The Ultimate Vegan Macaron Masterclass

As a passionate baker and self-proclaimed macaron expert, I’ve dedicated countless hours to perfecting the art of French macarons. My repertoire includes a variety of classic recipes, such as my acclaimed pure white macarons and pistachio macarons. My deep dive into the world of these delicate cookies even culminated in the release of my cookbook, Macaron 101: A Comprehensive Guide, which shares all my knowledge and experience.

However, about four months ago, I embarked on what would become one of the most demanding baking challenges of my career: creating the perfect **vegan French macarons**. Despite over a decade of extensive macaron baking experience, swapping out traditional egg whites for plant-based alternatives proved to be an incredibly intricate endeavor. It wasn’t just a simple substitution; it was a complete re-evaluation of technique, ingredients, and environmental factors.

The journey was marked by dozens of frustratingly failed batches and numerous meticulous experiments with various aquafaba liquids, each attempting to replicate the unique properties of meringue. Yet, through persistence and a relentless spirit, I am thrilled to announce that I not only persevered but successfully produced four consecutive batches of flawless vegan macarons, and I haven’t stopped since! Each “failure” was a crucial learning step, uncovering invaluable insights that have culminated in this perfected recipe.

Now, I am excited to share every single lesson I’ve learned along the way. Every cracked shell, every hollow interior, and every sticky foot taught me something vital. And while the process was challenging, it certainly wasn’t all for naught—we’ve thoroughly enjoyed countless macaron brownie cookies made from my practice batches, so there are absolutely no complaints on my part!

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Mastering Vegan Macarons: Three Crucial Lessons

While the goal of making delicious **aquafaba macarons** might seem like a simple ingredient swap, it’s far from it. Vegan macarons demand a nuanced understanding of how aquafaba behaves differently from egg whites. Here are three fundamental lessons I discovered that are essential for successful plant-based macaron baking:

• **Less Mixing is Key for Aquafaba Batter:** A critical difference I observed is that macaron batter made with aquafaba requires significantly **less mixing** than traditional egg white-based batter. Once you’ve gently folded in all the dry ingredients, exercise extreme caution to avoid overmixing. Forget the traditional “figure 8” test where the batter should flow off the spatula in a continuous ribbon—by that point, your aquafaba batter will likely be overmixed, leading to flat, spreading shells. Aim for a slightly thicker, “lava-like” consistency that still ribbons but breaks after a few seconds.
• **Lower Oven Temperature Prevents Cracks:** The primary issue I encountered with early batches was the prevalence of **cracked and erupted macaron shells**. This persistent problem was decisively solved by simply reducing the oven temperature. Aquafaba meringue is more sensitive to high heat than egg white meringue. My macaron shells consistently turned out beautifully smooth, boasting perfect “feet,” once I reduced the oven temperature by a full 15 degrees Fahrenheit below my standard macaron baking temperature. This slight adjustment makes all the difference in achieving structurally sound shells.
• **Silicone Mats Combat Lopsided Shells:** Another common challenge was dealing with **lopsided macaron shells**, which can result from uneven heat distribution. To further insulate the baking surface and promote consistent heat, I switched from my usual Teflon sheets to high-quality **silicone baking mats**. The superior insulation provided by silicone mats helped to evenly bake the macaron shells from the bottom up, effectively eliminating lopsidedness and contributing to perfectly round, symmetrical shells.

For even more in-depth advice and troubleshooting, make sure to read the “Tips for Success” section further below.

Aquafaba Powder: A Smart Investment

I highly recommend aquafaba powder, readily available on Amazon. While the initial cost may seem higher than canned chickpeas, it is an incredibly concentrated product, yielding enough aquafaba for approximately 60 batches of macarons! This makes it exceptionally cost-effective in the long run and incredibly convenient for consistent baking.

How to Make Vegan Macarons: A Step-by-Step Guide

If you’re new to the intricate world of macaron baking, I strongly recommend reviewing my easy macaron recipe for beginners first. Additionally, be sure to consult my comprehensive macaron troubleshooting guide before you even begin, as it addresses many common issues.

Before diving into the recipe, ensure you have gathered all the 9 essential tools to make perfect macarons. Proper tools are just as important as proper technique!

