This vegan macaron guide is my answer to anyone who thought macarons were impossible without eggs. I first tried this aquafaba method during a long weekend when I wanted to impress a vegan friend but didn’t have eggs on hand. The experiment turned into a ritual: crisp, delicately domed shells with that satisfyingly chewy interior. It took a few attempts to learn the rhythm — the right sheen on the aquafaba meringue, the gentle fold that creates the correct flow, and the patience to rest the piped shells before baking — but each success felt like a small kitchen triumph.

What makes this version special is the balance between technique and approachable ingredients. The aquafaba (the liquid from a tin of chickpeas) whips into a glossy, stable meringue when reduced and whisked properly. Paired with sifted almond flour and powdered sugar, the shells get the classic texture without animal products. The vegan buttercream is straightforward, simple to flavor, and spreads easily between paired shells. These macarons have become my go-to for gifting, tea parties and quiet Sunday baking projects because they’re elegant, surprisingly forgiving with a few careful tricks, and genuinely delicious when handled with respect.

Ingredients

• Reduced aquafaba: Reduce the liquid from two 14-oz (400 g) cans of chickpeas down to about half. Aim to end up with roughly 1/2 cup of reduced liquid; this concentrates proteins and helps the meringue whip up properly.
• Cream of tartar: A small pinch (1/4 teaspoon) stabilizes the aquafaba foam, encouraging glossy peaks and a reliable meringue structure.
• Caster sugar: 1/2 cup superfine sugar helps build a smooth, stable meringue — granulated sugar will work if you blitz it briefly in a blender first.
• Ground almonds (almond flour): 1 cup of finely ground blanched almonds provides structure and that classic chewy macaron interior; use blanched almond flour for the best texture and pale color.
• Icing sugar (confectioners’ sugar): About 3/4 cup plus 2 tablespoons, sifted, to keep the shell surface smooth and to bind the almond flour.
• For the filling — powdered sugar: 2 cups plus 1 tablespoon, sifted, for a silky buttercream that holds its shape between shells.
• Vegan margarine: 5 tablespoons (about 75 g) of a firm plant-based margarine gives the filling a rich mouthfeel; choose a brand you like the flavor of.
• Vanilla extract: 1 teaspoon to lift the buttercream.
• Plant-based milk (optional): A splash to loosen the buttercream if needed; use almond or oat milk for a neutral flavor.

Instructions

Reduce the aquafaba (start at least 12 hours ahead):Pour the liquid from two 14-oz cans into a medium saucepan and simmer gently. Weigh or measure periodically until the volume is about half of what you began with — roughly 1 cup down to about 1/2 cup (start ≈ 8 fl oz, finish ≈ 4 fl oz). This concentrates the proteins so the aquafaba whips more like egg white. Cool, transfer to an airtight container and refrigerate overnight; chilled reduced aquafaba whips to a more stable foam.Prepare dry ingredients:Sift 1 cup almond flour and 3/4 cup plus 2 tablespoons powdered sugar together into a bowl. Use the back of a spoon to press any small almond lumps through the sieve; a uniform, fine mixture prevents coarse specks on the shells and helps create a smooth surface.Whip the aquafaba meringue:Measure about 3.5 fl oz (roughly 100 g) of the chilled reduced aquafaba into a scrupulously clean bowl and add 1/4 teaspoon cream of tartar. Whisk on high with a stand mixer or electric whisk until frothy and pale. Gradually add the 1/2 cup superfine sugar while whisking, and continue until the mixture becomes glossy and forms stiff peaks. You should be able to tip the bowl slightly without the meringue sliding — this can take longer than with egg whites, so be patient.Macaronage — folding in the dry mix:Add about half of the sifted almond/powdered sugar mixture to the meringue and gently fold using a large spatula. Fold in the remainder, working with broad, turning strokes. Stop when the batter flows slowly in a thick ribbon and you can draw a loose figure-8 without it breaking. It should smooth out on its own within 10–20 seconds when you drop a spoonful onto the tray.Pipe and rest:Transfer batter to a piping bag fitted with a plain round tip and pipe 2-inch (5 cm) circles onto a dark, non-stick cookie sheet (do not use silicone mats or parchment for best heat absorption). Tap the trays firmly onto the counter to release air bubbles. Let the shells rest at room temperature for 20–30 minutes until they form a dry skin that doesn’t stick when you lightly touch them.Bake:Preheat the oven to 300°F (150°C) — 275°F (130°C) if you have fan/convection. Place one tray on the middle rack (bake only one tray at a time unless both fit on the same shelf). Bake for about 18 minutes; test a shell by gently wiggling the top. If it moves independently of the base, bake a couple more minutes. Remove and cool completely before prying off the sheet; underbaked shells will stick even when cooled.Make the buttercream:Beat 2 cups plus 1 tablespoon sifted powdered sugar with 5 tablespoons vegan margarine and 1 teaspoon vanilla extract. If it’s too stiff, add a splash of plant milk to reach piping consistency. Whisk until pale and fluffy with an electric mixer.Assemble:Match shells by size and pipe a small dollop of buttercream onto a shell, then sandwich gently with a partner using a slight twist to spread evenly. Store finished pieces in an airtight container in the fridge for up to 48 hours; bring to room temperature for about 10 minutes before serving.

