I love macarons. Actually I love most things French!!! So vegan macarons are a must for me.
Due to the high request for my macaron recipe, I decided to kinda my signature twist on it: Easy and By the seat of my pantaloons. Get it, Smart Girl in Pants? Come on...
I'm not the best at following directions. I generally bake/cook on instinct. Which gives me varied results in the kitchen. It took a few failures to get my instinct correct on macarons. Heck even following the recipes I still had a few hiccups.
Despite rumors on temperamental macarons, I haven't had an issue with these vegan macarons. I make them rain or shine, cold or hot. I generally make my own almond meal and powdered sugar (cheaper AND if I have extra turbinado sugar, nothing beats turbinado powdered sugar!!) know I change up the little bits of ingredients every time because... I DONT MEASURE. I measure all day every day for work, my kitchen time is my freedom to create and be a bit reckless. I never waste! Even failed macarons are edible.
Here's my basic recipe. This involves aquafaba, reduced chick pea liquid. Sounds weird but it's the best ever! Tastes so
much CLEANER than egg macarons, don't knock it until ya try it.
For the aquafaba:
AIR BUBBLES. Generally from too thin aquafaba, little or no sitting time before oven or overwhipping in either aquafaba stage or almond flour stage
WHIP IT. I have whipped this hot and cold, doesn't really make too much of a difference. For hot, I whip it with 1/4c sugar and 1t of cream of tartar. For cold, I use 1/4c sugar and 1/2t cream of tartar. Just playing around (aka failing around) I found this to be pretty reliable. Whip it to soft peaks, which means it will make peaks but not hold them. Or stiff peaks. Whatever. If you want the insurance, go full stiff peak. The macarons could collapse easier though.
Generally I DO cool the aquafaba BEFORE I whip.
Before the next step, I add any color and flavors. I LOVE using essential oils for flavor, cacao absolute and vanilla absolute are my go to, I love a rich, deep, sweet flavor. I vow to try lime this spring though. For colors, I use my natural pigments from purple sweet potato powder to red cabbage powder! Even a TINY pinch of organic turmeric makes a grand yellow/orange. Where as organic matcha makes a GREAT light green! I have used natural pigment powders, gel colors... It works fine but I don't like spending money or eating synthetic colors when I have natural options. I also use my natural extracts! I love vanilla and lavender extract.
EVER SO GENTLY, fold in 1c almond meal and 2c powdered sugar.
I use a ziplock bag and cut the corner to pipe. I DO have one of the fancy-smancy piping rubber things but it is a bit too firm, hurts my hands piping 60+ shells! So Baggie it is, which I do wash and reuse to be zero waste! I DO love my fancy macaron silicone mat but parchment paper worked very well.
Let these sit out for 15-20minutes. This is pretty important. This helps the outside form a 'shell' so that it hopefully won't crack and the 'feet' will form, like the non-vegan macarons. Just don't open the oven... Just dont. Can cause cracked tops AND huge waste of heat! If you do it ever, stop! Stop now.
Oven time varies on different recipes as well. I usually pre-heated my oven (because I bake/cook A LOT, so it usually already going). I have also put them in with the oven Cold and started it that way. Both have work for me. I did say lazy.
You will probably have a few fails. Not gonna lie! I failed for MONTHS. I swear I almost quit but I'm SO STUBBORN. That's how crazy these made me. Regardless of what technic, what recipe, whatEVER, you will find your own groove. Give it time and learn with every single mistake! Eventually you will just KNOW what works and what doesn't for you. Never be ashamed of failing, you will get this! Remember, Even ugly macarons are still edible.
Simple Vegan Caramel Chocolate filling (we LOVE THIS).
Pop this into your food processor or whip by hand... which is what I do. Because cleaning more shit is bull.
So, my fails and success with the vegan macaron! I love these little cookies! Calories vary but you can easily calculate (My Fitness Pal is VERY helpful! Helps calculate calories for your recipe AND nutritional facts! Just type in how much and of what!).
Being vegan means the most to me! I don't find these to be much more difficult than standard macarons. Both are kinda known to be tricky to get the hang of. Be sure to ask your own doctor before ingesting ANY essential oil. Even if you don't want to, do it. Avoid toxic ones especially like eucalyptus and certain oils during pregnancy and breast feeding. Oils can interfere with drugs and medications so ALWAYS BE CAREFUL, regardless of what anyone tells you. Also, feel free to check out my blog on how to make your own organic vanilla and other flavored extracts! These may be a better option for people who choose not to use essential oils. Many organic and natural baking flavors are available on the market as well so you have MANY options. There ya have it! If you get it on the first time, AWESOME! If you are a 'creative cooker' (I like to think of myself as such!) and don't exactly get it perfect your first shot, don't give up! It's just a cookie! You can do it!
Even ugly cookies are edible,
The Smart Girl in Pants
The Smart Girl in Pants