Dairy Free Macaron Recipe: Easy, Delicious, and Fluffy

If you’re craving the delicate crunch and melt-in-your-mouth texture of classic French macarons but need to skip the dairy, this dairy free macaron recipe is your perfect match. Macarons are famously tricky, with their precise techniques and delicate ingredients, but this version keeps everything plant-based while still achieving that signature lightness and subtle sweetness.

Whether you’re vegan, lactose intolerant, or simply looking to try something new, these macarons are a delightful treat that won’t disappoint.

Using aquafaba as an egg white substitute, combined with finely ground almond flour and a touch of powdered sugar, this recipe creates the perfect base for your colorful shells. Then, you can fill them with a luscious dairy free buttercream or fruit jam to suit your taste.

Ready to impress your friends or satisfy your sweet tooth? Let’s dive into why you’ll love this recipe and how to make these beautiful, dairy free macarons at home.

Why You’ll Love This Recipe

Macarons are often associated with butter and cream, but this dairy free version proves you don’t need any dairy products to create a stunning, tasty dessert. Here’s why this recipe will become a staple in your baking repertoire:

• Plant-based and allergy-friendly: No dairy or eggs, making it suitable for vegans and those with common allergies.
• Light & airy texture: Thanks to aquafaba, the texture mimics the traditional egg white meringue perfectly.
• Customizable flavors: Use natural food colors, extracts, or fillings like fruit jams or dairy free chocolate ganache.
• Impressively elegant: These macarons look just as beautiful as the classic versions — perfect for special occasions.
• Ingredient transparency: Simple, readily available ingredients that you can feel good about.

Ingredients

• 90 ml aquafaba (liquid from canned chickpeas)
• 150 g powdered sugar
• 150 g almond flour (super finely ground)
• 30 g granulated sugar
• 1/4 tsp cream of tartar
• 1/2 tsp vanilla extract (or other flavor extracts)
• Pinch of salt
• Food coloring (optional, natural or gel-based)
• Dairy free buttercream or filling of choice (coconut cream, vegan butter + powdered sugar, fruit jam, or chocolate ganache)

Equipment

• Mixing bowls (preferably glass or metal for aquafaba whipping)
• Electric mixer or stand mixer with whisk attachment
• Sifter or fine mesh sieve (to sift almond flour and powdered sugar)
• Spatula (silicone preferred for folding)
• Piping bag with round tip (about 1 cm diameter)
• Baking sheets
• Parchment paper or silicone baking mats
• Oven (preheated to 150°C / 300°F)
• Kitchen scale (for accurate measurements)

Instructions

1. Prepare your dry ingredients: Sift together the almond flour and powdered sugar into a bowl. This ensures a lump-free, smooth macaron shell. Set aside.
2. Whip the aquafaba: In a clean, dry bowl, use an electric mixer to whisk the aquafaba and cream of tartar on medium-high speed until soft peaks form. This usually takes about 5-7 minutes.
3. Add granulated sugar gradually: While continuing to whisk, slowly add the granulated sugar a tablespoon at a time. Whip until stiff, glossy peaks form. This meringue-like mixture is crucial for your macarons’ structure.
4. Add flavor and color: Gently fold in the vanilla extract and any optional food coloring until evenly combined without deflating the aquafaba mixture.
5. Combine wet and dry ingredients: Carefully fold the sifted almond flour and powdered sugar mixture into the aquafaba meringue. Use a spatula to fold until the batter flows like lava — it should be smooth but not runny. This step is called macaronage.
6. Pipe the macarons: Transfer the batter into your piping bag. On a parchment-lined baking sheet, pipe small 3 cm (1.2 inch) circles spaced about 2 cm apart.
7. Rest the shells: Tap the baking sheet firmly on the counter to release air bubbles. Allow macarons to sit at room temperature for 30-60 minutes until a slight skin forms on the surface. You should be able to gently touch without batter sticking to your finger.
8. Bake the macarons: Preheat your oven to 150°C (300°F). Bake one sheet at a time for 20-25 minutes. Check for “feet” — the ruffled base of the shells — which indicates they’re done. If unsure, let them bake a bit longer, but avoid browning.
9. Cool completely: Remove from oven and let the macarons cool on the baking sheet for 10 minutes before transferring to a wire rack. Cooling is important to avoid cracking when assembling.
10. Prepare your filling: While shells cool, prepare your dairy free buttercream or chosen filling. Popular options include coconut whipped cream, vegan buttercream, or fruit preserves.
11. Assemble macarons: Pair similar sized shells. Pipe a small dollop of filling onto one shell and sandwich with the other. Press gently to spread filling evenly without cracking shells.
12. Rest before serving: For best flavor and texture, refrigerate assembled macarons for 24 hours. This allows flavors to meld and shells to soften slightly.

Tips & Variations

“Patience is key for perfect macarons — don’t rush the resting and drying stage before baking!”

• Use aged aquafaba: For better whipping, store leftover aquafaba in the fridge for 3 days or freeze and thaw before use.
• Almond flour quality: Use finely ground, blanched almond flour to avoid gritty shells.
• Experiment with flavors: Add matcha powder, cocoa powder, or fruit zest to the dry ingredients for unique tastes.
• Filling ideas: Try dairy free ganache or fruit jams for varied textures and flavors.
• Color naturally: Use beetroot powder, spirulina, or turmeric for vibrant, natural colors.
• Storage: Keep macarons in an airtight container in the fridge for up to 5 days or freeze for longer.

Nutrition Facts

Serving Suggestions

Serve these elegant dairy free macarons alongside a cup of herbal tea or fresh brewed coffee for an afternoon treat. They also make a stunning addition to holiday dessert tables, bridal showers, or birthday celebrations.

Pair them with fresh berries or a light fruit salad for a refreshing contrast. If you love experimenting, try filling them with vegan berry compote or a citrus-infused dairy free buttercream for extra zing.

For a savory twist, consider making mini dairy free macaron shells to sandwich with spiced vegan cheese spreads, inspired by recipes like can i substitute almonds for cashews in vegan cheese recipes Can I Substitute Almonds for Cashews in Vegan Cheese?

Conclusion

Mastering dairy free macarons is a rewarding challenge that brings a touch of French patisserie magic to your plant-based kitchen. By using aquafaba as a clever egg white substitute and carefully folding in almond flour and powdered sugar, you create light, crisp shells that pair beautifully with your favorite dairy free fillings.

Whether you’re baking for dietary needs or simply exploring new recipes, these macarons prove you don’t need dairy to enjoy indulgent, delicate treats.

With patience, practice, and a little creativity in flavors and colors, this recipe will become a go-to for special occasions or anytime you want to impress friends and family. For more delicious plant-based recipe ideas, check out Veg Grilled Sandwich Recipes That Are Quick and Delicious and Backpacking Dehydrated Vegan Meal Recipes for Easy Camping.

Happy baking and bon appétit!

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