Storage Tips

Store assembled pieces in a single layer in an airtight container in the refrigerator for up to 48 hours. If you stack them, separate layers with parchment. Unfilled shells can be frozen in a single layer on a tray until firm, then transferred to a freezer-safe container for up to 3 months; thaw in the fridge overnight and bring to room temperature before filling. Reheat briefy to remove chill: 10–15 minutes at room temperature is usually enough. Avoid leaving them at room temperature for long periods, especially in warm or humid conditions, as the filling will soften and shells can become sticky.

Ingredient Substitutions

If you cannot find superfine (caster) sugar, pulse regular granulated sugar in a food processor for a few seconds to make it finer. For powdered sugar swaps, use store-bought sifted confectioners’ sugar; if it’s clumpy, re-sift. Almond flour can be substituted with finely ground hazelnut flour for a different flavor, but expect a darker color and a slightly oilier texture — use the same volume, and fold gently. If your vegan margarine tastes strong, try using a neutral-flavored margarine or a vegan shortening blend for a cleaner buttercream taste. Note: almond flour means these are not suitable for people with nut allergies.

Serving Suggestions

Serve these with a small cup of tea or espresso for a classic pairing. For parties, present them on a tiered platter with a sprinkle of edible flower petals or a dusting of extra powdered sugar. They pair beautifully with fruit-based syrups or citrus curd piped inside instead of buttercream for a brighter flavor. For a party platter mix plain shells with colored or cocoa-dusted varieties for visual appeal.

Cultural Background

Macarons are steeped in French patisserie tradition, usually made with egg whites. The aquafaba adaptation is a modern innovation, born from the vegan movement and experiments in plant-based cooking. Aquafaba’s ability to mimic egg whites was discovered in the 2010s and quickly transformed vegan baking, enabling traditional techniques like meringues and macarons to be recreated without animal products. This version respects the visual and textural hallmarks of French macarons while offering an accessible vegan option.

Seasonal Adaptations

Change the filling to reflect seasons: spring citrus curd or strawberry buttercream, summer berry compote, autumn spiced buttercream with a pinch of cinnamon and nutmeg, or winter salted caramel (vegan) for cozy holidays. You can also fold zest into the buttercream or add a teaspoon of freeze-dried fruit powder to the shells for color and flavor without extra moisture. Adjust resting and baking slightly when humidity is high — longer rest times help form a more durable skin on humid days.

Meal Prep Tips

Prepare the reduced aquafaba and dry ingredient mix the day before you plan to bake. Whip and assemble shells on baking day to keep timing tight. Make the buttercream in advance, store it airtight in the fridge and re-whisk briefly before using. For events, pipe shells and freeze them unfilled; fill the day of the event for the freshest texture. Use rigid plastic containers to avoid crushing and transport them chilled in a cooler for safe travel.

These macarons reward attention and practice. Share them, experiment with flavors, and don't be discouraged by the occasional imperfect shell — that's part of the journey to mastering them.