French macarons are celebrated for their delicate texture and crisp shells, but they can seem intimidating to bake, especially as part of vegan dietary choices. But now, innovative plant-based options are here to whisk you away to confection heaven!
Vegan baking has come a long way, and I’m thrilled to guide you through this egg-free baking adventure! Nailing the vegan version of these classic French meringue-based cookies involves leveraging the right ingredients and techniques. I’ll share about aquafaba as a stellar egg-white substitute to perfecting that soft-centered, crisp-edged bite you’ll fall in love with!
Key Takeaways
- Vegan macarons utilize creative plant-based alternatives for traditional ingredients.
- Detailed measurements and precision are crucial for the perfect batch of vegan macarons.
- The baking and filling techniques enhance the overall texture and flavor of the macarons.
Ingredients And Measurements
Essential Ingredients for Vegan Macarons
To start, you’ll need the following:
- Aquafaba: 3/4 cup (the liquid from canned chickpeas works wonders as an egg white substitute)
- Almond flour: 2 cups (ensure it’s finely ground for a smooth texture)
- Icing sugar: 2 1/2 cups (also known as powdered sugar, it’s pivotal for sweetness and structure)
- Caster sugar: 1/2 cup (helps to stabilize the aquafaba meringue)
- Cream of tartar: 1/4 teaspoon (aids in whipping the aquafaba to stiff peaks)
- Vanilla extract: 2 teaspoons (adds flavor; make sure it’s pure for the best taste)
For the filling, grab:
- Vegan butter: 1/2 cup (used for a rich buttercream)
- Powdered sugar: 1 1/2 cups (to sweeten and thicken the filling)
- Plant-based milk: 1 tablespoon, if needed (to achieve the desired consistency of the buttercream)
Substitutes and Variations
Don’t hesitate to experiment with different flavors and ingredients. Try these:
- Gluten-free: Use certified gluten-free almond flour.
- Nut allergies: Opt for ground sunflower seeds instead of almond flour.
- Dairy-free: Almond milk or any other plant-based milk is perfect for making the buttercream dairy-free.
- Nut butter: A spoonful can be added to the buttercream for a rich, nutty flavor.
Remember to measure your ingredients carefully, and feel free to play with variations to cater to specific dietary needs or personal taste preferences. Happy baking!
Preparation and Baking
When I make vegan French macarons, I pay close attention to the meringue and the shell formation. Getting them right requires precision and careful technique, especially when it comes to baking and the instruments I use.
Creating the Perfect Meringue
I start with chickpea brine, also known as aquafaba, which is the base for my vegan meringue. In my stand mixer, I whisk the brine until it forms soft peaks. As I continue to mix, I gradually add sugar until stiff peaks form. It’s essential to achieve the right consistency without over-whipping, which could make the meringue fall flat. An electric whisk is my preferred tool for control and speed, especially when ensuring those peaks are just right – glossy and firm.
Macaron Shell Formation and Baking
For forming the macaron shells, I rely on a properly prepared piping bag and a smooth silicone mat. I pipe consistent rounds onto the mat, spaced adequately on the baking tray. To reduce any air bubbles, a gentle tap of the tray on the counter works wonders.
Before baking, I let the shells rest to form a skin. It’s an important step to ensure they don’t spread out and lose their shape. I use an oven thermometer to check the oven temperature – it should be steady, as fluctuation can ruin macarons. During baking, I monitor humidity and avoid opening the oven door too much, both of which can affect the texture of my macarons.
For the shells to develop those characteristic ruffled feet and avoid over-mixing, I bake them at a lower temperature for a total time that’s just right; usually, 20 minutes does the trick. I’ve found that parchment paper delivers better results than a mere greased tray. Post-baking, freezing the shells briefly can help with troubleshooting any issues before filling and assembly.
Filling and Finishing Touches
Once the macaron shells are perfectly baked and cooled, it’s time to focus on the heart of these treats—the filling. This final assembly step wildly affects both the flavor and look of your macarons.
Choosing the Right Filling
I find that a creamy vegan buttercream filling is traditional and delightfully rich. You can craft it using vegan margarine blended with icing sugar; adding a touch of vanilla enhances the taste. Want more variety? I often incorporate freeze-dried fruit into the buttercream for a natural flavor boost. For a truly indulgent filling, dark chocolate ganache using high-quality vegan dark chocolate is sumptuous and always a hit.
