Description
Delight in these delicate and airy Vegan Macarons made with aquafaba, a plant-based egg white substitute derived from chickpea liquid. This vegan-friendly recipe achieves the classic macaron texture with a crisp shell and chewy interior, perfect for those seeking an egg-free treat.
Ingredients
For the Macaron Shells
- Liquid from 2 x 400g cans of chickpeas (aquafaba)
- ¼ teaspoon cream of tartar
- 100g caster sugar (superfine sugar)
- 100g ground almonds
- 100g icing sugar
For the Filling
- 250g icing sugar
- 75g vegan margarine
- 1 teaspoon vanilla extract
- A splash of plant-based milk (to adjust consistency if needed)
Instructions
- Prepare Aquafaba: Pour the liquid from the chickpea cans into a medium saucepan. Simmer over medium heat, reducing the liquid by half until approximately 125g remains. Let it cool completely, then refrigerate in an airtight container overnight to chill thoroughly.
- Preheat Oven: Set your oven to 150°C (300°F) for conventional ovens or 130°C (275°F) if using a fan-assisted oven.
- Whip Aquafaba: Weigh out 100g of the chilled aquafaba and place it into a clean, dry bowl. Add the cream of tartar, then whip on high speed using an electric mixer until the mixture is frothy and pale.
- Add Sugar Gradually: While continuing to whip, slowly add the caster sugar in small portions until the meringue reaches stiff, glossy peaks, indicating it is ready to use.
- Combine Dry Ingredients: Sift together the ground almonds and icing sugar into a separate bowl to remove lumps and ensure a smooth mixture.
- Fold Dry Ingredients: Gently fold the almond and icing sugar mixture into the whipped aquafaba in two additions. Use a spatula and carefully fold to avoid deflating the airy meringue mixture, aiming for a smooth, glossy batter.
- Pipe Macarons: Transfer the batter to a piping bag and pipe 2.5cm (1-inch) diameter rounds onto parchment-lined baking trays. Allow the piped shells to rest for 20 to 30 minutes until they develop a matte finish and a slight skin forms on the surface.
- Bake Shells: Bake the shells in the preheated oven for 18 minutes. To ensure even baking, rotate the trays halfway through. The shells should feel firm to the touch when done. Cool completely before filling.
- Prepare Filling: In a mixing bowl, beat the vegan margarine until creamy. Gradually add the 250g icing sugar and vanilla extract, mixing until smooth. Add a splash of plant-based milk if the filling is too thick, adjusting to desired consistency.
- Assemble Macarons: Once the shells are fully cooled, pair them by size and pipe or spread a small amount of the filling onto one shell. Sandwich together gently with its matching shell. Store macarons in an airtight container and allow flavors to meld for several hours or overnight for best texture.
Notes
- Chilling aquafaba overnight helps stabilize the meringue and improves whipping.
- Resting the piped shells allows a skin to form, which is crucial for the iconic macaron feet.
- Be gentle when folding the dry ingredients to maintain airiness and achieve the correct batter consistency.
- If the batter is too runny, let it rest briefly to thicken or add a small amount more almond flour and icing sugar mixture.
- Macarons are best stored in an airtight container in the refrigerator and served at room temperature.
