so stick to regular caster and icing sugar

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Serving Suggestions

Gift boxes of vegan macarons are beautiful for birthdays showers or holidays Arrange different colored fillings for a festive look These also pair well with a pot of green tea or a simple berry compote on the side

A Bit of History

Macarons originated in France centuries ago but this vegan version allows everyone to enjoy a bite of culinary tradition Plant based versions like this are newer but quickly gaining fans because they look and taste just as good as the originals

Recipe FAQs

→ What replaces eggs in vegan macarons?

Chickpea aquafaba, the liquid from canned chickpeas, is reduced and whipped to mimic egg whites in texture and structure.

→ How do I know if my macaron batter is ready for piping?

The batter is ready when spooned mixture slowly flattens without lumps and can draw a figure eight without breaking.

→ Why is it important to rest piped macarons before baking?

Resting forms a dry skin, helping achieve a smooth top and the classic 'feet' during baking.

→ What kind of filling is best for these macarons?

A simple vegan buttercream with icing sugar, margarine, vanilla extract, and plant-based milk is ideal for smooth sandwiches.

→ How should vegan macarons be stored?

Store the macarons in an airtight container in the fridge for up to two days; let them reach room temperature before serving for best texture.

→ Can they be made in advance?

Yes, prepare the shells a day ahead and fill them just before serving for optimal freshness.