Vegan macarons are a delightful and elegant treat that can be made without animal products, using aquafaba (the liquid from canned chickpeas) as a substitute for egg whites. Below is a comprehensive recipe for making Vegan Vanilla Macarons along with a Vegan Vanilla Buttercream filling.

Ingredients

For the Vegan Macaron Shells:

• 75 grams aquafaba (about 1/4 cup)
• 110 grams almond flour
• 110 grams powdered sugar
• 1/4 teaspoon cream of tartar
• 66 grams granulated sugar

For the Vegan Vanilla Buttercream:

• 2 tablespoons vegan butter (28 grams)
• 2 tablespoons shortening (28 grams)
• 1 1/2 cups powdered sugar, sifted (187.5 grams)
• 1/2 teaspoon vanilla extract

Instructions

1. Preparation:

• Gather all ingredients and preheat your oven to 120°C (250°F).
• Line two baking sheets with silicone mats or parchment paper.
• Fit a large piping bag with a round tip.

Make the Macaron Shells:

• Sift together the almond flour and powdered sugar into a bowl. Set aside.
• In a mixing bowl, combine the aquafaba and cream of tartar. Start whipping on low speed for about 2 minutes until it becomes white and thick.
• Gradually increase the speed to high and slowly add the granulated sugar, continuing to whip until stiff peaks form (about 10 minutes total).
• Gently fold in the sifted almond flour and powdered sugar mixture until just combined. The batter should have a thick, flowing consistency but not be runny.
• Transfer the batter to the piping bag and pipe small circles (about 1.5 inches) onto the prepared baking sheets.

Resting:

• Allow the piped macarons to rest at room temperature for at least 30 minutes to an hour, or until they are no longer shiny.

Baking:

• Bake in the preheated oven for about 40 minutes or until they have formed feet and are firm to touch.
• Once baked, turn off the oven and leave the macarons inside with the door slightly ajar for another hour to dry out.

Prepare the Buttercream Filling:

• In a mixing bowl, cream together the vegan butter and shortening until light and fluffy (about 5 minutes).
• Gradually add the sifted powdered sugar and vanilla extract, mixing until smooth.

Assemble:

• Pair up macaron shells of similar size. Pipe a dollop of buttercream onto one shell and sandwich it with another shell.
• Optionally, let them mature in the fridge for at least 24 hours before serving for improved flavor and texture.

Enjoy your homemade vegan macarons! They can be customized with different flavors or colors by adding food coloring or extracts during the mixing process.