Vegan Strawberry Macarons
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- Опубликовано: 2 июл 2024
- In this video I will show you how to make Vegan Strawberry Macarons filled with Vegan Strawberry Buttercream and strawberry jam.
Vegan Macaron Shells
110 grams almond flour
110 grams powdered sugar
75 grams aquafaba*
1/4 teaspoon cream of tartar
66 grams granulated sugar
Vegan Strawberry Buttercream
1 cup powdered sugar sifted (125 grams, 4.4 oz)
3 tbsp freeze dried strawberry powder 19 grams, 0.6 oz
4 tbsp vegan butter 56 grams, 2 oz
To assemble
1/4 cup strawberry jam
1/4 cup white chocolate to drizzle over the shells, if desired
2 tbsp freeze dried strawberry powder to decorate the shells
Grab the full recipe and written instructions here👇
www.piesandtacos.com/vegan-st...
Post mentioned on the video about why it's so important to have an oven thermometer:
www.piesandtacos.com/vegan-ma...
This looks so awesome I love this recipe so much
Very well explained! Clear and precise. Thankyou.
Looks amazing! I really wanna give vegan macaron a try! Thanks for the video
Congratulations you are an amazing teacher, thanks chef!!
I just made my very first macaroon, they are in the drying out phase. thank you for these videos
absolutely stunning! I'm going to have to show these to my friend who is opening a cafe, see if he can get some inspiration from them too! beautiful work.
🍓 Yay, thanks soooo much 🤸♀🫖🏔🏕
Your macarons are truly a work of art. The level of detail, care and love you put into each step of the process is so inspiring. Thank you for a relaxing video!
Thank you so much for this extremely helpful video!! I have learned so much about vegan macarons from your channel!
I absolutely love these! Thank you for the great recipe.
thank you 🥰
Will be trying this, thank you for the detailed description
thank you 🥰
Yaaay, the vegan macarons are back! 😻😹 They look amazing!
Thay look so cool good job
Very informative tutorial ♥️
I've made non-vegan macarons before and I've had success. I am planning to make these for a friend who vegan she said she misses macarons so I'm gonna attempt them hopefully they go well. Fingers crossed
I made mine pink and it looked so funny popping the bubbles! Reminds me of popping pimples
Those are cool 😎 thank you . .
i can't wait to make these one day
This is such a great and professional video! I feel like I could even sell these if I wanted to haha Gonna try soon :)
Please make raspberry macarons! 💕 I made your chocolate macarons and they’re so good!
great suggestion! thank you so much!
Hi 👋
My country's macarons almost thick.
It's novel how to use a sieve.
New subbie here ☺️ Those look so pretty! Can’t believe their vegan! I actually just learned what aquafaba was the other day 😂 but I haven’t made anything with it yet!
I use it to make vegan macarons, vegan meringue, or as egg substitute in cakes and stuff! I love it! :) thank you!!
Hi. Thanks so much for this recipe. May I ask what is the best way to store these?, and how long would they last fresh?. Thanks in advance!
Uau que delícia esse macarron, vontade de comer.
Amazing video!!!! Making these today! Using your recipe too! I’ll tag you!!!!
yay awesome thank you!!
Hi. For vegan version , can I use the same amount of aquafaba like eggs white? .
what if we dont use cream of tartar will it cause a drastic difference?
Would it work with italian method as well? I am used to make them with sugar syrup.
Is the aquafaba 1:1 ratio for egg whites unreduced?
Have you done this recipe with the dried aguafaba? I just don't want to have a large supply of chickpeas
Where do you get the vegan white chocolate? They look so beautiful!
I think this was tollhouse brand.
👌🏻👌🏻👌🏻👌🏻👌🏻👌🏻👌🏻👌🏻👌🏻
these look amazing!! I watched the video like 5 times and visited your blog post and read it, then tried making them. The first batch came out cracked, most had nice feet but all of the macarons were sadly hallow :( I tried figuring out why?? and I thought it had to be the oven temperature. I guess its trial and error then!
Do you have pics of your macarons you can email me at (camila at piesandtacos. com) or dm me on instagram? Cracked macarons can also be due to not resting enough, over mixed batter, under whipped meringue, just lots and lots of reasons. I had to make them many times before getting them right. Do you have an oven thermometer?
