Vegan Macaroons Recipes
VEGAN ALMOND MACAROONS
One of my favorite recipes from my first book, Flour, is a chewy, addictive almond macaroon sandwich cookie. I adore almonds (I always have a handful in my pocket, much to Christopher's chagrin when I forget to take them out when doing laundry), and this recipe came from my former boss and mentor, Chef Jamie. It was a very popular offering at Flour for many years, and I never thought to mess with it until I learned about aquafaba. Aquafaba is the cooking liquid from chickpeas--that thick, viscous water you drain out of the can. For reasons I still don't quite understand, this liquid acts like egg whites in many recipes. There are Facebook groups devoted to aquafaba. It's amazing! We switched out the egg whites for aquafaba in our almond macaroon recipe and it tastes exactly the same...and now it is vegan. I didn't think these cookies could get better, but they did. The batter needs to rest for at least 4 hours (even better, overnight), so plan accordingly when making these chewy treats.
Provided by Joanne Chang
Categories dessert
Time 5h
Yield About 15 cookies
Number Of Ingredients 5
Steps:
- Place the 2 1/2 cups (250 grams) almonds, the sugar, aquafaba, almond extract, and salt in a stand mixer fitted with a paddle attachment. Paddle on medium-high speed for 10 minutes. Yes, 10 full minutes! The almonds will slowly break down and eventually the batter should look like thick quicksand. Scrape the batter into an airtight container and refrigerate for at least 4 hours or preferably overnight, to allow it to stiffen up a little bit.
- When ready to bake the cookies, preheat the oven to 325 degrees F and place a rack in the center of the oven. Line a baking sheet with parchment paper and spray it very liberally with pan spray--this is a sticky cookie, so don't be shy. Using a small (2-tablespoon) ice cream scoop or large spoon, scoop balls of dough about the size of golf balls onto the prepared baking sheet, spacing them a few inches apart. Press the dough with the palm of your hand to flatten the cookies until they are about 1/2 inch thick (moisten your hand with water to prevent sticking). Sprinkle the cookies liberally with the remaining 1/2 cup (50 grams) almonds and press slightly to adhere. Bake for 26 to 30 minutes, rotating the baking sheet midway through the baking time, until the cookies are totally medium golden brown on top and along the edges and the almonds are lightly toasted. Don't underbake or they will be gummy in the center. Let cool on the baking sheet on a wire rack.
- Almond macaroons can be stored in an airtight container at room temperature for up to 1 week.
VEGAN MACAROONS
These are the *best* macaroons I have ever tried. Even non veg*ns have begged for this recipe. Make a batch of these when you want to show your carnivore friends how tasty vegan food can be.
Provided by cloroxxy
Categories Drop Cookies
Time 20m
Yield 12 cookies, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Bring coconut milk, maple syrup and salt to a boil.
- Whisk in flour.
- Cook over medium-low heat until thickened, about 3 minutes.
- Add the coconut extract or vanilla as soon as it's done boiling.
- Mix in remaining ingredients.
- Using a cookie scoop (preferable) drop onto cookie sheet.
- Bake at 350 degrees for 15 minutes or until golden brown.
Nutrition Facts : Calories 176.7, Fat 13.5, SaturatedFat 12, Sodium 66.4, Carbohydrate 14.2, Fiber 2.9, Sugar 10.1, Protein 1.8
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- Preheat oven to 350 degrees F (176 C) and spread coconut on a baking sheet (or more baking sheets if making a larger batch). Toast for 2-4 minutes or until just slightly golden brown (be careful not to burn // see photo). Reduce oven temperature to 325 degrees F (162 C).
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- To a large mixing bowl, add aquafaba and cream of tartar (optional), and whip with a hand or stand mixer (you can whisk by hand, but it takes longer).
- Once fluffy and semi-stiff peaks have formed (see photo), add remaining maple syrup (4 Tbsp or 60 ml maple syrup as original recipe is written // adjust if altering batch size), vanilla, and salt and whip again to combine. Lastly, pour in melted coconut oil and whip again to combine. At this point, taste your aquafaba and see if it needs any more sweetness. You can add either a little stevia or a bit more maple syrup. But don’t go overboard with the maple syrup or it may deflate your aquafaba.
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- Line a baking tray and pencil out 20 small circles, about 3cm in diameter. Preheat the oven to 140° Celsius.
- Drain the chickpeas and pour the liquid (aquafaba) into a saucepan. Place over a medium heat and bring to a simmer, reduce the liquid by 20% so that you are left with 80g.
- Leave to cool and then whisk to form stiff peaks with an electric whisk or stand-alone mixer, this will take a good few minutes! It will more than double in volume and become firm. Then add the caster sugar and whisk just to combine.
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- To reduce chickpea water/aquafaba: add the aquafaba into a small saucepan over medium heat. Let it gently simmer for 15 minutes until you get 55g. It should look much thicker than when you first opened the can.
- In a bowl, add aquafaba and cream of tartar. Use a hand mixer and whisk on high until it starts to form foam/light peaks (3 minutes). Add in the castor sugar and continue to mix until peaks form. Add in a drop of gel if using and mix.
- Using a spatula, fold in the almond flour and sugar mix until combined. Using the back of the spatula, press the mixture on the side of the bowl as you fold it in. It should start to look shiny and have a ribbons like consistency when ready.
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