This macaron recipe is a nod to the traditional French recipe, with a vegan, Nordic twist! These are the perfect treat for summer, since they’re light and airy (also an excuse to eat multiple in one sitting!), and have a refreshing raspberry tang. Perfect for your next potluck or cocktail party! Plus, you can make an extra-large batch, freeze what you don’t eat, and live off the rest for months!
Makes: 20-24 servings
Prep Time: 35 min
- 240 ml chickpea liquid aquafaba
- 120 g powdered sugar
- 145 g almond meal
- 1 tablespoondehydrated raspberries
- Lanya’s Tip: when using dehydrated fruit always sift beforehand!
- ½ tablespoon cream of tartar
- 100 g sugar
Step1: Pour 240 ml aquafaba into a pot and reduce to 80 ml over low heat.
Step2: Refrigerate aquafaba reduced mixture overnight.
Step3: Preheat oven to 250°F// 120°C.
Step4: In a bowl, add the powdered sugar, almond meal, dehydrated raspberries, and whisk to combine.
Step5: Add the chilled aquafaba to another bowl and beat until soft peaks begin to form.
Step6: Add the cream of tartar and sugar to the whipped aquafaba and beat until soft peaks form.
Step7: Sift powdered sugar, almond meal, and dehydrated raspberries into the whipped aquafaba, and gently fold ingredients together.
Step8: Transfer the batter to a piping bag and pipe directly onto a parchment paper-lined baking sheet.
Step9: Let the tray rest at room temperature for 2 hours until the surface does not stick to fingertips.
-Lanya’s Tip: try to avoid moisture while drying the batter. You’re looking to make the top of the raw macaron batter dry.
Step10: Bake for 30 minutes.
Step11: Let the macarons cool for 15 minutes.
-Lanya’s Tip: it’s best to refrigerate over night before piping on your
Step12: Match pairs of your macaron shells on a clean parchment sheet. Then, pipe a ganache onto one of each pair of macarons avoiding the hedges.
Step13: Refrigerate macarons for another 2 hours before serving.
-Lanya’s Tip: macarons freeze extremely well! In fact during wedding/confirmation season in Norway, we would make thousands in early May to get us through the season.
- Calories 110
- Fat 6g
- Carbs 12g
- Fiber 1g
- Sugar 9g
- Protein 2g
Estimated values based on one serving size.