Vegan Classic French Macarons

Delight in the elegance of Vegan Classic French Macarons, a plant-based twist on the timeless Parisian treat! These delicate almond meringue cookies are made without eggs, thanks to aquafaba—the magical liquid from canned chickpeas—which whips into perfect stiff peaks. With a crisp shell, a chewy center, and a luscious vanilla buttercream filling, these macarons offer all the charm of the traditional version, completely dairy- and egg-free. The recipe also invites creativity with optional vegan food coloring, making them ideal for celebrations or gifting. Whether you're a seasoned baker or trying macarons for the first time, this approachable vegan recipe comes together with just a few key techniques and a little patience. Serve these impressive confections with tea, coffee, or on their own, and enjoy an indulgent dessert that's as beautiful as it is delicious!

Nutriscore Rating: 41/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 12

Ingredients

• 120 grams Almond flour
• 200 grams Powdered sugar
• 120 ml Aquafaba (liquid from canned chickpeas)
• 100 grams Granulated sugar
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Cream of tartar
• 1 pinch Pinch of salt
• 0 Vegan food coloring (optional)
• 100 grams Vegan butter
• 150 grams Powdered sugar for filling
• 1 teaspoon Vanilla extract for filling
• 1 pinch Pinch of salt for filling

Directions

Step 1

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

Step 2

In a large mixing bowl, sift together the almond flour and powdered sugar. Set aside.

Step 3

In a clean bowl, add the aquafaba and cream of tartar, and beat at medium speed using a stand mixer or hand mixer until it becomes frothy.

Step 4

Gradually add the granulated sugar while continuing to beat the aquafaba until stiff peaks form. This process can take 7-10 minutes.

Step 5

Once stiff peaks are achieved, add the vanilla extract and, if desired, a few drops of vegan food coloring. Gently mix until combined.

Step 6

Gradually fold the almond flour mixture into the meringue using a spatula. Be gentle yet thorough to avoid deflating the meringue.

Step 7

Transfer the batter into a piping bag fitted with a round tip and pipe small circles onto the prepared baking sheet, leaving space between each for spreading.

Step 8

Tap the baking sheet firmly against the counter to release any air bubbles in the macarons.

Step 9

Let the macarons dry at room temperature for about 30 minutes until a skin forms on the surface.

Step 10

Bake the macarons in the preheated oven for 15-20 minutes until they have risen, and the tops are firm.

Step 11

Remove from the oven and allow the macarons to cool completely on the baking sheet.

Step 12

For the filling, beat together the vegan butter, powdered sugar, vanilla extract, and a pinch of salt until smooth and creamy.

Step 13

Once the macarons are cool, pair them by size and pipe a small amount of filling onto the flat side of a shell, sandwiching with another shell.

Step 14

Allow the macarons to mature in an airtight container in the refrigerator for at least 24 hours to enhance their texture and flavor.

Nutrition Facts

Serving size	(801.6g)

Amount per serving	% Daily Value*
Calories	3186.3

Total Fat 138.6g	0%
Saturated Fat 54.3g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 929.6mg	0%
Total Carbohydrate 477.2g	0%
Dietary Fiber 12.9g	0%
Total Sugars 450.6g
Protein 26.0g	0%

Vitamin D 0IU	0%
Calcium 261.3mg	0%
Iron 4.6mg	0%
Potassium 140.2mg	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: 38.3%

Protein: 3.2%

Carbs: 58.5%