Plant Based Macarons (Vegan)

Filled with plant-based vanilla bean buttercream and lemon gel.

These plant-based macarons are made using Italian meringue made from potato protein. The shells are filled with a smooth and delicious plant-based vanilla bean buttercream and a sharp lemon gel. You will love these 100% vegan macarons!

Traditional macarons are made with egg whites, which contain proteins that allow for the formation of a meringue. The meringue is the backbone of a macaron. Besides egg whites, there are only a few options for ingredients with the right properties to make a meringue.

These include aquafaba (or the water in which chickpeas are cooked), or potato protein and soy protein dissolved into water. The way these vegetable protein ingredients work in water, and the science involved in making a meringue, is very similar to how animal proteins work in the water of the egg white. Check out my previous posts on Science behind Meringue and Science behind Macarons.

In the past, I have used aquafaba to make plant-based macarons. Even though aquafaba is very easy to find and has a low cost, I was getting inconsistent results. My macarons were lopsided, empty on the inside, and sometimes fragile. I recently learned about potato protein as an alternative to making plant-based macarons, and therefore, I wanted to try it.

Using the potato protein powder from Sosa, or Potato Whip, has allowed me to make multiple consistent batches of macarons. This powder can be easily weighed for the same amount of protein each time, unlike aquafaba, in which the protein content may vary based on the can and brand of chickpeas you use. The con of using Sosa’s Potato Whip is its high cost and difficulty to find if you don’t work in a professional environment. Luckily, you can get it via Amazon (click here to access).

Table of Contents

Ingredients

Plant-based “egg whites”
- 204g water
- 20g potato whip (Sosa) – Amazon link
- 1g xanthan gum

Plant-based macaron shells (yields ~42 shells):
- 48g plant-based “egg whites” (1)
- 122g granulated sugar
- 30g water
- 122g powdered sugar
- 122g almond flour, extra fine
- 48g plant-based “egg whites” (2)
- Water-soluble gel colorant

Plant-based vanilla bean buttercream:
- 227 g Vegan butter, at room temperature
- 330 g Powdered sugar
- 2 Vanilla beans
- 3 tbsp Oat milk
- ¼ tsp salt
Lemon Gel
- 150g lemon juice
- 50g pear puree
- 75g sugar
- 2g agar-agar

Materials required:

Medium bowls
Small bowls
Sifter
Kitchen aid mixer bowl
Rubber spatulas
Whisk attachment
Scale
Piping bags
Piping tips: 2 (either Wilton 1A, 12 or 10)
Gel food coloring of choice. Do not use any oil-based colorant
Toothpicks or scribe tool
Baking tray
Oven thermometer

INSTRUCTIONS

Plant-based “egg whites”:

Start with a tall container and add the potato whip, xanthan gum, and water.
Blend with an immersion blender to combine all the ingredients.
Cover and place in the fridge as directed in the recipe card.

Note: make sure to weigh the xanthan gum accurately with the help of a precision scale.

Macaron Shells:

Preheat the oven to 275F.
Take your silicone baking mat and wipe it down with vinegar. Do the same for the baking trays.
Then, weigh the ingredients in separate bowls and sit on the counter.

Prepare the dry ingredients and make a paste:

Sift the almond flour and powdered sugar together.
- If the almond flour is not super fine, you can add it to a food processor and pulse it a few times to make it finer.
Add the plant-based “egg whites” (2) and colorant, then mix well with a spatula to create a paste.

Note: keep all the containers covered with lids.

Prepare the Meringue:

In the bowl of a stand mixer fitted with a whisk, whip the plant-based “egg whites” (1) on medium-high speed until a foam forms.
At the same time, combine the sugar and water in a saucepan. Cook on medium heat until the temperature reaches 118C.
Slowly add the sugar syrup to the foamy plant-based “egg whites” on high speed, continue whipping on high speed until the bowl is cool to touch and a glossy meringue with a medium beak peak forms.
- Note: the meringue does not always reach a stiff peak. Its texture is also very sticky.

Macaronage:

Fold the meringue into the paste in 3 additions. Be very careful while combining them.
Macaronage until the batter becomes glossy; it falls off the spatula like ribbons and smoothens in the bowl after 20 seconds.
Pour into a piping bag fitted with a round tip (I recommend using either #1A or #12 from Wilton)
Tip: Place the bag inside a tall measuring cup or a deli container, and wrap it in the edges of the cup to keep it open. Pour the macaron batter into the pastry, remove from the cup.

