Vegan Macarons – Aquafaba Recipe

Okay, I’m a bit late on the macaron trend. They were the hot ticket item a few years ago. I’m sure many people have moved on to some other food obsession. Not me, I have been dying to challenge myself by making VEGAN macarons.


This experiment in alternative baking is inspired by aquafaba, that magical bean water drained from a can of chickpeas. That stuff makes an unbelievable egg-replacer. Seriously, it is mind-blowing. You can learn more about it in the Vegan Meringue- Hits and Misses Facebook group.

You’ve got to give yourself time to make these macarons. Don’t try to rush it and fit it all into one day. You need to prep the aquafaba and let it cool. You need to let the macarons rest before putting them in the oven and you need to chill them overnight. This is a two day commitment to fancy baking.

I will admit, my first attempt was a disaster. I documented my mistakes on my instagram. The problem was not the recipe, it was the temperature of my oven. My oven runs very hot, so I had to make adjustments. I recommend approaching macaron baking with a healthy sense of humour and curiosity.

I want to stress the importance of learning your oven’s personality. Mine is a jerk. It was calibrated by Satan. If you have a nice, evenly heating oven, you will have an easier time. If you oven is a big meanie face like mine, you will likely mess up a few batches until you figure out the perfect temperature and cooking time. If I go above 225F, my macarons start to ooze because my oven has hot spots.

I also recommend that you use the proper tools:

This recipe uses an Italian meringue and that involves melting sugar to a precise temperature and mixing it into the whipped aquafaba. This requires the proper tools, trust me.

The mark of a successful macaron is a visible “foot” on the shell. See the textured part around the chocolate layer on each side? Success!


I filled mine with vegan chocolate ganache that I flavoured with earl grey tea. I also added a dollop of blackberry jam to the center because I like to gild the lily.

Update: I’ve added a tutorial on reducing aquafaba to the site. Check it out!

Okay, now for the recipe…


Vegan Macarons – Aquafaba Recipe


Recipe adapted from Dorie Greenspan’s Baking Chez Moi


  • 150 ml of prepared aquafaba*
  • 200 grams almond flour
  • 200 grams confectioners’ sugar
  • Food coloring (optional)
  • 200 grams (1 cup) of white sugar
  • 60 ml (1/4 cup) water


  1. Drain the water from a large can of chickpeas into a small sauce pan. Simmer the liquid until it reduces slightly and reaches a consistency similar to egg whites. Measure out 150 ml and set it aside to cool to room temperature. If you have more than 150ml, you can put the rest in the fridge and save it for another recipe.
  2. Sift the almond flour and confectioners sugar into a large bowl. You may have to work in batches, using a rubber spatula to push the mixture through. Once you’ve sifted it all, give it a whisk and make sure it is evenly blended.
  3. Pour 75ml of the aquafaba into the bowl of your stand mixture and set aside.
  4. Stir your food coloring into the leftover aquafaba and pour it over the almond flour and confectioners’ sugar mixture. Mix thoroughly with a rubber spatula until the mixture is completely even. Set this mixture aside.
  5. In a small saucepan, combine the sugar and water and bring it to a boil over medium heat. Bring the temperature of this mixture up to 245F. This can take several minutes but keep a close eye on it because you don’t want it to overheat.
  6. While the sugar is heating up, whip the aquafaba on medium-high speed until they form medium-firm peaks then turn the speed down to low.
  7. Once the sugar has reached 245F, remove it from the heat and pour it into the mixer carefully. It might splatter a bit, but don’t worry about it. Do not scrape down the bowl. Once you’ve poured it all in, turn the speed up to high and beat it for approximately 8-10 minutes. The mixture will be glossy and fluffy.
  8. Grab the bowl of almond mixture and then dump in the meringue. Give this a thorough stir, scooping and turning the mixture over until it is evenly mixed. When it is ready, the texture should be lava-like and fall off your spatula in thick ribbons.
  9. Put half of the mixture into a pastry bag fitted with a 1/2 inch tip.
  10. Squeeze the batter onto the silpat or parchment in 1.5 inch rounds. This may take some practice. The mixture will settle a bit, so don’t worry if they are a bit uneven on top.
  11. Once you’ve filled the tray, you need to remove any air bubbles. The best way to do this is to pick up the tray and drop it back on the counter. This is loud and obnoxious, but it works. Do it twice for good measure.
  12. Refill the pastry bag and repeat the process until all the batter is portioned out.
  13. Set the trays aside to set for an hour or so. A gentle fan blowing over the trays can help the process along. They are ready to bake when you can touch them gently without them sticking to your finger.
  14. Preheat the oven to 210F with the rack set to the middle. This number is a guideline, it may take some tweaking to get the temperature just right.
  15. Bake the first tray for 30 minutes, turn off the heat and let them sit with the door closed for 15 minutes and then crack the door open and let them sit in the oven for another 15 minutes. At this point they should be dry on the outside and the edges. The bottom might be a little soft, so don’t try to remove them right away. Instead, slide the silpat or parchment off the tray and allow them to cool.
  16. Repeat the process with the second tray, making any temperature or time adjustments necessary.
  17. Once they have cooled completely, match them up into pairs based on size.
  18. Using a piping bag, fill one shell of the macaron with ganache or vegan buttercream and then top it with the other shell. Press them together gently.
  19. Once you have filled all the macarons, wrap them in an airtight container and set them to child overnight in the fridge.
  20. They should last about 4 days in the fridge.




