Macaron Vegan Recipe: Easy, Delicious, and Plant-Based Treats

Updated On: October 4, 2025

Macarons are known for their delicate texture, vibrant colors, and irresistible sweetness. Traditionally made with egg whites and buttercream, these delightful French pastries can be tricky for those following a vegan lifestyle.

But worry not! This vegan macaron recipe will guide you step-by-step to create beautiful, light, and flavorful macarons without any animal products.

Whether you’re a seasoned baker or a curious beginner, this recipe ensures success with easily accessible ingredients and helpful tips.

Imagine enjoying those melt-in-your-mouth almond shells paired with luscious vegan fillings, perfect for any occasion—from afternoon tea to festive celebrations. Plus, making your own vegan macarons means you can customize flavors and colors to suit your taste and dietary needs.

Ready to impress your friends and family with these plant-based delights? Let’s dive into this fun and rewarding baking adventure!

Why You’ll Love This Recipe

This vegan macaron recipe is a game changer for anyone craving classic French sweets while sticking to a plant-based diet. Here’s why:

  • Egg-free and dairy-free: Uses aquafaba, the magic chickpea water, to mimic egg whites perfectly.
  • Simple ingredients: No obscure or specialty items needed, just pantry staples and natural flavorings.
  • Versatile and customizable: Easily swap fillings and colors to match your mood or occasion.
  • Impressively authentic texture: Crisp on the outside, chewy and soft inside – just like traditional macarons.
  • Great for allergies: Free from common allergens like eggs and dairy, suitable for many dietary needs.

Ingredients

  • 90 ml aquafaba (liquid from canned chickpeas)
  • 150 g powdered sugar
  • 110 g almond flour (finely ground blanched almonds)
  • 150 g icing sugar
  • 1/4 tsp cream of tartar
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • Natural food coloring (optional, gel or powder)
  • For the filling: 200 g vegan butter, softened
  • 100 g powdered sugar (for frosting)
  • 1 tsp vanilla extract or other flavorings (e.g., raspberry, lemon zest)

Equipment

  • Electric mixer or stand mixer with whisk attachment
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Mixing bowls
  • Sifter or fine mesh sieve
  • Spatula
  • Piping bag with round tip
  • Kitchen scale (for precise measurements)
  • Cooling rack

Instructions

  1. Prepare the aquafaba: Drain canned chickpeas, reserving the liquid (aquafaba). Whisk it briefly to remove bubbles, then transfer to a clean mixing bowl.
  2. Whip the aquafaba: Using an electric mixer, beat the aquafaba with the cream of tartar and pinch of salt on medium speed until soft peaks form. Gradually add powdered sugar while continuing to whip on high speed until stiff, glossy peaks form. This may take 7-10 minutes.
  3. Sift dry ingredients: In another bowl, sift together almond flour and icing sugar to remove lumps and ensure a smooth macaron shell.
  4. Combine dry and wet: Gently fold the almond flour mixture into the whipped aquafaba in three additions. Use a spatula to fold carefully, scraping the sides and bottom. The batter should flow slowly off the spatula like lava but not be runny.
  5. Add coloring and flavor: If desired, mix in natural food coloring and vanilla extract gently without overmixing.
  6. Pipe the shells: Transfer the batter to a piping bag fitted with a round tip. Pipe small 3 cm (1.2 inch) circles onto parchment-lined baking sheets, leaving space between each.
  7. Tap and rest: Tap the baking sheet firmly against the counter 2-3 times to release air bubbles. Let the shells rest at room temperature for 30-60 minutes until a dry skin forms on top. They should not stick to your finger when touched lightly.
  8. Bake the shells: Preheat oven to 150°C (300°F). Bake macarons for 18-20 minutes, rotating the tray halfway through. They should have a crisp outer shell and lift off the parchment easily.
  9. Cool completely: Remove from oven and allow macarons to cool on the tray for 10 minutes before transferring to a cooling rack.
  10. Make the filling: Beat vegan butter with powdered sugar and vanilla extract until smooth and fluffy. Adjust sweetness or flavoring as preferred.
  11. Assemble macarons: Match shells by size and pipe filling onto the flat side of one shell. Sandwich with another shell, gently pressing together.
  12. Chill and serve: Refrigerate assembled macarons for at least 24 hours to let flavors meld and texture improve. Bring to room temperature before serving.