1. Preheat the Oven Accurately

Precision in oven temperature is non-negotiable for macarons, especially **vegan macarons**. Begin by preheating your oven to exactly **275°F (135°C)**. While the oven preheats, line two large baking sheets with high-quality silicone baking mats. Silicone mats are crucial for even heat distribution and preventing sticking, which can cause lopsided shells.

2. Prepare the Aquafaba Liquid

For the most stable and voluminous meringue, I highly recommend preparing your aquafaba liquid at least 30 minutes in advance of whipping. My experience shows that this resting period allows the proteins to fully hydrate, resulting in a superior meringue structure. This step is often overlooked but is key to achieving consistent results with **aquafaba macarons**.

• **Mix:** In a small, clean bowl, combine the specified amount of water with the aquafaba powder. Whisk thoroughly until the mixture is completely smooth and free of any lumps.
• **Cover & Rest:** Cover the bowl and let the aquafaba mixture **rest** undisturbed for a minimum of 30 minutes. This hydration time is crucial for developing its whipping capacity.

3. Sift the Dry Ingredients Meticulously

A smooth macaron shell starts with perfectly smooth dry ingredients. This step is critical for preventing bumps and imperfections on your **vegan macaron** shells.

• **Double Sift:** Combine the almond flour and powdered sugar in a fine-mesh sieve. Sift them together **twice** into a clean, dry bowl. This ensures that both ingredients are thoroughly combined and any larger particles are removed.
• **Discard Lumps:** Carefully **discard** any coarse, chunky bits of almond flour or undissolved powdered sugar that remain in the sifter after the second sifting. Do not attempt to press them through. If the discarded amount is less than 2 tablespoons, you do not need to replace it. For larger amounts, you may need to adjust your initial measurements slightly or consider using a different brand of almond flour.

4. Create the Stable Vegan Meringue

The **aquafaba meringue** is the heart of your **vegan macarons**. Achieving stiff peaks is essential for stable shells with beautiful “feet.” Ensure your mixing bowl and whisk attachments are immaculately clean and grease-free, as any trace of fat can prevent the aquafaba from whipping properly.

• **Combine Ingredients:** In a clean, large mixing bowl (preferably metal or glass), combine the prepared aquafaba liquid, fine granulated sugar, cream of tartar, and a pinch of salt.
• **Whip to Stiff Peaks:** Using an electric hand mixer (or stand mixer with a whisk attachment) on high speed, begin whipping the mixture. Continue whipping until it transforms into a thick, glossy meringue with **stiff peaks**. If you plan to make colored macaron shells, this is the stage to add gel food coloring. Introduce it at the soft peak stage to ensure even distribution without deflating the meringue.

Be patient during this step. It typically takes about 15 minutes of continuous whipping to reach stiff peaks with an electric hand mixer, and up to 40 minutes with a stand mixer, depending on its power and the aquafaba’s consistency. Do not rush this process.

Understanding Stiff Peaks for Aquafaba Meringue

Achieving “stiff peaks” with aquafaba is a specific visual and tactile cue. Your meringue should be incredibly thick, holding its shape firmly within the whisk. When you lift the whisk slowly, the meringue should form a pointy end that stands upright without drooping. Additionally, the meringue should exhibit sharp, well-defined ribs or ridges where the whisk passed through. This indicates sufficient aeration and stability, which are critical for **macaron success**.

The macaronage—the process of folding the dry ingredients into the meringue—is arguably the most crucial step for achieving perfect **vegan macarons**. The goal is to deflate the meringue just enough to create a batter that flows slowly but not too much, as overmixing is a common pitfall with aquafaba.

• **Initial Fold:** Gently **sift** the prepared almond flour and powdered sugar mixture directly over the stiff aquafaba meringue. Using a silicone spatula, begin folding the dry ingredients into the meringue. Use a gentle, sweeping motion, going from the bottom of the bowl, up the sides, and then cutting through the center. Continue this process until the dry ingredients are fully incorporated and no streaks remain.
• **Continue to Fold with Caution:** Once incorporated, continue to fold the batter carefully until it begins to loosen up and achieves the desired “lava-like” consistency. This is where precision is key. **Vegan macaron batter made with aquafaba tends to loosen much more quickly and easily than regular macaron batter.** Be extra vigilant to prevent overmixing, which can lead to flat, oily, and spread-out shells.

6. Pipe the Macaron Shells Evenly

Consistent piping is essential for uniform **vegan macaron** shells that bake evenly and look professional. Ensure you have your tools ready before you begin.

