Macarons are those fancy French desserts that you can’t help but love. Usually, they’re packed with almond flour, sugar, and egg whites. That’s the traditional stuff. But we’re not here to chat about the traditional macarons. Nope. We’re venturing into vegan territory today.
I bet you’re curious about how to make these beauties without animal products. Well, guess what? It’s doable, and they’re just as good, if not better. Vegan macaron recipes online are as plentiful as stars in the sky. No kidding. From Okonomi Kitchen to your neighbor’s blog, you’ll find many recipes to try. You can still enjoy a delicious, soft, chewy, vegan-friendly macaron. You simply need to know what substitutes are and how to use them.
So, let’s dive into the magic world of plant-based macarons. We’ve got a sweet adventure ahead, full of exciting ingredients like vegan aquafaba and cashew buttercream. You’ll be whipping up a storm in no time. Just remember to time yourself. For best results, let your vegan macarons sit for 5-10 minutes before you bite into them. Trust me, it’ll be worth it.
What Are Vegan Macarons and Their Origins?
Vegan macarons are pretty the marvel, trust me. They’re a spin-off of traditional macarons, born from wanting to enjoy this treat without the egg whites. Instead of egg whites, we use something called aquafaba. Sounds exotic, right? It’s just the liquid from canned chickpeas. Sounds unusual, I know, but it works wonders for vegan baking. It’s probably the best egg substitute you can find. And it whips up pale and fluffy like a dream.
The origins of vegan macarons are a little murky. I couldn’t tell you who made the first vegan macaron. I can tell you this: it’s a reimagining of a classic French dessert, maintaining all the elegance and delight of the traditional macaron but with a twist to match a plant-oriented lifestyle. So, it’s a marriage of the French and Italian vegan philosophies in dessert form. How cool is that?
Key Differences Between Traditional and Vegan Macarons
Well, now, let’s talk about macarons! Not to be confused with macaroons, those coconut-tastic treats. No, sir, macarons are a Parisian delicacy that’ll make you swoon. Traditionally, they are pretty-as-a-picture sandwich cookies, like edible little round jewels, only tastier. They’re made from an almond meal batter, egg whites, and a heap of sugar. Then, they get stuffed with fillings from the bakery’s secret recipe book – ganache, buttercream, or jam. And yes, they come in all colors you can think of, and then some, like a rainbow exploded in the pastry display.
But here’s the thing. There’s a new kid in town – vegan macarons. You see, the almond meal – that’s a green light for vegans. No critters were harmed in the making of that one. But the egg whites? They’re a no-go. So, the clever pastry chefs got to work and baked a solution: vegan macarons! They got the same almond meal, but the egg whites were subbed out. What takes their place? Well, that’s a story for another section.
The key here is that despite the switch-up, vegan macarons still have that same delicate crunch on the outside and softness on the inside, not to mention all those dreamy flavors. Besides the egg white switcheroo, these vegan treats are as lip-smackingly good. And that, friends, is the crucial difference: vegan macarons keep all the taste without any animal stuff.
The Evolution of Vegan Macarons
So, how’d we end up with these vegan beauties? It’s a pretty neat story if you ask me. Macarons have been all the rage in France since 1533 – way longer than your favorite TV show! They’re a classic. They’re like Seinfeld reruns; there’s a reason they haven’t gone away. But their traditional recipe, filled with almond flour, sugar, and egg whites, meant they were off-limits for vegans. Nuts, right?
The game changed when the vegan chefs rolled up their sleeves and got baking. They took that traditional recipe and did some culinary magic, swapping out the non-vegan parts while keeping all the macaron goodness intact. And boy, did they succeed. Today, you got a vegan macaron that’s just as sweet and delicious as the traditional kind but without a lick of animal product. Now, how about that for an evolution?
Understanding the Ingredients: Are They Really Vegan?
