Vegan Macarons with Aquafaba: Step-by-Step Recipe

These vegan macarons use reduced aquafaba instead of egg whites to create smooth shells with crisp edges and chewy centers. The method is precise, but each step below includes the visual cues you need to know when the meringue, macaronage, and baked shells are ready.

The most important detail is the aquafaba measurement: start with about 160g aquafaba and reduce it to 80g. Chill the reduced liquid completely before whipping. This recipe makes approximately 50 shells, or 25 filled macarons.

Vegan Macarons at a Glance

• Yield: about 50 shells or 25 assembled macarons
• Oven: 300°F (150°C), conventional setting
• Bake time: approximately 12–15 minutes per tray
• Best texture: after 24 hours of maturation in the refrigerator
• Essential equipment: digital scale, mixer, piping bag with round tip, baking mat or parchment, and an oven thermometer

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What Is Aquafaba?

Aquafaba is the cooking liquid from chickpeas or other beans. The liquid from canned chickpeas is the most convenient and consistent option for this recipe. Its dissolved starches and proteins allow it to whip into a foam that behaves similarly to an egg-white meringue.

Straight from the can, aquafaba can contain too much water for reliable macarons. Reducing it concentrates the liquid so the meringue holds its shape during folding and baking.

How to Reduce Aquafaba

1. Weigh approximately 160g aquafaba into a small saucepan.
2. Simmer gently over low heat, weighing occasionally, until exactly 80g remains. Avoid a vigorous boil.
3. Transfer the reduced aquafaba to a clean container. Cover and refrigerate until completely cold, preferably overnight. It should become slightly gelatinous.

Accuracy matters: measure the final weight rather than judging the reduction by time or saucepan markings. Different brands begin with different concentrations.

Vegan Macaron Ingredients

For the Shells

• 80g reduced aquafaba, completely chilled (prepared from approximately 160g unreduced aquafaba)
• 1/8 teaspoon cream of tartar
• 160g finely ground almond flour
• 160g powdered sugar
• 80g granulated sugar
• Gel food coloring, optional

Use a digital scale for every ingredient. Volume measurements are not precise enough for dependable macarons.

How to Make Vegan Macaron Shells

1. Prepare the trays. Line flat baking sheets with silicone mats or parchment. If you want uniform shells, place a printable macaron template underneath the liner and remove it before baking.
2. Prepare the dry ingredients. Sift the almond flour and powdered sugar together. Discard any coarse pieces that will not pass through the sieve.
3. Begin the meringue. Place the cold reduced aquafaba and cream of tartar in a completely clean, grease-free mixing bowl. Whip on medium speed until the mixture is foamy and no liquid remains at the bottom.
4. Add the granulated sugar gradually. With the mixer running, add the 80g granulated sugar one spoonful at a time. Allow each addition to dissolve before adding the next. This missing step is essential for a stable meringue.
5. Whip to stiff peaks. Increase to medium-high speed and continue whipping until the meringue is glossy and forms a firm peak that stands upright. Add gel coloring near the end, if using. Do not use liquid coloring.
6. Macaronage. Add the dry mixture in two additions. Fold with a flexible spatula, scraping around the bowl and pressing some batter against the side. Stop when the batter flows from the spatula in a slow ribbon and you can draw a figure eight without the ribbon breaking. The lines should settle back into the batter in roughly 15–20 seconds.
7. Pipe the shells. Transfer the batter to a piping bag fitted with a round tip. Hold the bag perpendicular to the tray and pipe evenly sized circles.
8. Remove air bubbles. Tap each tray firmly on the counter several times. Pop visible bubbles with a toothpick.
9. Rest until dry. Leave the shells at room temperature until the tops are matte and no batter transfers to a fingertip when touched lightly. This may take 30 minutes or longer depending on humidity; use the surface test rather than the clock.
10. Bake. Bake one tray at a time in a fully preheated conventional oven at 300°F (150°C) for approximately 12–15 minutes. Oven behavior varies, so verify the temperature with an oven thermometer. The shells are ready when the tops no longer wobble independently from the feet.
11. Cool completely. Let the shells cool on the tray before lifting them from the liner. Pair shells of similar size before filling.

Vegan Macaron Fillings

Vanilla Vegan Buttercream

• 200g powdered sugar
• 100g vegan block butter or firm vegan margarine, softened
• 1 teaspoon vanilla extract
• Plant-based milk, only if needed

Beat the vegan butter until smooth. Add the powdered sugar gradually, then beat until pale and fluffy. Mix in the vanilla. Add plant-based milk a few drops at a time only if the filling is too firm to pipe.

Vegan Chocolate Ganache

• 200g dairy-free dark chocolate, finely chopped
• 120ml full-fat coconut milk

Heat the coconut milk until steaming but not boiling. Pour it over the chopped chocolate, leave it undisturbed for one minute, then stir from the center until smooth. Let the ganache cool until thick enough to pipe. For another filling option, see my white chocolate ganache recipe and use dairy-free ingredients.

Assemble and Mature the Macarons

1. Pipe filling onto the flat side of one shell, leaving a small border around the edge.
2. Top with a matching shell and press gently until the filling reaches the edge.
3. Refrigerate the filled macarons in an airtight container for approximately 24 hours. This maturation period allows the filling to soften the center while the shell retains a delicate exterior.
4. Bring the macarons to room temperature for 15–20 minutes before serving.

Vegan Macaron Troubleshooting

The Aquafaba Will Not Reach Stiff Peaks

Check that the aquafaba was reduced to the correct final weight and chilled completely. Any grease on the bowl, whisk, or spatula can weaken the foam. Add the sugar slowly instead of pouring it in all at once.

The Shells Spread or Have No Feet

The batter was likely overmixed, the meringue was too weak, or the shells were baked before a dry skin formed. Stop macaronage as soon as the figure-eight test succeeds.

The Shells Crack

Common causes include trapped air, insufficient resting, or an oven that is too hot. Tap the trays, pop visible bubbles, and confirm the oven temperature independently.

The Shells Are Hollow

Hollows can come from an unstable meringue, overmixing, or excessive heat. Change one variable at a time and keep notes for your oven. For more diagnostic help, read Common Questions About Macarons and What To Do With Failed Macarons?

The Shells Stick to the Liner

They may be underbaked or still warm. Let them cool completely. If they continue to stick, extend the next tray’s bake by one or two minutes while watching the color.

Storage and Freezing

• Unfilled shells: store airtight for up to 3 days at room temperature, or freeze for up to 1 month.
• Filled macarons: refrigerate airtight for up to 5 days, depending on the filling.
• Freezing: freeze filled macarons in a rigid airtight container for up to 1 month. Thaw them in the closed container in the refrigerator to limit condensation.

For filling-specific guidance, see How to Store Macarons with Fillings.

Frequently Asked Questions

Can I use homemade aquafaba?

Yes, but its concentration can vary more than canned aquafaba. Reduce it to the specified final weight and expect to adjust after a test batch.

Can I skip reducing the aquafaba?

Not for this formula. The ingredient ratios are based on aquafaba reduced from approximately 160g to a final weight of 80g.

Why should I measure by weight?

Small measurement differences can change meringue stability and batter consistency. Grams are more accurate and repeatable than cups for macarons.

Do vegan macarons need to mature?

They are usually best after resting filled in the refrigerator for about 24 hours. This gives the center a tender, chewy texture and allows the flavor of the filling to develop.

Vegan macarons reward careful measurement and observation. Once you know what stable aquafaba meringue and properly folded batter look like, the method becomes much more repeatable. Enjoy your macarons!
Belli xx