Raspberry Rose Vegan Macarons (Using Aquafaba) (2025)

Macarons – who doesn’t love a macaron? Macarons have taken the world by storm ever since they became trendy a few years ago, and although in my opinion overrated, I do think they are pretty tasty little morsels when done right. (Don’t get me started on how so many places sell the most terrible macarons ever… blasphemous!). Before I get into talking about my recipe for Raspberry Rose Vegan Macarons, let me share a story about my history with the great ol’ macaron. I started trying to make Macarons when I was 14 years old – um, 13 years ago. Damn it. I remember failing time and time again (I reckon around 20 times), but when I did eventually get it right, the ones I made were AWESOME. Back then I was just a Vegetarian, so obviously I masteredegg-based Italian Meringue and French MeringueMacarons. The possibilityof Vegan Macarons never even crossed my mind – not till now anyway!

Pictured above is a collage of the stuff I used to make and sell. If there is one thing people back home know me for, it has to be my Macarons. People used to buy them in the hundreds from me (I hardly got any sleep on those days) and most people I ran into said the ones I made were the best they’d ever had. When I was a student of Le Cordon Bleu, we made hundreds of them for tea parties, in all shapes and sizes. Below are photos of some of the stuff I personally was in charge of making during my time at Le Cordon Bleu. Pardon the Instagram shots. Instagram is so cool.

After going Vegan, I figured that I had seen the last of my macaron making days, to the ultimate dismay of many people. SUCKS FOR THEM!… That was of course, until I read about how people were making macarons with Aquafaba. I’ve had success in the past using Aquafaba in my Chocolate Mousse Recipe, so I figured it was time to roll my sleeves up and attempt to use it in my Raspberry Rose Vegan Macarons. I’m glad to say that it was a great success, and the Macarons turned out much better than I expected them to. They are virtually indistinguishable from normal, non-vegan Macarons (I’d say they’re 95% identical, but that’s just because I’m a nit-picky, snobby piece of sh!t). The only problem I faced was that the feet were slightly uneven in rising, but I am dead certain this is the fault of my compact oven which isn’t the best oven for baking. Back home, I never encounter this problem with both my full sized SMEG ovens. Such is urban city apartment life. Le sigh.

The method for making Vegan Macarons is pretty straight forward – you reduce Aquafaba on the stove to the point where it thickens significantly and then refrigerate it overnight. A lot of recipes online don’t call for refrigeration, but I personally think it’s a good step to ensure that your Aquafaba “egg whites” are of similar viscosity to regular egg whites.

Everything from there on is pretty much the same as making normal Macarons. First you whisk your Aquafaba till it froths; you then incorporate sugar and whisk till analmost stiff meringue is formed; fold almond meal/icing sugar mixture into meringue till the mixture resembles and drops like thick lava (also known as macaronage); pipe onto Silpatlined trays; leave to rest for 2 -3 hours and then bake and fill.

The only difference with Vegan Macarons is that they MUST sit for at least 2 hours so that the surface of your unbaked Macarons turn matte and no longer stick to touch. They also have to bake at a slightly lower temperature of 120 degrees celsius so that your Aquafaba doesn’t turn back into liquid again. You have to leave your filled Macarons in the refrigerator overnight – no buts about this. This is when osmosis takes over and the shells absorb humidity from the filling, creating a more uniform texture between the filling and the shells. Another secret of mine is to use a spray bottle and apply a thin mist of water to the base of all my Vegan Macarons before I fill them (a MIST, not a flood) so that they soften up better overnight, since Vegan Macarons tend to be firmer in general than regular Macarons.

I flavored the shells and buttercream for my Raspberry Rose Vegan Macarons with Organic Rose Extract, and popped a whole raspberry in the center of each. The random bits and bobs on the macaron shells are just dried rose petal fragments which I sprinkled on before resting the macarons prior to baking them. Raspberry Rose was actually one of the first few macaron flavors I made 10 years ago – and it’s still one of my freaking favorites! The flavor possiblities are endless, and you can customize it to your liking. Use whatever the fu*k you want. (I’d definitely recommend giving my Raspberry Rose Vegan Macarons a try though – they’re slightly floral, fruity and creamy – everything you wan’t in a good Macaron).

Scroll down for the recipe for myRaspberry Rose Vegan Macarons. It is simply a non-vegan French Meringue Macaron recipe thatI veganized, and I hope you enjoy it and have fun in the process of making your macarons. I warn you – it’s a tiring task and you may just drop dead in the midst of making them! I feel like I’m about to drop dead after writing this epic long post too. I’ll be sharing more Vegan Macaron flavors in the upcoming months – so do let me know in the comment box if there are any particular flavors you would like to see me make. I may also post a video, but that really depends on whether youguys want to see my ugly mug on camera or not – you be the judge of that! ALSO, look at how tiny our new cat Ebichu is. She doesn’t look grumpy at all.

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