When it comes to the nitty-gritty of making vegan macarons, you might wonder how we can make these little cookies without any eggs or dairy. Well, surprise! The key to vegan macarons isn’t an ingredient you must source from some obscure online store. All you need is some knowledge and a few simple ingredients.
Vegan Macaron Shells: What Makes Them Different?
Alright, it’s time for a mini science lesson. Traditional macarons get their structure and lift from egg whites, but what’s a vegan cookie champ to do? Enter aquafaba. This stuff is the cooking liquid from beans; let me tell you, it’s more potent than you might expect. Just whip it up until it looks like a thick soup, and bam – you’ve got a vegan substitute for egg whites.
As for dry ingredients, we still use almonds and sugar, just like traditional macarons. Combine some finely ground almond flour with powdered sugar, and you have your base. We’re not changing the wheel here, just giving it a little vegan twist. And don’t worry, you’ll still end up with cookies that are light as air and packed full of flavor. As for granulated sugar, It may seem to play a small role, but granulated sugar is the secret to getting those perfect shiny tops on your macs.
Okay, now here’s the fun part: making the actual cookies. Start by lining two baking sheets with a silicon mat – it helps the macs keep their shape. Then, transfer the batter to a piping bag and get to work! Each shell should be about the size of a quarter. And don’t fret if they don’t look perfect – no two macarons are alike. Once you’ve piped all your shells, give the baking sheets a slam to help any air bubbles rise to the surface. You can use a toothpick to pop those little troublemakers. The final step before baking? Let the shells sit out for about 20 minutes. It helps them develop their signature crispy tops. After that, it’s just a matter of keeping an eye on the oven temperature and occasionally rotating the tray to ensure even baking. Now, go forth and create the most beautiful vegan macarons, champion!
Is The Almond Flour Used Vegan?
We need to chat about the almond flour for a second. I hear a lot of folks asking if the almond flour is vegan. Now, I’ve got a bit of news for you, buddy. Almonds? They’re nuts. And last I checked, nuts don’t come from animals. That means almond flour, the main ingredient in our vegan macarons, is 100% vegan.
But let’s say you’re not an almond fan. That’s cool. Turns out, there’s a bunch of other stuff you could use instead. How about some pumpkin seed flour? Or maybe you’re more of an all-purpose flour kind of person. Just remember, changing your flour could mean you’ll have to adjust a few other ingredients to get it just right.
Ultimately, what’s important isn’t the type of flour you use but the love you put into your baking. Whether you’re a die-hard vegan or just trying to cut back on animal products, making vegan macarons is a fun and rewarding experience. And hey, if you mess up? At least you’ve got some delicious mistakes to munch on!
Can You Substitute Almond Flour in Macarons?
He’s been wondering: when putting together the delicate macaron shells, could a fellow replace almond flour? Well, sure, you could, but it kind of messes with the classic formula. Y’know, macarons have this delicate balance to them. Throw in another type of flour, and things might go awry. However, oat or cashew flour could be used as a substitute in a pinch. But almond flour? It’s the gold standard. It’s what gives macarons their dignified taste and delicate texture, so it’s best to stick with it where you can.
You could try coconut flour, too, but know this: it absorbs much more moisture. So if you go down that route, you must adjust your liquid ingredients accordingly. Try it if you’re feeling adventurous or out of almond flour, but remember: the original is usually the best for a reason.
Okay, so we’ve talked about almond flour. But there’s more to macarons than just that, right? A whole lot more, actually. And, yeah, the great news is that most of those ingredients can be made vegan, too, like caster sugar. It’s another key player in the macaron game. It makes them sweet and gives them texture. Regular caster sugar is usually vegan, but sometimes, it’s whitened using animal bone char. Yuck, right? So, if you want to be sure, go for the organic stuff. Organic sugars aren’t processed with bone char, so you’re clear.
Now, traditional macarons use egg whites to give them their signature lift. But vegan macarons? They’ve got a secret weapon: aquafaba. That’s the water left over from a can of chickpeas. Whip it up, and it behaves kind of like egg whites. It can even be made into meringue. Makes for a good egg substitute in a lot of vegan baking, not just macarons.
