Vegan Vanilla Macarons with Sprinkles (plus video)
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!
If you have been following the blog, you know how much I love baking Vegan Desserts. And also, how lately I have been getting into Vegan Macarons.
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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.
Meringue
Make sure to whip the aquafaba to stiff peaks. It’s very important that the peaks are shooting straight up, not soft or bending down.
Please read this Vegan Macaron Basics Guide and also this Vegan Macaron Troubleshooting Guide for more information that will be very helpful to you when making vegan macarons.
If you don’t know what to do with so many chickpeas leftover from using all the brine, check out my 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. I’ve used 310 Fahrenheit for a while, but that was causing the feet of my macaron to explode. So now I am using 285ºF.
Please read this Vegan Matcha Macaron post to understand your oven better, with tips on how to figure out the best temperature for your oven, and why it’s so important to have an oven thermometer.
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, which is why so important to have an oven thermometer.
Huge exploding feet may also be due to over mixing the batter, as you can see on the Vegan Macaron Troubleshooting Guide.
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 (you can use vinegar if you can’t find 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 tips for baking Vegan Macarons for today!
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 Coffee Macarons
- Vegan Blueberry Lemon Macarons
- Vegan Chocolate Macarons
- Vegan Strawberry Macarons
- Vegan Matcha Macarons
- Vegan Biscoff Macarons
- Vegan Pistachio Macarons
I hope you enjoyed these Vegan Vanilla Macarons and my tips on how to make vegan macarons. If you give them a try tag me on instagram, and leave a review below!
These are some of the products I use to make macarons:
This is the container I use to store the macarons.
These are the piping bags I use.
This is the baking mat I use.
Vegan Vanilla Macarons with Sprinkles
Ingredients
Vegan Macaron Shells
- 75 grams aquafaba (water from a chickpea can)
- 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
Instructions
Vegan Macaron Shells
- Gather all of the 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 large round tip, I use a 0.5" diameter. You want everything ready to go when you need it.
- Sift the almond flour and powdered sugar together. Set aside.
- Place the aquafaba and cream of tartar in the bowl of a mixer.
- Start whipping on low speed for about 2 minutes, until it starts to get white and thick.
- 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. It can last more or less time depending on what mixer you are using, and what speed.
- Add the 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.
- Fold until the batter is flowing slightly. You don’t want the batter to be flowing continuously off the spatula. When it comes to vegan macarons, the folding time is very very brief. You are basically just looking to incorporate the dry ingredients with the meringue. Please watch the video to see what the consistency should look like. If you grab a spatula full of batter and hold it over the bowl, it should still be separating in chunks, and not flowing continuously on a ribbon. Do not get to the ribbons stage! If you get to the ribbon stage, the macaron feet will spread out in the oven.
- Transfer the 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.
- Bang 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 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 oven to 285ºF.
- Bake one tray at a time.
- 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 the butter and shortening in the bowl of an electric mixer.
- Whip on medium for about 1 minute, until fluffy and combined.
- Add the 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.
To assemble
- 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.
To store
- Keep the macarons in the fridge for up to 7 days, or in the freezer for up to 2 months.
Hi there! Thank you so much for your vegan macaroon recipes! The first time I made them, they were almost perfect. This time…I have made 5 batches and the inside keep coming out and they don’t get feet. Things I’ve tried: different oven temps from 285 to 310, making sure to not over fold (at least I think so) and inverting the pan so the silicone mat is on top so they get more even heat. The only difference from this time to the last time is I was using aquafaba straight from the can. This time I had frozen and thawed some and refrigerated some. I’m just really stumped.
Hi Camila. Please explain to me what is shortening? I can’t imagine what is that. Your vegan macarons shell receipe is so good, it came out in first try for me but i have problems in finding vegan creams to fill them up. Thank you.
shortening is solid fat. you can use just vegan butter if you want to!!
Thank you ! You’re so kind!
Hello, I only use powder aquafaba, have you used this before and how do I measure this?
sorry I’ve never used powdered aquafaba.
Hey
Do I bake with both the rods on along with the fan?
I have no idea, it depends on each particular oven. You have to experiment with your oven to find out. every oven is different.
Hi I reduced the aquafaba and its in my fridge setting… do I whip to stuff peaks while cold or does the Aquafaba have to be room temperature before I can start the meringue process??
