Vegan Macarons: The W&S Version
W&S Home and Lifestyle Editorial Staff
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The History of the Macaron
Macarons are a beloved treat that have been enjoyed for centuries. These small, delicate, and colorful sandwich cookies have captivated dessert lovers around the world. Although macarons are now associated with Parisian bakeries and chic cafes, the origin of this dessert is often debated. Some claim that macarons were first created in Italy during the Renaissance period, while others credit the French for popularizing them.
One of the earliest recorded mentions of macarons comes from an Italian recipe book in 1593. The recipe called for almond paste and sugar to be beaten together and then baked. These almond treats were given as gifts during important events, such as weddings and baptisms.
It wasn't until the 1930s that macarons gained popularity in France. The famous Parisian bakery Ladurée is credited with introducing the double-decker macaron sandwich that we know and love today. These colorful and delicious treats quickly became a staple of French cuisine and culture.
As macarons continue to evolve, the popularity of vegan macarons has risen. These plant-based versions of the traditional French delicacy use creative substitutions for eggs and dairy. With the growing demand for plant-based and vegan options, it's no wonder that more and more bakers are turning to this beloved dessert to create vegan versions. In this article, we will explore the world of vegan macarons and share tips on how to make them at home.
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Frequently Asked Questions about Vegan Macarons
As with any culinary creation, there are always questions and uncertainties that can arise. Below are some frequently asked questions about vegan macarons to help guide you through the process.
Can I use aquafaba instead of egg whites?
Yes! Aquafaba, which is the liquid from a can of chickpeas, can be a great alternative to egg whites in vegan macarons. Be sure to use unsalted chickpeas and reduce the liquid to a thick consistency before using it in the recipe.
Can I use alternative sweeteners like maple syrup or agave instead of granulated sugar?
While alternative sweeteners like maple syrup and agave are often used in vegan baking, they can be tricky to work with in macarons. Granulated sugar provides structure for the macarons, and substitutes may result in a softer, less stable cookie.
How can I troubleshoot common issues like cracked or hollow macarons?
Cracked or hollow macarons can be a common issue, but there are a few ways to troubleshoot. Be sure to follow the recipe precisely, including the measurements and the technique. Oven temperature and humidity can also affect the outcome, so experiment with adjustments as necessary.
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Can I make vegan macarons ahead of time and store them? How do I store them to maintain their texture?
Yes, vegan macarons can be made ahead of time and stored in an airtight container at room temperature for up to 2-3 days. You can also freeze them for up to 2 months. When thawing, allow the macarons to come to room temperature before eating.
How do I add flavor or color to vegan macarons without using animal products?
There are many ways to add flavor and color to vegan macarons without using animal products. You can use plant-based food coloring, like beet powder or turmeric, and add extracts or essential oils for flavor. Just be sure to use products that are safe for consumption and do not affect the texture of the macarons.
Tips for Perfecting Vegan Macarons
Vegan macarons might seem daunting to make at first, but with a few tips and tricks, you can make delicious macarons without any animal products. Here are some common mistakes to avoid:
Overbeating the aquafaba: Aquafaba is the liquid from a can of chickpeas that can be used as an egg replacement in vegan macarons. However, it can be overbeaten, resulting in a mixture that is too runny or deflates during the baking process. Be sure to beat the aquafaba until it forms stiff peaks, but not too much.
Not sifting the dry ingredients: Sifting the almond flour and powdered sugar ensures that there are no clumps or lumps, resulting in a smooth and even macaron shell.
Undermixing or overmixing the batter: Getting the right consistency for the macaron batter is crucial. Undermixing can result in uneven shells or "feet" (the ruffled edges of the macaron), while overmixing can result in flat, cracked macarons.
Not letting the macarons rest: After piping the macarons onto the baking sheet, it's important to let them rest for at least 30 minutes before baking. This helps to form a skin on the shell, which helps them to rise and form feet in the oven.
Using too much or too little filling: The filling is just as important as the macaron shell, and it's important to get the right amount. Using too much filling can result in a messy macaron, while using too little can make them dry.
By avoiding these common mistakes and following a good vegan macaron recipe, you'll be well on your way to making delicious and beautiful macarons.
Vegan Macarons: The W&S Version
Prep Time:
20 minutes
Cook Time:
20 minutes
Servings:
12-14 Macarons
Ingredients:
1 cup almond flour
1 1/2 cups powdered sugar
1/2 teaspoon cream of tartar
3 tablespoons aquafaba (the liquid from a can of chickpeas)
1/4 cup granulated sugar
1/4 teaspoon vanilla extract
Vegan food coloring (optional)
Instructions:
Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
In a large mixing bowl, sift together the almond flour and powdered sugar. Set aside.
In a separate mixing bowl, whisk the aquafaba and cream of tartar together until it forms soft peaks.
Gradually add the granulated sugar to the aquafaba mixture and continue whisking until it forms stiff peaks. Add the vanilla extract and mix for a few seconds until incorporated.
Carefully fold the sifted almond flour and powdered sugar into the aquafaba mixture, making sure not to overmix. Add the vegan food coloring, if using, and gently fold until the batter is evenly colored.
Transfer the batter into a piping bag with a round tip. Pipe 1-inch (2.5 cm) round onto the prepared baking sheet, leaving about 2 inches (5 cm) between each macaron.
Gently tap the baking sheet on a flat surface to release any air bubbles from the macarons. Let the macarons rest for 30 minutes to an hour, until they form a skin on the surface and are no longer sticky to the touch.
Bake the macarons in the preheated oven for 15-20 minutes, until they are firm to the touch and have formed a slight crust on the surface.
Remove the macarons from the oven and let them cool completely on the baking sheet before carefully removing them with a spatula.
Enjoy!
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