Then there’s the buttercream filling. The classic formula has butter and cream, but we can also give that a vegan twist. Swap out the dairy butter for a solid vegan margarine, and you’d better believe it: you get a light, creamy filling that keeps the macaron tradition alive. One teaspoon of vanilla extract mixed in there, and you’ve got a taste out of this world.
Now, some folks might wanna color their macaron shells for that extra ‘wow’ factor. However, not all coloring agents are vegan, especially the ones derived from insects. Yup, you read that right, insects. But never fear; vegan-friendly coloring alternatives exist. You can use plant-based food coloring in either gel or powder form to give your macarons that pop of color. Just remember: less is more. You don’t want to end up with neon macarons unless that’s your thing. Then, by all means, go to town.
The Role of Aquafaba in Vegan Macarons: An Eggless Solution
Aquafaba, my friends, is the secret weapon in the vegan macaron game. If you’re wondering, “What in the world is aquafaba?” – well, let me tell you. The term is a fancy one for the leftover liquid from a can of chickpeas. Crazy, right? But trust me, it’s like magic for these Italian method vegan macarons. The recipe replaces the traditional egg whites used in non-vegan macarons, delivering you a flawless vegan delight, no chickens needed!
Our recipe uses reduced aquafaba as the main component of the macaron shells. Now, how does that work? You start by adding 150g of reduced aquafaba and 1 tsp cream of tartar. Next comes 200g of powdered sugar and 200g of almond flour. Yep, you heard right – almond flour, not wheat flour. Keep it gluten-free, too. Lastly, you top it off with a sprinkle of granulated sugar. Preheat your oven to a toasty 310°F, and you’re well on your way.
How Do I Reduce Aquafaba for Macarons?
So you’re knee-deep in your vegan macaron concoction and wondering about this “reducing the aquafaba” business, huh? It’s simpler than you’d think. Take your can of chickpeas and drain the liquid into a saucepan – that’s your aquafaba. Simmer it down over medium heat for about 20 minutes until it’s reduced by about half. A handy oven thermometer is your pal here. Let it cool down to room temperature, and voila – you’ve got reduced aquafaba ready for your macaron batter.
Mix your dry ingredients – almond flour, powdered sugar, and one teaspoon of your reduced aquafaba- and sift them into a bowl. Blend it well, my friends. Gently fold them into the meringue that you’ve whisked up with the rest of your reduced aquafaba. Transfer the batter to a piping bag and pipe circles onto baking sheets lined with a silicon mat. Don’t forget to slam the trays down several times to remove air bubbles. Yeah, you heard me, give them a good slam. Last, use a toothpick to pop any remaining bubbles.
What Is Aquafaba and Is It Always Vegan?
Let’s get down to the nitty-gritty. Just what the heck is aquafaba, anyhow? It’s a fancy word for the drain-off from a can of chickpeas. The cool thing about it? When it’s whipped up, it behaves a whole lot like egg whites – which is just the ticket for crafting vegan macarons. Plus, you can mix in powdered sugar and 1 tsp cream of tartar to give it some oomph and help it hold its shape. Just remember to preheat your oven before starting your macaron assembly line.
So, is this liquid magic, this aquafaba, always vegan? You bet your bottom dollar it is! When making macarons, we stick with the Italian method – whipping up our reduced aquafaba until it forms soft peaks, just like you would with egg whites. The result? Vegan macarons that are light, delicate, and downright delicious. So go on, whip up a batch. Your taste buds will thank you.
Essential Equipment Required for Making Elegant Vegan Macarons
Let’s talk about the tools required for your vegan macaron journey. Well, honestly, it isn’t a lot. Making macarons can be as simple or as fancy as you desire. And that’s where the fun begins!
