Description
Learn how to make delicate vegan raspberry macarons with a dairy-free vanilla buttercream. These treats are perfect for special occasions and rival traditional macarons.
Ingredients
Scale
- 1 cup almond flour, superfine and sifted
- 3/4 cup powdered sugar
- 1/3 cup aquafaba (reduced liquid from canned chickpeas)
- 1/4 tsp cream of tartar
- 1/4 cup granulated sugar
- 1/2 tsp raspberry extract or freeze-dried raspberry powder
- Few drops of pink or red vegan food coloring (optional)
- Pinch of salt
- For the Dairy-Free Vanilla Buttercream:
- 1/2 cup vegan butter, room temperature
- 1 1/2 cups powdered sugar
- 1 tbsp plant-based milk (almond, soy, or oat)
- 1 tsp vanilla extract
- Optional Additions for Macaron Filling:
- 1 tbsp raspberry jam or compote
- Freeze-dried raspberries, crushed
Instructions
- Reduce aquafaba: Simmer chickpea liquid in a saucepan until it reduces from 1/2 cup to 1/3 cup. Let it cool completely.
- Sift dry ingredients: In a bowl, sift together almond flour and powdered sugar at least twice for a smooth batter.
- Whip aquafaba: In a mixing bowl, whip the cooled, reduced aquafaba with cream of tartar until frothy. Gradually add granulated sugar and whip until stiff, glossy peaks form (10-12 minutes with a stand mixer).
- Add color and flavor: Gently fold in raspberry extract and vegan food coloring, if using.
- Macaronage: Gently fold the almond flour mixture into the aquafaba mixture in batches. The batter is ready when it flows like lava and can form a figure-8.
- Pipe and rest: Transfer batter to a piping bag. Pipe 1.5-inch rounds onto prepared baking sheets. Tap trays to remove air bubbles. Let rest for 30-45 minutes until a skin forms.
- Bake: Preheat oven to 300°F (150°C). Bake for 16-18 minutes, rotating halfway. The tops should be firm and bottoms should lift cleanly. Cool completely.
- Make buttercream: Beat vegan butter until creamy. Gradually add powdered sugar, plant-based milk, and vanilla extract. Beat until fluffy and smooth.
- Assemble: Pair cooled macaron shells and fill with buttercream, jam, or crushed raspberries.
Notes
- A stand mixer is recommended for whipping aquafaba.
- Using a fine mesh sieve is essential for smooth macaron shells.
- A kitchen scale is highly recommended for precise measurements.
- An oven thermometer helps ensure accurate baking temperatures.
- Allowing the piped macarons to rest until a skin forms is crucial for developing ‘feet’.
- Prep Time: 35 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
Keywords: vegan raspberry macarons, dairy free raspberry macarons, dairy free buttercream, plant based macarons, raspberry macarons recipe, gluten free raspberry macarons, egg free macarons