Share Recipe:

Vegan Macarons

Prep Time60 MINS
Cook Time30-45 MINS


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



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


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


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


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


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


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.

Contact Us

Sign Me Up For The Goode Stuff

Free Giveaways, Discounts and Recipes!