Tips & Variations

“Patience is key when making macarons. The resting stage for the shells is crucial to achieve that signature smooth, shiny surface and the perfect feet at the base.”

  • Perfect aquafaba: Use the liquid from canned chickpeas, not homemade, for consistent results.
  • Coloring: Use natural powders like beetroot for pink or spirulina for green to keep it healthy and vibrant.
  • Flavor variations: Try adding cocoa powder for chocolate shells, or zest of citrus fruits for a fresh twist.
  • Filling ideas: Swap vanilla buttercream for vegan chocolate ganache, fruit jam, or coconut cream frosting.
  • Storage: Macarons keep well in an airtight container in the fridge for up to 5 days or freeze for longer storage.

Nutrition Facts

Nutrient Per Macaron (approx.)
Calories 90 kcal
Fat 5 g
Saturated Fat 0.7 g
Carbohydrates 10 g
Sugars 8 g
Protein 2 g
Fiber 0.5 g

Serving Suggestions

Vegan macarons make a charming addition to any dessert table or tea party. Serve them alongside a pot of fragrant herbal tea or a fresh fruit platter for a balanced treat.

They are also perfect as a gift, elegantly packaged in a pretty box or tied with a ribbon for special occasions.

For a fun twist, pair different flavored macarons with vegan ice cream or layer them in a parfait with fresh berries and coconut whipped cream. Hosting a brunch?

These delicate sweets will elevate your spread and impress guests with their beauty and taste.

Looking to explore more delicious vegan recipes? Check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a sweet treat, or try the Vegan Bread Machine Recipe for Soft, Delicious Loaves to complement your afternoon tea.

For savory options, don’t miss our Peruvian Vegetable Recipes for Flavorful Healthy Meals.

Conclusion

Baking vegan macarons is a rewarding experience that proves plant-based desserts can be both stunning and delicious. By using aquafaba and simple pantry ingredients, you can create your own batch of airy, colorful macarons that rival any bakery’s offerings.

This recipe encourages you to experiment with flavors and colors while embracing a compassionate lifestyle.

With a little patience and practice, these macarons will become a favorite go-to recipe for celebrations or whenever a sweet craving strikes. Enjoy the process, share with loved ones, and celebrate the joy of vegan baking.

Don’t forget to explore more of our vegan recipes to expand your culinary horizons and keep your kitchen full of wholesome, tasty delights.

📖 Recipe Card: Macaron Vegan Recipe

Description: Delicate and airy vegan macarons made without eggs, using aquafaba as a perfect substitute. These sweet treats are crisp on the outside and chewy inside.

Prep Time: PT30M
Cook Time: PT15M
Total Time: PT45M

Servings: 12 macarons

Ingredients

  • 3/4 cup aquafaba (chickpea brine)
  • 1/2 tsp cream of tartar
  • 1 cup powdered sugar
  • 3/4 cup almond flour
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • 1/4 tsp natural food coloring (optional)
  • 1/2 cup vegan butter, softened
  • 1 cup powdered sugar (for filling)
  • 1 tsp vanilla extract (for filling)

Instructions

  1. Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
  2. Whip aquafaba and cream of tartar until stiff peaks form.
  3. Gradually add granulated sugar while whipping to create a glossy meringue.
  4. Sift almond flour and powdered sugar together, then gently fold into the meringue.
  5. Add vanilla extract and food coloring if using, fold gently.
  6. Pipe small rounds onto the baking sheet and let them rest for 30 minutes.
  7. Bake macarons for 15 minutes, then let cool completely.
  8. Mix vegan butter, powdered sugar, and vanilla extract to make the filling.
  9. Sandwich macarons with the filling and refrigerate before serving.

Nutrition: Calories: 90 | Protein: 2g | Fat: 6g | Carbs: 8g

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Marta K

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