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Vegan Macarons

Prep Time60 MINS
Cook Time30-45 MINS
Serves20

Ingredients

Serves 20
  • 75 grams GOODE aquafaba (water from a chickpea can)
  • 110 grams almond flour
  • 110 grams powdered sugar
  • 1/4 teaspoon cream of tartar
  • 66 grams granulated sugar
  • Vegan Vanilla Buttercream
  • 2 tablespoons vegan butter (28 grams)
  • 2 tablespoons shortening (28 grams)
  • 1 1/2 cup powdered sugar sifted (187.5 grams)
  • 1/2 teaspoon vanilla extract
  • 1 tsp cocoa powder

instructions

PREHEAT

Pre-heat oven to 285ºF. Sift the almond flour and powdered sugar together. Set aside.

WHIPPING

Place the aquafaba and cream of tartar in the bowl of a mixer.
Start whipping on low speed for about 2 minutes, until it starts to get white and thick. At this point, raise speed to high, start to add granulated sugar, slowly, a bit at a time.
Continue to whip until the aquafaba achieves stiff peaks

ADD

Add the sifted dry ingredients to whipped aquafaba. Start folding with a spatula slowly. Add food coloring at this point, if using any

FOLD

Fold 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.

Transfer the batter to the piping bag. Pipe 1 1/2” circles on a baking sheet lined with silicon mat. Bang the trays against the counter to release air bubbles. Use a toothpick to pop any remaining bubbles

REST

Let the trays rest for 30-45 minutes until the shells are dry. Test this by touching a macaron gently

WHIP

To Make Vegan Vanilla Buttercream:

Place the butter and shortening in the bowl of an electric mixer. Whip on medium for about 1 minute, until fluffy and combined

ADD

Add the powdered sugar and mix on low until combined. Raise speed and cream for another minute. Add vanilla and cocoa powder. Mix well

ASSEMBLE

To assemble:
Pipe a dollop of buttercream on each bottom shell and sandwich them together.  Macarons will have a much better consistency and flavor if you leave them in the fridge overnight.

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