Vegan Macarons: Are they Really Macarons?

Vegan Macarons - Lets talk about it.

Ah, the macaron – that delicate, airy, crisp-on-the-outside, chewy-on-the-inside little French treat that has stolen hearts all over the world. But what happens when you take away one of its core ingredients? Can a macaron still be a macaron without egg whites?

Let’s dive into the world of vegan macarons.

What Makes a Macaron a Macaron?

At its core, a traditional French macaron is made from egg whites, ground almonds, and sugar. It’s whipped egg whites, carefully folded into the almond flour and icing sugar, that create the magic of macaronage: the signature technique that gives macarons their iconic smooth shell and signature feet (that ruffled base you see when they rise perfectly).

Take away the egg whites, and you’re no longer working with the same building blocks. So technically speaking… is it still a macaron? Or just a macaron-inspired cookie?

What are Vegan Macarons?

Vegan versions replace egg whites with a plant-based alternative – most commonly aquafaba (the liquid from a can of chickpeas). It can be whipped into stiff peaks much like egg whites, but it behaves differently in both mixing and baking. The proteins, consistency, and overall stability just aren’t quite the same.

Lemon Poppyseed Macarons filled with Lemon Vegan (Flora) Buttercream

Are Vegan Macarons Difficult to Make?

Ask any macaron baker: getting traditional macarons right is a challenge on its own. Now swap in an entirely different core ingredient, and you’ve got a whole new beast.

Here’s why vegan macarons are trickier:

• Macaronage behaves differently – It’s much easier to over-mix or under-mix aquafaba-based batter. The texture is unpredictable, which makes it harder to achieve those elusive macaron "feet" and a smooth top.

• Baking is more sensitive – Vegan shells often need different oven temps and timing, and results vary dramatically depending on humidity and brand of aquafaba used.

• Flavour challenges – Aquafaba can carry a slight bean-y note, so it takes extra care to balance flavours beautifully.

  
  

That said, many talented vegan bakers are making incredible strides with eggless versions. But from a purist’s perspective? Vegan macarons are their own unique version of the classic – not quite the same, but certainly worth appreciating for the skill they require.

My Personal Opinion

At Macarons by Kiwi Debs, I get asked about vegan macarons occasionally. And while I absolutely admire the dedication and innovation behind vegan macarons, they’re a very different product to the traditional ones I specialise in – both in technique and flavour.

True macarons are a testament to precision, patience, and centuries of tradition – and for me, the egg white is an essential part of that story.

Vegan Strawberry Flora Plant Buttercream Macarons

Strawberry Vegan Macaron Recipe

Vegan Shells

• 110 grams almond flour

• 110 grams powdered sugar

• 75 grams aquafaba*

• 1/4 teaspoon cream of tartar

• 66 grams granulated sugar

Vegan Buttercream

• 4 tbsp vegan butter 56 grams (I use Flora Plant based butter)

• 125g sifted icing sugar

• 3 tbsp powdered freeze dried strawberry powder (or you could use raspberry)

Instructions

• Gather all of the ingredients before starting to make the macarons. Measure out the almond flour, powdered sugar, aquafaba, cream of tartar, and granulated sugar.

• Line two baking sheets with silicone mats or parchment paper. I prefer to use silicone mats.

• And fit a large piping bag with a round tip like the one below (PME-JEM 1R round piping nozzle)

  

  
  

• Sift the almond flour and the powdered sugar together. Set aside.

  
  

• Pre-heat the oven to 140c

  
  

• Place the aquafaba in the bowl of a stand mixer. You can also use a hand mixer. Some recipes recommend reducing the aquafaba down by a third or half by simmering gently in a sauce pan. This recipe doesn't require this step.

• Start whipping on a low speed and add the cream of tartar. Whip for about 30 seconds until the aquafaba starts turning white and thick. Increase the speed to medium and continue to whip for another minute or until you see streaks left by the whisk on the aquafaba. Once you have reached this point, increase the speed to high and add the granulated sugar, slowly, a tablespoon at a time. Continue to whip until the aquafaba reaches stiff peaks. This process takes approximately 10 minutes or 20 minutes when using a hand mixer. Stop whipping when the peaks shot straight up.

  
  

• Add the sifted dry ingredients to the whipped aquafaba. Start folding with a spatula slowly.

  You may wish to add any powdered for gel food colouring at this point. For these macarons, I didn’t add any food colouring.

  
  

• Fold the batter forming a letter J with the spatula. Fold until the batter is flowing slightly. You don’t want the batter to be flowing continuously off the spatula. When it comes to vegan macarons, the folding time is very very brief. You are wanting to incorporate the dry ingredients with the meringue. Take a spatula full of batter and hold it over the bowl, it should still be separating in chunks, and not flowing continuously on like the ribbon effect. Do not get to the ribbons stage! If you get to the ribbon stage, the macaron feet will spread out in the oven.

  
  

• Transfer the batter to the piping bag and pipe onto the silicone mat which usually has the macaron shapes imprinted on to it. Slam the trays against the counter to release air bubbles. Any remaining air bubbles, pop them with a tooth pick.

  
  

• Let the macarons rest for 30-45 minutes until the shells are dry. Test this by touching a macaron gently with your finger to check to see if they are no longer sticky. Depending on humidity levels and weather, it might take longer or less time for your macarons to dry.

  
  

• Bake each tray separately, one tray at a time for 20 minutes. After 10 minutes of baking, I rotate the tray to ensure even baking on all sides. I then place a piece of foil on top of the macarons to prevent them from browning.

  
  

• Baking time may vary depending on your oven, consistency of the batter, oven temperature. Wiggle a macaron to test if baked. If it doesn't wiggle, remove from the oven.

  
  

• Let the macarons cool down before filling.

*Aquafaba. I use the liquid from a tin a chickpeas.

Vegan Buttercream Filling

• Cream the butter at a medium speed for 45 second until creamy.

• Turn the mixer off and add the icing sugar and freeze dried raspberry powder to the bowl and mix on low until combined.

• Increase the speed to medium high and cream for 30 seconds. If the buttercream is too stiff or dry add a bit of non-dairy milk or water. If the buttercream is too running, it could be the butter was too warm so cover the bowl and place it in the fridge for 5 minutes.

• To assemble, pipe a ring of buttercream around the edge of the bottom shell, add jam (if you wish) and then place another shell on the top.

Let the macarons mature in the fridge for 24 to 48 hours. Remove 20 to 30 minutes before serving. They will last 4 days in the fridge and one month in the freezer.