Vegan Eggless Macarons

Indulge in the delicate and delightful world of Vegan Eggless Macarons, a plant-based twist on the classic French confection. These melt-in-your-mouth treats boast the same airy texture and decadent flavors as traditional macarons, but without the use of eggs or dairy. In this recipe, we use aquafaba, the liquid from a can of chickpeas, as a magical egg replacement, creating a perfect macaron shell that is both vegan and delicious. Filled with a luscious plant-based buttercream, these vegan macarons are sure to captivate your taste buds and impress anyone who takes a bite. Get ready to master the art of creating these elegant and irresistible eggless macarons that are as beautiful as they are delectable.

Servings: Makes approximately 20 filled macarons (40 unfilled macaron shells)

Ingredients:

For the Macaron Shells:

• 1 cup almond flour
• 3/4 cup powdered sugar
• 1/4 cup aquafaba (liquid from a can of chickpeas)
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• Pinch of cream of tartar (optional)
• Vegan food coloring (optional)

For the Vegan Buttercream Filling:

• 1/2 cup vegan butter (room temperature)
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons plant-based milk (as needed)

Instructions:

For the Macaron Shells:

1. Line two baking sheets with parchment paper or silicone baking mats. Prepare a piping bag fitted with a round tip (about 1/2-inch in diameter).
2. In a food processor, pulse the almond flour and powdered sugar together until well combined and any lumps are broken down. Set the mixture aside.
3. In a large mixing bowl, combine the aquafaba and cream of tartar (if using). Using a hand mixer or a stand mixer, beat the aquafaba on medium-high speed until it forms stiff peaks.
4. Gradually add the granulated sugar to the whipped aquafaba, continuing to beat until the mixture becomes glossy and forms stiff peaks again.
5. Gently fold the almond flour mixture into the whipped aquafaba, using a rubber spatula. Add the vanilla extract and vegan food coloring (if using) and continue to fold until the batter is smooth and resembles a lava-like consistency.
6. Transfer the macaron batter to the prepared piping bag.
7. Pipe 1-inch circles of the batter onto the prepared baking sheets, leaving some space between each macaron shell.
8. Tap the baking sheets on the counter a few times to release any air bubbles. Let the macaron shells sit at room temperature for about 30 minutes to form a skin on the surface. This will help achieve the characteristic macaron “feet” during baking.
9. Preheat your oven to 300°F (150°C).
10. Bake the macaron shells in the preheated oven for 18-20 minutes or until they are set. The shells should easily lift off the parchment paper without sticking.
11. Once baked, remove the macaron shells from the oven and let them cool completely on the baking sheets.

For the Vegan Buttercream Filling:

1. In a mixing bowl, beat the vegan butter with a hand mixer or a stand mixer until creamy and smooth.
2. Gradually add the powdered sugar to the butter, mixing well after each addition.
3. Stir in the vanilla extract.
4. If the buttercream is too thick, add a tablespoon of plant-based milk at a time until you achieve the desired spreading consistency.

Assembling the Macarons:

1. Pair up the cooled macaron shells of similar size and shape.
2. Transfer the vegan buttercream filling into a piping bag fitted with a round tip.
3. Pipe a dollop of the buttercream onto the flat side of one macaron shell.
4. Gently press the flat side of the matching macaron shell onto the filling, creating a sandwich.
5. Repeat the process until all macaron shells are filled.
6. Let the filled macarons sit in the refrigerator for at least 24 hours before serving. This resting period allows the flavors to meld and the texture to improve.

Nutrition Facts per Serving (1 filled macaron, approximate values):

• Calories: 130
• Total Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 21mg
• Total Carbohydrate: 16g
• Dietary Fiber: 1g
• Sugars: 14g
• Protein: 1g