Vegan Smores macarons
I still have a pretty decent amount of reduced aquafaba leftovers I made for the Vegan Banana Strawberry Macarons Recipe, This is why I said alright, let’s go crazy and make decadent macarons! These macarons are super delicious and chocolatey. The lotus spread blends in the filling beautifully. In the previous macaron recipe, I listed some of the super-important principles that will help you succeed in baking vegan macarons.
Get some vegan macarons practice
Once you got a hang of the basic formula, you can combine any flavors, filling, and topping you want. So, before you attempt to make this recipe, I recommend going over the previous recipe I posted, vegan strawberry and banana macarons. Moreover, Please note, that this is not a simple recipe. Especially for those who haven’t made vegan macarons before or have no baking experience at all. I recommend researching vegan macarons online. Using Facebook groups, and related blogs.
Get to know your oven
One that I usually follow is Pies & Tacos, which focuses mainly on macarons of any type. It took me a long time to succeed in making vegan macarons so I simply share my advice in advance. I keep it almost similar to Camilla’s vegan macaron recipes as far as the ingredient’s measurements, the only difference with me, is that I do reduce the aquafaba. Otherwise, it won’t work for me without reduction. I also bake while my oven heat is at a much lower temperature than hers, and without ventilation. If my oven temperature exceeds 120 degrees Celsius, my macarons start to spread and get completely destroyed in the oven.
As you can see, I used some cute vegan marshmallows. Because how can it be a smores macarons without marshmallows?? When making this recipe, if you are going to slightly torch the marshmallows with a burner, please do so carefully over a non-flammable surface. You want to burn the marshmallow before attaching them to the macaron cookies and not after. For any questions or issues, I am here for you. Enjoy!
Vegan Biscoff S'mores Macarons
- Macaron silicone mat
- Baking Tray
- Piping bag for the macarons (large)
- Piping bags for the fillings (2 small)
- Oven thermometer
Vegan Macaron Shells
- 75 Grams Reduced aquafaba From 2 cans of chickpeas. reduce the water to half of the amount and chill overnight.
- 66 Grams Sugar
- 110 Grams Almond flour
- 110 Grams Powdered sugar
- ¼ Tsp Cream of tartar powder
- 3 Drops Brown gel food coloring I used Americolor
Vegan Chocolate Ganache Filling
- 140 Grams Dark vegan chocolate chips or coins
- 80 ml Plant milk
- Pinch Salt
- 5 Tbsp. Biscoff spread For the middle filling
- 24 Mini vegan mashmallow
Vegan Macaron Shells
- Reduce the aquafaba the day before and leave to cool in the refrigerator.
- Weigh all the macaron ingredients to the exact weight.
- Sift the almond flour and powdered sugar into a bowl. (Preferably twice)
- In a mixer bowl start mixing the aquafaba and cream of tartar on medium speed until the chickpea water starts to get foamy.
- Increase the mixer to high speed and add the sugar in 3 beats with a break of one minute between each time. Whisk for 10-15 minutes or until you see that the meringue is very firm and forms spikes that shoot up without bending. You can add the food coloring while whisking.
- Add the sifted almond flour and powdered sugar and start with the macaronage.
- Macronage - Fold the almond mixture and powdered sugar into the meringue well until all the mixture is combined. Continue to mix until the mixture falls out of the spatula effortlessly. Do not overmix to get to the ribbon stage.
- Pour the mixture into a piping bag with a round piping tip.
- Start piping the batter onto the baking tray with the macron silicon mat, at 90 degrees to form a circle.
- Beat the baking tray on the surface several times, to expel air bubbles upwards. Take a toothpick and close air bubbles that rise above the surface of the macarons.
- Sprinkle a bit of cookie crumbs on top of each macaron.
- Leave macarons to dry until you notice that the macaron's surface is completely dry and not shiny. It takes between 40 minutes to 1 hour. Can also be dried in the oven at 30 degrees of ventilation.
- After touching the macaron and it feels stable and dry, take it out of the oven and preheat the oven to 110°C-115°C degrees, with no ventilation. Place a thermometer inside to check the oven temperature.
- Bake the macarons for an hour. They are ready when they have "feet" and they are very dry.
- Allow the macarons to cool completely before separating from the pan.
Vegan Chocolate Ganache Filling
- Melt the chocolate with the plant milk in a bowl, in the microwave or Bain Marie, mix well, and set aside to cool.
- After the ganache has cooled a bit, transfer it to a small piping bag, chill in the refrigerator until stabilized enough for piping.
- Scoop about 5 tbsp. of biscoff spread inside a small piping bag.
- Once the chocolate ganache is firm and stable, you can pipe it into the macarons. Pipe the chocolate in a circular motion around the base of the macaron and the biscoff spread in the middle of the macaron. Close it with another macaron shell.
- Lightly burn mini marshmallows with a torch. Pipe a small amount of ganache on the other side of the marshmallow, and attach it to the top of the macaron.
- The macarons should be refrigerated overnight before serving.