Piping:

Pipe the macaron batter onto the tray with silicon mat or pre-printed template under a piece of parchment.
Tap the tray against the counter a few times. Pop any air bubbles using either a scribe tool or a toothpick.

Resting and baking:

Let the piped macarons rest on the kitchen counter until skin is developed (15-45min, depending on the humidity). You can gently touch them without the batter sticking to the fingers.
Once the skin is formed, place inside the oven, bake at 275-F for 30-35min.
- Note: these shells take significantly longer to bake compared to traditional macaron shells made from animal egg whites.
Let the macarons cool before removing from the baking surface

Plant-Based Vanilla Bean Buttercream:

In the bowl of a stand mixer with a paddle attachment beat the butter until smooth, about 2 minutes.
Gradually add the powdered sugar, and mix starting on low speed gradually increasing to medium, until all the powdered sugar is mixed in.
Add 3 tablespoons of oat milk and vanilla bean and beat on medium speed for 3-4 minutes, until everything is well combined. Scrape the bowl as needed.
If the buttercream seems too thick, you can add more milk, 1 tablespoon at a time. If it is too thin and runny, simply add more powdered sugar until the desired consistency is reached.
Add the salt and combine well. Transfer to a piping bag fitted with a large round tip

Lemon Gel:

Combine the lemon juice and pear puree in a saucepan and bring to a simmer
Mix the sugar and agar-agar in a bowl.
Remove the lemon mixture from the heat and add the sugar/agar agar while whisking.
Bring to a vigorous boil for 2 min. Transfer onto a heatproof bowl and let set in the fridge, for about 1hr
Cut into small pieces and process with an immersion blender until a gel forms. If needed, add small amounts of water to achieve the texture.
Strain and transfer into a piping bag

Assembling and Maturing the Macarons:

Take 1 macaron shell and pipe the buttercream in the center.
Pipe the lemon gel inside the buttercream.
Take another macaron shell and sandwich the filling. Repeat with the remaining macaron shells.
Place the filled macarons in airtight containers overnight in the fridge for proper maturation.

The macarons can be consumed up to 72hr post filling.

If necessary, the filled macarons can be placed in the freezer for longer storage, up to 8 weeks.

If not filling the macarons, place the shells in airtight containers and freeze for up to 8 weeks.

Tips for Making Plant-Based Macarons

Here are a few helpful tips to help set you up for success when it comes to making these vegan macarons.

Whipping the meringue takes much longer compared to macarons made with egg whites. And in all of my testing, it did not stiff more than medium peaks. However, you will see that this will be fine, just be gentle while doing the macaronage.
The baking time for these macarons is much longer, up to 30-35 minutes. I noticed them to brown much easily, so I keep the baking temperature at 275F maximum. I was able to bake these without resting, but I advise you to try that as it may not work for you.
You must weigh the ingredients. The ingredients needed for macarons are very technical, so ensure you follow the measurements correctly.
I recommend using silicone spatulas when mixing as that is the best for the batter.
Sifting your almond flour and other dry ingredients will help create a smoother texture for the macarons.
Using a piping bag will help give you the perfect swirl of filling. Don’t overfill the shells.

How to Store Macarons

Fridge: Macarons are best when stored using airtight containers in the fridge, allowing for the perfect maturation. Just take them out of the fridge for at least 30 minutes so they reach room temperature. You can store them for up to 3 days. If you plan to stack them, use parchment paper between the layers, to prevent sticking.

Freezing: You can freeze macarons if you would like. Just place in airtight container and freeze for up to 2 months. Thaw them in the fridge for several hours to overnight. Note that the shells will not be crisp and light like they were when fresh. They will be a bit chewier, but the macarons will still taste delicious.

FAQs

Can I replace almond flour with another type of nut flour for plant-based macarons?

You can use another type of nut flour if you would like in replace of almond flour. Cashew or hazelnut are great options. But do note, that the change in flour will alter the texture and flavor. So the final end result will vary a bit.

Can I use granulated sugar instead of powdered sugar for the dry ingredients when making plant-based macarons?

Granulated sugar will cause a gritty texture to the macaron shell. It is not recommended to swap the sugars. Stick to sifted powdered sugar.

Can I use natural food coloring for coloring plant-based macarons?

Yes, go right ahead and use your natural food coloring of choice. You can use fruits and vegetables for coloring the shells if you would prefer.