It's half term and my kids want to bake. They decide that macarons are what we must make, but I've never attempted a vegan version of this somewhat tricky delicacy .... until now! I know that people all over the place are making gorgeous macarons without eggs and they are meant to be absolutely delicious - so here we go.
To those of you who are regular bakers it will probably come as no surprise that the secret ingredient in these vegan macarons is aquafaba – the vegan chickpea water that replaces egg whites in meringues, pavlovas and vegan chocolate mousse. My kids are a little grossed out by this ... but quite frankly its a whole lot nicer than an egg (in my opinion).
Vegan Vanilla and Jasmine Macarons
Makes 28-30 macarons
For The Shells:
350g aquafaba – from 2 x 400g tins of chickpeas in water (not salted water)
180g icing sugar
180g ground almonds
100ml strong brewed jasmine tea
180g golden caster sugar
Seeds ½ vanilla pod, scraped
- if you want to create a more interestingly colour macaron then you can add gel food colour and gold petal dust, optional
For Vegan Vanilla Buttercream:
100g vegan butter
250g icing sugar
1/2 tsp vanilla extract
You will also need:
5 x (13in x 9in) baking trays lined with silicone greaseproof paper
1cm round piping nozzle
Stand mixer with whisk attachment
Your guide to living whole and well. Emma Olliff is a Registered Nutritional Therapist, wellness expert, food lover, and advocate for healthy living!