Dairy Free Vanilla Macarons
Plain macarons filled with vegan vanilla bean buttercream are simple, but delicious.
Servings 40 Macarons
Calories 127kcal
Ingredients
Macaron Base
- 133 grams almond flour
- 133 grams powdered sugar
- 49 grams egg whites room temperature
- 3 grams vanilla extract (1/2 tsp)
- Food gel color Mine are 4 drops purple, 3 drops red
Italian Meringue
- 57 grams egg whites room temperature
- 148 grams granulated sugar
- 57 grams water
Vegan Vanilla Bean Buttercream
- 4 oz plant butter softened
- 8 oz powdered sugar sifted
- 3/4 tsp vanilla bean paste (or extract)
- 1- 2 tsps dairy free milk of choice (if necessary)
Instructions
Macarons
- Cut parchment paper to fit your baking sheet or line with silicone mats. Set aside.
- Place almond flour and powdered sugar in a food processor and pulse to grind as finely as possible. Sift the almond flour and powdered sugar into a bowl, discarding any large bits, and whisk to combine.
- In a small bowl, combine the 49 grams of egg whites, vanilla, and food color. It should come to 52 grams total. Set aside.
- Place the 57 grams of egg whites for the Italian Meringue into the bowl of a standing mixer with a whisk attachment.
- In a small saucepan, combine the granulated sugar and water and place over medium- high heat (6 on a gas stove). DO NOT stir once the sugar begins to boil. Stir just to combine and leave it be after that.
- When the sugar hits 200℉ begin to whip the egg whites in the stand mixer at medium speed (KitchenAid 4) to soft peaks. If the egg whites hit soft peaks before the syrup is ready, bump the speed to low.
- Once the syrup hits 245℉, remove from the heat. Bump the mixer's speed down to medium- low and very slowly pour the syrup into the bowl, making sure not to hit the whisk. It's best to aim for the edge of the bowl. Increase the speed to medium and whip until the whites hold stiff, glossy peaks, about 10- 15 minutes.
- When the meringue is ready, make a well in the center of the dry ingredients. Add the egg white, vanilla, and gel color mixture. Stir to completely combine the ingredients. It will be a thick paste.
- Stir about ⅓ of the meringue into the flour mixture until well combined. You can be a bit rough with this first addition. Now gently fold in the remaining meringue until you reach "ribbon stage". It should flow like lava when it's ready.
- Transfer the mixture to a large pastry bag fitted with a 1/2 inch tip. Holding the bag straight up, pipe circles onto your baking sheet by applying even pressure (don't try to draw a circle). If you are using a template, you want to fill the circles until just shy of the edge. They will spread a bit in the next step.
- Firmly bang the baking sheet on the counter several times to even the batter and loosen any air bubbles. Use a toothpick to pop any surface bubbles and even out any bumps. Let the macarons sit on the counter for about 30 minutes to form a skin. When you touch the surface gently it shouldn't be sticky.
- Meanwhile, preheat the oven to 300°. Once the macarons are dry, bake one sheet at a time for 15- 17 minutes, rotating the sheet halfway through. The macarons are done when they feel firm when lightly poked on the side. Keep an eye on them and adjust the baking temperature and time as needed.
- Cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
Vegan Vanilla Bean Buttercream
- Cream the butter with a mixer until smooth, creamy, and fluffy, about 3 minutes. Scrape down the bowl.
- Add half of the powdered sugar and the vanilla. Beat on low to combine then on a medium speed until creamy, about a minute or two.
- Add the remaining sugar and beat on low to combine. Bump the speed up to medium and beat until creamy, about a minute or two. Add the dairy free milk one teaspoon at a time, if necessary, until you have the desired consistency.
Macaron Assembly
- Pair up the macaron shells by size and fill a piping bag fitted with a round tip.
- Pipe a blob of frosting into the center of a macaron shell, stopping before the frosting reaches the edge. Top with the other macaron shell and press lightly to spread out the buttercream.
- Place the finished macarons in the fridge overnight. Take them out about 30 minutes before serving.
Notes
- Vegan butter will soften very quickly. Do not let it get too soft. If it does, pop it back in the fridge until it is soft, but still firm.