Water Ganache


  • 225 grams dark chocolate pieces (chips, chopped pieces or pistoles)
  • 120 ml water or strongly brewed tea or coffee


  1. Melt the chocolate pieces and water together in a double boiler over medium heat.
  2. Whisk frequently as it simmers for about 10 minutes.
  3. Remove from heat and cool in the fridge until it is a spreadable texture.
  1. My favorite dessert of all time would have to be chocolate lava cake. There’s just something about a chocolate cake with a molten liquid center that’s amazing!

  2. I’m always jealous of people who can get feet on theirs! Sounds like a winning flavor combo, I’ll have to try someday. I love so many desserts, but a really well done berry pie with whipped topping is pretty much heaven.

    • Jasmine Lukuku

      I’ve heard the Italian meringue method has a better success rate for feet…that is the method in this recipe. You may want to give it a try and see if you can get them!

  3. Your vegan macarons look amazing! Best dessert is one I can share with family and friends. that would have to be vegan chocolate cake with fondant. Goodness any thing with chocolate is the best!

  4. Oh wow. I knew about the aquafaba macarons, but I had no idea you could possibly make a ganache with water! Is melting them together what keeps the chocolate from seizing? I’m so glad I stumbled across this post. I have vegan friends, so this will be a perfect way to enhance my desserts.

    • Jasmine Lukuku

      Bethany, I know the fear of seizing chocolate! I find that it doesn’t seize if I melt it together and stir. Some people add a little warm water at a time and stir.

      • That’s what I thought. I couldn’t add the water a little at a time; I’d be so worried about ruining the batch. The people who can are far braver than I. Thanks for the quick reply!

    • Tanisha McClain

      I usually make my ganache with coconut milk. They are rich and happy.

  5. Ice-Cream! And these are absolutely beautiful! I keep wanting to try it but I’m so nervous. You give something to aspire to.

    • Jasmine Lukuku

      You can do it! I know they are scary at first. I almost cried when my first batch failed. I’ve got a tougher skin now!

  6. vegan macaron is my all time favorite food item. Sure gonna try this recipe as soon as possible. Thanks Jasmine.

  7. Any chance that I kind of made a mistake? My aquafaba won’t reduce AT ALL!!! How long does it normally take? A tip please???

    • Jasmine Lukuku

      Did you measure it before and after simmering? It might still be runny when it is warm. It should still be okay as long as the volume has reduced.

      • No, I didn’t measure it after. By saying “won’t reduce”, I just meant that the texture won’t change, it did reduce but never turned into something similar to egg white, it was really liquid.
        We are doing an other attempt right now, wish us luck!!!

        • Jasmine Lukuku

          I hope you had luck. I think it really depends on the brand of chickpeas you use, some are more viscous than others.

  8. Hi Jasmine – these macarons look beautiful! Great job on them 🙂 I’ve never heard of aquafaba before, but sounds like an interesting ingredient. Thanks for sharing the recipe!

