• Messy Vegan Baker

Vegan Lemon Macarons

Updated: Jun 10, 2020

So I finally decided to look the bull in the eye… is that a phrase? It sounds like one… so we’ll say it is. But I decided to finally make Vegan Macarons. They’re very temperamental, and have a reputation for being very fussy. And for good reason. There are a lot of details you have to watch and not screw up. No pressure right? But once you learn what to look for, some do’s and don’ts, and fail several times at least, you start to get the hang of it. So, don’t be shy. If you want to make Macarons, now is the time! I have the links that I used that were very helpful, plus some tips and tricks I learned from the process.







Recipe I followed:

https://www.piesandtacos.com/vegan-vanilla-macarons-with-sprinkles/

When to Sift:

https://www.thespruceeats.com/guide-to-sifting-flour-480509

How to fold the flour and sugar in:

https://www.youtube.com/watch?v=iv9reKJ-uTI

Troubleshooting:

https://blog.wilton.com/macaron-troubleshooting-your-questions-answered/

http://www.chocoparis.com/macaron-troubleshooting-tips/


Tips I learned through this whole process:

  1. Most recipes call for 3/4 c aquafaba be boiled down to 1/3 c. Pour a little extra in and boil it down to a little over 1/3 c just in case you need extra moisture. You shouldn’t need it, but if you do, it’s nice to have

  2. Measure the ingredients using a scale. It’s more accurate, especially dealing with flour and sugar

  3. Measure the ingredients and THEN sift them together

  4. Add the sugar in 1/3 at a time so it can incorporate with the aquafaba and cream of tartar

  5. Whip the mixture until the peaks are stiff! If you lift the mixer, the peaks should stay where they are, no flopping at all

  6. Add a little bit of the almond flower and powdered sugar mixture and mix it. THEN add the rest. This will ensure you’re batter won’t seize up

  7. When you can make a figure 8 with the dough and it doesn’t break, wait 30 seconds. If the shape is still there, then the batter is ready

  8. Don’t over mix your batter, fold once or twice and check it again to see if it’s ready

  9. Make sure you slam the tray down after you pipe the macaron shells. You can use a toothpick to get the trapped bubbles at the surface

  10. Wait about 30 minutes (depending on the humidity) until a skin forms on the top of the macarons

  11. If you have an oven thermometer, USE IT. You’ll thank me later

  12. Preheat your oven to 225 F-ish. If feet don’t form, then turn up the heat.

  13. A lot of blogs say different temps to cook them at, so it’s better to start at a lower oven temperature and increase it if you need to. If your oven is too hot, your macarons will melt like my first two batches

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