Hello friends! Today let’s make Vegan Chocolate Macarons! Please read the post below and the notes on the bottom of the recipe, because they are filled with tips that will certainly help you.
I’m going to start by talking about the MOST important thing when making macarons! Please make sure to have an oven thermometer when you bake macarons!
Everyday I get messages from people looking for help troubleshooting macaron issues, from regular macarons, and vegan macarons. And the most recurring issue is indeed due to oven temperature.
You can do everything right up to the actual baking part, and if your oven isn’t on board, you can lose your whole batch of macarons.
Please read this post where I explain in detail why the oven is such an important factor when making macarons.
Basically, the tl;dr of the post is: home ovens are very inaccurate, and don’t do a good job at keeping the temperature you set it to, or at keeping a constant temperature if that. The only way to be able to control the temperature of the oven, is to have an oven thermometer, that will tell you what the actual temperature inside of the oven is.
Also, take time to get to know your oven. I have been baking at 285ºF, but with my previous oven, I was baking the vegan macarons at 310ºF, which seems to be way to high for my new oven, and causes my macarons to spread out their feet as they bake.
Another alternative if your feet are spreading out as the macarons bake, is to double pan the macarons. Which means, place the baking sheet on top of another baking sheet and bake it like that.
Anyway, I have a few more changes to my previous macaron recipes with these Vegan Chocolate Macarons. I have recently began to experimenting making macarons without reducing the aquafaba.
And it’s been working the exact same! I don’t think I will go back to reducing the aquafaba for the time being.
So, for these batch of Vegan Chocolate Macarons, I have changed my recipe below, to indicate that I do not reduce the aquafaba before making the macarons anymore.
These lovely Vegan Chocolate Macarons are filled with a Vegan Chocolate Ganache, made with coconut cream and dark chocolate.
These Vegan Chocolate Macarons are rich tasting, with a slightly crunchy shell, and a creamy filling.
For the ganache to achieve the perfect piping consistency, let it come to room temperature, and then place it in the fridge for about 30 or 40 minutes, and that will help the ganache obtain a nice and thick consistency.
These Vegan Chocolate Macarons can be stored in the fridge for a few days, usually from 4-7 days, and in the freezer for up to 1 or 2 months.
Here are the containers I use to store my macarons in the freezer.
If you like making macarons, here are some posts you might enjoy:
- Vegan Avocado Macarons
- Vegan Raspberry Macarons
- Lavender Lemon Vegan Macarons
- Vegan Pistachio Macarons
- Vegan Coffee Macarons
- Vegan Biscoff Macarons
- Vegan Vanilla Macarons
- Vegan Salted Caramel Macarons
- Vegan Matcha Macarons
I usually answer lots of macaron questions and troubleshooting, as possible on my instagram dm and email. Make sure to have pics if you’re sending me a message, since it’s easier to try and pin point what could have gone wrong.
Thanks for reading my blog! Have a lovely day!
Vegan Chocolate Macarons
Vegan Macaron Shells
- 100 grams almond flour
- 90 grams powdered sugar
- 12 grams cocoa powder
- 75 grams aquafaba
- 1/4 teaspoon cream of tartar
- 66 grams granulated sugar
Vegan Chocolate Ganache
- 1/4 cup coconut cream 60 ml
- 1/3 cup chocolate chips or chopped dark chocolate (56.6 grams)
Vegan Macaron Shells
- 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, powdered sugar, and cocoa powder together. Set aside.
Place 75 grams of aquafaba in the bowl of a mixer with the cream of tartar.
Whip for about 1 minute on low, or medium low if the low on your mixer is way too slow. (On my hand mixer I whip on low, but on my KitchenAid I whip on medium low)
- At this point, raise speed to medium, and whip for another 2 minutes.
- Raise speed to high and 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, but sometimes it may last longer. Make sure you have obtained stiff peaks, shooting straight up.
- Add 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.
- 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. 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.
- My favorite way of testing, and what I show on the video, is that I grab a spatula full of batter and hold it over the bowl. And then, watch how the batter falls off the spatula. If it keeps falling non stop, but still slowly, I know the batter is ready. If the batter stops falling off the spatula while there is still quite a bit of batter in the spatula, I know it needs to be folded longer.
- Transfer batter to the piping bag.
- Pipe 1 1/2” circles on a baking sheet lined with silicone 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 the trays rest for 30-45 minutes until the shells are dry. Test this by touching a macaron gently with your finger. Depending on humidity levels and weather, it might take longer or less time for your macarons to dry.
- Pre-heat the 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 after the first 5 minutes baking, to ensure even distribution of heat, so the feet rise the same.
- Baking time might vary depending on your oven.
- Let the macarons cool down before filling.
Vegan Dark Chocolate Ganache
- Heat up the coconut cream until hot. Pour over the chocolate chips.
- Whisk until all chocolate chips have melted. If they aren’t melting, microwave it for just a few seconds and whisk again to ensure the ganache is smooth without any chocolate lumps in it.
- Let the mixture cool down. Chill it in the fridge for about 30 minutes, so it gains a firm consistency that can be piped.
- Place the Ganache in a piping bag. Pipe a dollop of filling on top of half of the shells. And then top with another shell.
- Wait for the macarons to mature for 24-48 hours before serving them. And let them come to room temperature for 10 minutes before eating, for optimal results and enjoyment.
- Store the macarons in the fridge for up to 1 week, 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.
Reduced aquafaba: I have recently stopped reducing the aquafaba to make my vegan macarons, and they have been working fine. I used to reduce the aquafaba for my previous vegan macarons, but I decided to start skipping this step to experiment, and the macarons have been turning out great. I still like to use low sodium chickpea water.
*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.
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.
*If the batter is too thick while mixing, add a teaspoon of aquafaba as you mix, until you obtain the perfect consistency.
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.