Hello awesome friends! Let’s bake vegan macarons today!! I’ve got these awesome Vegan Biscoff Macarons to show you today!
I have some other vegan macaron recipes on my blog! However, this is a new method! Today I am using the French method to make these macarons! I was using the Italian method with my other recipes. And, honestly, the french method is by far the best I’ve ever tried with vegan macarons!
I have recently found out about Biscoff cookies and Biscoff butter, so I am totally in love with them, and had to make them into a macaron recipe! Wow! I am in heaven, guys!
Sweet tooth heaven!
So let’s talk about these Vegan Biscoff Macarons and how to make them.
Please watch my video, attached on this page, because it has very detailed instructions on how to make them! And my recipe below is also very detailed! But you can also contact me over dm on instagram, or email me here (go on the Contact me page) in case you have any questions.
If you would like more tips on how to make Vegan Macarons, check out this Vegan Macaron Guide.
Also make sure to check out the Vegan Macaron Troubleshooting Guide, which should give you a lot of information and help you troubleshoot any macaron issues.
The French method is the simplest method to make macarons. We have the Swiss, the Italian, and the French methods. Making regular macarons (non-vegan) I have mastered the Swiss method, and it’s what works best for me.
However, I wasn’t very happy with the Italian method I was using to make my vegan macarons. The feet were never very pleasing to me, and I wasn’t getting consistent results.
Enters the French method!
Wow! And what a change, friends! What a change!
Easy to make because the French method doesn’t involve making a sugar syrup (which both Italian and Swiss do require). Actually I’ve never seen a recipe for Vegan macarons using the Swiss method.
If you use the Swiss method for regular macarons, you make a syrup of egg whites and sugar by melting them together over a double boiler, then whipping this syrup into stiff peaks, and then adding the dry ingredients in. And I have seen vegan bakers make vegan Swiss macarons as well.
The Italian method involves making a syrup of water and sugar, bringing it to a precise temperature, which should be achieved at the same time that the aquafaba (or egg whites) achieve high stiff peaks as you whip them. So, not exactly the easiest, most practical method to be honest.
Which is why I am super happy to have worked on this recipe for my Vegan Biscoff Macarons using the French method! Yay! I hope you are excited too!
Make sure you watch the video, as I believe it will be very helpful to you!
Tips for making Vegan Macarons
- Have all the ingredients measured out, materials set aside, and in place before starting.
- Use a scale to weigh all ingredients.
- Let macarons dry before baking them. Touch the top with your finger, and if the shells are dry and don’t stick to your finger, it’s time to bake!
- Don’t overfold the batter. You are looking for a batter that has a molten lava consistency. Hold the spatula up and watch it as it flows, slowly, but effortlessly. Read my many tips on how to identify when to stop folding the macaron batter down below on the recipe.
- Let the macarons mature in the fridge overnight before serving them.
I have many tips on how to make macarons that could help you with the vegan macarons also. Even though most of my posts are for regular, non-vegan macarons, and using the Swiss method, there are invaluable tips and information in those posts, about what the batter is supposed to look like, the meringue, storage tips, etc, that will also apply to vegan macarons.
Always remember, making macarons is a journey! It takes time and patience to learn your way around these cookies! But they are super worth it, specially if you like to bake (and eat!).
Before removing the macarons from the oven, make sure they have formed a base on the bottom, and are coming off the silicon mat.
And always let them cool down all the way before filling them.
Make sure to use a silicon mat, and not parchment paper. I used to use parchment paper, and you may even find some old posts of mine where I recommend parchment paper, or have pictures of me baking these cookies in parchment paper. However, parchment paper may make the bottom of your cookies wrinkly, and this I learned by experience!
These are the containers I use to store my macarons in the fridge or freezer.
If you want to check out my other Vegan Macaron recipes, here they are:
- Vegan Pistachio Macarons
- Vegan Chocolate Macarons
- Vegan Strawberry Macarons
- Vegan Coffee Macarons
- Vegan Vanilla Macarons
- Vegan Matcha Macarons
- Vegan Lemon Blueberry Macarons
And if you want to check out some more of my Vegan desserts, here are some other recommendations you may love if you enjoy vegan baking:
- Vegan S’mores Donuts
- Vegan Cinnamon Babka
- Green Smoothie Vegan Cupcakes
- Blueberry Pineapple Vegan Donuts
- Matcha Vegan Oreos
- Vegan Cannoli
Also check out my friend Holly’s blog The Little Blog of Vegan. She has amazing vegan desserts, and she was the first person that introduced Biscoff butter into my life! She lots of super yummy recipes with biscoff, such as this incredible looking Biscoff Tart!
Anyway, I hope you enjoy the video and recipe for these awesome Vegan Biscoff Macarons. I hope you love biscoff as much as I do!