I don’t reduce the aquafaba anymore, as indicated in the recipe and notes, but when I used to, I’d let it sit for 10 minutes or so at room temperature before whipping
I’ve tried to make vegan macarons a couple of times with other recipes with not too great results, but this recipe worked perfectly! My Omni boyfriend was so impressed! Great recipe and instructions!
That’s incredible!! Thank you so much! And all the props to you because they are very hard to tackle!!! 🙂
These turned out PERFECTLY. I’ve been working on making macarons for a while, and it took me a few tries, but ultimately this was the recipe that got me to actually make a finished macaron- WITH FEET! I set my oven to 295F because it runs a little cooler (so it was actually about 285, but not what the thermometer said), and really really made sure that the meringue was in stiff peaks. Topped with vegan sprinkles, and they were perfect!! My entire family loved them, even though they’re not vegan, they couldn’t tell the difference!! My go-to macaron recipe from now on, and I can’t wait to try your other ones!
You really are the sweetest soul! Thanks Britt!!!
Had to experiment with my heat(for my oven it has to be set to 240f), and macaronage but it turned out perfect this last time!
amazing to hear! Thank you so much
Uau!!! Amazing!!!! Delicious!!!👏👏👏👏👏👏👏👏👏💙💙😍
Hi Camila! I know that you can’t really tell what’s going with my macs, but I thought I’d ask for some advice. I feel quite confident with the macaronage (I’ve got standard macs down pretty well), and am indeed getting better results by under-folding these (compared to my macs made with egg whites). Consistently having the same two issues regardless of the recipe I try though: irregular/lopsided feet, and completely hollow macs with a sticky bottom. The lowest setting on my oven is 285 F, but it’s a convection oven. Have tried baking on a very thick, glass tray, or a thin metal sheet. I start baking once the macs are dry on the outside. It takes quite some time for feet to form (and they never look good), and the surface of the macs is always crunchy. Thoughts? Thank you so much for your time and tutorial!!
Do you have a way of getting an aluminum tray, since it’s a much better heat conductor?
I dont recommend glass for baking macarons, and I am not sure what kind of metal sheet you’re using but I really recommend an aluminum tray instead. Lopsided feet can be from over resting the macarons, or the temp being too low, or uneven heat distribution. and if they are completely hollow with a sticky bottom, that means they aren’t baking enough, so the middle isn’t baking and getting a chance to form, and the bottom is sticking. So I recommend getting a better tray to bake the macarons, perhaps try a new baking mat, or try teflon sheets, which are also great heat conductors.
I tried this recipe twice and the macarons just melted in the oven. I make macarons regularly so I’m pretty familiar with the consistency I am looking for in the batter. I let them set up and dry out for near an hour and none of them turned out. Very disappointing.
They arent supposed to be like regular macarons. they arent regular macarons, Taylor. They are made with aquafaba, which is not the same as egg whites. So they have to be folded WAY less than regular macarons. If you read the recipe attentively, you would know that because not only I highlight it in the recipe but also in the notes, but I will copy it here for you:
“Fold until the batter is flowing slightly. You don’t want the batter to be flowing continuously off the spatula. When it comes to vegan macarons, the folding time is very very brief. You are basically just looking to incorporate the dry ingredients with the meringue. Please watch the video to see what the consistency should look like. If you grab a spatula full of batter and hold it over the bowl, it should still be separating in chunks, and not flowing continuously on a ribbon. Do not get to the ribbons stage! If you get to the ribbon stage, the macaron feet will spread out in the oven.”
Are you using a fan assisted oven? Thanks
I use regular oven, no fan. To use the fan assisted oven, please decrease the temperature by at least 10%. Read this post they can be helpful: Understanding your oven when making macarons
I’ve been making my way through all of her vegan macaron recipes and they’ve all been amazing! She was even kind enough to help me with some troubleshooting. I can’t wait to try more!
I’m making my way through all of her vegan macaron recipes and they’ve been amazing! She was even kind enough to help me trouble shoot some issues I was having. Can’t wait to keep experimenting with these recipes!
Thank you Therese! I am so happy to hear! Also stay tuned for the vegan macaron guides coming out tomorrow including a troubleshooting one 🙂
This recipe is absolutely amazing! I need to work on figuring out the perfect oven temp for me, but overall these turned out great my first time making them! Thanks for the recipe!
Thank you so much Mary Allyson! On this post https://www.piesandtacos.comvegan-matcha-macarons/ I give lots of oven tips, and ways to help figure out your oven 🙂