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Vegan Strawberry Macarons

Vegan Strawberry Macarons

These Vegan Strawberry Macarons are made using the French method, and are filled with Vegan Strawberry Buttercream and Strawberry Jam.
Course Dessert
Cuisine French, vegan
Keyword macarons, strawberry, vegan
Prep Time 1 hour
Cook Time 40 minutes
Resting time 45 minutes
Total Time 2 hours 25 minutes
Servings 22 macarons
Calories 120 kcal
Author camila

Ingredients

Vegan Macaron Shells

  • 110 grams almond flour
  • 110 grams powdered sugar
  • 75 grams aquafaba*
  • 1/4 teaspoon cream of tartar
  • 66 grams granulated sugar

Vegan Strawberry Buttercream

  • 1 cup powdered sugar sifted (125 grams, 4.4 oz)
  • 3 tbsp freeze dried strawberry powder 19 grams, 0.6 oz
  • 4 tbsp vegan butter 56 grams, 2 oz

To assemble

  • 1/4 cup strawberry jam
  • 1/4 cup white chocolate to drizzle over the shells, if desired
  • 2 tbsp freeze dried strawberry powder to decorate the shells

Instructions

Vegan Macaron Shells

  1. Gather all of your ingredients before starting to make the macarons. Measure out the almond flour, powdered sugar, aquafaba, cream of tartar, and granulated sugar.
  2. Line two baking sheets with silicone mats or parchment paper.
  3. And fit a large piping bag with a round tip.
  4. Sift the almond flour and the powdered sugar together. Set aside.
  5. Place the aquafaba in the bowl of a mixer.
  6. Start whipping on low speed and add the cream of tartar.
  7. Whip for about 30 seconds, until the aquafaba starts getting white and thick like soup.
  8. Raise the speed to medium and continue to whip for another minute or so, until you are able to see streaks left by the whisk on the aquafaba.
  9. At this point, raise the speed to high, and start to add the granulated sugar, slowly, a bit at a time.
  10. Continue to whip until the aquafaba achieves stiff peaks.
  11. The whole whipping, from beginning to end, should last about 10 minutes. It might take more or less time depending on your mixer, and on your aquafaba.
  12. The peaks should be shooting straight up.
  13. Add the sifted dry ingredients to the whipped aquafaba. Start folding with a spatula slowly.
  14. Add food coloring at this point, if using any. For these macarons, I added a smidge of purple, to obtain really white shells, literally 1/4 of a drop.
  15. Fold the batter forming a letter J with the spatula.
  16. 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.
  17. You don’t want to over fold the batter, so always stop before that happens, and then keep folding and testing as you go.
  18. 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.
  19. Another way of telling is to 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, the batter is ready. If the batter stops falling off the spatula while there is still quite a bit of batter in the spatula, it needs to be folded longer.
  20. Transfer the batter to the piping bag.
  21. 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.
  22. Slam the trays against the counter to release air bubbles.
  23. Use a toothpick to pop any remaining bubbles.
  24. 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.
  25. Pre-heat the oven to 285ºF.
  26. Bake each tray separately, one tray at a time.
  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, consistency of the batter, oven temperature.
  30. Let the macarons cool down before filling.

Vegan Strawberry Buttercream

  1. Sift the powdered sugar and freeze dried strawberry powder together.
  2. Whip the butter on medium for about 1 minute, until creamy.
  3. Add the powdered sugar and freeze dried strawberry powder and mix on low until combined. Raise the speed and cream for another minute.
  4. If you notice the buttercream is too stiff or dry, add a bit of non-dairy milk, or water, 1 teaspoon at a time.
  5. 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.

To assemble

  1. Pipe a ring of buttercream around the edges of each bottom shell. Fill the middle with a little bit of jam. Top with another shell.
  2. I drizzled each macaron with melted white chocolate and topped with freeze dried strawberry powder.
  3. Make sure to let macarons mature in the fridge for 24-48 hours before serving. They will have a much better consistency and flavor.
  4. Let the macarons sit at room temperature for 10 minutes before enjoying.

To store

  1. Keep macarons in the fridge for up to 7 days.

Recipe Notes

Aquafaba is the water you obtain from cooking chickpeas (or other legumes). The aquafaba I use is water drained from a chickpea can. I prefer low or no sodium chickpea water, mainly because of the taste, I feel like the salted chickpea water adds a weird taste to meringues and such. Some people like to boil their own chickpeas to obtain the aquafaba, and you can do that, but make sure to study what are the best ratios water:chickpeas so your aquafaba is concentrated enough

Aquafaba: I used to reduce the aquafaba before. But lately, I haven’t been reducing it anymore, and it works just fine. If you do want to reduce the aquafaba, place 150 grams of aquafaba in a small saucepan and bring to a boil, simmer until it reduces to about half. I recommend using the aquafaba straight from the chickpea can.

Macaronage: If you are acquainted with making regular (egg white) macarons, one of the clues about knowing when the batter is ready to be piped, is when you can 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, that means the batter should be ready. However, I am learning with vegan macarons that it’s optimal to stop folding the batter right before it reaches this stage. Please watch my videos on youtube, as you can see in the videos what the batter should look like.

Thick batter: If the batter is too thick while mixing, add a teaspoon of aquafaba as you mix, until you obtain the perfect consistency.

Oven thermometer: Please make sure to have an oven thermometer! I receive a lot of troubleshooting questions and the great majority are issues caused due to not having an oven thermometer. Read this post for more detailed information about how important this is.

Oven temperature: Please experiment with your own oven temperature. Temperatures will vary depending on your oven and technique. It’s important to experiment and see what works best for your own oven. In my old oven I used to bake this same recipe at 310ºF. However, with my new oven, I bake it at 285ºF. This comes to show that the temperature will vary greatly depending on your own oven. Please experiment and find out what works best for you.

Nutrition Facts
Vegan Strawberry Macarons
Amount Per Serving (1 macaron)
Calories 120
* Percent Daily Values are based on a 2000 calorie diet.