Who says you need chicken-sourced eggs to make perfect macarons? With our Animal-Free Egg White Protein Powder, you can create delicate, crisp macaron shells with that classic texture you know and love.
This recipe proves that beautiful, bakery-worthy macarons can be made completely vegan!
Vegan Macaron
Raquel Little
10-12 macarons
30 minutes
15 minutes
French
Dess
Perfect macarons are finally possible with our Animal-Free Egg White Protein Powder! Create beautiful, delicate macaron shells with the texture and structure you love.
If you are a vegan baker or simply looking for a vegan and animal-free alternative, this recipe makes it easier to enjoy the art of macaron making!
Ingredients
Butter cream
Directions
Sift the almond flour and powdered sugar together through a fine-mesh sieve twice. Set aside.
Quickly pulse the water and egg white powder together until combined. Weigh out 100 g of the reconstituted egg white mixture and transfer it to the bowl of a KitchenAid stand mixer.
Mix on speed 4 until the mixture becomes foamy. Add the cream of tartar, then increase the speed to 6.
Gradually add the granulated sugar, one tablespoon at a time, while continuing to whip.
Once all the sugar has been incorporated, increase the mixer speed to 8. Continue whipping until stiff peaks form and the peaks stand straight up without drooping.
Add half of the almond flour and powdered sugar mixture to the whipped egg whites. Gently fold it in using a spatula. Add the remaining dry ingredients and continue folding until the batter reaches the proper consistency.
The batter should flow smoothly off the spatula in ribbons and form a figure-eight pattern without the stream breaking. Stop folding once this consistency is reached to avoid overmixing.
Transfer the batter to a piping bag and pipe evenly sized rounds onto a silicone baking mat. Hold the piping bag steady and lift it straight up without swirling.
Gently tap the baking tray against the counter to help flatten the shells and release trapped air. Use a toothpick to pop any visible air bubbles.
Let the piped macarons rest at room temperature for approximately 60 minutes, or until the surfaces are dry to the touch and your finger comes away clean.
Bake at 300°F (150°C) for 15 minutes. Allow the shells to cool completely before removing them from the silicone mat.
Pipe the buttercream onto one shell, then gently twist the second shell into place without pressing down too hard.
Store the filled macarons in an airtight container in the refrigerator.
For best results, allow the macarons to mature in the refrigerator for at least 12 hours before serving.
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