  9. Help, I can’t get the feet to develop. Every recipe with aquafaba I’ve encountered says to bake at 212F(100C) but this doesnt work for me. I went through the process and measurements many times, I even tried letting the shell form overnight. I tried baking it at 325F once and it did rise but later collapsed. When baking macarons with eggs, it’s usually between 300F-350F just to create some rise. I still yet to try the italian method like you suggested, but this aquafaba thing is starting to get really annoying. Please someone who was successful with this recipe leave a comment. Each vegan macaron website I’ve seen has no one comment on how the recipe worked for them.

    • Jasmine Lukuku

      I’m sorry you are having trouble. I know that macaron making can be frustrating. Aquafaba meringues will collapse if you cook them too high, that is why all the recipes recommend around 212F. One thing you could try is baking a few small batches before putting a full tray in the oven. That is how I test. I pipe a few onto smaller baking sheets and bake a couple of test runs to get the temperature right. My oven is very unreliable, so I’m taking a break from baking them until it is fixed. Have you tested your oven temperature for accuracy?

      • I also cant figure out what I’m doing wrong, I’ve baked them in different temperatures thinking my oven is broken, even though it is a brand new oven, but I always end up with either no feet or collapsed feet. I tried your recipe last night using the italian method and the feet kinda just oozed out. I made four batches and baked them in different temperatures and they all end up oozing out. Maybe I mixed it too much? Anyway, I have no problem making macaron from egg whites using french or italian method, but aquafaba is really tricky. I will try again with your recipe.

        • Jasmine Lukuku

          I know your pain! I wish there was an easy solution, but there are just so many variables. My feet oozed out the first time, but they were perfect the second time when I reduced the heat. When my oven is fixed I’m going to do some more precise timing/temperature experiments.

  10. I’ve made “successful” macarons with egg whites and aquafaba. However, while mine have feet, they are not round. I pipe them and they start out round and small, then in a few seconds they spread out and become misshapen. Any ideas?

    • Jasmine Lukuku

      It could be a number of things. Are your pans totally flat or have they become misshapen with time? Are you resting them on a surface that is completely flat, maybe your counters or your floors are sloped slightly.

      I’m just giving some options, but I don’t really know the answer! That would be frustrating.

  11. Your oven is a “jerk calibrated by satan”!!! Yup….I’m stealing that one. I have the same annoying issues with my oven. I really need to learn more about this whipped chickpea liquid trend I’ve been hearing about. These macarons look LOVELY!!

    • Jasmine Lukuku

      Ha! Good news, my landlord swapped out my oven this week. This one seems to be stable. I’m going do some temperature trials tomorrow and see if I can pin down a good cooking temperature.

  12. Jasmine, thank you for this! I thought I’d never eat a macaron again. I can’t wait to try these. btw, my all-time favorite dessert is crème brûlée. Have you figured out a vegan version of that???

  13. Sono bellissimi e perfetti. Non diresti mai che non hanno uova!!!!!
    Se ci provo ti faccio sapere 😉

  14. Favorite dessert? My favorite has always been good old fudgy brownies!

  15. Sayo Brito

    Ciao Jasmime

    My favorite dessert of all time would have to be layer cake. But now I don’t cann eat normally cake, but is difficult a delicious vegan layer cake to find


  16. Hi! I’ve tried your recipe and unfortunately I keep getting lopsided macarons – why do you think that is?


    • Jasmine Lukuku

      There are so many variables, it’s really hard to diagnose. You could try a lower oven temperature and cook them a little longer. That is where I would start. Also, be very careful not to bump the pans around too much when you are moving them to the oven.

      I hope they come out even for you!

  17. Hi.
    I just tried your recipe today and i had some struggels, but they turned out ok.
    First of all I don’t know what went wrong, but my plan was to make all the meringue and just use half of it for macarons and half for meringue cookies. But the batter was way to thick so I ended up using the full portion of meringue to half the dry mix, and even then it was so dry that I though heck what and added some water.
    The second thing was the bake time. After 30 minutes at the suggested temperature my macarons was not nearly done and had no feet. So once again I played with it and turned up the temperature to about 300 degrees and gave them about 15 more minutes and poof they had feed.
    They are nice and chewy and crisp, but the only thing is that I still can taste the cheakpeas a hit. But I guess the chocolate ganache will hide that.
    Maybe I will try it again some day, I have to figure out why the batter was so dry. I have used the almond meal before and never had the same problem.

