Vegan Classic Almond Macarons

Delight your taste buds with these elegant Vegan Classic Almond Macarons—a plant-based twist on the traditional French confection. Made with aquafaba, the liquid from canned chickpeas, this recipe recreates the light, airy texture of classic meringue while staying entirely vegan. The combination of finely sifted almond flour and powdered sugar yields perfectly smooth, delicately flavored macaron shells with that signature chewy interior. Filled with a luscious vegan buttercream infused with almond extract, these macarons are a treat for any occasion. With optional vegan food coloring, they can be customized to match your celebration's theme. Ideal for afternoon tea or as a stunning dessert centerpiece, these macarons are as beautiful as they are delicious.

Nutriscore Rating: 43/100

Prep Time:60 mins

Cook Time:18 mins

Total Time:78 mins

Servings: 20

Ingredients

• 120 ml Aquafaba (liquid from a can of chickpeas)
• 200 grams Powdered sugar
• 150 grams Almond flour
• 100 grams Caster sugar
• 1 teaspoon Vanilla extract
• 1 Pinch of salt
• 1 drop Vegan food coloring (optional)
• 100 grams Vegan butter
• 200 grams Additional powdered sugar (for filling)
• 0.5 teaspoon Almond extract

Directions

Step 1

Strain the aquafaba from a can of chickpeas and reduce it down to approximately 90ml by simmering on low heat until slightly thickened; let it cool completely.

Step 2

In a large mixing bowl, sift together the powdered sugar and almond flour to ensure there are no lumps; set aside.

Step 3

Using an electric mixer, whisk the cooled aquafaba until it forms stiff peaks.

Step 4

Gradually add the caster sugar, a little at a time, whisking continuously until the meringue is glossy and firm. Then, add the vanilla extract and a pinch of salt, continue whisking.

Step 5

Gently fold the almond flour and powdered sugar mixture into the whipped aquafaba in batches, making sure to incorporate well without deflating the meringue.

Step 6

Optional: Add a single drop of vegan food coloring and gently fold until the batter is the desired shade.

Step 7

Line a baking sheet with parchment paper or a silicone baking mat.

Step 8

Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small circles (about 1 inch in diameter) onto the prepared baking sheet, spaced about 1 inch apart.

Step 9

Tap the baking sheet firmly on the counter a few times to release any air bubbles.

Step 10

Let the piped macarons sit at room temperature until the tops form a skin and are no longer sticky to the touch (about 30 minutes to 1 hour, depending on humidity).

Step 11

Preheat the oven to 150°C (300°F).

Step 12

Bake the macarons on the middle rack for about 18 minutes, until they no longer stick to the parchment paper.

Step 13

Allow the macarons to cool completely on the baking sheet before attempting to remove them.

Step 14

To prepare the filling, beat the vegan butter with the additional powdered sugar and almond extract until smooth and creamy.

Step 15

Pair the macaron shells of similar size together and pipe a small amount of filling onto one shell of each pair.

Step 16

Gently press the paired shell onto the filled shell to create a macaron sandwich.

Step 17

Store the macarons in an airtight container in the refrigerator for 24 hours before serving for the best texture.

Nutrition Facts

Serving size	(876.7g)

Amount per serving	% Daily Value*
Calories	3570.7

Total Fat 153.6g	0%
Saturated Fat 55.4g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 949.5mg	0%
Total Carbohydrate 534.8g	0%
Dietary Fiber 16.1g	0%
Total Sugars 501.1g
Protein 33.8g	0%

Vitamin D 0IU	0%
Calcium 335.0mg	0%
Iron 6.6mg	0%
Potassium 59mg	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: 37.8%

Protein: 3.7%

Carbs: 58.5%