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thumbnail image of 2 white macarons on top of one another

Vegan Macarons

An eggless alternative to the traditional French dessert!

Course Dessert
Cuisine vegan
Keyword vegan macarons
Prep Time 30 minutes
Cook Time 18 minutes
Resting time 30 minutes
Servings 20 macarons
Calories 132 kcal


For the macaron shells:

  • Liquid from 2 x 400g cans of supermarket chickpeas
  • ¼ Teaspoon Cream of tartar
  • 100 g Caster sugar (superfine sugar)
  • 100 g Ground almonds (I use Tesco's)
  • 100 g Icing sugar

For the buttercream filling:

  • 250 g Icing sugar
  • 120 g Vegan butter
  • 1 Teaspoon Vanilla extract
  • 1 Tablespoon Plant-based milk


  1. Vegan macarons are very tricky to get right the first time. Please read the recipe notes beforehand for best results.

Reducing the aqua faba (do this at least 12 hours in advance):

  1. Weigh the liquid from the 2 cans of chickpeas and place it in a medium-sized pot. Place it over the heat and let it simmer. Weigh it periodically until it reaches half the weight you started with. You should start with roughly 250g of liquid and finish with roughly 125g.

  2. When you've reduced the chickpea liquid, let it cool and place it in the fridge in an airtight container overnight.

For the macaron shells:

  1. Preheat your oven to 150°C/300°F (130°C/275°F if using a fan or convection oven). I highly recommend using an oven thermometer for accuracy.

  2. Weigh out 100g of your reduced aqua faba and place it in a scrupulously clean bowl along with the cream of tartar. Using a very clean electric whisk or stand mixer, whisk on high speed until the mixture becomes frothy and goes pale in colour.

  3. With the mixer still going, start adding your caster sugar a little at a time. Keep whisking until the mixture becomes white and glossy and forms stiff peaks, until you can tip the bowl upside-down without it moving. This takes a lot longer than it would with egg whites so be patient and keep whisking!

  4. Sift the ground almonds and icing sugar into a separate bowl. Use the back of a spoon to push any lumps of almonds through the sieve.

  5. Add half of the icing sugar & ground almonds to your meringue mixture and gently fold it in using a spatula. Add the rest, and repeat.

  6. Keep folding gently until the mixture begins to get a little softer, but be careful not to over-mix. You'll know you're done mixing when you can place a spoonful of the mixture on a flat surface and it slowly flattens out without any lumps or bumps on top. Another way to test is by lifting up a bit of the mixture and drawing a figure of 8 with it. It's ready when you can do this without it breaking.

  7. Place the mixture into a piping bag with a round nozzle and pipe 2-inch circles onto your cookie sheet*. You may need 2 trays to do this.

  8. Slam the tray(s) on a work surface to get rid of any air bubbles, then let them sit at room temperature for 20-30 minutes, or long enough until you can touch them without getting any mixture on your fingers.

  9. Place your macarons on the middle shelf and bake for ~18 minutes. You can check they're ready by wiggling the top of one with your finger. If it moves out of place, it needs to be baked a little longer. I recommend that you only bake one tray at a time unless you can fit the trays on the same shelf.

  10. Once baked, remove them from the oven. When they are fully cooled, gently pull them off of the tray and find matching pairs of similar shape and size. If they stick to the tray once cooled, they are probably underbaked underneath and you can pop them back into a preheated oven for a few more minutes.

For the buttercream filling:

  1. Mix the icing sugar, vegan butter and vanilla in a large bowl until smooth. If necessary, add the plant-based milk to help loosen it a little. Once mixed, use an electric whisk to mix until pale and fluffy.

  2. Pipe a small amount of buttercream onto the centre of a macaron. Sandwich it together with another macaron, using a gentle twisting motion to prevent it from overflowing.

  3. Repeat until all of the macarons have been paired.

  4. Store macarons in the fridge, in an airtight container, for up to 2 days after baking. When ready to eat, let them sit at room temperature for around 10 minutes (they taste better this way!), then enjoy.

Recipe Notes

  • Measure in grams with a scale rather than converting to cups. Accuracy matters for this recipe.
  • Use an oven thermometer to make sure the temperature is exact.
  • Make sure your bowl and mixers are very clean and free from grease.
  • *Use a dark, non-stick cookie sheet. This is very important because of how it absorbs the heat and lets the airflow. Do not use baking paper or a silicone mat/tray.
  • Macarons can be stored in an airtight container in the fridge for up to 48 hours.
Nutrition Facts
Vegan Macarons
Amount Per Serving (1 macaron with buttercream)
Calories 132 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 25mg1%
Carbohydrates 20g7%
Sugar 20g22%
Protein 1g2%
* All values are an estimate only and will vary depending on the food brands used.