Pies and Tacos omg those are lots of reasons lol! i don’t have an oven thermometer yet.
Beautiful! Can I use a kitchen-aid to whip the aquafaba?
for sure, that's what I always use, however in the videos I like to make with the hand mixer to show everyone can do this even if they don't have a fancy kitchen aid :)
@@PiesandTacos that's awesome! Great! I am going to try to make them vegan!
Also, which is better- silicone mats or parchment paper?
@@yfraenkel69 for me its silicone mat for sure, but a lot of people love parchment paper. Parchment paper makes my macarons have an uneven wrinkly bottom, but some people say it gives them fuller macarons. I suggest experimenting with both. I've experimented with both and for a lot of years I used parchment, but then switched to silicone and never looked back.
Is the aquafava salted or salt free? And are vegan macarons generally baked at a lower temp than regular macs? TIA!
Ive used either salted and unsalted both were fine, I prefer unsalted because the salt does enhance the aquafaba taste, while the unsalted tastes more neutral. And yes most vegan recipes do require a lower temp than regular macs.
Where can I find a sifter like yours. I keep breaking my other ones
I got it on amazon!
What does the purple food coloring do to help them stay white?
it offsets the yellow/brown tones
How make microns in butter paper and microwave convention
i tried making these for the first time today, but during the macronage the batter just became thicker and thicker, and it never reached the point where i could draw an 8. do you have any idea what could’ve gone wrong? 😖 the almond flour i used is labeled as “fine” but not “super fine”, as we don’t have those here. i also reduced the aquafaba as that’s what i’ve done when making meringues in the past, but i can’t imagine that having much of an impact, especially as it turned out very nice before adding the almond flour/powdered sugar mix.
it could have been the reduced aquafaba, and it could have been the flour as well. in that case you can add a teaspoon or half a teaspoon of aquafaba to the batter as you are folding it to try and thin it out, but have to be very mindful because in doing so you may end up overmixing the batter.
Hey! Can we use flex seed gel instead of aquafaba ??
Making Aquafaba is easy! Soak and cook 1 cup garbanzo beans or chickpeas in 4 cups water for 6-8 pressure cooker whistles. Let it sit to cool for a good 4-6 hours. After you open, drain the chickpeas and save the thick, gel like liquid. You can measure and freeze this like icecubes so next time you need to use them in a recipe you have pre-measured Aquafaba. I do 15g per ice cube (1TBS) The count I believe is 2 TBS to replace 1 egg white wiorth liquid and 3 TBS for a while egg with yolk.
Hey, is cream of tartar important or can we omit adding that?
I think it is, since it helps play a key role in stabilising and creating a stronger meringue!
Thanks a lot for the recipe! I loovvee making macarons, but really wanted to make a vegan version, so I can eat them myself. I whipped the aquafaba to the stiff peaks just like with the eggs, and the batter was like I make for classic macaron. But when I started baking them, they raised and then just flew out from the shell. Could you help me to understand what was wrong?
You might need to let the shells dry for 2 hours?
@@gabl1459 yes, I kept them waiting for more than an hour maybe until dry. Thank you for the answer)
@@annadobrovolska7402 did you get to the bottom of the problem? In another video of hers she said overmixing the batter can also be an issue
@@gabl1459 no, didn't have time unfortunately. I've been working with traditional macarons, so have a little sense of how it should work. I really want to try again when I have some spare time. I also bought potato protein, so I'm going to try it too
@@annadobrovolska7402 interesting, Goodluck! Potato protein sounds good
I didn’t understand the part where u said keep turning the tray every 5 mins..am I supposed to stop the oven and then take out the try n put it back again from the other end?
just rotate the tray in the oven 180 degrees. to bake evenly on all sides. if your oven is really good, and keeps the temperature constant you can skip this.
Hey is powdered sugar that you use the same as icing sugar ??
yes
hey,can we half the recipe as i'm only left with half the amount of almond flour?
sure!
Can i use strawbery jam on the buttercream instead of the powder?
