Auguste Escoffier School of Culinary Arts
We have long been inspired to create a vegan macaron. Escoffier has a successful and comprehensive plant-based culinary program. So we like to take traditional and popular desserts and reimagine them in vegan form.
Aquafaba is nothing short of miraculous as a substitute for regular meringue. Aquafaba, which means “bean water” in Latin, is the liquid strained off from a can of chickpeas. It can be used as a vegan substitute for egg whites. In testing, we found that the Italian method of making the macaron batter offered the most stability.
Aquafaba notes:
Shake the can well before using. When using canned garbanzo beans, I haven’t reduced the liquid. Just mix well before using. If using the liquid from garbanzo beans you have cooked yourself, make sure to reduce the liquid by 1/3 and then chill well before using.
Vegan Macarons
Aquaba Macarons
Yields: 25 each, assembled
- 150 g confectioners’ sugar
- 150 g almond flour
- 6 g tapioca flour
- 106 g aquafaba*, divided (well-chilled)
- 56 g water
- 139 g granulated sugar
- Pinch cream of tartar
- 2-3 drops food coloring
- 2 g vanilla extract, optional
1. Combine the confectioners’ sugar, almond flour and tapioca flour in the food processor fitted with a metal blade.
2. Process for 15 seconds until the mixture is well combined and uniform in texture. Sift if desired.
3. Transfer the dry ingredients to a medium or large bowl.
4. Add 53 g of the aquafaba to the dry ingredients and mix until it is a thick paste.
5. Combine the remaining aquafaba with the cream of tartar in the bowl of a stand mixer fitted with a whisk attachment.
6. Whip the aquafaba to a light foam.
7. Cook the water and sugar to 240°F (116°C). Pour the sugar syrup into the whipping aquafaba at medium speed, increase the speed until the aquafaba gets to soft peak, then add the food coloring and the vanilla if using.
8. Scrape down the bowl and continue to whip to medium peaks.
9. Fold in the dry ingredients in three additions. Macaronage until the batter flows down the sides like lava.
10. Place the batter in a piping bag fitted with a straight tip: 802, 804 or Wilton #12
11. Pipe onto a sheet tray lined with a Silpat® or parchment paper and let dry for 45-60 minutes.
12. Bake at 300-310°F (149-154°C) for 14-15 minutes
Plant-based Chocolate Ganache
- 100 g semisweet chocolate couverture
- 70 g coconut milk
- 12 g agave syrup
- 10 g vanilla extract
1. Chop the chocolate if required.
2. Heat the coconut milk to a scald and pour over the chocolate.
3. After 3-4 minutes, gently stir to combine, then add the agave and vanilla extract. Use an immersion blender if the ganache starts to separate.
4. Refrigerate briefly until pipeable.
Vegan White Chocolate Ganache
Vegan white chocolate can be a little tricky, and plant-based milk can act as a variable. Watch overheating the vegan chocolate and add the plant-based or coconut milk in increments to get the desired consistency.
- 113 g vegan white chocolate
- 15-20 g coconut or other plant-based milk
1. Place the chocolate in a microwave-safe bowl.
2. Heat at medium power for 30 seconds and stir. Repeat until it is melted and smooth.
3. Heat the plant-based milk in the microwave for a few seconds.
4. Pour the plant-based milk over the chocolate and stir until smooth.
5. Refrigerate with plastic wrap on the surface until ready to use.
If the ganache hardens too much, let it sit at room temperature for 10-15 minutes.
Traditional Macarons
Escoffier’s traditional French Macaron recipe was developed using the French or common meringue method. The recipe can also be halved for troubleshooting. Once you are proficient with this technique, you can customize the shells by substituting half the amount of almond flour with half-ground pistachios, hazelnuts or walnuts.
Macarons
Yield: 12-18 quarter-sized, assembled
- 200 g confectioners’ sugar
- 114 g almond meal, blanched
- 114 g egg whites
- 1 g cream of tartar
- 100 g granulated sugar
- 2 g vanilla, optional
- Food coloring, as needed
1. Preheat your oven to 325°F (163°C).
2. Pulse the confectioners’ sugar and the almond meal in a food processor until it is uniformly fine in texture.
3. Sift the mixture three times to refine the meal further.
4. Whip the egg whites with the cream of tartar until they appear foamy in texture (before the soft-peak stage).
5. Slowly add in the granulated sugar a little at a time, whipping on medium-high speed until soft peaks form. The meringue should still be soft and shiny.
6. If desired, add food coloring and vanilla extract to taste.
7. Continue to whip on medium speed until the meringue is at medium to stiff peaks.
8. Transfer to a medium-sized bowl.
9. Fold in the almond meal and confectioners’ sugar in three additions.
10. Macaronage: Using a spatula, “paint” or “smear” the batter up the side of the bowl and then down again to the bottom of the bowl in one sweeping motion.
11. Repeat two times, then check to see if the batter moves down the side of the bowl by painting it once more up the side of the bowl. The batter should slide slowly or “exhale” down the side of the bowl.
12. Using a piping bag fitted with a round tip, pipe the batter onto a silicone mat or parchment paper, with each shell approximately the size of a quarter.
13. Let them dry until they form a skin (15-20 minutes). The surface will dry and become smooth in appearance.
14. Sharply tap the sheet pan three to four times on the counter to remove air bubbles.
15. Bake for 11-13 minutes.
16. Once done baking, slide the mat onto a cooling rack and allow the macarons to cool completely before attempting to remove them from the mat.
50/50 Chocolate Ganache
- 125 g dark chocolate
- 125 g heavy cream
1. Place the chocolate in a heatproof bowl.
2. Bring the cream just to a boil in a small saucepan.
3. Pour the hot cream over the chocolate and let it stand for 60-90 seconds.
4. Whisk the chocolate and cream together, starting in the center to begin emulsifying. Then work your way out, whisking to combine completely. For the best emulsion, use an immersion blender.
5. Hold at room temperature with plastic wrap on the surface until ready to use.
6. It will thicken to a pipeable consistency as it sits.
7. To whip ganache, place in a mixer fitted with the whisk attachment and whip on medium-high speed until lighter in color and fluffy in texture.
Finishing Instructions
1. Divide the macarons in half, leaving one half of the macarons facing up. Turn over the other halves so that the flat side is facing up.
2. Pipe ganache on the bottom half.
3. Top the macarons, giving the top a short twist to seal.
4. Chill for 20-25 minutes to set ganache.
Tips for Working with Aquafaba
1. Chill the aquafaba. It will whip up much better if it is cold.
2. Shake the can before opening.
3. Add a little acid, such as a pinch of cream of tartar, or wipe out the mixer bowl with lemon juice before adding the aquafaba.
4. Note that a 15 ounce can of garbanzo beans yields 5-6 ounces of aquafaba.
5. While aquafaba is not going to be a threat with regard to food-borne illnesses like salmonella, it is a protein and can go bad. Aquafaba must be kept refrigerated before serving.
6. Aquafaba cannot be overwhipped and can be re-whipped, unlike egg whites.
(This recipe appeared in the Winter 2025 issue of Pastry Arts Magazine)
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