In terms of ingredients, the show’s real stars are almonds, sugar, and a splash of cooking liquid from beans, or to give it a more fancy name, aquafaba. And trust me, you don’t need to break a sweat over making aquafaba. The store-bought ones work perfectly well. But don’t forget that hidden support that helps you get those consistent, meltingly tasty macarons every time – other ingredients such as powdered sugar, vinegar, and food coloring.
Necessary Tools for Preparing Mixtures
Now, when it comes to whipping up the mix, there’s a certain finesse you might want to achieve. An excellent ol’ whisk, preferably electric if your arm muscles need respite, is your kitchen warrior. It’s effortlessly powerful in whipping that almond flour and aquafaba mix to a light, fluffy texture, the secret weapon to that melt-in-your-mouth macaron experience.
As any seasoned baker might tell you, you need a sieve to sift your almond flour and powdered sugar. Why? Because clumps are a no-no in macaron land. It’s all about that smooth batter, folks. A spatula to gently fold in your dry ingredients is also vital. So is a piping bag to shape your macarons, giving you control like the artist you are, drawing those perfect circles on your baking sheet.
Key Baking Equipment for Perfect Macaron Shells
Dedicated macaron baking sheets are nice to have, but regular baking trays lined up with parchment paper or silicone baking mats will do the trick as well. Remember that evenly distributing heat is crucial for those beautiful, rounded macaron shells, so a good-quality oven is necessary. Even the best of us won’t be able to work magic with a dodgy oven.
For macaron perfection, you will want to invest in an oven thermometer. It will help you maintain the exact “Goldilocks” temperature – not too hot, not too cool, just right. Also, keep a close eye on your baking beauties. That’s where an oven light could come in handy. You’d be surprised how many calories from fat have been saved by a well-lit oven. Ready to bake? Remember, it’s not rocket science. It’s just a humble cookie wanting to look pretty. And with these tools, you’ll turn out elegant vegan macarons like a pro!
Step By Step Process: Crafting The Perfect Vegan Macarons
If you’ve ever stumbled into a high-end bakery, you know macarons are a delicious treat that’s hard to pass up. They’ve got a delicate exterior but a chewy center, all wrapped up in a rainbow of flavors. Yet, regular macarons are a no-go for vegans who steer clear of eggs or dairy. That’s where the vegan version comes in. These eggless macarons are every bit as tasty, and they won’t cramp your vegan style.
Getting them just right takes some know-how, though. It’s like assembling a model airplane – precision, patience, and the right tools. But don’t worry, we’ll walk you through it step by step. So strap on your apron, and let’s start on these macaron shells.
Preparing Vegan Macaron Shells
The first thing you must do is gather up your ingredients. You’ll need almond flour, powdered sugar, and aquafaba. Well, hold on, what’s aquafaba? That’s just a fancy word for the cooking liquid of chickpeas. Yep, the stuff you usually drain out and forget about. When reduced aquafaba is mixed with almond flour, it behaves a lot like egg whites and sugar, making it perfect for our vegan macarons.
Measure out your ingredients with a digital scale. No guesstimating here, folks. Accuracy is your best bud when you’re baking. Next, line up two baking trays with a silicone mat or a parchment paper. Now, grab a large one of those piping bags used by all the pros, the one with the round tip.
Combine the almond flour and powdered sugar using a sifter. This removes the big chunks and ensures your macaron batter is as smooth as a jazz tune on a Sunday morning. Pop the aquafaba into a mixer. Whip it until it gets white and thick, like the foam on a good cappuccino. Here’s where you toss in your food coloring. Not too much, just enough to give your macarons a splash of personality. Keep whipping until that aquafaba is stiff enough to hold its shape.
Now, we’re almost ready to bake the macarons. But first, a friendly tip. Before mixing, make sure there’s no grease in the bowl. Wipe it clean with a paper towel if you have to. Trust me, nothing brings down a macaron party faster than a stray bit of oil. It’ll deflate your meringue faster than a popped balloon. Plus, it helps to get rid of any air bubbles. Now, set your oven temperature right, typically around 300 degrees, and you’re ready!
