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Vegan Recipes Cacao-Shamaness Vegan Strawberry Banana Macarons French Method

Vegan Strawberry Banana Macarons

Vegan macaron cookies with strawberry ganache and banana pudding filling. French method
5 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour
Dry the shells 40 minutes
Total Time 2 hours
Course Baked, Cookies, Dessert, Snack, Sweets
Cuisine French, Vegan
Servings 24 Macarons / 48 Shells
Calories 85 kcal

Equipment

  • Mixer
  • Scale
  • Spatula
  • Strainer
  • Toothpick
  • Macaron silicone mat
  • Baking Tray
  • Piping bag for the macarons (large)
  • Piping bags for the fillings (2 small)
  • Oven thermometer

Ingredients
  

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 Yellow gel food coloring I used Americolor

Vegan Strawberry Ganache

  • 140 Grams Strawberry chocolate by Valrhona Inspiration
  • 70 ml Plant milk
  • Pinch Salt

Vegan Banana Pudding

  • 1 Banana Cut to chunks
  • 1 Cup Plant milk
  • 1 Tsp Vanilla paste
  • 2 Tbsp. Cornstarch
  • 4 Tbsp. Sugar

Instructions
 

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.
  • Strain 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.
  • 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.
  • 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 Strawberry Ganache

  • 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.

Vegan Banana Pudding

  • Bring the plant milk to a boil with the banana cuts and vanilla paste. As it boils, turn off the heat and cover it with a lid. You can also do this the night before and keep it in the fridge, and let the banana infuse into the milk.
  • The next day, strain the milk from the bananas and add the cornstarch and sugar to the milk in a saucepan, and mix well.
  • Cook the banana milk in a small pot and stir until completely thickens. About 5 minutes after boiling. Leave to cool, and after cooling pour into the 2nd small piping bag, and allow to set in the refrigerator.
  • Once the 2 fillings are firm and stable, you can pipe them into the macarons. Pipe the strawberry chocolate in a circular motion around the base of the macaron and the banana pudding in the middle of the macaron. Close it with another macaron shell.
  • The macarons should be refrigerated overnight before serving.
Keyword Aquafaba Desserts, Aquafaba Recipes, Gluten Free, Vegan Macarons