• **Prepare Piping Bag:** Transfer the perfectly mixed macaron batter into a large pastry bag fitted with a round piping tip. I personally recommend and use a Wilton 2A tip, which creates consistently sized 1.5-inch shells.
• **Pipe Rounds:** Hold the pastry bag directly at a straight 90° angle above your prepared silicone-lined baking sheets. Apply even, steady pressure to pipe approximately 1.5-inch round macaron shells, leaving about an inch of space between each one. This spacing allows for proper airflow and prevents the shells from merging as they expand during baking.

7. Bake the Macarons to Perfection

Proper baking technique, including air bubble removal and precise temperature, is crucial for developing the signature “feet” and preventing cracked tops on your **aquafaba macarons**.

• **Remove Air Bubbles:** Immediately after piping, firmly **tap** the baking sheets several times on your counter. Alternatively, you can slap the bottom of the baking sheet with the palm of your hand. This essential step forces any trapped air bubbles to rise to the surface and escape, preventing hollow shells and ensuring smooth, unblemished tops. For any larger, stubborn bubbles, use a toothpick to gently burst them.
• **Rest the Shells:** Allow the piped macarons to **rest** on the counter for a crucial 15-minute period before baking. This resting time, often called “curing,” helps to form a slight skin on the surface of the shells. This skin is vital for directing the heat downwards during baking, encouraging the development of the characteristic “feet.”
• **Bake Gently:** Bake the macarons for approximately 20 minutes, **one baking sheet at a time**, on the middle rack of your preheated oven. Baking one sheet at a time ensures even heat distribution, which is particularly important for temperature-sensitive **vegan macarons**. If you are making larger macaron shells, they may require a few extra minutes.
• **Cool Completely:** Once baked, remove the baking sheets from the oven and let the macaron shells **cool completely** on the silicone mats. This step is critical; attempting to remove warm shells will likely result in breakage or the bottom sticking to the mat. Patience here will preserve your beautifully baked shells.

8. Prepare the Creamy Vegan Ganache Filling

This rich and fruity **vegan strawberry ganache** is the perfect complement to your delicate macaron shells. Its creamy texture and vibrant flavor elevate these **plant-based macarons** to gourmet status.

• **Melt & Heat:** Begin by melting the vegan white chocolate in a microwave (using short bursts and stirring frequently) or over a double boiler. Simultaneously, heat the canned coconut cream in the microwave for 30-45 seconds, aiming for a temperature around 110°F (45°C). It should be warm, not boiling.
• **Emulsify Ganache:** Add one-third of the warm coconut cream to the melted chocolate. Stir gently with a spatula. Don’t worry if it looks grainy or seized initially—this is normal. Stir in another third of the cream and continue mixing until it almost becomes smooth. Finally, incorporate all the remaining cream; the mixture should now transform into a beautiful, silky smooth ganache.
• **Flavor & Blend:** Stir in the freeze-dried strawberry powder and a pinch of salt until just combined. For an incredibly smooth and luscious consistency, use an immersion blender to blend the ganache for about 30 seconds. This step removes any tiny lumps and incorporates air for a lighter texture.
• **Set Ganache:** Transfer the ganache into a shallow, flat container. Cover the entire surface directly with plastic wrap to prevent a skin from forming. Allow the ganache to **set** at room temperature for approximately 2 hours, or ideally, overnight, until it reaches a spreadable, pipeable consistency. To expedite the process, you may refrigerate it for about 30 minutes, but be cautious not to let it become too firm.
• **Prepare for Piping:** Once set, transfer the thickened **vegan ganache** into a piping bag fitted with your preferred round piping tip, ready for filling your macaron shells.

9. Assemble and Mature the Vegan Macarons

The final steps bring your **homemade vegan macarons** to life, culminating in a soft, flavorful confection. The maturation process is essential for the perfect macaron texture.

