Vegan Raspberry Macaron

Delight your taste buds with these elegant Vegan Raspberry Macarons, a plant-based twist on the classic French treat. These macarons feature crisp, delicate almond flour shells crafted with aquafaba, a magical egg white substitute, and tinted with optional pink food coloring for a pop of color. Sandwiched between the shells is a luscious raspberry filling made from vegan butter and sweet raspberry jam, delivering a perfect balance of tart and sweet in every bite. This recipe employs professional macaron techniques like creating a sugar syrup for glossy peaks and allowing the shells to rest for that signature smooth finish and chewy texture. Ideal for celebrations or as a luxurious homemade gift, these macarons are dairy-free, egg-free, and irresistibly good. Impress your friends with these refined vegan delights that look as exquisite as they taste!

Nutriscore Rating: 50/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 20

Ingredients

• 120 ml Aquafaba
• 200 g Powdered sugar
• 200 g Almond flour
• 100 g Granulated sugar
• 60 ml Water
• 1 tsp Vanilla extract
• 150 g Raspberry jam
• 100 g Vegan butter
• 3 drops Pink food coloring (optional)

Directions

Step 1

Preheat your oven to 150°C (300°F). Line two baking trays with silicone baking mats or parchment paper.

Step 2

In a bowl, sift together the almond flour and powdered sugar. This will create a fine mixture that will help achieve a smooth macaron shell.

Step 3

In a stand mixer bowl, start whisking the aquafaba on medium speed until it becomes frothy. This should take around 4 minutes.

Step 4

In a small saucepan, combine the granulated sugar and water, bringing it to a boil to create a syrup. Use a candy thermometer to monitor the temperature; it should reach 118°C (244°F).

Step 5

Once the sugar syrup is ready, slowly pour it into the aquafaba while continuing to whisk. Increase the mixer speed and whip until you achieve stiff, glossy peaks.

Step 6

Add the vanilla extract and optional food coloring to the whipped aquafaba, folding gently to combine.

Step 7

Gently fold in the sifted almond flour and powdered sugar mixture into the whipped aquafaba using a spatula. Be careful not to over mix; the batter should be smooth and flow in thick ribbons from the spatula.

Step 8

Transfer the batter to a piping bag fitted with a round nozzle. Pipe small circles onto the prepared baking trays, leaving space in between for spreading.

Step 9

Tap the baking trays on the counter to release any air bubbles. Let the macarons sit at room temperature for about 30 minutes, or until a skin forms on the surface.

Step 10

Bake the macarons in the preheated oven for 18-20 minutes. They should have a firm top and slight 'feet' around the base.

Step 11

Remove the macarons from the oven and let them cool completely on the baking trays.

Step 12

While the macarons are cooling, prepare the raspberry filling by beating the vegan butter until smooth. Gradually add in the raspberry jam, mixing until well combined.

Step 13

Once the macaron shells are cool, carefully remove them from the parchment paper or baking mat.

Step 14

Pipe or spread a small amount of raspberry filling onto the flat side of one macaron shell and sandwich it with another shell.

Step 15

Store the macarons in an airtight container in the refrigerator for at least 24 hours before serving to allow the flavors to meld.

Nutrition Facts

Serving size	(935.2g)

Amount per serving	% Daily Value*
Calories	3433.9

Total Fat 178.6g	0%
Saturated Fat 57.1g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 680.1mg	0%
Total Carbohydrate 429.5g	0%
Dietary Fiber 21.4g	0%
Total Sugars 378.3g
Protein 44.5g	0%

Vitamin D 0IU	0%
Calcium 442.8mg	0%
Iron 8.1mg	0%
Potassium 29mg	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: 45.9%

Protein: 5.1%

Carbs: 49.0%