I’m three batches deep in these vegan macarons and ready to hand over the baton. I’ve made yellow Easter ones, mini ones with sprinkles, and my most recent batch are vanilla with lemon buttercream. I need a break before this goes too far. As promised, below is the recipe I’ve been using, adapted from the magnificent Charis of Floral Frosting.
VEGAN FRENCH MACARONS
Vanilla & lemon buttercream
3/4 cup water from canned chickpeas
1 1/4 cup almond flour (ground almonds)
1/2 cup powdered sugar
1 tsp pure vanilla powder
1/2 cup granulated sugar
1 tsp vanilla extract
For the buttercream
1 Tbsp vegan butter, softened
2 cups powdered sugar
juice of 1 lemon
1 tsp vanilla extract
2 Tbsp coconut milk (or other dairy free milk)
- In a saucepan, bring the chickpea water to a boil, then lower the heat and allow to simmer for about 5 minutes (without the lid on the pot), until reduced to 1/3 cup. Set aside to cool for 10 minutes.
- In a small bowl, mix the powdered sugar, almond meal and vanilla powder until fully combined, set aside.
- Once cooled, pour the chickpea water into a stand mixer fitted with the balloon whisk. Whip on high for about a minute, then slowly start adding the 1/2 cup of sugar while still stirring on high. Don’t add all the sugar at once, slowly add the half cup, little by little. Then keep whipping the meringue for another 8-10 minutes until stiff enough that you can tip the bowl upside down without anything falling out.
- Add the vanilla extract to the meringue and whip for another couple of seconds until incorporated.
- Sieve half the dry ingredients into the meringue. Use a spatula to mix together using circular motion. Sieve the rest of the dry ingredients in and mix until incorporated. Once fully mixed, give it another couple of stirs with the spatula, then transfer the batter to a piping bag.
- Pipe 1.5-2 inch (4-5 cm) rounds onto a baking tray lined with baking paper. Space them about 2 inches apart as they tend to float out a bit.
- Drop the baking tray onto a flat surface once or twice, then leave out in room temperature to dry for 1 hour.
- Preheat the oven to 90 degrees celsius and bake on the middle rack for 20 minutes. Then turn the oven off but leave the macarons in there, with the oven closed, for another 15 minutes. Then open the door to the oven and leave them for an additional 15 minutes before taking the tray out and allowing the macarons to cool completely at room temperature. (Note: do not try to remove the macarons from the baking tray until completely cooled, they’ll come off easily once they’re cooled).
- To make the frosting: cream the butter for a couple of seconds, add half the powdered sugar and mix, then add the lemon juice and the rest of the powdered sugar and mix until you get a thick batter. Add the vanilla extract and one tablespoon of the non dairy milk, mix and add another tablespoon of milk if the batter is too thick.
- To combine: pipe the frosting onto the bottom of one of the macarons, sandwich together with another one. Repeat until all your macarons are frosted.