Vegan Raspberry Macarons with Dairy-Free Buttercream
Equipment
- Stand mixer or hand mixer (aquafaba takes time to whip, so a stand mixer makes life easier)
- Fine mesh sieve or sifter (essential for smooth shells)
- Baking sheet
- Parchment paper or silicone baking mat (silicone mats help create more uniform macarons)
- Piping bag with a round tip (Wilton #12 works well)
- Mixing bowls
- Spatula
- Kitchen scale (highly recommended for precision)
- Oven thermometer (most ovens run hot or cool)
Ingredients
For the Vegan Raspberry Macaron Shells
- 1 cup almond flour superfine and sifted
- 3/4 cup powdered sugar
- 1/2 cup aquafaba liquid from canned chickpeas, reduced to 1/3 cup
- 1/4 tsp cream of tartar
- 1/4 cup granulated sugar
- 1/2 tsp raspberry extract or freeze-dried raspberry powder for a natural pink hue and flavor
- A few drops of pink or red vegan food coloring optional but helpful for color
- Pinch of salt
For the Dairy-Free Vanilla Buttercream
- 1/2 cup vegan butter room temperature
- 1 1/2 cups powdered sugar
- 1 tbsp plant-based milk almond, soy, or oat
- 1 tsp vanilla extract
Optional Additions for Macaron Filling
- 1 tbsp raspberry jam or compote for an extra punch of fruity flavor
- Freeze-dried raspberries crushed for added texture
Instructions
Step 1: Prep the Aquafaba
- Start by reducing your aquafaba. Pour the liquid from canned chickpeas into a saucepan and simmer it until it reduces from 1/2 cup to about 1/3 cup. Let it cool completely. This concentrated liquid mimics egg whites and helps achieve the signature macaron texture.
Step 2: Sift Dry Ingredients
- In a bowl, sift together almond flour and powdered sugar. Do this at least twice to ensure a super smooth batter. If you’re aiming for gluten free macaroons, be extra cautious with your almond flour—some brands sneak in additives.
Step 3: Whip the Aquafaba
- Pour your cooled, reduced aquafaba into a mixing bowl. Add cream of tartar and begin whipping. Once it’s frothy, gradually add granulated sugar and whip until stiff, glossy peaks form. This takes 10–12 minutes with a stand mixer.
Step 4: Add Color and Flavor
- Once your meringue is ready, gently fold in the raspberry extract and a drop or two of vegan food coloring if using. This is where the raspberry personality really shines through and gives these vegan raspberry macarons their punch.
Step 5: Macaronage (Batter Mixing)
- Fold in the almond flour mixture gently in batches using a spatula. This step, called macaronage, should be done carefully. The batter is ready when it flows like lava and you can draw a figure-8 with the spatula without the batter breaking.
Step 6: Pipe and Rest
- Transfer the batter into a piping bag fitted with a round tip. Pipe 1.5-inch rounds onto parchment or silicone-lined trays. Tap the trays on the counter a few times to release air bubbles. Let them rest for 30–45 minutes until a skin forms on top. This step is critical for getting those iconic "feet."
Step 7: Bake
- Preheat your oven to 300°F (150°C). Bake for 16–18 minutes, rotating halfway through. When done, the tops should be firm and the bottoms should lift cleanly off the baking mat. Let them cool completely before filling.
Step 8: Make the Dairy-Free Buttercream
- In a bowl, beat the vegan butter until creamy. Slowly add powdered sugar, followed by plant-based milk and vanilla extract. Beat until fluffy and smooth. This makes a luscious base for various macaron filling ideas if you want to experiment beyond raspberry.
Step 9: Assemble
- Pair similarly sized shells together. Pipe a dollop of buttercream on one side and, if desired, a dab of raspberry jam in the center before sandwiching. Gently press the two sides together to create your perfect vegan macarons.
Step 10: Mature and Serve
- If you can resist, store the macarons in an airtight container in the fridge for 24 hours. This helps the flavors meld and gives that classic chewy texture. Bring them to room temperature before serving.