Dairy-Free Classic French Macarons

Delight in the elegance of classic French macarons with this dairy-free twist! These airy, almond-based confections are made without butter or cream, using aquafaba (chickpea brine) as the key ingredient to achieve their signature chewy texture and glossy shells. Filled with a luscious dairy-free dark chocolate ganache, crafted from rich chocolate and creamy coconut, these macarons are a perfect treat for vegans and those with dairy sensitivities. With simple yet refined ingredients like vanilla extract and a pinch of salt to enhance every bite, this recipe delivers bakery-quality results at home. Ideal for special occasions or as a luxurious snack, these dairy-free French macarons are best enjoyed after a day of refrigeration, allowing their delicate flavors to fully bloom.

Nutriscore Rating: 47/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 24

Ingredients

• 100 grams Almond Flour
• 100 grams Powdered Sugar
• 75 grams Aquafaba (chickpea brine)
• 100 grams Granulated Sugar
• 1 teaspoon Vanilla Extract
• 1 pinch Pinch of Salt
• 150 grams Dairy-Free Dark Chocolate
• 50 grams Coconut Cream

Directions

Step 1

Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.

Step 2

In a large bowl, sift almond flour and powdered sugar together. Discard any large bits, and set the mixture aside.

Step 3

In a clean mixing bowl, beat aquafaba with a pinch of salt until it forms soft peaks, about 10 minutes.

Step 4

Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form. This will take another 5-7 minutes.

Step 5

Gently fold in the vanilla extract.

Step 6

Add the almond flour mixture to the aquafaba in three parts, folding gently after each addition until well combined. Be careful not to deflate the mixture.

Step 7

Transfer the macaron batter to a piping bag fitted with a round nozzle and pipe small, even circles (about 1.5 inches in diameter) onto the prepared baking sheets, spacing them about 1.5 inches apart.

Step 8

Tap the baking sheets firmly against the counter to release any air bubbles.

Step 9

Let the piped macarons sit at room temperature for 30 minutes to 1 hour, or until they form a skin and are dry to the touch.

Step 10

Bake the macarons for 15 minutes, rotating the baking sheets halfway through the baking time. The macarons are done when they are just firm and can be lifted off the baking sheet easily.

Step 11

Let macarons cool completely on the baking sheets placed on cooling racks.

Step 12

For the filling, melt the dairy-free dark chocolate and coconut cream together in a bowl set over a pan of simmering water, stirring until smooth and glossy.

Step 13

Let the chocolate mixture cool slightly until it thickens enough to pipe.

Step 14

Pair the macaron shells by size and pipe a small amount of the chocolate mixture onto the flat side of one shell, then sandwich with the other.

Step 15

Refrigerate filled macarons for at least 24 hours to develop flavor and texture, bring them to room temperature before serving.

Nutrition Facts

Serving size	(579.6g)

Amount per serving	% Daily Value*
Calories	2371.9

Total Fat 114.4g	0%
Saturated Fat 45.1g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 279.1mg	0%
Total Carbohydrate 325.9g	0%
Dietary Fiber 25.8g	0%
Total Sugars 272.7g
Protein 30.5g	0%

Vitamin D 0IU	0%
Calcium 297.9mg	0%
Iron 15.4mg	0%
Potassium 836.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.9%

Protein: 5.0%

Carbs: 53.1%