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 mean, just check them out!
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.
To make these Vegan Biscoff Macarons using the French method, start the day before.
Drain a can of chickpeas and place the chickpea brine in a small saucepan. You will need about 3/4 cup of it. I always use a little bit more, in case I reduce it too much while simmering it.
Bring the aquafaba to a boil over medium heat, and simmer for 5-10 minutes, until it reduces to about 1/3 cup. Remove from the heat and place it in the fridge overnight, or for a few hours. It will get very thick, like egg white consistency.
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.
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
- Make sure to reduce the aquafaba the day before, or many hours before starting. Boil the aquafaba until it reduces to about half (find detailed instructions below), which will remove excess water. As the reduced aquafaba chills in the fridge, it will become the consistency similar to egg whites.
- Have all your 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 macarons mature in the fridge overnight before serving them.
- Macarons will be best if you take them out of the fridge, and let them sit on top of the counter for 10 minutes before eating.
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!
There are awesome and cheap silicon mats you can get online.
And since I am recommending products, these are the awesome containers I use to store my macarons in the freezer.
If you want to check out my other Vegan Macaron recipes, here they are.
And if you want to make them using this recipe for the french method, simply leave the cocoa powder out, swap it for the same amount of powdered sugar instead. And add food coloring as necessary.
- Lavender Lemon Vegan Macarons
- Avocado Vegan Macarons
- Vegan Raspberry Macarons
- Vegan Salted Caramel Macarons
And if you want to check out some more of my Vegan desserts, here are some other recommendations you may life 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!
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Vegan Biscoff Macarons
- 1/3 cup reduced aquafaba from 3/4 cup of chickpea brine*
- 110 grams almond flour
- 100 grams powdered sugar
- 7.5 grams cocoa powder
- 1/2 teaspoon cream of tartar
- 66 grams granulated sugar
- 1/2 cup biscoff butter
- 5 biscoff cookies crumbled or chopped to decorate
- Start by placing 3/4 cup of aquafaba in a small saucepan. Let it simmer for 5-10 minutes to reduce to 1/3 cup.
- Place it in the fridge for a few hours or overnight to let it get thick.
- 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 1/3 cup of the reduced and cooled 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.
- Once you notice the batter starts to look glossy, start to test it out. You can also do the figure 8 test. 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, could be another sign that it’s ready.
- 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 215F.
- Bake each tray separately.
- Bake for a total of 30 minutes, or until the macarons are easily coming off the silicon mat.
- Remember to rotate the tray every 5 minutes, to ensure even baking.
- After the macarons are done baking, turn the oven off, pop the door open, and leave them there for about 20 minutes.
- 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.
*Note that you will have to reduce the aquafaba before starting this recipe. Start with 3/4 cup of aquafaba, place it in a small saucepan and let it simmer for about 10 minutes, until it has reduced to about 1/3 cup, and it’s thicker. Let the aquafaba chill in the fridge for a few hours, until completely cold. It will become the consistency of egg whites.