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Vegan French-Inspired Lavender Almond Macarons

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Ingredients

Adjust Servings:
For the Macaron Shells:
1 cup almond flour
1 cup powdered sugar
2 tsp culinary lavender buds (dried)
1/4 cup aquafaba (liquid from a can of chickpeas)
1/4 cup granulated sugar
1/4 tsp cream of tartar
1 Purple food coloring (optional)
For the Filling:
1/2 cup vegan butter, softened
1 cup powdered sugar
1/2 tsp vanilla extract

Nutritional information

89
Calories
4g
Fat
14g
Carbohydrates
1g
Fiber
1g
Protein

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Vegan French-Inspired Lavender Almond Macarons

A Taste of France in Every Bite

Features:
  • Gluten-Free
  • Nut-Free
  • Quick & Easy
  • Vegan
Cuisine:
  • 50 minutes
  • Serves 1
  • Medium

Ingredients

  • For the Macaron Shells:

  • For the Filling:

Directions

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Serve these delightful Lavender Almond Macarons with a cup of tea or coffee, and savor the taste of France.

The aquafaba in this recipe acts as an egg replacer and creates the signature macaron texture. Lavender adds a delightful floral note to these macarons, making them a true taste of France.

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Steps

1
Done

For the Macaron Shells:

2
Done

Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper or a silicone baking mat.

3
Done

In a food processor, combine almond flour, powdered sugar, and dried lavender buds. Pulse until well combined and finely ground. Transfer to a mixing bowl and set aside.

4
Done

In a separate bowl, beat the aquafaba with an electric mixer until it becomes foamy. Add cream of tartar and continue to beat.

5
Done

Gradually add granulated sugar while beating the aquafaba mixture. Continue to beat until you achieve stiff peaks, and the mixture is glossy. If desired, add a few drops of purple food coloring and gently fold it in.

6
Done

Carefully fold the almond flour mixture into the aquafaba mixture until you have a smooth batter. Be gentle to avoid deflating the mixture.

7
Done

Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheet, spacing them apart.

8
Done

Let the macaron shells sit at room temperature for about 20-30 minutes to form a skin on the surface.

9
Done

Bake in the preheated oven for 18-20 minutes, or until the macarons are set and have formed "feet." Remove from the oven and let them cool completely on the baking sheet.

10
Done

For the Filling:

11
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In a mixing bowl, beat the softened vegan butter until creamy.

12
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Gradually add powdered sugar and vanilla extract. Beat until well combined and creamy.

13
Done

Assembly:

14
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Pair the cooled macaron shells with similar sizes.

15
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Spread a small amount of the filling onto one macaron shell and sandwich it with another.

16
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Repeat with all the macaron shells.

17
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Place the assembled macarons in an airtight container and refrigerate for at least 24 hours to allow the flavors to meld.

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