Pink Strawberry Vegan Macarons
Vegan macarons aren’t impossible – they just need aquafaba instead of egg whites. The key is getting that foam stable enough to create proper feet and shells.
Strawberry powder gives these their gorgeous pink color naturally. No artificial dyes needed.
Aquafaba Creates Perfect Foam
Canned chickpea liquid works better than homemade aquafaba for macarons. The consistency stays more predictable. Whip it until stiff peaks form – this takes longer than egg whites, sometimes 10-15 minutes. Don’t rush this step or your shells won’t develop feet.
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Why Strawberry Powder Matters
Freeze-dried strawberry powder adds intense flavor without extra moisture that ruins macaron shells. Fresh strawberries contain too much water and will make your batter too wet. The powder also creates that natural pink color that deepens as the macarons bake.
Temperature Controls Everything Here
Bake at exactly 300°F – any higher and the shells crack, any lower and they won’t set properly. Your oven rack should sit in the middle position. Rotate the pan halfway through baking to ensure even browning and proper foot development.
Macaronage Technique Prevents Disasters
Fold the almond flour mixture into aquafaba using a rubber spatula in a J-motion. The batter should flow like thick ribbon when lifted. Too little mixing creates lumpy shells. Too much deflates the foam completely. Count your folds – usually 35-45 strokes total.
Getting Perfect Feet Every Time
- Weigh your aquafaba instead of measuring by volume – 75g gives more consistent results than trying to measure thick chickpea liquid in a cup.
- Test your oven temperature with a separate thermometer since macaron success depends on precise heat – most home ovens run 10-25 degrees off.
- Save leftover strawberry filling in the fridge for up to a week – it makes an excellent frosting for vegan cupcakes or spread for toast.
Frequently Asked Questions
Will canned chickpea liquid from any brand work for this recipe?
Most brands work, but avoid low-sodium versions since salt helps stabilize the foam. Goya and Trader Joe’s brands consistently produce good results for aquafaba meringue.
How long should I wait before eating the assembled macarons?
Wait at least 24 hours in the refrigerator before serving. The shells need this time to soften and develop the proper chewy texture that macarons are known for.
What causes macaron shells to crack during baking?
Oven temperature too high, insufficient resting time before baking, or opening the oven door during the first 12 minutes of baking typically causes cracking in macaron shells.
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Pink Strawberry Vegan Macarons
Equipment Needed
- Stand mixer with whisk attachment
- Kitchen scale
- Food processor
- Large mixing bowl
- Rubber spatula
- Piping bag with round tip
- 2 baking sheets
- Parchment paper
- Fine mesh sieve
Instructions
- Prepare baking sheets: Line two baking sheets with parchment paper. Draw 1.5-inch circles spaced 2 inches apart as guides. Flip parchment so pencil marks face down.
- Process dry ingredients: Sift almond flour, powdered sugar, and strawberry powder together twice through fine mesh sieve. Pulse mixture in food processor for 10 seconds to ensure fineness. Set aside.
- Whip aquafaba: Pour aquafaba into stand mixer bowl. Whip on medium speed for 5 minutes, then increase to high speed. Continue whipping until stiff peaks form, about 10-15 minutes total.
- Create meringue: Gradually add granulated sugar while mixer runs. Beat until glossy peaks form and mixture holds its shape when lifted, about 3 more minutes. Add vanilla and food coloring if using.
- Perform macaronage: Add one-third of almond flour mixture to meringue. Fold gently with rubber spatula using J-shaped motions. Add remaining flour mixture in two additions, folding until batter flows like thick ribbon.
- Pipe macaron shells: Transfer batter to piping bag fitted with round tip. Pipe 1.5-inch circles onto prepared baking sheets, holding bag perpendicular to surface. Tap sheets firmly to release air bubbles.
- Rest shells: Let piped shells rest at room temperature for 30-60 minutes until they form a skin and feel dry to touch. Preheat oven to 300°F during last 15 minutes of resting.
- Bake macarons: Bake one sheet at a time for 18 minutes, rotating halfway through. Shells should develop feet and not move when gently touched. Cool completely on baking sheet.
- Make strawberry filling: Beat softened vegan butter until fluffy. Gradually add powdered sugar, then strawberry jam and strawberry powder. Add plant milk if mixture seems too thick. Beat until smooth.
- Assemble macarons: Match similar-sized shells in pairs. Pipe filling onto flat side of one shell, then sandwich with matching shell. Twist gently to spread filling to edges.
- Mature macarons: Store assembled macarons in airtight container in refrigerator for 24 hours before serving. This maturation process softens shells and develops flavor.
Nutrition Facts
Per Serving (1 macaron)