Decorating and Presentation Tips
My top tip for filling macarons is to use a piping bag with a round tip. This helps distribute the filling evenly. After filling, a small twist of the bag seals in the goodness. Decorating macarons transforms them into edible art. A dusting of cocoa powder or a sprinkle of gluten-free colored sprinkles adds a visual pop. When I’m aiming for vibrant colors, gel food coloring is my go-to as it doesn’t affect consistency. Remember, a gentle touch with a spatula will preserve the delicate shells of your macarons. Last but not least, adding a personal touch to your macarons not only makes them stand out but also embodies the joy of cruelty-free baking.
Strawberry Vegan French Macarons Recipe
Course: VeganCuisine: FrenchDifficulty: Medium12
servings30
minutes20
minutesMade with aquafaba and almond flour, these plant-based macarons feature a delightful strawberry filling.
Ingredients
For the Macaron Shells:
1 cup almond flour
1 3/4 cups powdered sugar
1/2 cup aquafaba (liquid from a can of chickpeas)
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
Red or pink food coloring (optional)
For the Strawberry Filling:
1/2 cup vegan butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
3-4 tablespoons strawberry puree (fresh or frozen strawberries blended until smooth)
Fresh strawberry slices (optional, for garnish)
Directions
- Prepare the Aquafaba:
- Pour the aquafaba into a small saucepan and simmer over medium heat until it reduces to about 1/3 cup. Let it cool completely before using.
- Make the Macaron Shells:
- Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper.
- In a food processor, pulse the almond flour and powdered sugar until well combined and fine. Sift the mixture into a large bowl, discarding any large particles.
- In a clean mixing bowl, combine the cooled aquafaba and cream of tartar. Whip with an electric mixer on medium speed until soft peaks form.
- Gradually add the granulated sugar while continuing to whip the aquafaba. Increase the speed to high and whip until stiff peaks form. If using food coloring, add it during this step.
- Gently fold the almond flour mixture into the whipped aquafaba, about 1/3 at a time, until fully incorporated. Be careful not to overmix; the batter should flow in a thick ribbon when lifted.
- Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1 inch in diameter) onto the prepared baking sheets, spacing them about 1 inch apart.
- Tap the baking sheets on the counter a few times to release any air bubbles. Let the piped macarons sit at room temperature for 30-60 minutes, or until a skin forms on the surface and they are no longer sticky to the touch.
- Bake the Macarons:
- Bake the macarons in the preheated oven for 18-20 minutes, or until they are set and can be lifted off the parchment paper without sticking. Let them cool completely on the baking sheets.
- Prepare the Strawberry Filling:
- In a mixing bowl, beat the vegan butter until creamy.
- Gradually add the powdered sugar and vanilla extract, beating until smooth and fluffy.
- Mix in the strawberry puree. If the filling is too thick, add more puree a teaspoon at a time until you reach the desired consistency.
- Assemble the Macarons:
- Pair up the macaron shells by size.
- Pipe or spread a small amount of strawberry filling onto the flat side of one macaron shell. Top with another shell to form a sandwich.
- Repeat with the remaining shells and filling.
- Optionally, add a thin slice of fresh strawberry in the filling for an extra burst of flavor.
- Serve:
- Enjoy the macarons immediately, or store them in an airtight container in the refrigerator for up to 5 days to allow the flavors to meld.
Frequently Asked Questions
In making vegan French macarons, I often encounter a variety of questions regarding ingredients and techniques. Here are some answers!
Can I make vegan macarons using ingredients other than aquafaba?
Yes, while aquafaba is a popular choice, I’ve also experimented with alternatives like potato protein, or the water from different beans for the meringue. These can work well, depending on your preferences and the recipe you’re following.
What’s the secret to perfect vegan French macarons?
Achieving the perfect vegan French macarons involves several key factors. I ensure my oven is accurately preheated to the correct temperature using an oven thermometer, and I often let the piped macarons rest before baking to form a skin, allowing for better texture.
How can I substitute almond flour in vegan macaron recipes?
When I need a substitute for almond flour, I look to options such as pumpkin seed flour or sunflower seed flour, which can offer a similar texture without the use of nuts.
What filling options do I have for vegan macarons?
The fillings for vegan macarons are diverse. I’ve used everything from vegan buttercream to fruit jams and even dairy-free chocolate ganache, all of which complement the delicate flavors of the macaron shells.
Why do my vegan macarons sometimes turn out lopsided?
Lopsided macarons can be due to uneven oven temperature or improper piping technique. I make sure to pipe my macarons evenly and double-check my oven to prevent any hot spots that can cause uneven baking.
How do you ensure vegan macarons have the right texture?
To ensure the right texture in vegan macarons, I meticulously mix my batter to the proper consistency and carefully monitor the baking time.
A good indicator is the formation of the characteristic ‘feet’, generally around the 6- or 7-minute mark.