Vegan, gluten-free, wheat-free.
Ever imagined a birthday cake flavoured macaron? Well…now you can have your cake and eat it too (in a macaron form)!
Vegan macarons with a vanilla filling and a secret slice of vegan funfetti cake hidden in the middle, covered in vegan sprinkles! Because you can’t have a birthday without colourful sprinkles 🙂
These macarons have a delicious crisp shell, which is soft on the inside, filled with a light & creamy buttercream centre. They are extremely moorish, you won’t be able to have just one.
These macarons are quick & simple to make, rise with feet which macarons are known for (the little-risen base) and look so cute.
They’d be perfect for birthdays or special occasions.
You won’t be disappointed with these ultra fun and colourful macarons!
Preparation- 1 hour
Baking time- 18-20 minutes
Makes- Approximately 10
Ingredients for the macarons
-1 can of chickpeas (brine only)
-1/2 teaspoon of cream of tartar
-112g of golden caster sugar
-150g of ground almonds
-60g of icing sugar
-Pink food gel
Ingredients for the filling
-55g of dairy-free butter
-250g of icing sugar
-1 teaspoon of vanilla bean paste (You can use vanilla extract)
-Dairy-free milk (if needed)
+Funfetti cake (Get my recipe here)
To make the macaron shells
Step 1- Place the chickpea brine into a small saucepan and place on the hob over a medium heat.
Simmer until it reduces to about 1/3 of the original mixture.
Step 2- Place the chickpea brine into a mixing bowl and whizz up on high until fluffy, then add in the cream of tartar.
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.
Step 4- Sift and fold in the ground almonds & icing sugar.
I like to use a rubber spatula.
Watch this video to learn on how to fold in the mixture.
Step 5- Separate a small amount of batter into a separate bowl.
Step 6- Colour the large amount of batter pink and leave the small amount of batter plain white.
Step 7- Line a baking tray with grease proof paper.
Step 8- Transfer the mixtures into separate piping bags and pipe 3-4-inch round circles of the pink batter on the lined tray, then swirl the tip off to one side. Add on some vegan sprinkles.
With the white batter, pipe 3-4 inch round circles and add little ears and a horn (as you an see in the photo).
Step 9- Tap the tray firmly against counter 2 or 3 times to release any air bubbles.
ALLOW THE MACARONS TO STAND AT ROOM TEMPERATURE FOR 1 HOUR, until you can touch the top of the macarons and no batter comes off on your finger.
Step 10- Heat the oven to 110 degrees c.
I like to bake my macarons on 2 baking trays (stacked) as this helps them get feet which macarons are known for.
Pop the macarons into the oven and bake for 18-20 minutes, or until they are set but not brown.
You should be able to gently wiggle your finger on the top of the macaron and it not move from the feet.
If it does, it needs more time!
Step 11- Once they’ve baked, turn off the oven and leave the macarons in the oven to cool slightly (around 5 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 vanilla bean paste/extract and add in icing sugar.
Step 2- Transfer the filling into a piping bag fitted with a large star tip nozzle.
Step 3- For the centre of the macarons, cut out mini circles of the funfetti cake ( I use a piping tip) and set aside.
Step 4- Once the macarons have cooled, add one of the little cakes into the middle of the macaron and pipe stars around the cake and sandwich the macaron with another macaron shell.
Repeat for all of the macarons.
I decorated my unicorn macarons with edible marker pens, edible gold paint and vegan sprinkles.
I drew on a flower crown with pink & green edible pens and painted the horn and ears with gold paint.
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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