Creating Delicious Fillings for Vegan Macarons
Alright, here’s the deal. That fluffy stuff smack in the middle of a macaron? That’s what we’re going to tackle first. Using an electric whisk, beat some vegan butter until it’s nice and soft. Don’t work yourself into a sweat. Get it nice and creamy, not too far from room temperature. Hit it with the caster sugar and keep that whisk going till everything’s mixed in just perfect.
We will add our super important secret weapon, vanilla extract, to the mix. It’s the little touches that make these babies sing, alright? A whip, a twirl, a quick grind of the electric whisk, and you’ll have a vegan version of buttercream filling that’ll have even your checking-the-label-twice friends reaching for another macaron.
So, your vegan buttercream looks good, and you feel like a pro. I like that. But remember to wrap it up nicely and snugly in an airtight container. We don’t want any wandering fridge smells sneaking into our masterpiece. Plus, it keeps everything fresh and ready to roll when needed.
Assembling and Baking: Finalizing The Masterpiece
You’ve got your shells and vegan buttercream; now it’s showtime. A dollop of filling goes onto one shell, sandwiched with another, gently squeeze – not too hard, mind ya, else the filling squirts out – and voila, macaron coming right up. Carry on till you’ve paired all your shells, then into the airtight container they go. Yes, the same one, the fridge. We want these babies to chillax and firm up in there for a bit before we dig in.
Remember, macarons are a labor of love. Each shell, each filling dollop, is made with care. Then, baked just right, not a minute more, not a second less. So, heed my advice: get that kitchen scale and mesh sieve out. Your macarons deserve attention to detail. Treat them well, and they’ll treat you better. Promise.
Expert Tips for Foolproof Vegan Macarons
First things first, get an oven thermometer. You might think your oven’s telling you the right temperature, but even a couple of degrees off, that batch might turn out a bit dodgy. So, yeah, don’t skimp on the oven thermometer. For that matter, don’t skimp on a clean bowl, either. We don’t want any grease in the bowl messing things up. Trust me, it’s a pain.
Ensuring Quality and Consistency in Every Batch
Making macarons can be a bit like stepping onto a dance floor. You got your steps down, but every song needs something different. You’re going to have to adjust based on what’s happening, you know? Reducing the aquafaba till it’s just right can be a bit of a tricky step. With practice, you’re going to get the hang of it. Soon enough, you’ll be dancing through every batch, no sweat.
Do you have a tray lined with baking paper? Use it for those shells. It keeps them tidy and makes for easy cleanup, too. And remember, these fellas need to rest. Not a quick nap, but a good long sleep. Leave the macarons in the fridge overnight. Ain’t no rush, is there? The next day, you’ll have macarons done right and be chuffed as chips to serve them. Remember – quality, not quantity, alright?
Health Benefits of Enjoying Vegan Macarons
Vegan Macarons, beyond being a delightful treat, pack with their numerous health benefits. Here are a few:
- No Allergic Reactions: Traditional macarons are usually a no-go for those intolerant to eggs or dairy. Swapping those with plant-based ingredients lets everyone savor these sweet treats without worrying about allergic reactions.
- Low in Preservatives: You won’t find an overload of preservatives in a batch of freshly baked vegan macarons, unlike those store-bought cookies that seem never to expire.
- Stick-to-your-diet Snacks: Vegan macarons satisfy that sudden sweet craving that threatens to sabotage vegan diets with conventional sweets.
- Better Source of Nutrients: Vegan macarons incorporate healthier ingredients like almond flour and aquafaba, which are nutrient-dense and offer benefits like fiber and protein.
While devouring a vegan macaron, remember that you’re not just pampering your sweet tooth but also doing a good turn to your health. Who knew indulgence could be so guilt-free? Regarding vegan alternatives, it is more about finding balance and less about giving up on what you love, like macarons.
