Baked Goods & Sweet Treats Recipes Vegan

Bake Off Bake Along: Week 2 (Biscuits)

vanilla macarons (vegan)

And the second week of Bake Off has now ended! This week there were a variety of sandwich cookies, fortune cookies and playable game piece showstopper cookies. Stephen was amazing yet again. I think he’s probably this year’s Candice or Ruby. But he’s almost too good, you know? 

I like my baking shows to have a tiny element of surprise – a hint that anyone’s cake could go wrong at any moment and I don’t feel that with Stephen. Also, let’s talk about Flo because she is hilarious. I love her.

That last challenge still sounds a bit crazy to me, to be honest. 

I decided to opt for the king of sandwich cookie – the macaron. 

Long time readers will know that I adore macarons. They aren’t just a blogger cliche to me, they are a way of life. And this week, I’m going to attempt what seems to be impossible. To make vegan macarons. Vegan vanilla macarons to be precise. 

I didn’t get quite the same glossy finish on my vegan macarons as I do on normal macarons. I’m not sure if that’s due to the lack of egg whites, my lack of previous experience using chickpea water or if I just didn’t whip enough air out before I piped them. 

But regardless, they tasted delicious (exactly the same as non-vegan macarons) and I’d definitely make them again! 

Vegan Vanilla Macaron
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrates 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cookies
  1. 3/4 cup of water from a chickpea can
  2. 1 1/4 cup of ground almonds
  3. 1/2 cup of granulated sugar
  4. 1 teaspoon of vanilla extract
  5. 1/2 cup of powdered sugar
For the frosting
  1. 1 tablespoon of vegan butter
  2. 2 cups of powdered sugar
  3. 1 1/2 teaspoons of vanilla extract
  4. 1 tablespoon of non-dairy milk
  1. In a small saucepan, bring the chickpea water to a boil and then reduce the heat and simmer for 5 minutes. (Until the liquid has reduced to 1/3 a cup.) Set aside to cool for 10 minutes.
  2. Sift together your ground almonds and powdered sugar and set aside.
  3. In a large bowl, once cooled, whip your chickpea liquid on high for about a minute and then slowly start adding the half cup of granulated sugar. Continue whipping until it holds stiff peaks. Then add in the vanilla and whip for another 10 seconds until the extract is incorporated.
  4. Once your meringue is ready, fold in your ground almonds and powdered sugar. The key to making macarons is to knock just the right amount of air out of your batter whilst you're folding it all together. Most recipes say that your batter is ready when it runs off your spoon like lava. I don't really know what that means, but I mix it until you can drip a steady figure of 8 off of your spoon without the batter breaking.
  5. Fill a piping bag with your batter and pipe them into circles of your desired size. Knock the trays vigorously against the counter to pop any air bubbles. Leave them at room temperature to form a skin. This can take anywhere from 30 minutes to an hour. Preheat your oven to 140 C. Bake macarons for 13-15 minutes.
  6. In the meantime, make your filling. Cream your butter with half your powdered sugar. Then add the rest of the powdered sugar and mix thoroughly. Add your vanilla extract and tablespoon of non-dairy milk. (Add another if the frosting is still too thick.)
  7. Pipe your vanilla filling onto your macarons before topping with the other macaron shell.
Rhyme & Ribbons
adding meringue into bag
piping macarons
more piped vegan macarons
macaron batter

me with macarons
vegan vanilla macarons vegan vanilla macarons with vanilla buttercream
vanilla macarons (vegan)
harold judging

Harold rated with 3 out of 5 licks. They were a bit too highfalutin for him.

So next week is bread week and I’m super excited about it. It’s notoriously hit or miss for me in previous years. (Rubbish baguette one year, glorious ciabatta the next). But I love eating bread, so bring it on. 

Link up your biscuit bakes below: 

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  • I am super impressed that you made vegan macarons! Normal macarons are difficult enough…

  • Cate in the Kitchen

    I need to jump on this aquafaba hype.

  • Vegan macarons – well done love!
    Though the idea of chickpea water is a bit confusing to me, but what an ingredient sub to use!
    Beautiful photos xx

    • Apparently there’s something in the protein structure of chickpea water (after you separate out the chickpeas) that mimics the protein structure in eggs. I’ve now idea how the science actually worked but they tasted identical! x

  • They look amazing. But chickpea water though?? Huh. Saves it going down the drain I suppose (where mine normally ends up).

    • Chickpea water (who’s weird technical name is aquafaba) apparently has a lot of the same protein results as egg whites so you can use it as a pretty decent substitute in a lot of things. So strange, right? Who would have guessed it?! x

  • Well they look far better than some of my macaron attempts I’ve done in the past! Great effort and so good to know it is possible with chickpea water- who’d have thought it ehh? My post is written I just currently only have internet on my phone so it will be uploaded this afternoon I think! πŸ™‚ Alice xxxx

  • Goodness me, these look delicious! I’d love to try making them, though I doubt mine would turn out as beautifully as yours!

    • I totally bet you could make them even more beautifully! I was a bi crunched for time so I didn’t leave them quite long enough to set up, which was my own fault entirely! x

  • Ooh they are delicious, I love how you’re trying to make things vegan as I love trying out vegan snacks xxx

  • I’d love to try making macarons!

  • These are right little beauties!


  • They look amazing! You just have all the baking skills! x

    PS Yay Harold!

  • These look delicious! So surprised how well chickpea water works! My macarons have never been a success, so maybe I need to give this a go instead! Ahhh Harold cuteness at the end too πŸ™‚

    • They weren’t as neat as they could have been but I didn’t give them enough time to rest! x

  • They look too pretty to eat!

  • The colours on these look amazing. I need to try macarons one day.
    Laura x

  • They still look great! Very interesting to see a vegan recipe too, never thought of chickpea water lol

    • Food science is so crazy! It boggles my mind that two such different things can have similar protein/glucose structures! Xx

  • I love the colours on these macaroons, so pretty. And Harold is just too adorable for words!

  • Ooooh there’s this recipe link site just for vegan recipes that always garners a lot of clicks and engaged audience when I last posted on it for a client… I can’t remember the name. It’s like FoodGawker or Tastespotting but vegan. Do you share on those? Do you have any idea what I’m talking about? xx

    • Ooh – I’ll have to look it up but I don’t know it off the top of my head. There’s a YouTube channel that I watch sometimes that makes vegan junk food called Hot For Food that I enjoy because a) they are super friendly Canadians and b) they do ridiculously things like make vegan burgers with two slices of pizza as buns. You know, the kind of thinking that I appreciate! x

  • Aww Flo! Love her. Although her accent is tough for this American to understand, lol ;). I am so impressed that you made vegan macarons, as I have yet to master regular ones! Maybe next week Harold will be more impressed with your bake though, haha.