    • Jasmine Lukuku

      Interesting, mine never taste like chickpeas…but it could depend on the brand you use. The timing can be tricky because each oven is different. Also, if you added water they would need more time to cook and dry out. I’m not sure why your mixture was so dry, that is strange. I’ve double checked my proportions and they are correct. I’m glad they worked out okay in the end.

      • LOL, i finally got around to try another batch and I think I Gould out what happened. By mistake I think I used a homemade(unlabeled) low carb baking mix with almond flour, coconut flour and oat fiber that would of make the batter waaaaaaay to think because of the coconut flour.
        This time the batter is nice and smooth, now the first batch is in the oven, I really hope they turn out well this time

    • Nandini

      Yep. Had the same problem. I felt like the meringue wasn’t enough at all. Couldn’t quite get to lava stage despite some decided efforts. Didn’t add water though, that’s a good one!
      Going to pop them in as almond cookies, fingers crossed for some miracle to hit them and turn them into macarons XD

  18. Hi Jasmine! I’ve tried your recipe 3 times and had 1 successful batch. All my other batches kept cracking on the top. Also, is it possible to reduce the amount of granulated sugar in the recipe? All of my batches came out super sweet as it called for 2 cups of sugar total. Thanks.

    • Jasmine Lukuku

      Hi Kathleen,

      I’ve never tried reducing the sugar. I suspect that is necessary to keep it because this recipe is adapted from a very standard traditional recipe. My recommendation would be to find a non-vegan macaron recipe that includes less sugar and replace the egg whites with aquafaba. That way, you are more likely to get proper proportions of ingredients.

      Also, 1 out of 3 batches is not bad! I’ve never had the cracking on top. This page has some troubleshooting tips that might help…

  19. Simplejain

    How can do the Aquafabawith out egg

  20. Thank you so much for the recipe!!! This is awesome. Drying time was so much shorter than the vegan French style macarons. And I got the feet right away:)

    • Jasmine Lukuku

      This is so great to hear! Thank you for coming here and letting me know.

  21. Samantha

    Hi Jasmine

    I am most fascinated with the Aquafaba. I am vegan so all my recipes are eggless though I find the texture to be a bit dense. Can I add Aquafaba to my eggless recipes to make them light and fluffy though the recipes does not ask for eggs?

    • Jasmine Lukuku

      Hi Samantha, it would really depend on the recipe. I think it could add some lightness to things like waffles and pancakes. I’ve never tried it, but I think it would be easy to experiment.

  22. Niki Angel

    Hi Jasmin, thanks for the recipe and detailed description. Have been wanting to make these for a long time, but haven’t had the courage. Hoping to make my first batch this weekend. I don’t have silpat yet, but have seen people use baking paper with drawn circles. do they cook well on the baking paper or do you recommend the silpat? Thanks

    • Jasmine Lukuku

      Hi Niki,

      Yes, you can use parchment paper (baking paper) and it will work just fine! I just like silpats because they are reusable. 🙂

  23. Hi!! I was wondering if this will work if i cook my own chickpeas at home or do i have to get cans? Thank you!!

  24. can I use coconut sugar instead?

    • Jasmine Lukuku

      Hi Kitty, unfortunately I have never tried that and I’m not sure if it would work. I think it would take quite a bit of testing to get it right. Macarons are tricky.

  25. Thanks for sharing this recipe! I’ve never heard of water ganache, it sounds interesting. I’m dating a guy who is vegan, so I’m trying to find the best vegan dessert recipes. Also, I know you got this recipe off another website (unless I read that wrong), but I just wanted to let you know, as far as I understand, white sugar is not considered vegan as it is bleached white using cow or other animal bones..which sucks because I like how fine it is. I guess I’ll just have to look for alternatives to sugar in the raw, as it’s pretty coarse and I feel like that would mess up a French macarons recipe haha. Thanks again!

