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Plant Based Macarons (Vegan)

Fred Csibi-Levin
Learn how to make these plant based macarons that have a vanilla bean buttercream and lemon gel. The perfect dessert to whip up for any occasion.
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Prep Time 45 minutes
Cook Time 35 minutes
Course Dessert
Cuisine French
Servings 21 macarons

Equipment

  • 2 Medium bowls
  • 1 Small bowls
  • 1 Sifter
  • 2 Rubber spatulas
  • 1 Kitchen aid mixer bowl
  • 1 Whisk attachment
  • 1 Scale
  • 3 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: 1
  • 2 Baking trayv
  • 1 Oven thermometer

Ingredients
  

Plant-based “egg whites”

  • 204 g water
  • 20 g potato whip Sosa
  • 1 g xanthan gum

Plant-based macaron shells

  • 48 g plant-based “egg whites” 1
  • 122 g granulated sugar
  • 30 g water
  • 122 g powdered sugar
  • 122 g almond flour extra fine
  • 48 g 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
  • 1/4 tsp salt

Lemon Gel

  • 150 g lemon juice
  • 50 g pear puree
  • 75 g sugar
  • 2 g agar-agar

Instructions
 

Plant-based “egg whites”:

  • Combine the water, potato whip and xanthan gum in a tall container.
  • Blend with an immersion blender.
  • Place in the fridge for 4-6hr.
  • Note: make sure to weight the xanthan gum accurately with the help of a precision scale.

Macaron Shells:

  • Pre-heat the oven to 275F
  • Wipe with vinegar the silicon mats, bowls, and baking trays.
  • Weight all the ingredients in separate bowls
  • Prepare the dry ingredients and make a paste:
  • Sift the almond flour and powdered sugar together.
  • ◦ If the almond flour is not super fine, I recommend doing 2-3 pulses in a food processor. Only do this for short amounts of time.
  • Add the plant-based “egg whites” (2) and colorant, combine well with a spatula to form 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 out 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, wrap the bag 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 a skin is developed (15-45min depending on the humidity). You will be able to gently touch them without 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, 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.

Notes

If necessary, the filled macarons can be place 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.
Keyword plant based macarons, vegan macarons