cocoa macarons, vegan.


Happy World Vegan Day! It is also time to reveal the most recent Daring Bakers’ challenge: Macarons. Well, truth be told, it was actually time to reveal the Daring Bakers challenge last Wednesday. Better late than never I say. There was no way I was going to miss out on trying my hand at making vegan macarons, and what better way to celebrate World Vegan Day, the kick off to World Vegan Month.

The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

Macarons were made famous in France, although they may have originally been brought there from Italy. According to Serious Eats, ‘the English word macaroon is derived from the French macaron, which in turn comes from the Italian maccherone, or “fine dough.”‘ These delicate cookies are traditionally made with almond flour (finely ground almonds), confectioners’ sugar, and egg whites. To veganise them, I would have to replace five egg whites. After following the early feedback of my fellow vegan Daring Bakers, I decided to use Ener-G egg replacer to do this. For those unfamiliar with this product, Ener-G is basically a mix of starches and chemical leavening to which water is added – it is particularly well suited to cookies.

I have to say, I was a bit trepidatious upon embarking on this culinary adventure. Whenever the replacement of a mountain of egg whites is in order, things can get dicey fast. I was, however, pleasantly surprised with the results. I achieved a delicate thin crust and a deliciously chewy centre. I had some difficulty piping the dough initially – mine was far too stiff to yield the desired shape. I somewhat rectified this by adding four teaspoons of water to thin the dough a bit. Still, the visual result is not the perfectly smooth dome you might have seen in the pages of Gourmet or the window of a Parisian patisserie – or indeed, the heights of biscuit beauty achieved by many of my fellow Daring Bakers. Nonetheless, I was fairly pleased, considering.

I flavoured the dough with vanilla bean and cocoa and whipped up a batch of the delightful Chocolate Mousse from Vegan Cupcakes Take Over The World, to use as my filling. If you would like vanilla macarons, omit the cocoa. I thought Matcha green tea powder would make a great alternative addition.

This is my veganised version of Fleming’s original recipe.

Vegan Macarons

  • 2 ¼ cups Confectioners’ sugar
  • 2 cups Almond flour
  • 2 Tbsp Granulated sugar
  • 3 Tbsp + 1 tsp tsp Ener-G Egg Replacer
  • 6 Tbsp water + 1 tsp
  • 1 Tbsp Cocoa powder (omit for vanilla macarons or try Matcha powder instead)
  • 1 Vanilla bean (seeds only)
  • Filling of your choice, prepared.

1. Preheat the oven to 200F. Combine the confectioners’ sugar and almond flour in a medium bowl.
2. Beat the Ener-G and water with an electric mixer (or stand mixer) until it holds soft peaks. Add the granulated sugar and beat until the mixture holds stiff peaks.
3. Sift a third of the almond flour mixture into the Ener-G mixture and stir gently to combine. Add vanilla bean seeds, and Cocoa (or Matcha) if using. Sift in the remaining almond flour in two batches. Don’t overmix.
4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip or a Ziploc bag with the corner cut off. It’s easy to fill your bag if you stand it up in a glass and fold the tops of the bag down over the edges before filling with batter.
5. Pipe one-inch-sized mounds of batter onto parchment lined baking sheets.
6. Bake the macaron for 5 minutes at 200F. Remove the pan from the oven and raise the temperature to 375F. Once the oven has reached this temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or until lightly colored.
7. Cool on a rack before filling. I think any soft filling would work nicely – the cookies are delicate so you don’t want to be pressing them together too roughly. I chose to use the Chocolate Mousse recipe from Vegan Cupcakes Take Over the World for my filling. You could also try your favourite ganache recipe.


Let there be vegan macarons a plenty.





50 thoughts on “cocoa macarons, vegan.

  1. Pingback: Smite Me! » Blog Archive » links for 2009-11-02

  2. These are the most amazing maracroons I’ve seen yet! They definitely inspired the most tummy rumbling! I love how they look sort of rustic and all kinds of delicious. The luscious chocolate filling is too gorgeous for words. I would love to make these but we don’t get the Energ egg replacer here…this might be a long shot, but do you think I could use anything else in place of that?

    • You are so sweet, thank you!

      I have seen others make their own version of Ener-G by mixing up a blend of starches with baking powder and baking soda (which of course I can’t find anywhere now!) – I haven’t tried it yet myself, but I think it’s totally doable :)

      These are the ingredients on the Ener-G box: Potato Starch, tapioca starch flour, leavening (calcium lactate [not derived from dairy], calcium carbonate, citric acid), sodium carboxymethylcellulose, methylcellulose.

      I wouldn’t worry about the last two items (probably very tiny amounts in there) – like the starches, they further work as thickeners and binders. If you can get potato and tapioca starch, awesome – otherwise, you could probably use cornstarch or arrowroot in a pinch. Then add baking powder and baking soda.

      If I were trying this now, I’d start with this ratio maybe: 1 Tbsp potato starch/flour + 1 Tbsp tapioca starch/flour + 1 tsp baking powder + 1/2 tsp baking soda…whisk it together (dry), make up enough to get what you need for the recipe, and then measure out what you need from the batch you made – in this case, 3 Tbsp + 1 tsp total.

      Since this homemade version of egg-replacer might work a bit differently, I would hold back on the amount of water. Try 5 Tbsp of water to start with. If the dough is too stiff to pipe, add 1 tsp of water at a time until you get a good consistency.

