Description
This Vegan Macarons recipe uses aquafaba, the liquid from chickpeas, as a plant-based alternative to egg whites, creating delicate and airy macaron shells. Perfect for vegans and those seeking an egg-free treat, these macarons are light, sweet, and elegantly crisp on the outside with a chewy center.
Ingredients
Scale
Macaron Shells
- Liquid from 2 x 400g cans of chickpeas
- ¼ teaspoon cream of tartar
- 100g caster sugar (superfine sugar)
- 100g ground almonds
- 100g icing sugar
Filling
- 250g icing sugar
- 75g vegan margarine
- 1 teaspoon vanilla extract
- A splash of plant-based milk (to adjust consistency if needed)
Instructions
- Extract and reduce aquafaba: Pour the liquid from the chickpea cans into a medium saucepan. Simmer over medium heat, reducing the liquid by half until approximately 125g remain. This concentrated aquafaba will have the right consistency for whipping.
- Chill aquafaba: Let the reduced aquafaba cool, then refrigerate it in an airtight container overnight to improve whipping properties and stability for the meringue.
- Preheat oven: When ready to bake, preheat your oven to 150°C (300°F) or 130°C (275°F) if using a fan oven, preparing it for the delicate baking process of macarons.
- Whip aquafaba with cream of tartar: Weigh 100g of the chilled aquafaba and place it in a clean bowl with ¼ teaspoon cream of tartar. Whip on high speed until it becomes frothy and pale, which is the foundation for the meringue.
- Add sugar and whip to stiff peaks: Gradually add 100g caster sugar to the whipped aquafaba while continuing to whip until stiff, glossy peaks form, ensuring a stable meringue base.
- Fold in dry ingredients: Sift together the ground almonds and 100g icing sugar into a separate bowl. Carefully fold these dry ingredients into the aquafaba meringue in two additions, mixing gently to avoid deflating the airy structure.
- Pipe macaron rounds: Transfer the batter to a piping bag and pipe 2.5cm (1-inch) rounds onto a parchment-lined baking tray. Ensure even sizing for uniform baking.
- Rest macaron shells: Allow the piped shells to rest for 20-30 minutes at room temperature until their surface becomes matte and a skin forms, which helps prevent cracking during baking.
- Bake the shells: Bake the macarons in the preheated oven for 18 minutes, rotating the tray halfway to ensure even heat distribution. Bake until the shells feel firm to the touch but not browned.
- Prepare filling: While shells cool, beat 75g vegan margarine with 250g icing sugar and 1 teaspoon vanilla extract. Add a splash of plant-based milk as needed to achieve a smooth, spreadable consistency suitable for sandwiching the shells.
- Assemble macarons: Once the shells are completely cooled, pipe or spread the filling onto one shell and sandwich with another. Chill briefly if desired to set the filling before serving.
Notes
- Ensure the mixing bowls and tools are clean and free from grease to help aquafaba whip properly.
- Resting the piped shells to dry a skin is crucial to prevent cracking and achieve the characteristic smooth macaron surface.
- Folding the dry ingredients gently preserves the airiness of the meringue, resulting in light and fluffy macarons.
- Use a kitchen scale for accurate measurements to maintain the delicate balance required in macaron batter.
- For best texture, let assembled macarons rest in the refrigerator for 24 hours before serving, allowing flavors to meld.
