Hello my baker friends! Let’s bake some more vegan macarons today! Today’s flavor is Vegan Vanilla Macarons with sprinkles, and multi-color buttercream filling. This post also includes a video on how to make the macarons!
Let’s start out by saying how much in love I am with these beautiful Vegan Vanilla Macarons! Cause I am deeply in love with them. With their color, with the sprinkles on top, with everything!
My vegan macaron baking journey has been evolving, and I feel the progress with each batch.
I’ve had my rough patch with the vegan macarons, as well as with the regular ones. And any macaron baker will tell you they had their own share of failures when it comes to mastering these cookies.
I hope my videos on Youtube and on my other blog posts, as well as my tips, can help you on your own macaron baking journey.
Tips on how to make Vegan Macarons
So, on this Vegan Vanilla Macarons post, I want to share with you some tips on how to make Vegan Macarons that I have learned so far.
Reduce the aquafaba
This is my first tip: reduce the aquafaba.
Start with water drained from a can of chickpeas. Preferably no sodium chickpeas, or low sodium at best.
This is the brand I use. There’s only one store around me where I can find this brand, but it’s actually cheaper on amazon from some vendors. Just gotta click on “available from these sellers” button, and try to find the cheapest price there.
Place 3/4 cups of chickpea water in a small saucepan, and bring it to a boil. Reduce the heat, and let the mixture simmer and reduce for about 10 minutes, until it measures 1/3 cup or a bit more. I always make more aquafaba than that, because I use it for many things (to replace egg in baked goods mainly).
Then, let the reduced aquafaba sit in the fridge for a few hours or overnight, and it will get really thick and slimy, resembling egg white consistency.
If you don’t know what to do with so many chickpeas leftover from using all the brine, check out my videos on Youki on how to make Crispy Roasted Chickpeas or my Vegan Chickpea Burger, and also the recipes here on the blog for these Chickpea Tacos, or this Chickpea Salad.
What temperature to bake Vegan Macarons
So this is a huge one guys! When I started making vegan macarons, I was using the Italian method. And that required a very low oven temperature. My macarons had very tiny feet and were often lopsided. My results were not consistent, it was a hit or miss. Now, looking back, I believe the low temperature might have been a big culprit.
Even when I started using the French Method, with my Biscoff Macarons, I was still using a low temperature (215 F). And it worked fine for a couple of batches. But then, every batch after had: lopsided shells all over the place!
The trick to fixing that problem is to use a higher temperature. Now I am baking my macarons at 310 F, with amazing results! Amazing and beyond! Check out those amazing feet on my Vegan Vanilla Macarons!
So, if you are asking yourself: why are my macarons coming out lopsided? The answer might lie in your oven temperature. Your temperature might be too low. If your macarons have tiny feet, and they are also lopsided, it’s most likely a low temperature issue.
If your macarons have huge feet, exploding to the side, and they are lopsided, the temperature might be too high (however, I’ve only seen this happen with regular egg white macarons, but here is the tip just in case, since any and all information might help).
Whip that aquafaba!
When should I stop whipping the aquafaba? Guys, it’s *almost* impossible to overwhip the aquafaba. So I say, keep whipping it until the peaks are really stiff! Underwhipping the aquafaba will cause for macarons that will not hold their shape at all.
I start whipping the aquafaba on low for about 1 minute with the cream of tartar.
After about 1 minute, once the aquafaba is starting to get white and foamy, raise the speed to medium. Whip on medium for another 2 minutes.
Once the aquafaba is white, and the whisk is leaving streak marks in the meringue, start adding the granulated sugar gradually, a little bit at a time, as you raise the speed to high.
Keep whipping on high for another 5-8 minutes. I usually whip for a total of 10 minutes from beginning to end. The peaks should be straight up, the meringue should be glossy.
So these are my 3 tips for baking Vegan Macarons for today! Keep checking back, since I have more vegan macaron recipes coming sometime soon. My list of things to bake is extensive! But vegan macarons are there for sure!
And I will have more tips to share.
If you would like to know where to buy Vegan Sprinkles, this is a pretty cool guide with lots of information on brands and where to find vegan sprinkles.
