Delicious And Easy Vegan Aquafaba Macarons

by | January 23, 2018

Vegan aquafaba macarons

Did you know you can use the liquid from a can of chickpeas as an egg alternative?

I’ve always enjoyed simple recipes, but sometimes I like to take on a challenge when it comes to baking. Non-vegan macarons are not the easiest thing to make, so trying to veganize them and still have a similar result seemed like the perfect challenge for me. I tried a whole host of egg alternatives at first but found that aquafaba turns out the best. So here is my recipe for vegan aquafaba macarons that are sure to make everyone come back for seconds (or even thirds!) Who said vegan desserts weren’t tasty?


  • 7oz powdered sugar
  • 7oz caster sugar
  • 7oz ground almonds
  • 5oz aquafaba
  • 1/4 cup water
  • Food coloring of your choice


Avocado Ganache:

  • 2 medium ripe avocados
  • 5 tsp Agave (use more if needed)
  • 1 tbsp coconut oil
  • 1/2 tbsp vanilla extract



  1. In a large mixing bowl, sift the ground almonds and icing sugar together. Add half the aquafaba and mix thoroughly until the mixture forms a paste.
  2. Combine caster sugar and water together in a saucepan. Pour the rest of the aquafaba into a food mixer.
  3. Start to bring the sugar and water mixture to the boil. When the sugar temperature reaches 230F start whisking the aquafaba on a high speed. When the sugar temperature reaches 240F remove from the heat, and pour slowly into the aquafaba while it is whisking on a medium speed.
  4. Once all the sugar is poured into the aquafaba, increase the speed to the highest setting and continue whisking for 8-10 minutes, or until the mixing bowl has cooled. It should be a very glossy ‘meringue’ like texture. Add in the food coloring and whisk until fully combined.
  5. Add the almond paste to the mixture and stir until it is well combined. The consistency is quite important; it needs to flow smoothly but when dropped back into the bowl it should spread slowly.
  6. Line four baking trays with baking parchment. Put the batter into a piping bag with a plain round nozzle. Pipe small round circles onto the parchment, leaving room for them to spread as they cook.
  7. Gently knock the tray against the counter so as to remove any air bubbles in the mixture.
  8. Leave them to set for approx 1 hour or until the tops are dry to touch. Humidity and temperature can make this drying time vary, so check your aquafaba macarons regularly.
  9. Preheat oven to 250F. Bake the trays one at a time for 25-30 minutes, or until they have a smooth, dry top and are firm to the touch.
  10. Leave them to cool completely before removing from the tray and placing on a wire rack.
  11. Place all the ingredients for the filling in a food processor and blitz until smooth. Test it for sweetness and add in extra agave as needed. Transfer the filling to a piping bag and chill for 10 -15 minutes.
  12. Pair the macaron shells by size, and carefully pipe filling on one side of the shell. Sandwich your shells together and serve immediately.

And there you have it! My recipe for vegan aquafaba macarons. Have you tried it out? Let us know in the comments below!

Alex Jones

Associate Editor, USA | Contactable via [email protected]



2 Responses to “Delicious And Easy Vegan Aquafaba Macarons”

  1. Tiffany Runge
    February 6th, 2019 @ 8:21 am

    About how many macaroons does your recipe make? Thinking I should do 1/2 recipe since I don’t want to deal with 4 baking sheets.

  2. Leanne
    January 25th, 2020 @ 4:33 am

    I used this recipe and it made about 30 (60 singles) macarons. I think halving the recipe may not be worth the effort that goes into making them. They will get eaten! The first time I made them the mixture was a little stiff and peaked when I put them on the tray which resulted in slightly pointy macarons. But my kids don’t care! lol Thanks for the recipe.

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