Blog, Recipes, Vegan

Vegan Macarons

Egg-whites are the backbone of any meringue recipe and pavlovas, meringues and macarons would not exist had it not been for egg-whites. Replacing a main ingredient to create a vegan option does require some effort. The egg-whites are replaced with aquafaba, which is simply the bean liquid from a can of beans. It does make sense as egg-whites and beans are proteins, and by extension, the fluid that soaks the beans should have a high concentration of protein. It is quite amazing that this dull liquid, when whipped into oblivion, becomes a snowy white meringue.

Now there is no easy way to say this but the process of turning a bean liquid into macarons requires great effort and patience. The biggest tip is perseverance and this will sound mundane, but if you are prepared to follow this recipe to a successful end, then you will come to understand this better.
While perseverance is aways a noble pursuit, there is a list of other practical tips that can help when making vegan macarons.


Tips when making Macarons

  • Set aside the time to make the macarons as it can take up to a day to complete the process.
  • Start the day before and make the aquafaba reduction and store in the fridge.
  • Use the bean liquid of paler beans like chickpeas.
  • Keep beaters and mixing bowl free of fat as fat prevents the meringue from properly forming. Use lemon juice or vinegar and clean the beaters and bowl before commencing.
  • Getting the meringue to stiff peak stage will take up to and more than 15 minutes. Keep going as aquafaba cannot be over-beaten. Don’t give in too early.
  • Keep in mind that weather affects the way meringue whips up. Humid weather is not the friend of whipping meringue but neither is it the enemy. If you keep going, it will eventually yield to allow a stiff meringue formation.
  • Sieve the almond powder and icing sugar as this helps create a smooth macaron.
  • When mixing in the almond powder/icing sugar mixture into the stiff meringue, be sure to stop when the mixture is shiny and thickly flowing off the spoon.
  • The shells have to be completely dry before baking. When touched, no mixture should stick on the finger. Depending on the weather, this can take 1 – 4 hours. Humid temperatures do not allow a quick dry. Turning a fan onto the the shells also helps. If the shells are not completely dry, the macarons will collapse and flatten out.


Ingredients for Macarons

  • 75 g reduced chickpea fluid (liquid drained from 2 cans of chickpeas)
  • 1/2 tsp cream of tartar
  • 60 g granulated sugar
  • 110 g sifted icing sugar
  • 110 g finely ground almond powder
  • gel food coloring


Method to make Macarons

  • Drain the liquid from 2 cans of chickpeas and add to a medium sized saucepan.
  • Lightly simmer on medium heat till the bean liquid reduces by a third.
  • Cool completely and store in a glass bottle. Store overnight in the fridge if making macarons on another day.
  • Make sure beaters,  bowl and whisk attachment are completely free of fat. Wipe with some lemon juice or vinegar to remove any traces of fat.
  • Line 2 or 3 baking trays with baking parchment.
  • Sieve almond powder and icing sugar into a bowl.
  • Measure out 75 g of reduced bean liquid into clean mixing bowl. Add cream of tartar.
  • Using the whip attachment of a stand-mixer, on medium speed, start whipping up the liquid to the soft peak stage. This can take up to 5 minutes or more.
  • An electric beater can also be used to whip up the aquafaba.
  • Once the soft peak stage has been reached, start adding the granulated sugar one tablespoon at a time, and continue beating after each addition. Do this until the meringue has reached the stiff peak stage. (10 – 20 minutes) The peaks should be so stiff that when the mixing bowl is turned over, the meringue will not move.
  • Add gel food colouring and beat till the colour is evenly distributed.
  • Add the almond powder/icing sugar mixture in 2 batches into the meringue and using a J motion, gently mix the both together with a spatula.
  • Be sure to scrape  the sides of the bowl so that all ingredients are well incorporated.
  • Stop mixing when the batter is shiny and thickly flows of the spatula and can form  ribbons.
  • Fill a piping bag with mixture and cut a small hole at the tip.
  • Holding the bag upright, pipe small circles about 5 cm in diameter, about 7 cm apart.
  • Once the circles have been piped, gently lift the tray a few times and drop on a flat surface. This helps settle the mixture and pops any air bubbles.
  • Use a small, clean pin and gently pop any visible air bubbles.
  • Leave the macaron shells to rest in a cool and dry area until the shells are completely dry. This can take up to 3 hours, even more, depending on the weather.
  • The shells are ready when the surface is touched with fingertips and no mixture comes off.
  • Preheat oven to 140 degrees celsius.
  • Bake a tray at a time for 20 – 30 minutes till the macarons are risen, the surfaces are smooth and the shells have the distinct feet.
  • Turn the tray 2 – 3 times during the baking process.
  • Once done, let the shells completely cool, before lifting off the tray.
  • Sandwich with jam, melted dark chocolate, vegan curd or a vegan buttercream.


Vegan Buttercream

  • 125 g vegan Flora
  • 1 1/2 c sifted icing sugar
  • 1 – 3 tsps lemon juice
  • gel colour (optional)
  • Using an electric beater, beat vegan Flora till light and creamy.
  • Add sifted icing sugar and lemon juice and beat till pale and fluffy.
  • Colour with gel colour.


Leave a Reply

Your email address will not be published. Required fields are marked *