Popular Variations of Vegan Macarons
Vegan macarons offer you an unbelievable array of options to choose from. Go ahead and indulge!
- Flavored Shells: From classic vanilla to adventurous matcha, there’s a shell for every palate. The shells can be colored and flavored with natural extracts to give that extra oomph.
- Filling Variations: Imagine biting into a macaron and tasting an explosion of flavors ranging from zesty lemon to creamy chocolate. Vegan fillings get decadence from plant-based ingredients like coconut cream and avocados.
- Macaron Sandwiches: Missing your favorite hamburger? Try macaron sandwiches with vegan cheese or savory spreads to satisfy your hunger.
Traditional treats like macarons are getting a plant-based makeover, with the world embracing veganism. These vegan alternatives cater to individual diet choices and intolerances and bring a new dimension to an old favorite. The next time you’re at a bakery or trying your hand at home, don’t forget to try these popular vegan variations of macarons. After all, variety is the spice of life. Or, in this case, the sweetness!
Different Flavorful Vegan Macaron Shells
Any decent chowhound knows that a good macaron starts with a top-notch shell. But what about our plant-based pals? How do they get in on the action? With vegan macarons, that’s how. These little beauties use the same essential ingredients, just with a few tweaks to keep them vegan-friendly. Almond flour, granulated, and powdered sugar are all on board to set the stage.
The big difference comes with what’s used to create the shell’s texture. In traditional macarons, this is the job of egg whites. But eggs are a no-go in the vegan world. Instead, vegan macarons use a nifty little thing called aquafaba. This is the liquid you find in a can of chickpeas, and, believe it or not, it whips up just like egg whites. Add in some cream of tartar for stability, and you’ve got a vegan alternative that’s as good as the original. So, with the base set comes the fun part – flavoring these bad boys!
With your shells prepared, it’s time to set your trusty oven to the right temperature. The heat will cook up that luscious vegan chocolate into a silky-smooth shell. And don’t worry about it losing its vegan status. Vegan chocolate is just as delicious and versatile as the regular stuff. So, there you have it. Vegan macarons. Egg-free, dairy-free, but not a flavor-free zone.
Variety of Luscious Vegan Fillings
Alright, you’ve got your shells perfected, but a naked macaron isn’t a happy macaron. It’s time to talk about fillings, and are you in for a treat? First off, the classic choice – vegan buttercream. This isn’t your grandmother’s buttercream, no sir. This stuff’s completely vegan but as velvety smooth and flavorful as its dairy counterpart. You can stick with familiar favorites like vanilla or chocolate or even venture into some offbeat territory, like salted caramel.
Next up, for those looking to add a bit of fruity flair to their macarons, there are fruit jams and curds. Strawberry, passionfruit, the choices are endless. These guys are perfect for those who like their sweet with a side of sharpness. But you can’t beat a good ganache if you’re in the mood for some real indulgence. Vegan ganache uses dairy-free dark chocolate to create a filling that’s so rich and velvety you’ll forget it’s vegan.
Rounding out the troupe of fillings, we’ve got the hard hitters in the form of nut butter. These guys come in various flavors – almond, cashew, and the classic peanut butter. Whichever you choose, you’re guaranteed a creamy, nutty filling that’s sure to please. Just think of macaron filling as a canvas waiting for your edible masterpiece. The flavor combinations are limited only by your imagination and taste buds.
Frequently Asked Questions
Do you eat macarons cold?
So, you’ve got your vegan macarons all dressed in their vegan best, now what? Do you eat them cold? That depends on who you ask and what type of macaron they’re discussing. Traditional macarons are not vegan, but regardless of their vegan status, they taste good either at room temperature or slightly chilled.
When it comes to these delectable desserts, it’s your party, so you can choose how to serve them. Some folks prefer to let them sit out so the filling melts with the shell. Others like to eat them straight from the fridge. It’s all about personal preference. Remember, whether you choose to enjoy your macarons cold or at room temperature, each bite will surely be a celebration of vegan deliciousness.
