Hello friends! Today we are making Vegan Pistachio Macarons! Made using the French Method. Filled with Vegan Pistachio Buttercream. What’s not to love?
There are some important things to talk about here. Number one is: if you have been following my blog, you are witnessing the evolution of my Vegan Macaron recipes. I started using the Italian method, and my first published recipe were these Vegan Avocado Macarons macarons back a few months ago. They were a bit lopsided, but mostly fine.
Then, my second vegan macaron recipe was for these Vegan Salted Caramel Macarons, still using the Italian method. The macarons had tiny feet, not fully developed, like they are “supposed” to do.
And then, something happened, I was trying to find a different method so I could achieve better results. That’s when I succeeded in using the French method for the first time with my Vegan Biscoff Macarons. They were my best vegan macarons to date!
But for the following weeks, I kept trying the same recipe, exactly like I made in my Biscoff Macarons, but my results were not great. All of my macarons were coming out lopsided!
I couldn’t understand what was happening, since I had had success with that recipe before. But if you are a macaron baker, you know by now that it’s not exact science, and there are so many variables that impact your results.
First, I had heard that the reason why the macarons were coming out lopsided was because they were over-resting. And I experimented with less resting time, still obtaining lopsided macarons. But then, on a facebook group, I came across a possible solution: oven temperature. Meggan from Cooking on Caffeine suggested to increase the temperature.
I was baking my vegan macarons at 215 Fahrenheit before, so I increased the temperature by almost 100 degrees. Increasing it just a few degrees won’t do the trick. So I experimented with baking my Vegan macarons with a temperature of 310 Fahrenheit. Major success, batch after batch they started to come out perfect!
So here is the lesson that stays with us today: if your macarons are coming out lopsided, it could be two issues: resting them for too long, or baking at a really low temperature.
Lopsided Macarons Troubleshooting
- Issue: Resting macarons for too long.
Solution: rest them just until the shells feel dry to the touch.
- Issue: Oven temperature too low.
Solution: experiment with raising the temperature of the oven.
Make sure you check out the video on this page where I show you how to make these Pistachio Vegan Macarons.
Tips on how to make the Pistachio Vegan Macarons
- Make sure to reduce the aquafaba. I explain in detail in the recipe. Place aquafaba in a small saucepan and reduce it from 3/4 cup to 1/3 cup. Then, place the aquafaba in the fridge, and by the next day, it will become very thick like egg white consistency.
- Gather all of your ingredients, measure them out before starting. Organization is key when making macarons.
- Add the granulated sugar slowly, in parts, to the whipping aquafaba, so it has a chance to incorporate very well.
- Use a toothpick to pop any air bubbles that might be in the surface of your macarons.
- Let them rest for 24-48 hours before serving. Lately, I’ve been letting mine rest for 48 hours in the fridge before serving, because it makes them soft.
- You can freeze them for up to 2 months. Check below the container I use for freezing my macarons.
How to make the pistachio flour
- When making the pistachio flour, use dry roasted pistachios, and never oil roasted ones.
- Place pistachios in a food processor (I use a small cup blender for this), and pulse a few times, until it starts forming a flour.
- Remove pistachios, and sift out the large parts. Reserve the flour.
- Place the large parts back in the food processor, process again.
- By now, you should obtain enough fine flour for the shells (30 grams). The rest, can be a bit coarser, since you will be using it for the buttercream, and to decorate the top of the macarons.
- But do make sure that the pistachio flour used for the shells is very fine, with the same consistency as the almond flour you’re using.
I hope you have fun baking these macarons. And here is a message, even if you feel like you are failing at making the macarons, just try to reframe that mindset, because I’ve never learned so much about making macarons than the times I thought I was failing the most. Because I’ve had so many failures, now I am able to help others who are going through issues on their macaron baking journey.
Have a beautiful day! Thanks for stopping by!
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Vegan Pistachio Macarons
Vegan Pistachio Macarons
- 1/3 reduced aquafaba (from 3/4 cup of aquafaba chickpea brine) See notes*
- 90 grams almond flour
- 90 grams powdered sugar
- 30 grams pistachio flour *instructions to make pistachio flour below
- 1/2 teaspoon cream of tartar
- 66 grams granulated sugar
Vegan Pistachio Buttercream
- 4 tablespoons vegan butter 2 ounces, 56.5 grams
- 1/4 cup pistachio flour 1.06 oz, 30 grams
- 1 1/2 cups powdered sugar sifted (6.6 oz, 187.5 grams)
- 1/2 teaspoon vanilla extract
- 1 cup pistachios dry roasted and shelled
- Start by placing 3/4 cup of aquafaba in a small saucepan. Let it simmer for 5-10 minutes to reduce to about 1/3 cup.
Place it in the fridge for a few hours or overnight to let it get thick. It will become close to the consistency of egg whites.
Gather all of your materials 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, pistachio flour, 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 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. Add food coloring at the beginning of the macaronage**, 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. You also don’t want to overfold. Just fold a couple more times, and test again.
- I’ll reinforce that you really 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 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 310 Fahrenheit.
- Bake each tray separately.
- Remember to rotate the tray every 5 minutes, to ensure even baking.
- Bake for a total of 20 minutes, or until the macarons are easily coming off the silicon mat.
- Baking time might vary depending on your oven.
- Let macarons cool down before filling.
Vegan Pistachio Buttercream
- Place butter in the bowl of an electric mixer. Cream for 1 minute until fluffy.
- Add pistachio flour and powdered sugar. Cream for another minute until smooth.
- Add vanilla.
- If mixture seems too stiff, add a tiny amount of the milk of your choice, about 1/2 teaspoon. If mixture seems too runny, add a bit more sifted powdered sugar. Adjust accordingly until you obtain the desired consistency.
- To make the pistachio flour, grind about 1 cup of pistachios in the food processor. I use a small food processor, as it works best with this amount of nuts.
- However, you have to be extremely careful not to over process the mixture, otherwise the pistachio starts to turn into a paste, as you grind it out and it releases oils. You want this mixture to be dry.
- Once you’ve processed it, sift this mixture to obtain the dry powdered pistachio flour.
- Place the bigger crumbs back in the food processor and briefly process them to obtain more flour. Sift out the big pieces.
- You will use 1/4 cup of pistachio flour in the recipe for the shells and another 1/4 cup for the Vegan Pistachio Buttercream Filling.
- Remember to process the nuts just enough not to form a paste. The pistachio flour needs to have the same consistency as the almond flour does. You will have some big pieces of ground pistachio left back in your sifter, I used those big crumbs of pistachio to top the white chocolate drizzle after the macarons were assembled, for a cute decoration.
- It will also be fine to have bigger pistachio pieces to make the buttercream, but when it comes to making the macaron shells, you really don’t want any bigger pieces in there.
- Place pistachio buttercream in a piping bag.
- Pipe a dollop of buttercream on top of half of the shells. Top with another shell.
- You can drizzle some vegan white chocolate on top of the macarons and sprinkle some chopped pistachios, I also sprinkled some crumbled dried rose petals for an extra touch.
- Let macarons mature in the fridge overnight before serving. Preferably, I like to let my vegan macarons mature for 48 hours, actually. It makes them much softer.
- 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.
**Macaronage is the process of folding the dry ingredients into the meringue.