Vegan Matcha Macarons: A Plant-Based Twist on a Classic French Treat
Macarons are a classic French pastry that’s loved for its delicate, chewy texture and colorful appeal. If you’re a fan of these beautiful cookies but follow a vegan lifestyle, you’re in luck! This vegan matcha macarons recipe provides a delicious plant-based version of the traditional macaron while still maintaining that signature crisp shell and chewy interior. With the earthy flavor of matcha and the creamy filling, these macarons are perfect for anyone looking for a healthier, plant-based indulgence.
Whether you’re new to vegan baking or an experienced baker, these macarons are a fun challenge and will surely impress your friends and family. Let’s dive into the recipe!
For more vegan dessert inspiration, check out Vegan Baking Tips and discover more matcha-based recipes at Matcha Recipe Ideas.
Basic Recipe: Ingredients and Instructions
Making vegan matcha macarons involves some precise steps, but with the right ingredients and techniques, you can create these beautiful treats at home. Here’s everything you need:
Ingredients
For the Macaron Shells:
- 1 cup powdered sugar
- 1/2 cup almond flour
- 2 tablespoons matcha powder
- 1/4 teaspoon cream of tartar
- 1/2 cup aquafaba (chickpea brine)
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
For the Vegan Buttercream Filling:
- 1/2 cup vegan butter, softened
- 1 cup powdered sugar
- 1 tablespoon coconut milk or any plant-based milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the macaron shells: Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper and set aside.
- Sift the dry ingredients: Sift the powdered sugar, almond flour, and matcha powder into a bowl to remove any clumps and ensure a smooth texture.
- Whip the aquafaba: In a separate bowl, whisk the aquafaba with the cream of tartar until stiff peaks form (this usually takes about 5-8 minutes with an electric mixer).
- Add sugar and vanilla: Gradually add the granulated sugar and vanilla extract to the whipped aquafaba, continuing to whip until glossy and firm peaks form.
- Fold the dry ingredients into the meringue: Gently fold the sifted almond flour mixture into the whipped aquafaba in two or three additions, being careful not to deflate the meringue. The batter should flow slowly but still hold its shape.
- Pipe the macarons: Transfer the batter into a piping bag fitted with a round tip and pipe 1-inch circles onto the prepared baking sheets, spacing them about 1 inch apart. Tap the baking sheets gently on the counter to release any air bubbles.
- Rest the macarons: Allow the piped macarons to rest at room temperature for 30-60 minutes until a skin forms on top (they should not stick to your finger when touched).
- Bake the shells: Bake the macarons in the preheated oven for 18-20 minutes. Let them cool completely on the baking sheets.
- Prepare the buttercream filling: In a medium bowl, beat the softened vegan butter until smooth. Gradually add the powdered sugar, coconut milk, vanilla extract, and salt. Beat until the mixture is light and fluffy.
- Assemble the macarons: Once the macaron shells have cooled, pair them up by size. Spread a small amount of buttercream filling on one macaron shell and sandwich it with the other shell. Repeat for all macaron pairs.
- Serve and enjoy: Allow the macarons to set for a few hours before serving to allow the flavors to meld. Enjoy your vegan matcha macarons!
Advanced Techniques for Perfect Vegan Matcha Macarons
While making macarons is a delicate art, a few advanced techniques can help ensure your vegan matcha macarons turn out perfectly every time:
1. Use a Silicone Baking Mat
For better control and consistency, use a silicone baking mat instead of parchment paper. This ensures the macaron shells bake evenly and don’t stick to the surface.
2. Properly Fold the Batter
The most crucial step in macaron making is folding the batter properly. You want to deflate the meringue slightly while maintaining the structure. The batter should be smooth and slowly flow off the spatula, but it should not be runny.
3. Create Perfect Macaron Shells with Templates
For uniform macarons, consider using a macaron template. You can print templates with circles of the right size on a sheet of paper or buy reusable silicone mats with pre-drawn macaron shapes.
4. Add Texture with Matcha Powder
If you want to add a more intense matcha flavor, sprinkle a little matcha powder directly onto the macaron shells before baking, or fold it into the buttercream for a double matcha flavor.
See more advanced recipes, at Mobolux.
Storage, Shelf Life, and Maintenance Tips
Making vegan matcha macarons ahead of time or storing them properly ensures they stay fresh for longer. Here’s how to keep them at their best:
Storing Macarons
Once your macarons are assembled, store them in an airtight container at room temperature for up to 3 days. They are best enjoyed fresh but can be kept for a little while if stored properly.
Freezing Macarons
Macarons freeze well! If you want to make them ahead of time, freeze the shells without the filling in an airtight container for up to 3 months. Once you’re ready to serve them, assemble with the buttercream and allow them to thaw at room temperature for about an hour.
Serving Macarons
Let the macarons rest for a few hours after assembly to allow the filling to soften and for the shells to absorb the flavor of the buttercream, resulting in a more cohesive flavor.
Dietary Adaptations and Substitutions
This vegan matcha macarons recipe can be easily adapted to suit different dietary needs:
Gluten-Free
This recipe is naturally gluten-free as it uses almond flour in the macaron shells. Just ensure your matcha powder is gluten-free as well, as some brands may cross-contaminate.
Nut-Free Option
For a nut-free version, you can replace the almond flour with sunflower seed flour or another nut-free flour. However, this may slightly alter the texture of the macarons, so be prepared for slight adjustments.
Sugar-Free Option
You can make these macarons sugar-free by substituting the powdered sugar with powdered erythritol or monk fruit sweetener. Make sure to use a sweetener that has a similar texture and consistency to powdered sugar.
Lower Fat Option
To reduce the fat content, you can use a lighter plant-based butter or opt for a filling made from coconut cream or blended silken tofu instead of the buttercream.
FAQs About The Recipe
Can I make these macarons without aquafaba?
Aquafaba is the key to making vegan macarons, as it acts as a substitute for egg whites. However, if you’re looking for an alternative, some people have experimented with aquafaba substitutes like chickpea brine or flaxseed gel.
Can I use regular matcha powder?
Yes, regular culinary-grade matcha powder works great for macarons. Make sure it’s high-quality matcha for the best flavor, and sift it well before using it in the macaron batter.
Why did my macaron shells crack?
Cracked macaron shells can be caused by overmixing the batter, baking at too high a temperature, or not resting the shells long enough before baking. Ensure your batter is smooth and the macarons are fully rested before baking.
Can I make these macarons without a stand mixer?
Yes! You can use a handheld electric mixer or even a whisk, but it will take more time and effort. Be sure to whisk the aquafaba until stiff peaks form.
Conclusion & Final Thoughts
Vegan matcha macarons are a fantastic way to enjoy a plant-based twist on a French classic. With the earthy flavor of matcha and the sweet, creamy filling, these macarons are perfect for vegan baking enthusiasts and anyone who loves a little indulgence. The recipe may require some practice, but once you get the hang of it, you’ll be able to impress your friends and family with these delicious, bite-sized treats.
Happy baking!