Macarons with Aquafaba

Macarons with aquafaba prove that egg-free patisserie can achieve the same visual appeal and texture as traditional recipes. Aquafaba produces a stable meringue base that delivers the signature smooth shells, glossy surface, and chewy interior that define classic French macarons.

This formulation is designed for professional pastry kitchens and production environments requiring consistency and precision.

Ingredients (for about 40 filled macarons / 80 shells)

  • 120 g chilled aquafaba (≈ 4 egg whites equivalent)
  • 150 g caster sugar
  • 150 g almond flour (extra fine, blanched)
  • 150 g icing sugar
  • 2 g cream of tartar or 1 g citric acid (optional, for foam stability)
  • Food colouring (optional)

Filling of choice: ganache, buttercream, jam, or fruit compote (about 300 g total)

Method

  1. Prepare dry mix:
    Sift almond flour and icing sugar together to remove lumps. Set aside.
  2. Whip the aquafaba:
    Whip chilled aquafaba in a clean, grease-free bowl at high speed until soft peaks form. Add cream of tartar, then gradually add caster sugar until glossy stiff peaks form.
  3. Macaronage (folding):
    Gently fold the dry mix into the meringue in three additions. Mix until the batter flows slowly off the spatula in thick ribbons (lava-like texture).
  4. Pipe shells:
    Transfer batter to a piping bag fitted with a plain round tip. Pipe 3–4 cm rounds onto parchment-lined trays, spacing evenly.
  5. Rest and dry:
    Let shells rest at room temperature until a dry skin forms on the surface (30–60 minutes, depending on humidity).
  6. Bake:
    Bake at 130 °C (fan off) for 16–18 minutes. Allow to cool fully on the tray before handling.
  7. Assemble:
    Pair shells by size, pipe filling on one side, and gently press together.
  8. Mature:
    Refrigerate filled macarons for 24 hours before serving to allow the texture to develop.

Professional Tips

  • Ensure bowls and whisks are completely grease-free for maximum volume.
  • For industrial batches, maintain consistent aquafaba concentration (1.2–1.3 g/ml) to ensure reproducible foam performance.
  • Sugar should be fully dissolved to avoid weeping during storage.
  • Meringues are hygroscopic: store in low-humidity environments.

Key Takeaways

  • Aquafaba can fully replace egg whites in macarons
  • Produces smooth shells, glossy tops, and chewy interiors
  • Requires precise technique and controlled conditions
  • Ideal for professional pastry production and plant-based patisserie lines

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