Ingredients

To craft the perfect batch of vegan strawberry macarons, you’ll need the following:

For the macaron shells:

  • 100 grams aquafaba (liquid from a can of unsalted chickpeas)

  • 1/4 teaspoon cream of tartar

  • 100 grams granulated sugar

  • 100 grams powdered sugar

  • 100 grams almond flour (finely sifted)

  • 1/4 teaspoon pink gel food coloring (optional but recommended for vibrant strawberry appeal)

For the strawberry filling:

  • 1/2 cup fresh or frozen strawberries (thawed and puréed)

  • 1/4 cup granulated sugar

  • 1 tablespoon cornstarch

  • 2 tablespoons water

  • 1/4 cup vegan butter (softened)

Prep Time

  • Prep Time: 30 minutes

Cook Time

  • Cook Time: 25 minutes

Total Time

  • Total Time: 55 minutes

Servings

  • Servings: 10 (approximately 20 macaron sandwiches)

Yield

  • Yield: 20 macarons

Directions

Step 1: Prepare the Aquafaba

  1. Pour the aquafaba into a small saucepan and reduce it over low heat until it measures about 75 grams. This step concentrates the aquafaba, making it behave more like egg whites. Allow it to cool completely before use.

  2. Once cooled, transfer the reduced aquafaba to a large mixing bowl. Add the cream of tartar and whisk using an electric mixer or stand mixer on medium speed. Continue whisking until soft peaks form, then gradually add the granulated sugar. Increase the mixer’s speed to high, whisking until stiff peaks form and the mixture resembles a glossy meringue.

Step 2: Sift the Dry Ingredients

  1. In a separate bowl, sift together the powdered sugar and almond flour. This step ensures your macaron shells have a smooth surface and light texture.

  2. Gently fold the dry ingredients into the aquafaba meringue in thirds. Use a spatula to fold the mixture carefully, avoiding overmixing. The batter should be smooth and flow like lava when dropped from the spatula.

Step 3: Pipe the Macaron Shells

  1. Transfer the batter into a piping bag fitted with a round tip. Line baking sheets with silicone mats or parchment paper.

  2. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, spacing them about an inch apart. Tap the baking sheets on the counter several times to release any air bubbles. Use a toothpick to pop remaining bubbles for a smooth surface.

  3. Allow the piped macarons to rest at room temperature for 30-45 minutes or until a skin forms on the surface. You should be able to touch them lightly without the batter sticking to your finger.

Step 4: Bake the Macarons

  1. Preheat your oven to 300°F (150°C).

  2. Bake the macarons, one sheet at a time, for 20-25 minutes. The shells are ready when they no longer wobble when gently touched. Remove them from the oven and let them cool completely on the baking sheets.

Step 5: Prepare the Strawberry Filling

  1. In a small saucepan, combine the strawberry purée, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and resembles a jam-like consistency.

  2. Allow the strawberry mixture to cool completely. Once cooled, beat it together with the softened vegan butter until smooth and creamy.

Step 6: Assemble the Macarons

  1. Pair up similar-sized macaron shells.

  2. Pipe a small dollop of strawberry filling onto the flat side of one shell, then gently sandwich it with another shell. Repeat until all macarons are assembled.

  3. Place the macarons in an airtight container and refrigerate for 24-48 hours. This resting period enhances their texture and flavor, making them irresistibly delicious.

Enjoy these delicate and flavorful vegan strawberry macarons as a delightful treat for any occasion! Their crisp exterior and luscious strawberry filling are sure to impress.