What’s the difference between a macaroon and a macaron?
Well, here’s the scoop. Macarons and macaroons might sound similar, but they’re as different as chalk and cheese. Macarons, or as some folks call them, French Macarons, are those elegant, round sandwich cookies you’d often see in a fancy patisserie. They get their unique texture from almond meal, egg whites, and sugar. Each macaron is one of a pair, like a brother from a different mother, matching pairs, you see. Once baked, they’re filled with ganache, jam, or buttercream and come in various colors and flavors.
On the flip side, macaroons are a whole other ballgame. Made with heaps of shredded coconut, these little goodies might not have the elegance of the macaron, but they’re just as tasty. Thanks to the coconut, the base is much denser, and the flavor is much more tropical. You might even find them dipped in some chocolate for that extra oomph.
Do macarons have dairy in them?
Well, the truth is that regular macarons do contain dairy. Traditional macarons rely heavily on dairy-based fillings like buttercream or chocolate ganache. Don’t fret. You might be surprised to learn that vegan alternatives are on the rise. Swapping out the egg whites for aquafaba, a fancy name for chickpea water, can give you that same hard outer shell without a smidgen of dairy. So, even if you’re lactose intolerant or following a strict vegan diet, you can still enjoy these sweet treats.
Now, here’s something you might want to know. While the shells are typically dairy-free, the filling can be another story. You have to look out for buttercream or lemon curd, usually made with butter and eggs. But here’s the neat part – with some creativity, you can whip up a vegan version using a double boiler and some plant-based alternatives. So, not all macarons contain dairy, especially if they’re vegan.
Why are macarons so expensive?
Yeah, I get ya. Those little circles of sweetness don’t always come cheap. But there’s a reason why macarons have a hefty price tag. It’s all down to the trouble of making them. Baking French macarons requires a specific meringue method and a whole lot of patience. The ingredients aren’t cheap, either. Almond meal, quality chocolate, and natural fruit fillings cost a pretty penny.
And then there’s the skill involved. Baking macarons isn’t like flipping pancakes. It’s kind of like an art form. You have to have the knack for it, you know. Every batch needs to be identical in size, color, and texture. If the humidity’s off or the oven is too hot, all that work can drain. So when you buy a macaron, you’re paying for all that effort and expertise, plus the best ingredients money can buy. Now, doesn’t that make it worth every penny?
Concluding Remarks on the Veganism of Macarons
Jumpin’ jackrabbits, isn’t it fascinating how an elegant cookie like the macaron can be made vegan? Traditional Parisian macarons, as delicious as they are, have an egg white in their recipe. But whoa there, those crafty vegan cooks found a way to whip up a batch of these light, airy treats without breaking a single egg. Now, ain’t that a scream?
Mind you, it isn’t just about axing the egg whites. It’s about every ingredient in a vegan macaron playing nice with the vegan way of life. And boy, let me tell you, these cookie wizards had to be real careful not to overmix because you don’t want your macarons to throw a hissy fit, do you? It shows that vegan bakers are real artists, mixing and matching tastes and textures until they hit the sweet spot. Literally.
Whether vegan or not, these delightful vegan macarons can tickle your fancy just as much as the original. Maybe even more, but that’s a matter of personal taste. Vegan macarons aren’t only about the flavor; they also help keep farm animals safe and sound. It isn’t nothing but a good thing. So, next time you’re in the mood for a sweet treat, why not try vegan macarons? You might end up liking them more than you reckon.
Vegan Macaron Shells
75 grams aquafaba (water from a chickpea can) 110 grams almond flour 110 grams powdered sugar 1/4 teaspoon cream of tartar 66 grams granulated sugar
Vegan Vanilla Buttercream
2 tablespoons vegan butter (28 grams) 2 tablespoons shortening (28 grams) 1 1/2 cup powdered sugar sifted (187.5 grams) 1/2 teaspoon vanilla extract