5 from 1 vote
Vegan macarons
Raspberry Vegan Macarons
Prep Time
30 mins
Cook Time
15 mins
Resting time in cool oven
15 mins
Total Time
45 mins
 

Picture perfect raspberry vegan macarons, made with Aquafaba (brine from tinned chickpeas) French meringue and filled with lemon verbena infused raspberry jam.

Course: Dessert, teatime
Cuisine: French
Keyword: aquafaba macarons, raspberry vegan macarons, vegan desserts, Vegan macarons
Servings: 18 macarons
Calories: 115 kcal
Author: Jill Colonna
Ingredients
  • 100 g (3.5oz) Aquafaba, chickpea brine (reduced from a 400g tin)
  • 75 g (3oz) caster sugar
  • 1/2 tsp cream of tartar
  • 150 g (5.5oz) finely ground almonds (almond flour)
  • 150 g (5.5oz) icing/confectioner's sugar
  • pinch powdered pink colouring or beetroot colouring (optional)
Instructions
  1. Drain the brine/liquid from a 400g tin of chickpeas into a saucepan. Reduce the liquid (uncovered) on low-medium heat for about 10 minutes until reduced to about 2/3. Leave to cool then refrigerate overnight.

  2. Using a stand mixer (or with electric hand beaters), whisk the aquafaba and cream of tartare in a large bowl, adding the caster sugar gradually once it starts to foam. Continue to whisk, gradually on high speed for 10 minutes or until the aquafaba starts to form firm, glossy peaks. If using, add a good pinch of pink powdered food colouring.

  3. Sift the ground almonds and icing sugar into a large bowl, putting aside any leftover bits of almonds for decorating desserts later. Add the whipped aquafaba and, using a good flexible spatula, mix the ingredients together until combined. Beat out any air using  pastry scraper, continuing back and forward until the batter is glossy and falls off the scraper. Transfer the batter to a piping bag with a plain tip (8mm).

  4. Line 2 flat baking trays with baking parchment (I prefer this to a silicone mat, as it's easier to produce feet). Pipe out small rounds, leaving enough space between each (they will spread in the oven slightly) .

  5. Leave the trays out to air for about 30 minutes until they are quite hard to the touch. If still too soft, leave out for longer. Preheat the oven to 130°C/110°C fan/250°F/Gas 1/2.

  6. Bake each tray separately for 15 minutes. Turn the oven off and leave the tray in the oven with the door open for a further 15 minutes (this sounds cumbersome but after experimenting was the best way for this recipe). Leave to cool.

  7. For the filling: Arrange the macaron shells into pairs and marry each couple together by piping out one half with raspberry jam, top with the other shell then set aside in the fridge for 24 hours. (I heated up a quarter of a jar of raspberry jam with a few lemon verbena leaves and left the jam to cool).

Recipe Notes

Add the leftover chickpeas to this Moroccan-style spicy Chicken & Prune Tagine, for example.

For regular macaron recipes using egg whites, see the recipes in both my books, Mad About Macarons and Teatime in Paris.

 

Jill Colonna

MadAboutMacarons.com