I would be very careful adding jam to the buttercream because it will make it super runny, specially considering that vegan butter is already not super sturdy and firm for buttercream, I would just leave the buttercream plain and place the jam in the middle instead of risking having a runny sloppy buttercream, but then again it's a matter of experimenting and finding out if it will work. Maybe if you made a shortening based frosting would hold up better with the addition of jam to it.
man i'm struggling. the first time I made them the dough was too runny and now it's too thick 😅
Same thing happened with me 😟
I whipped for 23 mins to be exact by my aquafaba did not reach a stiff peak why?? And my final result was also so horrible..... M sad
Same situation 🤨🤨
Can coconut suger be used in place of the powdered and granulated suger?
it wont work with coconut sugar.
@@PiesandTacos any other paleo replacement. Maple, honey or agave?
@@iexistnowhere5004 no, it simply wont work with any of those. it has to be refined sugar.
Powdered maple?
@@iexistnowhere5004 that's not refined sugar. It simply wont work. I've been in the macaron world for years and have yet to see anyone successfully make macarons with sugar substitute. Those sweeteners simply can't mimic the chemical reactions of refined sugar. The sugar isnt there for the taste, it's there for the structure of the cookies.
Is the cream of tartar essential? cause it's difficult to find in my town
Amazon
It helps with stabilizing the meringue, I find it keeps it from collapsing as quickly so you have more working time
@@soapyspongesasmr7683 thank you for your help, but I don't buy from them :)
@@EllejaeJimenez okay thank you very much !
I followed this exactly and when I fold in the flour/sugar in, it makes it incredibly thick, chunky and grainy. It does not fold in at all. What is wrong?
Could be the brand of almond flour, could be the concentration of the aquafaba you used, could be how much you’ve whipped the meringue… vegan macarons are very finecky
How long it takes to beat with a hand beater
I can't tell you how long it takes because it wont be the same for you as it is for me, it depends on your mixer, how much power it has. for example, it takes me about 10 minutes with the kitchen aid, but it can take 15 or more with my handmixer even on high speed, because they are different mixers. you dont have to worry about the time, you just have to worry about obtaining the stiff peaks. once the peaks are stiff, that's what matters. stiff peaks, shooting straight up, not bending at the top.
Hi Can I leave out Cream of tartar it I can get any ?
yes, or use lemon juice instead. same amount
Pies and Tacos thank you so much x
can cane sugar be used?
According to this recipe, the pasta did not go to me, (it came out like a cookie, but there was emptiness inside. What did I do wrong?
can i replace cream of tartar with vinegar?
yes you can. Ive tested like that before worked fine
Can I use powdered sugar instead of granulated sugar
I dont recommend it.
Ok thanks
I wanted to ask that it is easy to make
@@dharampaljain1387 they aren't easy per say, these are known to be some of the trickiest pastries to make. It takes time to learn them. But anybody can do it!
Ok thanks for your recipe because I am completely vegan 🙂
Did you add purple to get white? I'm shocked.
I do sometimes. I don't think I did on these macarons. I do cover the macarons with foil after about 7 min baking.
I tried it with same measurements,but went flat after baking ☹️
that can be due to a few different factors. please refer to this guide to troubleshoot www.piesandtacos.com/vegan-macaron-troubleshooting/
Can I skip tartar?
yes, or you can use 1/4 tsp of vinegar instead
Mine didn’t cook in the middle
then that means they probably needed to bake longer.
Followed this recipe and I'm very very disappointed. Follwed the exact half. I don't know what went wrong. Please help me
awww.... i hope you were able to find the help you sought.. all is full of love ~
I tried this recipe but my macarons were cracked 😫, I put on gas mark 2
vegan macarons take a huge learning curve and adjusting. It took me over a year to perfect the recipe to my oven and to get it to work for me. Each oven works differently, as well as your mixer, the weather, your ingredients, everything will have a great impact in making macarons, specially vegan ones which are super finicky. It will take a lot of practice and a lot of tries to get them to work. Check out these articles they might help: www.piesandtacos.com/tag/vegan-macaron-tips/
It tried half the recipe, every thing good but they are hollow,
That means you baked them for too long.🤷🏼♀️
You should make macarons with just egg white powder; no egg white