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Vegan Pistachio Macarons

Vegan Pistachio Macarons

These are my Vegan Pistachio Macarons, made using the French method, filled with Vegan Pistachio Buttercream.
Course Dessert
Cuisine French, vegan
Keyword macarons, pistachio
Prep Time 1 hour
Cook Time 40 minutes
Resting time 30 minutes
Servings 30 macarons
Calories 100 kcal
Author camila

Ingredients

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

Pistachio flour

  • 1 cup pistachios dry roasted and shelled

Instructions

Instructions

  1. 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.
  2. 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.

  3. 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.

  4. Sift almond flour, pistachio flour, 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 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. Add food coloring at the beginning of the macaronage**, if using any.
  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. 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.
  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 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 310 Fahrenheit.
  23. Bake each tray separately.
  24. Remember to rotate the tray every 5 minutes, to ensure even baking.
  25. Bake for a total of 20 minutes, or until the macarons are easily coming off the silicon mat.
  26. Baking time might vary depending on your oven.
  27. Let macarons cool down before filling.

Vegan Pistachio Buttercream

  1. Place butter in the bowl of an electric mixer. Cream for 1 minute until fluffy.
  2. Add pistachio flour and powdered sugar. Cream for another minute until smooth.
  3. Add vanilla.
  4. 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.

Pistachio Flour

  1. 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.
  2. 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.
  3. Once you’ve processed it, sift this mixture to obtain the dry powdered pistachio flour.
  4. Place the bigger crumbs back in the food processor and briefly process them to obtain more flour. Sift out the big pieces.
  5. 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.
  6. 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.
  7. 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.

To assemble

  1. Place pistachio buttercream in a piping bag.
  2. Pipe a dollop of buttercream on top of half of the shells. Top with another shell.
  3. 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.
  4. 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.

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.

**Macaronage is the process of folding the dry ingredients into the meringue.