Here are some suggestions of vegan sprinkles for you:
Here are some more Vegan Macarons ideas for you:
(If you want to keep using the French method I cover in this recipe -which I highly recommend- you can get the ideas for the fillings from these other posts too)
- Vegan Avocado Macarons
- Lavender Lemon Vegan Macarons
- Vegan Salted Caramel Macarons
- Vegan Raspberry Macarons
- Vegan Biscoff Macarons
- Vegan Pistachio Macarons
I hope you enjoyed these Vegan Vanilla Macarons and my tips on how to make vegan macarons. Check my content out on my other channels, especially Instagram, where you can dm me if you have any questions about my recipes and I will be more than happy to help.
This page contains affiliate links. Which means that every time you make a purchase of an item you clicked through my website, I receive a percentage from Amazon. It doesn’t cost anything extra to you, but helps my blog! Thanks!
Vegan Vanilla Macarons with Sprinkles
Vegan Macaron Shells
- 1/3 cup reduced aquafaba from 3/4 cup of chickpea brine*
- 110 grams almond flour
- 110 grams powdered sugar
- 1/4 teaspoon cream of tartar
- 66 grams granulated sugar
Vegan Vanilla Buttercream
- 2 tablespoons vegan butter 1 oz, 28 grams
- 2 tablespoons shortening 1 oz, 28 grams**
- 1 1/2 cup powdered sugar sifted (6.61 oz, 187.5 grams)
- 1/2 teaspoon vanilla extract
Vegan Macaron Shells
Start by placing 3/4 cup of chickpea brine (water drained from a chickpea can) 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 have egg white consistency.
- 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 and powdered sugar together. 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.
- 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. You also don’t want to overfold. Just fold a couple more times, and test again.
If the batter is too thick and not thinning out as you mix, add a teaspoon or so of aquafaba, until you find the perfect consistency.
- 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.
- 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 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.
- If using sprinkles, make sure to sprinkle them before the macaron shells dry. Sprinkle them on half of the sprinkles, as you will want the other half to be used as the bottom of the macaron sandwich.
- Let 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 oven to 310F.
- 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.
- Baking time might vary depending on your oven.
- Let macarons cool down before filling.
Vegan Vanilla Buttercream
- Place butter and shortening in the bowl of an electric mixer.
- Whip on medium for about 1 minute, until fluffy and combined.
- Add powdered sugar and mix on low until combined. Raise speed and cream for another minute.
- Add vanilla.
- If you notice the buttercream is too stiff or dry, add a bit of non-dairy milk, or water, 1 teaspoon at a time.
- If the buttercream is too runny, maybe the butter is too hot. If the butter is room temperature, then maybe you need to add more powdered sugar to the buttercream.
- I divided my buttercream into 4 bowls and colored 3 of the bowls with blue, purple, and pink food coloring.
- Then, I laid a piece of plastic on the counter, and made one strip of each different color buttercream lengthwise on the plastic. Rolled the plastic onto a log, and inserted it in a piping bag fitted with my tip of choice.
- Pipe a dollop of buttercream on each bottom shell. Top with a shell with sprinkles.
- Make sure to let macarons mature in the fridge for 24-48 hours before serving. They will have a much better consistency and flavor.
- Let macarons sit at room temperature for 10 minutes before enjoying.
- Keep macarons in the fridge for up to 7 days, or in the freezer for up to 2 months.
*Make sure to reduce the aquafaba before starting this recipe. You will start with 3/4 cup of chickpea brine, drained from a chickpea can, preferably NO or low sodium chickpea. If you can find it, go for the no sodium. Reduce it by boiling it over medium heat for about 10 minutes until it becomes thick and reduced until it measures 1/3 of a cup, or slightly more. Let the aquafaba chill in the fridge before using. I use Eden Organic Garbanzo Beans.
*If the mixture is too thick and not coming together after adding the almond flour and powdered sugar, add a teaspoon or so of aquafaba to thin it out.
**You can use a combo of butter and shortening, like I am doing here, or use all butter, or all shortening, replacing the amount of one with the other.