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vegan biscoff macarons

Vegan Biscoff Macarons

Vegan Biscoff Macarons using the French method, filled with biscoff cookie butter!
Course Dessert
Cuisine French, vegan
Keyword biscoff, macarons
Prep Time 1 hour 30 minutes
Cook Time 2 hours
Resting time 45 minutes
Total Time 4 hours 15 minutes
Servings 25 macarons
Calories 300 kcal
Author camila

Ingredients

Vegan 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

Filling

  • 1/2 cup biscoff butter
  • 5 biscoff cookies crumbled or chopped to decorate

Instructions

  1. 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.
  2. Place it in the fridge for a few hours or overnight to let it get thick.
  3. 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.
  4. Sift almond flour, cocoa powder, and powdered sugar. Set aside.
  5. Place 1/3 cup of the reduced and cooled aquafaba in the bowl of a mixer.
  6. Start whipping on low speed for about 1 minute, once it starts to foam up, add cream of tartar.
  7. Whip for another 1 minute, until it starts getting white and thick like soup.
  8. At this point, raise speed to high, start to add granulated sugar, slowly, a bit at a time.
  9. Continue to whip until the aquafaba achieves stiff peaks.
  10. The whole whipping, from beginning to end, should last about 10 minutes.
  11. Add sifted dry ingredients to whipped aquafaba. Start folding with a spatula slowly.
  12. Fold forming a letter J with the spatula.
  13. 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.
  14. You don’t want to over fold the batter, so always stop before that happens, and then keep folding and testing as you go.
  15. 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.
  16. 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.
  17. Transfer batter to the piping bag.
  18. 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.
  19. Slam the trays against the counter to release air bubbles.
  20. Use a toothpick to pop any remaining bubbles.
  21. Let trays rest for 30-45 minutes until the shells are dry. Test this by touching a macaron gently with your finger.
  22. Pre-heat oven to 215F.
  23. Bake each tray separately.
  24. Bake for a total of 30 minutes, or until the macarons are easily coming off the silicon mat.
  25. Remember to rotate the tray every 5 minutes, to ensure even baking.
  26. After the macarons are done baking, turn the oven off, pop the door open, and leave them there for about 20 minutes.
  27. Baking time might vary depending on your oven.
  28. Let macarons cool down before filling.

To assemble

  1. Place biscoff cookie butter in a piping bag.
  2. Pipe a dollop of biscoff butter on top of half of the shells. Top with another shell.
  3. You can drizzle some butter on the macarons and sprinkle some crumbled, or chopped cookies on top to decorate.
  4. Let macarons mature in the fridge overnight before serving.

Storage

  1. Macarons will store really well in the fridge for up to 5 days, or in the freezer for up to 2 months.

Recipe Notes

*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.