      I hope it works out for you – let me know ♥

  3. Oh my! You are much braver than I, I would have never even attempted a vegan macaron recipe. Yours look fantastic too, I am definitely going to have to give these a try (although perhaps at some time when I have other people to help devour them ;))

  4. Hello!
    I just joined the Daring Bakers and found a link to your blog. I am really impressed! Your pictures are beautiful! I will definitely be adding you to my blog list! Thanks :)

  5. Your macarons are beautiful! I’d be more than fairly pleased to get such amazing results!
    Thank you for sharing your version of the recipe, I’ll probably give it a try soon. The timing is perfect: I have to bring dessert to a relatively fancy dinner where I’ll be the only vegan, and I was wondering what to bring – looking at all the recipes out there, nothing really clicked… until I saw this! Thank you, Marika!

  6. Marika, those are some beautiful and delicious looking macarpns. The photos are so great, that I can almost feel the chewy. fudgy texture and taste! Amazing job as always!!!

  7. first comment didn’t post! OK, here goes again LOL Your macs look amazing and the photos are so great, I can almost feel the crisp, chewy texture, and taste the fudgy filling! YUM! Awesome job as always, M!

  8. I just discovered your site and love it! What beautiful and mouth-watering photos. I can’t wait to try my hand at the macaroons, something i thought near impossible to make vegan. Good work!

  9. I almost don’t know what to say. I haven’t tried the recipe yet, but if it works, I would certainly owe you my life!!! When I first went vegan, I thought that I would never be able to travel to Paris again, as I couldn’t possibly control myself from not eating macarons and pain au chocolats…and of course shoe shopping. I’ve had something close to pain au chocolat…but never ever thought macaron would be possible! I am going to try a pistachio flavour one.

    • Hi Diana! I hope you like how they turn out! They aren’t quite like traditional macarons, but they make a delicious sandwich cookie – and the flavour combinations are endless…pistachio is an awesome idea – that’s one of my favourites!

  10. Oh my gosh, I love you! Thanks!! Cannot wait to try these… My favorite cookie in the whole wide world that I thought I’d only be able to enjoy on my deathbed… =) Thanks!

  11. A very kind soul just informed me of this post on a Vegan Macaroons forum topic on my website. These look amazing! I’ve been wondering how I would make these but haven’t dove in yet- Glad you have! I can’t wait to experiment with this method.

  12. Oh my goodness, thank you for this recipe! I have been wanting a macaron for such a long time. I am totally going to try them. Thank you again!!! =)

    • You’re welcome Crystal! I hope you like them – this was my vegan version of the Daring Bakers challenge – they aren’t like traditional macarons (they’re softer and chewier I think), but they’re tasty and pretty :)

  13. wow, i’m SO glad I found your website. I love baking and i’ve been recently looking into making macarons, and i was a bit dissapointed with the idea that i wouldnt be able to ever try any. Thanks!

    since you seem to be very skilled at vegan baking, have you found a cruelty-free version of angel food cake? =o

  14. i was so excited to see the photos and the recipe.thank you for sharing!
    however, having made it myself, the macarons came out more like cookies, they flattened during baking..i was so disheartened.
    what did i do wrong? thank you!

    • I’m not sure! A difference in the way we measure ingredients perhaps – or a difference in oven temperature is likely the culprit. Again – these are not like traditional macarons, they are softer and chewier – and (as evidenced in the photos) they have a crackly surface rather than the traditionally smooth macarons (which also have a crispy exterior). Sorry they didn’t work out for you!

  15. I am so excited about trying these! I’ve been keeping my eyes peeled for vegan macarons for AGES! I have a feeilng these are going into the Christmas Cookie boxes! AND I love that they’re NATURALLY gluten free! Bonus!

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  18. I tried to make these, but the dough became very, very dry. I had to add a lot of extra water. Are you sure there isn’t supposed to be more liquid in it?

    • Hi there! This is the exact the recipe that I used for the challenge. While these macarons aren’t at all like traditional macarons in terms of texture, mine weren’t dry at all – to the contrary, they were quite chewy and moist on the inside, with the outside being ever so slightly crisp. My best guess is that the difference in moisture level between yours and mine is likely due to one (or more) of the following: difference in oven temperature, difference in baking time (even 30 seconds would make a huge difference in something so small), difference in the thickness of the dollop of batter piped out, or a difference in how we measure dry ingredients – i.e., I’m not a scooper when it comes to measuring flour, sugar, etc…I spoon my dry ingredients into the measuring cup before leveling it with a knife – scooping would result in a higher volume of dry ingredients. I’m sorry the macarons didn’t turn out to your liking! I’ve only made them this one time, for the Daring Baker challenge, but I would like to revisit them again.

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  20. I…love you. Thank you so much for the recipe! I doubt I can find the egg-replacer so I’m going to go with the suggestion of making my own. Hopefully it works for me. ^.^

  21. Pingback: Swirls of Love » Blog Archive » Vegan Macaroons for a Parisian Theme Event

  22. Macarons are very popular here in Germany, like any yummy pâtisserie stuff from our neighboring land France. After two years of experience in homemade vegan cakes, cookies, chocolates and truffles, I finally want to try vegan macarons. Your recipe really looks convincing, and I’m excited to try it!

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