Name: Vegan Macarons with Aquafaba and Vanilla Cream Filling Recipe
Prep time: 20 min
Cook time: 18 min
Total time: PT-490526H8M29S
Cuisine: Vegan
Ingredients: Liquid from 2 x 400g cans of chickpeas (aquafaba); ¼ teaspoon cream of tartar; 100g caster sugar (superfine sugar); 100g ground almonds; 100g icing sugar; 250g icing sugar; 75g vegan margarine; 1 teaspoon vanilla extract; A splash of plant-based milk (to adjust consistency if needed)

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Introduction

Discover the charm of delicate, dairy-free treats with this Vegan Macarons recipe. Made using aquafaba instead of egg whites, these macarons are light, airy, and perfect for anyone seeking a plant-based dessert option.

Two stacked light beige macarons are shown on a white marbled surface. Each macaron has three layers: a smooth, round top and bottom shell with a slightly rough, ruffled edge, and a thick, creamy white filling in the middle, speckled lightly with tiny spots. The top shell of the upper macaron is dusted with a light layer of powdered sugar, adding a delicate texture to the smooth surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Liquid from 2 x 400g cans of chickpeas (aquafaba)
¼ teaspoon cream of tartar

100g caster sugar (superfine sugar)
100g ground almonds

100g icing sugar (for shells)
250g icing sugar (for filling)

75g vegan margarine
1 teaspoon vanilla extract
A splash of plant-based milk (to adjust filling consistency if needed)

Instructions

Step 1: Pour the liquid from the chickpea cans into a medium saucepan and simmer over medium heat until it reduces by half, leaving approximately 125g. This concentrated liquid will create the meringue base.
Step 2: Allow the reduced aquafaba to cool, then refrigerate it in an airtight container overnight to improve whipping capability.
Step 3: Preheat your oven to 150°C (300°F) or 130°C (275°F) for fan ovens, preparing for baking the macarons.

Step 4: Measure 100g of the chilled aquafaba and place it in a clean bowl with the cream of tartar. Whip on high speed until frothy and pale, then gradually add the caster sugar while whipping until stiff, glossy peaks form. This is essential for delicate macaron shells.
Step 5: Sift the ground almonds and 100g icing sugar into a separate bowl to ensure lump-free folding.
Step 6: Gently fold the dry ingredients into the whipped aquafaba in two additions, carefully mixing to retain airiness and volume, avoiding deflation.

Step 7: Pipe 2.5cm (1-inch) rounds onto parchment-lined baking trays, spacing them evenly. Let them rest for 20-30 minutes until the surface becomes matte to form the characteristic macaron skin.
Step 8: Bake in the preheated oven for 18 minutes, rotating the tray halfway through for even cooking, until the shells are firm to the touch.
Step 9: In a bowl, cream the vegan margarine with 250g icing sugar and 1 teaspoon vanilla extract, adding a splash of plant-based milk to reach a smooth, spreadable consistency.

Step 10: Once cooled, sandwich the baked shells with the prepared filling to complete the vegan macarons, ready to enjoy.

Tips & Variations

Ensure all equipment is clean and grease-free to help the aquafaba whip properly.
Let the piped shells rest until they form a matte skin; this prevents cracking during baking.

You can add natural food coloring to the meringue before folding in dry ingredients for colorful macarons.
Try different fillings such as fruit jams or chocolate vegan ganache for variety.

Storage

Store the assembled macarons in an airtight container in the refrigerator for up to 3 days. For best texture, bring them to room temperature before serving. Unfilled macaron shells can be frozen for up to 1 month and thawed at room temperature before filling.

How to Serve

Two white macarons are stacked on a white marbled surface. Each macaron has two smooth, round shells with a fine dusting of powdered sugar on top. Between the shells, there is one visible middle layer of creamy white filling with a slightly glossy texture, sandwiched evenly. The texture of the shells is slightly rough with small air pockets near the edges. The bottom macaron lies flat, while the top one is tilted and balanced at an angle. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular egg whites instead of aquafaba?

Yes, but the texture and flavor will be different. Aquafaba is a vegan alternative that closely mimics egg whites’ ability to whip into meringue.

Why do my macaron shells crack?

Cracking usually happens if the shells don’t rest long enough before baking or the oven temperature is too high. Make sure to let shells form a dry skin and check your oven temperature with an accurate thermometer.