• **Pair Shells:** Carefully **pair** the cooled macaron shells by size, ensuring each top shell has a matching bottom. Arrange the bottom shells upside down on a wire rack, ready for filling.
• **Pipe Filling:** Using the prepared piping bag, **pipe** a generous dollop of your creamy **vegan strawberry ganache** onto the center of each bottom shell.
• **Assemble & Press:** Gently **place** a matching top shell over the filling. Apply a light, even pressure to the top shell so that the ganache filling spreads uniformly to the edges of the shell.
• **Mature & Refrigerate:** This is a crucial step for the ultimate macaron experience. **Refrigerate** your assembled **vegan macarons** in an airtight container for at least 24 hours. This period, known as “maturation,” allows the moisture from the filling to soften the chewy macaron shells, infusing them with flavor and creating that signature melt-in-your-mouth texture that macarons are famous for.

Advanced Tips for Flawless Vegan Macarons

Achieving consistently perfect **vegan macarons** requires attention to detail and a keen understanding of aquafaba’s unique properties. Here are my top tips, distilled from countless experiments, to help you succeed:

• **Avoid Previously Frozen Chickpea Water:** This is a critical point. In my extensive testing, I found that reduced chickpea water that had been previously frozen and then thawed did not whip into stable stiff peaks, regardless of preparation. For reliable **aquafaba meringue**, always use fresh chickpea water from a can or freshly prepared aquafaba from powder.
• **Monitor Meringue Whipping Closely:** Developing the correct meringue consistency is fundamental. Your **aquafaba meringue** should be visibly thick and ball up securely inside the whisk. When you lift the whisk, the meringue should form a distinct, pointy end that stands erect, accompanied by sharp, well-defined ribs. This visual and tactile cue indicates a stable, well-aerated meringue.
• **The Art of Macaronage: Don’t Overmix!** This cannot be stressed enough for **vegan macaron batter**. Aquafaba meringue tends to loosen much faster than egg white meringue during the folding process. To ensure you don’t overmix, employ a specific folding technique: run your spatula clockwise from the bottom of the bowl, sweep up along the sides, and then cut through the center of the batter. If you’re a beginner macaron baker, I highly recommend counting your folds. It typically takes roughly 40 folds to achieve the proper consistency. After approximately 40 folds, start testing the batter’s flow, and continue to test after every subsequent couple of folds until you reach the “lava-like” state.
• **Beware of High Heat: Aquafaba’s Sensitivity:** Aquafaba meringue is notoriously heat-sensitive. This was one of my earliest and hardest-learned lessons when developing my vegan meringue recipe! Always ensure your oven temperature is precisely set to 275°F (135°C), which is about 15 degrees Fahrenheit below the typical baking temperature for traditional macarons. An oven thermometer is indispensable here to verify accuracy and prevent cracked shells.
• **Use Silicone Mats for Uniformity:** As mentioned earlier, baking **vegan macarons** on high-quality **silicone baking mats** significantly helped me resolve the issue of lopsided macarons. The even insulation provided by silicone mats promotes uniform heat distribution, leading to perfectly round, symmetrical shells with well-formed “feet.” Avoid parchment paper for this recipe, as it doesn’t offer the same consistent heat transfer.

Smart Make-Ahead Strategies for Vegan Macarons

Preparing **vegan macarons** can be a multi-day process, but smart make-ahead tips can significantly ease your baking schedule and ensure freshly matured treats.

• **Store Unfilled Shells:** If you wish to bake your shells in advance, allow them to cool completely. Then, store the unfilled **vegan macaron shells** in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 3 months. When ready to fill, simply let them come to room temperature before proceeding with the ganache.

Optimal Storing Tips for Vegan Macarons

Proper storage is key to maintaining the delicate texture and flavor of your **filled vegan macarons**.

• **Refrigerated Storage:** Once filled and matured, store your **vegan macarons** in an airtight container either at room temperature (if your home is cool) or, preferably, in the refrigerator for up to 5 days. This keeps the ganache fresh and prevents the shells from becoming too soft.
• **Freezing Assembled Macarons:** For extended enjoyment, you can freeze assembled **plant-based macarons** in an airtight container for up to 1 month. To thaw, simply transfer the frozen macarons to the refrigerator and allow them to thaw slowly for at least 1 hour, or until they reach your desired soft consistency. Avoid thawing at room temperature too quickly, as this can affect their texture.

Frequently Asked Questions About Vegan Macarons

Explore More Macaron Recipes

Once you’ve mastered these **vegan macarons**, expand your macaron repertoire with these other delightful recipes:

• Decadent Chocolate Macarons
• Elegant Red Velvet Macarons
• Joyful Funfetti Macarons
• Bright and Zesty Lemon Macarons