Have a fabulous day, or better yet, make your fabulous day happen, because it is only up to you to do so!
Vegan Biscoff Macarons
cream of tartar
crumbled or chopped to decorate
Gather all of your ingredients before starting to make macarons. Measure out all ingredients. Line two baking sheets with silicon mats. And fit a large piping bag with a round tip. You want everything ready to go when you need it.
Sift almond flour, cocoa powder, and powdered sugar. Set aside.
Place the aquafaba in the bowl of a mixer.
Start whipping on low speed for about 1 minute, once it starts to foam up, add cream of tartar.
Whip for another 1 minute, until it starts getting white and thick like soup.
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.
The whole whipping, from beginning to end, should last about 10 minutes.
Add sifted dry ingredients to whipped aquafaba. Start folding with a spatula slowly.
Fold forming a letter J with the spatula.
You will fold until the batter is flowing slowly but effortlessly off the spatula. To test it out, you can grab a teaspoon of batter and place it on a baking sheet, watch how it behaves for 1 minute. If the batter smooths out the top, it means you are ready to go. If batter forms a pointy tip, you have more folding to do. But be very careful. You also don’t want to overfold. Just fold a couple more times, and test again.
You don’t want to over fold the batter, so always stop before that happens, and then keep folding and testing as you go.
This is a very important part of making macarons, and telling if the batter is ready is a skill that comes with a lot of practice.
Transfer batter to the piping bag.
Pipe 1 1/2” circles on a baking sheet lined with silicon mat. I usually use 2 sheets. This will depend on how big you pipe your macarons.
Slam the trays against the counter to release air bubbles.
Use a toothpick to pop any remaining bubbles.
Let trays rest for 30-45 minutes until the shells are dry. Test this by touching a macaron gently with your finger.
Pre-heat oven to 285ºF.
Bake each tray separately.
Bake for a total of 20 minutes, or until the macarons are easily coming off the silicon mat.
Remember to rotate the tray every 5 minutes, to ensure even baking in case your oven has hot spots or doesn't distribute heat evenly.
Baking time might vary depending on your oven.
Let macarons cool down before filling.
Place biscoff cookie butter in a piping bag.
Pipe a dollop of biscoff butter on top of half of the shells. Top with another shell.
You can drizzle some butter on the macarons and sprinkle some crumbled, or chopped cookies on top to decorate.
Let macarons mature in the fridge overnight before serving.
Macarons will store really well in the fridge for up to 5 days, or in the freezer for up to 2 months.
Aquafaba is the water you obtain from cooking chickpeas (or other legumes). The aquafaba I use is water drained from a chickpea can. I prefer low or no sodium chickpea water, mainly because of the taste, I feel like the salted chickpea water adds a weird taste to meringues and such. Some people like to boil their own chickpeas to obtain the aquafaba, and you can do that, but make sure to study what are the best ratios water:chickpeas so your aquafaba is concentrated enough
Aquafaba: I used to reduce the aquafaba before. But lately, I haven’t been reducing it anymore, and it works just fine. If you do want to reduce the aquafaba, place 150 grams of aquafaba in a small saucepan and bring to a boil, simmer until it reduces to about half. I recommend using the aquafaba straight from the chickpea can.
Macaronage: If you are acquainted with making regular (egg white) macarons, one of the clues about knowing when the batter is ready to be piped, is when you can grab some batter with the spatula and start drawing a figure 8, if the batter doesn’t break up as you draw a few figure 8 shapes, that means the batter should be ready. However, I am learning with vegan macarons that it’s optimal to stop folding the batter right before it reaches this stage. Please watch my videos on youtube, as you can see in the videos what the batter should look like.
Thick batter: If the batter is too thick while mixing, add a teaspoon of aquafaba as you mix, until you obtain the perfect consistency.
Oven thermometer: Please make sure to have an oven thermometer! I receive a lot of troubleshooting questions and the great majority are issues caused due to not having an oven thermometer. Read this post for more detailed information about how important this is.
Oven temperature: Please experiment with your own oven temperature. Temperatures will vary depending on your oven and technique. It’s important to experiment and see what works best for your own oven. In my old oven I used to bake this same recipe at 310ºF. However, with my new oven, I bake it at 285ºF. This comes to show that the temperature will vary greatly depending on your own oven. Please experiment and find out what works best for you.
Troubleshooting: if your macarons are exploding, flattening out, with the feet spreading to the sides, that can mean a few things:
1- hot oven (make sure to have oven thermometer and experiment with the optimal oven temperature for your oven).
2- over mixed batter. It’s really easy to over mix vegan macaron batter. Mix it just until it starts to flow. Watch the videos on my youtube channel for reference.
3- under whipped meringue: make sure the meringue has really stiff peaks. It can take some time. Just be patient.