These Vegan Macarons are egg, wheat and dairy free but contain nuts.
My daughter turned 10 recently and I made the terrible mistake of asking her what cake she would like. DO NOT DO THIS! 10 year olds are very tech savvy, and next thing I had an email with a picture of THE EXACT CAKE she wanted from Pinterest. ARRRGGGHHH. But I think I kind of delivered…it wasn’t an exact replica but not too bad. It did take quite a while though, and because she is egg and dairy free, I had to be a bit creative. It had macarons on, and I wasn’t optimistic I could pull these off with aquafaba, given how temperamental they can be just with egg, but I’m pleased to announce they worked first try!
If you haven’t made macarons before, I suggest you get on Youtube and watch a clip about how to make them as they are really finicky to get just right..but if you follow a few important steps, you should have success. Sometimes, you may need to try a few times with different temperatures if you aren’t getting results. Once you have the texture right, I think the most important point is probably to leave them out to dry before baking..they need to lose the stickiness on the top, this is what will cause them to lift off the tray and create the ‘feet’ you see on the sides. Then it’s really just a matter of controlling the oven so they cook through but don’t have too much colour on the top. You can probably tell from the photo, I didn’t quite master that as they have a wee bit of colour on the sides.
- 120 ml brine from a tin of chickpeas
- 40 g white sugar
- 130g icing sugar
- 2/3 cup ground almonds
- pinch salt
- pinch cream of tartar
- 1. Whisk the chickpea brine until thick and white, then add the salt and cream of tartar. Gradually add the white sugar. Whisk until it looks like meringue with stiff peaks. Add food colouring (gel type, not liquid) if using it.
- 2. Sieve the ground almonds and icing sugar together, discarding the lumpy bits which don't go through (you can use these in other baking).
- 3. Add the almond mix to the meringue and turn over repeatedly with a spatula until the mix is shiny. This takes a couple of minutes..but don't over do it or the mix will start collapsing and be too runny.
- 4. Pipe circles of mix onto a baking tray lined with baking paper. Tap the tray a few times to pop any air bubbles.
- 5. Leave the tray out for 30 minutes-1 hour until the tops lose their stickiness.
- 6. Bake for 15-20 minutes, making sure they are cooked underneath. I baked mine at about 150 degrees Celsius, but you may need to play around with the temperature to get them cooked perfectly.
- 7. Cool then sandwich together with buttercream (I use dairy free margarine).