    • Jasmine Lukuku

      Hi Catherine, I created this recipe myself based on a traditional macaron recipe.You are correct that white sugar is often treated using animal byproducts, but you can get vegan white sugar. In Canada, Red Path sugar is vegan. I can’t advise on US brands. I’m sure you can find some with a bit of research! 🙂

  26. Can these be frozen like non-vegan macaron?

  27. my macarons turned out so gritty even though i put the ingredients through a sieve, and with the sugar, it crystallized on impact with the aquafaba even though i measured the temp – i won’t make this recipe again but definetly want to retry making these

    • Jasmine Lukuku

      I’m sorry you had that problem, it sounds like there could be a number of things going on. I’ve never had them turn out gritty or crystallize. I’m sorry to hear that happened to you. You could always look for a recipe that doesn’t require the Italian Meringue recipe. It may work better for you.

  28. Heya. Love love love this recipe! Thanks for sharing. I love how they came out in terms of texture but weirdly…. I only get feet on one side of the macarons. The other side is ‘feetless’…. help please? Any idea as to why this is happening? Xx

  29. Is there a reason why you split the aquafaba and only whip one half of it and pour the rest into the dry mixture? Also what do I do if I don’t have a thermometer to check the two of the sugar water? :/


    • Jasmine Lukuku

      Hi Gee,

      I adapted my recipe from a non-vegan one so I followed the same methodology as the original recipe. I haven’t tried it any other way.

      I wouldn’t attempt it without a thermometer. You don’t need a super fancy one, but I think it is essential to get the sugar hot enough and you need to know the temperature.

  30. Hey there! I’ve used the recipe before and I love it, but I couldn’t remember what I did to make the feet come out perfectly… so after trying it again and not getting feet on my first tray in the oven (baking per the directions at 210), I tried bumping up the heat and adjusting the bake time. I found the perfect combo to be 300 degrees for 7-7-7… that’s 7 minutes, open the door to pump some air in (and release moisture from the macs), 7 minutes and open door/air pump, 7 more minutes and remove. My oven DOES run a little hot, so it’s actually likely baking at 315, but I recommend anyone who is having trouble with their feet to give this a try.


    • Jasmine Lukuku

      Thanks Allison, this sounds like something I have to try! I really appreciate your input!

  31. Is it possible to replace almond flour for coconut flour in this recipe?
    If possible, should I use 200g as well, or a different amount?
    Thanks 🙂

  32. Also, forgot to ask, what if I want to make these macaroons with 2 different food coloring?
    In your recipe you add the food coloring at an early stage.

    Can I for example not add the food coloring at stage 4, and instead, after stage 8, separate the batter to 2 bowls, and then add different food coloring to each bowl?

    Hope for your reply 🙂

    • Jasmine Lukuku

      Hi Tomer,

      To answer your first question, I wouldn’t use coconut flour because it tends to suck up way too much liquid. You can use flour made with pumpkin seeds or sunflower seeds. You will get the best results if the seeds are lightly toasted and then ground in a food processor. You will want to make sure you sift out any lumps and bumps.

      Please note that I have not tried making vegan macarons that way, but many people make traditional ones with alternate nut or seed flours.

      As for the food colouring, yes you can divid the batter at the end and use two different colours.

      Have fun experimenting!

  33. These look wonderful! I’ve frozen regular (non-vegan) macarons before – they seem to keep fine in the freezer unfilled. Do you think these macaron shells could also be frozen?

    • Jasmine Lukuku

      Sorry for the delayed reply. I haven’t tried freezing them, so I can’t say for sure. I suspect they will be fine. 🙂

  34. Thanks for this recipe, I’m about to try it as my usual recipe has failed me! Will let you know how it goes!

  35. This recipe looks great! I was wondering if I could use strawberry powder to flavor them? And if I did, will I have to subtract the amount of flour or powdered sugar in place of the powder?

    • Jasmine Lukuku

      Hello! I’ve never tried adding powdered fruit, but I think it would be a fun experiment. I think you could actually replace a bit of the almond instead of the sugar by weight. Let me know if they work out!

  36. Thank you so much!!! I went according to the recipe but for some reason after letting the macaroons cool down completely they still had a wet bottom that stuck to the parchment and hence my macaroons are “empty” from the inside.
    Still yummy, though!

    • Jasmine Lukuku

      I’m glad they tasted good! It can take a few tries to get the time/temperature right. 🙂

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