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Monday, 4 September 2017

Vegan coffee macarons recipe

Vegan, gluten-free, wheat-free

You may have noticed my increase of coffee recipes, it's because I am the biggest coffee fan ever!!
I researched a good coffee macaron recipe and couldn't find one so took it upon myself to create one of my own and this recipe is a good'un!

Vegan macarons are surprisingly easy to make if you follow the right instructions! You can make some fluffy macarons which rise, yay!
I've struggled in the past with macarons collapsing, but I have tried and tested many recipes and I've come up with my own which works perfectly each time! 
I couldn't be happier! 
These dreamy little macarons are guaranteed to make make you happy, they're delicious! 
Happy Baking :)

Preparation- 2 hours
Baking time- 20 minutes
Makes- Approximately 20
Level- Medium

Ingredients for the macarons
-140g of chickpea brine (from a tin)
-80g of golden caster sugar
-3 teaspoons of coffee powder (I use espresso)
-135g of ground almonds
-65g of icing sugar

Ingredients for the filling
-55g of dairy-free butter (I use Tomor)
-220g of icing sugar
-1 tablespoon of brewed coffee/espresso
-1 teaspoon of coffee powder (I use espresso)

To make the macaron shells
Step 1- Place the chickpea brine into a small sauce pan and place on the hob over a medium heat.
Simmer until it reduces to about 1/3 of the original brine.
Once reduced, set aside to cool.
Step 2- Place the chickpea brine into a mixing bowl and whizz up on high until fluffy.
I use a stand mixer with a balloon whisk attachment but you can use a hand mixer.
This will take around 5 minutes.
Step 3- Once fluffy, add in the golden caster sugar a little at a time while the mixture is still mixing on high.
The mixture will turn thick and glossy.
Step 4- Add in the coffee powder, then whisk until combined.
Make sure the mixture is thick and glossy! It should resemble marshmallow fluff at this stage!

Step 5- Fold in the ground almonds & icing sugar.
I like to use a rubber spatula.
Watch this video to learn how to fold in the mixture.
Step 6- Line a baking tray with grease proof paper.

Step 7- Transfer the mixture into a piping bag and pipe 3-4-inch round circles on the lined tray, then swirl the tip off to one side. 
Repeat for all of the batter, making sure to space out the macarons.
Step 8- Tap the tray firmly against counter 2 or 3 times to release any air bubbles.


Step 9- Place the macarons into the middle of a cold oven, shut the door and immediately then heat the oven to 99-100 degrees c.
Bake the macarons for 20 minutes.

Step 10- After 20 minutes, turn off the oven and leave the macarons in the oven with the door closed for 15 minutes.

Step 11- After 15 minutes, open the oven door and leave the macarons to sit for a further 15 minutes.
( Doing this helps to bring down the temperature of the macarons slowly so they don't collapse in quick temperature changes. )

Step 12- Allow them to cool fully before filling.

To make the filling.
Step 1- In a bowl or stand mixer, cream the butter on high then add in the icing sugar, brewed coffee and coffee powder.
Add more brewed coffee if needed.
Step 2- Transfer the filling into a piping bag.

Step 3- Once the macarons have cooled, add a swirl of filling to one macaron shell and press another ontop to create a sandwich.
Repeat for all of the macarons.

Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days!


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Holly Jade


  1. Wow! I've never come across coffee macarons before. I love that you shared pictures of the preparation process, making creating this much, much easier. Thanks for sharing this.

    1. Hello Karl, Thankyou!! You need to make these, they are delicious :) I am so happy that the photos are helpful, thats my aim :) x

  2. This was really an interesting topic and I kinda agree with what you have mentioned here! Winchester Coffee

  3. My batter seems a lot thicker than yours...I am weighing all my ingredients and sifting. The thing that makes me nervous is that you don’t give a finishing weight for the brine after reducing. So I did exactly 1/3 of the 140g.


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