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Vegan Coffee Macarons with Coffee Ganache Filling

Vegan Coffee Macarons

Vegan Coffee Macarons filled with a Vegan Coffee Ganache. They are delicious and will go perfect with coffee time!
Course Dessert
Cuisine French, vegan
Keyword macarons
Prep Time 2 hours
Cook Time 40 minutes
Servings 20 macarons
Calories 80 kcal
Author camila

Ingredients

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
  • 1/2 teaspoon espresso powder**

Coffee Ganache

  • 1/3 cup coconut cream 78 ml
  • 1/3 cup chocolate chips 56.6 grams
  • 1 tablespoon espresso powder
  • 1 tablespoon Kahlua optional***

Instructions

Vegan Macaron Shells

  1. 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.
  2. Place it in the fridge for a few hours or overnight to let it get thick. It will have egg white consistency.
  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 and powdered sugar together. Set aside.
  5. Place 1/3 cup of the reduced and cooled aquafaba in the bowl of a mixer with the cream of tartar.
  6. Whip for about 1 minute on low, or medium low if the low on your mixer is way too slow. (On my hand mixer I whip on low, but on my KitchenAid I whip on medium low)
  7. At this point, raise speed to medium, and whip for another 2 minutes.
  8. Raise speed to high and 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, but sometimes it may last longer. Make sure you have obtained stiff peaks, shooting straight up.
  11. Add sifted dry ingredients to whipped aquafaba. Start folding with a spatula slowly.
  12. Add food coloring at this point, if using any. You can add the espresso powder at this point also, I sprinkled mine over the shells because I wanted my shells to remain white, and adding the espresso powder to the batter will make the shells brown.
  13. Fold forming a letter J with the spatula.
  14. 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. Just fold a couple more times, and test again.
  15. You don’t want to over fold the batter, so always stop before that happens, and then keep folding and testing as you go.
  16. 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.
  17. 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.
  18. My favorite way of testing, and what I show on the video, is that 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.
  19. Transfer batter to the piping bag.
  20. Pipe 1 1/2” circles on a baking sheet lined with silicone mat. I usually use 2 sheets. This will depend on how big you pipe your macarons.
  21. Slam the trays against the counter to release air bubbles.
  22. Use a toothpick to pop any remaining bubbles.
  23. If sprinkling the espresso powder on top of the shells, make sure to do so them before the macaron shells dry.
  24. 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.
  25. Pre-heat oven to 310F.
  26. Bake each tray separately.
  27. Bake for a total of 20 minutes, or until the macarons are easily coming off the silicon mat.
  28. Remember to rotate the tray every 5 minutes, to ensure even baking.
  29. Baking time might vary depending on your oven.
  30. Let macarons cool down before filling.

Coffee Ganache

  1. Heat up the coconut cream until hot. Pour over chocolate chips.
  2. Whisk until all chocolate chips have melted. If they aren’t melting, microwave it for just a few seconds and whisk again to ensure the ganache is smooth without any chocolate lumps in it.
  3. Add espresso powder and Kahlua, if using. Whisk until combined.
  4. Let mixture cool down. Chill it in the fridge for a few hours.
  5. Remove from the fridge about 40 minutes before you wish to fill the macarons. This will help the ganache have the perfect consistency.

To assemble

  1. Place Coffee Ganache in a piping bag. Pipe a dollop of filling on top of half of the shells. And then top with another shell.
  2. Wait for the macarons to mature for 24-48 hours before serving them. And let them come to room temperature for 10 minutes before eating, for optimal results and enjoyment.

Storage

  1. Store macarons in the fridge for up to 1 week, or in the freezer for up to 2 months.

Recipe Notes

*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.

**You may either sprinkle the espresso powder on top of the shells after piping the macarons, or add the espresso powder directly to the batter along with the powdered sugar and almond flour. I wanted my shells to be white, and the espresso powder would have made them brown, which is why I decided to sprinkle the espresso powder on top of the macarons.

***The Kahlua can be substituted for another liquor of choice, or left out altogether.