Vegan Macarons

Oh. my. goodness.

People, I have wasted hours scouring the internet for vegan meringue cookie recipes that do not use synthetic egg-replacers. Lordy. There is nada. And I know what you’re thinking: “Victoria, that’s really stupid because the main ingredient of meringue kisses is EGG WHITES.” I know. But I’m totally stubborn in life and I’m determined to make a suitable substitute to those airy, crunchy, lovely cookies. We’ll call this Attempt #1.

Usually (at least for me) an “attempt” signifies somewhat of a fail. An “attempt” in the kitchen in the paste has resulted in flat pancake cookies that crumble when you touch them, and dry DISGUSTING “cakes” in the hope of creating my first HippieCake (I initially tried using coconut flour. Big mistake.).

Furthermore, making macarons has been on my mind (and Bucket List) for quite some time. They are adorable. They are French (as am I, at least partially). I have thought about veganizing them as well (since the main ingredient is also eggs), as well as making the original classic recipe for my fam and friends.

Meringue Kiss Fail = Macaron Win.

I threw so many ingredients around in my head before actually writing a recipe down that I was sure HAD to work. Mixing the ingredients? Success. They even piped just as I hoped onto the baking sheet! All my meringue kiss hopes and dreams were coming true. Threw them in the oven for a little less than 10 minutes, and they looked perfect.

But the consistency? All wrong.

Meringue kisses are crunchy and light as air, with just a teeny tiny bit of chewiness. These were chewy and light as air, with just a teeny tiny bit of crunch on the outside.

Just like macaron shells!

So I grabbed some of the pumpkin puree I had in the fridge, mixed up a little filling, and BAM. We’ve got vegan macarons. And they’re pretty darn delicious, too.

And you macaron purists? I KNOW “real” macarons are made with almonds. I know. I’ll be giving that a shot, too. But remember that this was an accident, and actually the cashew compliments the pumpkin perfectly. So there.

Vegan Macaron Shells 

1.5 cups raw cashews soaked in water for 2 hours

½ cup of the same water, reserved

½ cup almond milk

1 tsp vanilla

¼ cup sugar

½ tsp guar gum (or agar or cornstarch)

Preheat the oven to 225 degrees F. Drain the cashews and reserve ½ cup of the water. Add all of the ingredients except the vanilla and guar gum to a food processor and blend until light and smooth (about 5 minutes). Add the final two ingredients and whip again quickly. Pipe small shells onto a baking pan lined with parchment paper. Bake for about 7-10 minutes, in a rack on the top half of the oven, until bottoms are browned slightly. Let cool completely on baking sheet before removing carefully.

Pumpkin Spice Filling

1/4 cup pumpkin puree

1 tbsp almond milk

1/2 tsp stevia

1/2 tsp cinnamon

pinch each of cloves, ground ginger, and salt

Mix well and spread onto half of the macaron shells. Sandwich the other halves with the halves that have the filling on them.

15 Comments

Filed under Eat, Gluten Free, Sweets

15 Responses to Vegan Macarons

  1. They certainly look tasty! I love using raw cashews when I make vegan dishes. They make a great cream sauce.

  2. This is amazing! I’ve looked a little for a vegan macaroon, but never found one. I’ll definitly have to try this out!

  3. Ive been looking everywhere for vegan macarons!! one of the biggest and really only things i miss as a vegan! i may have to try these for Thanksgiving!!

  4. these look heavenly, I’ve been obsessed with making vegan macaroons but have never actually attempted it. cashews are better than almonds in my book!

  5. ooh yeah.. vegan macaroons.. these look perfect! thanks for posting!

  6. Been searching high & low for a great vegan macaroon recipe, thanks dearie!! You’re a gem Victoria ! I must try this at once – and have concoct some local taste to the fillings… “-))

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  9. jen

    They actually remind me a lot of Italian-style macaron [whose technical name escapes me, atm]. This is a great starting point for me since I’m looking to make some macaron but also have them be edible for my vegan co-workers. Kudos!

  10. What a perfect, perfect post! I can’t wait to try them! Xx

  11. Oh my gosh, you don’t even know how many hours I have spent looking for vegan macaroons. I can’t wait to try these! Thank you!

  12. Wyn

    Do you mean 225 degrees C? Because I am making these right now, they’ve been baking for well over 10 mins and they’re still practically raw! ????

    • pursuitofhippieness

      These are veeery very tricky, like to the point that even the difference between your particular oven and mine can make a difference. It is 225 degrees F… almost like dehydrating the macarons. All I can say is just check frequently, and it might take a couple tries to get it perfect, just like non-vegan macarons.

  13. Liz

    Awesome! These look great, and on your first try too!

  14. am

    your funny. we love you!

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